COOKIE DOUGH STUFFED BROWNIE TRUFFLES RECIPE BY TASTY
Here's what you need: brownie mix, all-purpose flour, brown sugar, butter, milk, vanilla extract, salt, mini chocolate chips, chocolate
Provided by Pierce Abernathy
Categories Desserts
Yield 16 truffles
Number Of Ingredients 9
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.
- On a small baking sheet, bake the flour at 350˚F (180˚C) for 5 minute to kill potential bacteria.
- In a large bowl, combine the flour, brown sugar, butter, milk, vanilla, salt, and chocolate chips. Mix well and freeze for 30 minutes to 1 hour.
- Form the cookie dough into 16 equal balls, about 1 teaspoon each.
- Wrap a brownie square around each ball of cookie dough.
- Dip the wrapped truffles in the melted chocolate, covering the entire ball. Chill for 30 minutes, or until ready to serve.
- Enjoy!
Nutrition Facts : Calories 208 calories, Carbohydrate 30 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, Sugar 20 grams
TRUFFLE STUFFED BROWNIE TRUFFLES RECIPE BY TASTY
Here's what you need: brownie mix, chocolate truffles, chocolate, cocoa powder
Provided by Pierce Abernathy
Categories Desserts
Yield 16 truffles
Number Of Ingredients 4
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!
Nutrition Facts : Calories 174 calories, Carbohydrate 25 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, Sugar 19 grams
PEANUT BUTTER STUFFED BROWNIE TRUFFLES RECIPE BY TASTY
Here's what you need: brownie mix, peanut butter, powdered sugar, vanilla, rice cereal, chocolate, creamy peanut butter
Provided by Pierce Abernathy
Categories Snacks
Yield 16 truffles
Number Of Ingredients 7
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.
- In a large bowl, combine the peanut butter, powdered sugar, vanilla, and rice cereal. Mix well and freeze for 30 minutes to 1 hour.
- Form the peanut butter mixture into 16 equal balls, about 1 teaspoon each. (A melon baller works really well for this.) Wrap a brownie square around each peanut butter ball and roll around to seal.
- Dip the wrapped truffles in the melted chocolate, covering the entire ball.
- Using a spoon, drizzle warm peanut butter over the truffles and chill for 30 minutes, or until ready to serve.
- Enjoy!
Nutrition Facts : Calories 314 calories, Carbohydrate 33 grams, Fat 18 grams, Fiber 2 grams, Protein 7 grams, Sugar 21 grams
BROWNIE TRUFFLE-STUFFED STRAWBERRIES RECIPE BY TASTY
Whether you need a Valentine's Day dessert or a baby shower treat, these Truffle Brownie-Stuffed Strawberries are perfect for any celebration. The rich chocolate center pairs perfectly with the light, fresh strawberry. Top with melted chocolate, your favorite toppings, and a cookie stick for easy serving, and you're ready to go!
Provided by Katie Aubin
Categories Desserts
Time 2h5m
Yield 24 strawberries
Number Of Ingredients 13
Steps:
- Prepare the brownies according to the package instructions, then remove from the oven and let cool in the refrigerator for about 20 minutes.
- While the brownies cool, use a melon baller or teaspoon to scoop out the tops and centers of each strawberry. Set each strawberry in the cup of a mini muffin tin.
- In a large bowl, beat the cream cheese with an electric hand mixer until soft. Add the mini chocolate chips, vanilla, and cooled brownies and stir until mixture has a thick, dough-like texture.
- Take 1 tablespoon of the brownie mixture in your hands and roll it into a ball. Place the brownie truffle inside a strawberry. Repeating with remaining ingredients.
- Chill the strawberries in the refrigerator for 30 minutes.
- Add the dark chocolate and white chocolate to 2 separate small bowl. Microwave each bowl separately in 30-second intervals, stirring between each, until melted, about 1 minute total.
- Dip the top of 1 strawberry in the melted white chocolate, poke a cookies and cream-dipped cookie stick through the top, and sprinkle with chocolate sandwich cookie crumbs. Repeat with 7 more strawberries.
- Dip the top of another strawberry in the melted dark chocolate, poke a chocolate-dipped cookie stick through the top, and sprinkle with red sprinkles. Repeat with 7 more strawberries.
- Dip the top of another strawberry in the melted white chocolate, poke a strawberry-dipped cookie stick through the top, and sprinkle with freeze-dried strawberries. Repeat with the remaining strawberries.
- Let the chocolate set, about 5 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 311 calories, Carbohydrate 32 grams, Fat 20 grams, Fiber 1 gram, Protein 2 grams, Sugar 25 grams
TRUFFLE BROWNIES
Provided by Rochelle Palermo
Categories Chocolate Egg Dessert Bake Kid-Friendly Backyard BBQ Walnut Simmer Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 25
Number Of Ingredients 12
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.
BUTTERFINGER BROWNIE TRUFFLES RECIPE BY TASTY
Here's what you need: brownie mix, creamy peanut butter, cream cheese, powdered sugar, Butterfinger Bits or crushed Butterfinger bars, semisweet chocolate chips, coconut oil
Provided by Butterfinger
Categories Desserts
Yield 20 truffles
Number Of Ingredients 7
Steps:
- Bake the brownies according to the package instructions. Remove from the oven and let cool completely, about 30 minutes.
- In a large bowl, mix together the peanut butter, cream cheese, and powdered sugar until smooth. Add 4 ounces of Butterfinger Bits (or, crushed Butterfinger bars) and fold together. Crumble the brownies into the bowl and mix until well combined and the mixture forms a large ball.
- Shape the truffle mixture into 20 1½-inch balls. Freeze for 15 minutes.
- In a medium microwave-safe bowl, combine the semisweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth.
- Remove the brownie truffles from the freezer and dip each truffle in the melted chocolate until completely coated.
- Immediately sprinkle Butterfinger Bits (or, crushed Butterfinger bars) on the truffles until the tops are fully covered.
- Chill the truffles for 20 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 241 calories, Carbohydrate 34 grams, Fat 11 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
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