Description
Fudgy brownie truffles with three coating options are a simple but impressive treat!
Makes 44 truffles.
From Bridget Edwards of Bake at 350.
Ingredients
- FOR THE BROWNIES:
- ¾ cups Salted Butter
- 1 cup Packed Light Brown Sugar
- 1 cup Granulated Sugar
- 1 cup Dutch Process Cocoa Powder
- ¾ teaspoons Kosher Salt
- ½ teaspoons Baking Powder
- 2 teaspoons Vanilla Extract
- 4 Eggs
- 1 cup Unbleached All-purpose Flour
- FOR THE COATINGS:
- Chocolate Melting Wafers
- Natural Cocoa Powder
- Powdered Sugar
Preparation
Line a 9 x 13-inch pan with foil. Grease the foil. Preheat oven to 325ºF.
In a medium saucepan, melt butter over medium-low heat. Once melted, stir in sugars. Stir and heat until sugar is hot, about 1–2 minutes more.
Remove pan from the heat and whisk in cocoa powder, salt, and baking powder. Whisk in vanilla. Add eggs one at a time, whisking until incorporated. Stir in flour.
Pour into the prepared pan and smooth the top. Bake for 26–30 minutes, or until done. Set on a wire rack to cool completely.
Once cool, use the foil to lift the brownies out of the pan. Cut into 48 pieces. Discard the 4 corner pieces. Roll/press the remaining 44 pieces into balls.
For dipped truffles, melt the chocolate wafers according to package directions. Use a fork to dip the brownie balls into the melted chocolate. Place on a waxed paper-lined cookie sheet to set up.
For rolled truffles, pour cocoa powder and powdered sugar into separate pie plates. Roll the brownie balls into the coatings. Tap off excess, especially with the cocoa powder.
Store in airtight containers at room temperature.
