A while back, I stumbled on a recipe for brownie batter and decided to pass it by. I like cookie dough and all, but this wasn’t doing it for me. The author had scooped some into an ice cream cone, topped it with both chocolate sauce and sprinkles. Perhaps it was the idea of just eating it with a spoon, because while I like cookie dough, I usually prefer it in something — ice cream, bar treats, and truffles. Then my mind started working — why not make Brownie Batter Truffles? I liked this idea much better; after all, a truffle is much more civilized than just sitting down with a bowl and a spoon.
Here’s how you make the brownie batter:
- 1/2 cup unsalted butter, softened
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 cup + 2 Tablespoons cocoa powder
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 bag semi-sweet chocolate chips
- 1/4 cup sprinkles
- dipping chocolate
- Preheat oven to 350 degrees Fahrenheit. Spread the flour on a foil-covered baking sheet and bake for five minutes just to kill any bacteria. Set aside and allow to cool.
- Cream together butter and sugars.
- Mix in cocoa powder.
- Mix in milk and vanilla.
- Finally, mix in flour, baking soda, and salt.
- Stir in chocolate chips and sprinkles.
- Using a small scoop, make the balls and place them on a cookie sheet lined with wax paper.
- Place them in the refrigerator for at least an hour.
- Melt your chocolate in the microwave on 50% power in 30 second intervals, stirring after each, until melted.
- Dip the balls in the melted chocolate using two forks, allowing the excess to drip off, place them back on the cookie sheet, and top with a few sprinkles
I called in QC and asked him to take just a little taste.
I got a loud, “YUM”, and then he shoved the whole thing in his mouth.