I’ve made Oreo truffles in the past for Christmas (where half the recipe is posted with the cookies and cream cupcakes) and many other things, but this year I went for another twist with these brownie batter balls. I think I still prefer the Oreo truffles, but these are pretty darned good too! I also apparently packed these off and handed them out before getting final pictures.
Makes: 2-3 dozen
Adapted from: Mel’s Kitchen Cafe
3/4 c unsweetened cocoa powder
1 c granulated sugar
1/2 c packed brown sugar
1/4 tsp salt
3/4 c all-purpose flour
2 tsp vanilla extract
.75 c (1.5 sticks) melted butter
8-12 oz chocolate chips
1. In a large bowl, mix the cocoa powder, granulated sugar, brown sugar, salt and flour. Stir in the vanilla and melted butter until evenly mixed.
2. Line a baking sheet with waxed or parchment paper. Roll the dough into about 3/4-inch size balls and place them on the wax paper. Refrigerate for about an hour until the brownie batter balls are firm.
3. Melt the chocolate in a microwave-safe bowl at 30 second increments at 50% power, stirring in between, until melted. Put a truffle into the melted chocolate and roll with a fork to coat all sides. Lift it out with a fork and let the excess chocolate fall off. Gently lay the fork on the empty baking sheet lined with wax or parchment paper and use a second fork to carefully nudge the truffle off the other fork onto the paper. Repeat with the remaining truffles. Put in the fridge to help set and store in an airtight container.
Since they are brownie batter, there is some graininess from the sugars. If you wanted to avoid that, you would have to experiment with substituting the granulated sugar with powdered sugar.