Truffle Brownies To Die For Recipes

CHOCOLATE TRUFFLE BROWNIES

Steps:

• Heat oven to 325 degrees. Lightly grease a 9-by-13-inch baking pan.
• Place the butter in a medium saucepan, and melt over low heat. Remove from the heat, add the chocolate and stir constantly until melted. Set aside.
• In a large bowl, combine the sugar, eggs and vanilla. Stir until well mixed. Add the melted chocolate mixture, and mix until combined. Add the flour and salt, and mix just until combined. Fold in the nuts or chocolate chips if desired.
• Place the batter in the greased pan, and bake for 25 to 30 minutes, or until the top is dull and an inserted toothpick comes out mostly clean. Do not overbake. Cool completely. If desired, dust the top with cocoa powder before cutting.

TRUFFLE STUFFED BROWNIE TRUFFLES RECIPE BY TASTY

Steps:

• Flip the prepared brownies onto a cutting board. Using a rolling pin, roll out the brownies to about ¼-inch (6.5 mm) thickness. Cut into 16 equal squares.
• Wrap 1 brownie square around each truffle. Seal the truffle completely by rolling the ball around a few times.
• Dip the wrapped truffle in melted chocolate, covering the entire ball. Coat in cocoa powder and chill for at least 1 hour, or until ready to serve.
• Enjoy!

TRUFFLE BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds.
• Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed.
• With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.
• Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour.
• To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving.
• Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated.

3 INGREDIENT BROWNIE TRUFFLES

Steps:

• Follow the directions on the boxed brownie mix and bake as instructed. Once the brownies are fully baked, allow them to cool completely. Note: We used Betty Crocker Fudge Brownies in family size.
• Take the brownies and cut all around the edges (removing any hard edges) and keeping only the soft brownies.
• Place the brownies into a food processor. Pulse to crumble the brownies.
• Add the cream cheese to the food processor and pulse until the brownies and cream cheese are fully incorporated.
• Using a tablespoon or a 1 inch cookie scoop, scoop the brownie mixture onto a cookie sheet that has been lined with parchment paper. Place into the freezer for about 20-30 minutes.
• Remove the cookie sheet and start rolling the brownie dough into 1 inch balls. (Doing this step without chilling the brownie mixture first won't be easy. Make sure to chill the dough!)
• Place the round brownie dough balls back into the freezer for another 10 minutes.
• Start melting the white chocolate wafers in a microwave safe bowl. I start with 30 seconds and stir. Then I do 15 second increments as needed until the chocolate is melted, stirring between each interval.
• Dip the brownie truffles into the white chocolate, tapping to let any excess drip off. Place back on the cookie sheet. If adding sprinkles, do so now before the chocolate hardens. Continue to dip and sprinkle until all of the truffles are complete.
• Store truffles in the freezer until they are ready to serve. Allow them to sit at room temperature for 5 minutes to soften before serving.

TRUFFLE BROWNIES

Steps:

• Position rack in center of oven and preheat to 350°F. Line 9 x 9 x 2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.
• Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.
• Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
• Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.

TRUFFLE BROWNIES

Steps:

• Preheat oven to 325 degrees. Butter a 9-inch springform pan, and set aside.
• Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
• Whisk together flour, baking powder, and salt in a separate bowl; set aside.
• Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
• Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.
• Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
• Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.

PEANUT BUTTER TRUFFLE BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
• In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread evenly over brownie base.
• In small microwavable bowl, microwave Topping ingredients uncovered on High 15 to 30 seconds; stir until smooth; cool 10 minutes. Drop topping by spoonfuls over filling layer; spread evenly. Refrigerate about 30 minutes or until set. Cut into 4 rows by 4 rows. Store covered in refrigerator.

TRUFFLE BROWNIES (TO DIE FOR)

Steps:

• Grease a 9 inch round cake pan (I like to put a parchment paper in bottom of pan also). Preheat oven to 350°F.
• Whip together eggs and salt until frothy on medium high speed of mixer.
• While waiting, melt 1 stick of butter with 3 ounces of unsweetened chocolate in a bowl in microwave, just until choc. is melted.
• Add gradually 1 cup of white sugar to egg mixture after turning mixer to low. Then add vanilla. Next slowly add chocolate mixture.
• (I like to grind up my instant coffee to a powder consistency then add with flour to mixture just until blended).
• Stir in nuts; pour into prepared pan. Bake for 20 minutes Let cool on rake till room temperature when cool frost with ganache the refrigerate at least 3 hours.
• Ganache:.
• (I like to use a glass measuring cup for making my ganache). 2/3 cup choc chips 1/3 cup heavy cream. Microwave till cream starts to foam up in cup. Watch closely. Stir this up until very creamy. Spread on brownies. Refrigerate. These are best served cold They will get mushy when warm ENJOY!