TRUFFLE BROWNIES
Steps:
- Preheat oven to 350 degrees F.
- Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds.
- Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed.
- With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.
- Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour.
- To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving.
- Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated.
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
CHOCOLATE TRUFFLE BROWNIES
If you're a member of the cake-y brownie club, move along. If fudge-y is your jam, step right up. These brownies are soft, dense and super-rich, but the best part is that they are incredibly simple to make. Melt butter in a saucepan (we often melt ours in the microwave because who needs another pot to clean?) then stir in the chocolate until it's melted. Combine the wet ingredients with the dry ingredients, pour it all into a buttered pan, slide it into the oven and in about a half hour: brownies worthy of their name.
Provided by William Norwich
Categories dessert
Time 50m
Yield 24 brownies
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees. Lightly grease a 9-by-13-inch baking pan.
- Place the butter in a medium saucepan, and melt over low heat. Remove from the heat, add the chocolate and stir constantly until melted. Set aside.
- In a large bowl, combine the sugar, eggs and vanilla. Stir until well mixed. Add the melted chocolate mixture, and mix until combined. Add the flour and salt, and mix just until combined. Fold in the nuts or chocolate chips if desired.
- Place the batter in the greased pan, and bake for 25 to 30 minutes, or until the top is dull and an inserted toothpick comes out mostly clean. Do not overbake. Cool completely. If desired, dust the top with cocoa powder before cutting.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 93 milligrams, Sugar 20 grams, TransFat 0 grams
TRADITIONAL PEANUT BUTTER TRUFFLE BROWNIES
Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make brownies as directed on box. Cool completely.
- In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
- In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 180, Carbohydrate 22 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Brownie, Sodium 95 mg, Sugar 18 g, TransFat 0 g
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