Chocolate Covered Brownie Truffles Recipes

CHOCOLATE-COVERED BROWNIE TRUFFLES

Steps:

• Preheat oven to 350°F.
• In a medium sized mixing bowl, combine brownie mix, oil, water and eggs. Mix well and pour into a greased 13 x 9 inch cake pan.
• Bake for 24-26 minutes or until a toothpick inserted into the center comes out clean. Allow brownies to cool completely. Cooling overnight is best, but be sure to cover them securely.
• Once cool, cut brownies into 1-inch squares. Remove each brownie from the pan and roll in the palms of your hands until rounded. If desired, trim the chewy outside edge from the brownies before cutting into 1-inch squares. Spear each brownie ball with a toothpick.
• On a large cookie sheet, lay a sheet of waxed paper.
• Place chocolate chips and shortening in a microwave-safe glass mixing bowl. Microwave for 30 seconds, stir, and repeat until chips are melted and the mixture is smooth.
• Carefully dip the bottom of each brownie ball into the chocolate. Hold sideways and spoon chocolate over the ball until completely covered. Allow excess chocolate to drip off into the bowl. Place each ball on the waxed paper 1 inch apart. If the chocolate mixture thickens, re-microwave for 15-20 seconds at a time until it reaches the desired consistency.
• If desired, garnish each truffle with a dusting of cocoa & powdered sugar: In a small mixing bowl, combine cocoa and powdered sugar. Sprinkle lightly over truffles. Refrigerate until chocolate hardens. Store at room temperature in a tightly covered container for up to one week.
• Pour a tall glass of ice-cold milk, sit back and enjoy!

CHOCOLATE-DIPPED BROWNIE BITES (BROWNIES)

Steps:

• For Brownies: In a saucepan, bring the sugar, butter and water to a boil over medium heat; remove from the heat.
• Stir in 1 cup chocolate chips and vanilla; stir until smooth. Cool for 5 minutes.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, salt and baking soda; stir into chocolate mixture. Stir in 1 cup chocolate chips.
• Pour into a greased 9-inch square baking pan. Bake at 325°F for 35 minutes or until set.
• Cool completely. Place in the freezer for 30-40 minutes (do not freeze completely). Cut into squares.
• For Coating: In a heavy saucepan or microwave, melt remaining chips with shortening; stir until smooth.
• Using a small plastic fork with two middle tines broken off, dip brownies to completely coat; shake off excess.
• Place brownies on waxed paper-lined baking sheets; immediately decorate with M&M's or other toppings as desired or drizzle with melted baking chips.
• Let stand until set. Store in a sealed container in a cool place.