Brownie Truffles Brownie Pops Recipes

Steps:

• Scoop eight 1/2-teaspoon pieces of cheesecake, roll into balls and place them on a plate. Scoop eight 1/2-teaspoon pieces of cookie dough, roll into balls and place them on the same plate. Freeze the cheesecake and cookie balls until hard, at least 30 minutes. Quarter the marshmallows and set aside.
• Prepare the brownie mix according to the directions for an 8-inch square pan. Cool to room temperature.
• Crumble the brownies into as fine a crumb as possible in a medium bowl; you should have about 2 cups. Measure out a 1-ounce portion, squeeze it into a ball and then press it into a flat circle in your palm, about 2 1/2 inches in diameter. Put a cheesecake ball in the middle of the brownie circle. Close the brownie around the ball and press to seal. Roll into a very smooth ball and place on a baking sheet. Continue until you have 8 of each flavor--cheesecake, cookie dough and marshmallow. Separate the brownie pops by filling flavor, so you know which chocolate and topping to use later.
• Put the white chocolate and 1 teaspoon of the coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the tip of each lollipop stick into the chocolate, then adhere it to the center of a brownie ball. Refrigerate to set, 45 minutes to 1 hour.
• Re-melt the white chocolate if necessary. Dip the brownies with the cheesecake filling in the white chocolate and allow the excess to drip off. Sprinkle with the crushed strawberries and stand them upright until the chocolate is set.
• Put the dark chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the brownies with the cookie dough filling in the dark chocolate and allow the excess to drip off. Sprinkle with the rainbow nonpareils and stand them upright until the chocolate is set.
• Put the milk chocolate and remaining 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the brownies with the marshmallow filling in the milk chocolate and allow the excess to drip off. Sprinkle with the graham cracker dust and stand them upright until the chocolate is set.

Steps:

• For the ganache: Line a baking sheet with parchment paper. In a medium stainless steel or glass bowl, combine the chocolate chips and heavy cream. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth, about 6 minutes. Whisk in the cinnamon. Refrigerate the ganache until very firm, about 2 hours. Using a 1-ounce cookie scoop or a round tablespoon measure, scoop the ganache into 18 (1-inch) round pieces and arrange on the prepared baking sheet. Working quickly, with dry hands, roll the mixture into balls. Put a pop stick into each ball and freeze, stick side up, until firm, about 30 minutes.
• Add the 2 cups of chocolate chips to a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes.
• Put the chopped nuts, mini-chocolate chips and chopped candy bars in 3 small bowls.
• Dip the pops in the melted chocolate, allowing the excess chocolate to drip off, and then dip into the toppings until coated. Arrange the pops, stick side up, on the baking sheet. Refrigerate for 30 minutes until the chocolate has set. Let the pops stand at room temperature for 15 minutes before serving.
• Store the pops, refrigerated, in an airtight container.
• Cook's Note: If the scooped ganache is too sticky to roll into balls, put the pan in the freezer for 10 to 15 minutes to harden.

Steps:

• Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging on 2 opposite sides of pan. Spray foil with cooking spray. Bake and cool brownie mix as directed on box for 13x9-inch pan.
• Place brownies in freezer 30 minutes. Remove brownies from pan, using foil to lift; peel foil from sides of brownies. Cut into 24 rectangular bars, 6 rows lengthwise by 4 rows across, each about 1 1/2 by 3 1/4 inches. Gently insert stick into end of each bar, foil from bars. Place on cookie sheet; freeze 30 minutes.
• In microwavable bowl, microwave candy coating uncovered on High about 1 minute or until smooth when stirred. Stir in food color. Spread on brownies. Insert 2 candies into sides of each brownie to look like ears. Place on waxed paper or foil to dry.
• To decorate, spoon frosting into small resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. Squeeze bag to pipe frosting on top of each brownie to look like hair. Draw eyebrows, eyes and zigzag mouth to look like Frankenstein face.

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!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Place 1/2 cup butter and white sugar in a microwave-safe bowl. Heat in microwave on high until butter is melted, about 1 minute. Stir 2 ounces baking chocolate into butter-sugar mixture until chocolate melts. Stir in eggs; mix well. Add flour, 1 tablespoon orange liqueur, vanilla extract, and salt; stir to combine. Pour batter into the prepared baking dish.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool completely.
• Place remaining 1/4 cup butter in a large microwave-safe bowl. Heat in microwave on high until melted, about 30 seconds. Stir 1 ounce baking chocolate into melted butter until chocolate melts. Stir in orange liqueur and 1/2 cup confectioners' sugar. Crumble the cooled brownies into the mixture; stir to combine.
• Form brownie mixture into 1-inch balls; arrange on a baking sheet. Refrigerate until firm, about 2 hours. Insert a lollipop stick into each brownie ball.
• Melt chocolate coating and chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Keep warm.
• Dip each brownie pop into the chocolate coating, allowing excess chocolate to drip back into the saucepan. Transfer the coated brownie pops onto a baking sheet or set upright into a piece of craft foam. Allow coating to set, about 1 hour.

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownies as directed on box. Cool completely, about 1 hour.
• Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 square bars, 6 rows by 4 rows. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze 30 minutes.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry.

Steps:

• Flip the prepared brownies onto a cutting board. Using a rolling pin, roll out the brownies to about ¼-inch (6.5 mm) thickness. Cut into 16 equal squares.
• Wrap 1 brownie square around each truffle. Seal the truffle completely by rolling the ball around a few times.
• Dip the wrapped truffle in melted chocolate, covering the entire ball. Coat in cocoa powder and chill for at least 1 hour, or until ready to serve.
• Enjoy!

Steps:

• Preheat oven to 350 degrees. Line 13x9 inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray.
• Make brownie mix as directed on box for 13x9 inch pan. Cool completely, about 1 hour.
• Place brownies in freezer for 30 minutes.
• Remove brownies from pan by lifting foil; peel foil from sides of brownies.
• Cut brownies into 24 rectangular bars, 6 strips lenghtwise and 4 rows across, each about 1-1/2 by6 3-1/4 inches.
• Gently insert stick into end of each bar, peeling foil from bars.
• Place on baking sheet, freeze 30 minutes.
• In microwavable bowl, microwave chocolate chips and shortening on high about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time.
• Dip top 1/3 to 1/2 of each brownie into chocolate.
• Decorate with sprinkles, candy, etc.
• Lay flat on waxed paper or foil to dry.