Brownie Truffle Bites
Recipe type: Dessert
Cook time:
Total time:
Serves: 12
- 8 tablespoons + 1 tablespoon (1 stick) unsalted sweet cream butter, plus one for buttering the pan.
- 3 ounces unsweetened chocolate, roughly chopped
- 1 cup granulated sugar
- 2 eggs
- ½ cup all-purpose flour
- ¼ teaspoon Kosher salt
- ½ teaspoon pure vanilla extract
- ½ cup sweetened cocoa powder
- ½ cup powdered sugar
- caramel sauce *optional for dipping
- coffee oil or coconut oil
- Preheat the oven to 350 degrees. Line a 2" x 9" round cake pan with aluminum foil.
- Using a medium size saucepan over low heat melt softened butter and chopped chocolate.
- When mixture is completely melted, remove saucepan from heat whisk in sugar.
- Next, carefully fold in all-purpose flour and gently fold until flour is no longer visible.
- Add eggs one at a time, fully mixing the first egg before adding the second egg.
- Kosher salt and pure vanilla extract can be added now.
- Spoon brownie batter into round cake pan.
- Bake for 15 – 20 minutes until cooked through, insert a toothpick. If it comes out clean, then brownies are done.
- Allow brownies to completely cool. I placed the brownies in the refrigerator for an hour.
- Now, here is the fun part. Remove a bit of brownie using a small ice cream scoop or a melon scoop.
- Brush a bit of coffee oil into the palm of your hand and roll brownie into a ball. Make 10 -12 brownie balls, and set them aside.
- Use two bowls: one with sweetened cocoa powder and the other with powdered sugar.
- Dredge half of the brownie balls through cocoa powder and the remaining through the powdered sugar.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=33167
3.5.3208