Chocolate Truffle Dessert Brownies Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
• Combine brownie mix, eggs, water, and oil in a large bowl; stir until well blended. Spread mixture evenly into prepared pan.
• Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool completely, about 30 minutes. Cut into 1-inch squares.
• Beat cream cheese in a large bowl with an electric mixer. Add milk and pudding mix; beat until smooth. Fold in whipped topping until well incorporated into filling.
• Place 1/2 of the brownie squares at the bottom of a trifle bowl or glass serving dish; top with filling. Shave 1/2 of the chocolate bar onto filling using a vegetable peeler. Repeat with remaining brownies, filling, and chocolate bar shavings. Refrigerate until set, about 1 hour.

Steps:

• Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
• In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
• In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

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.

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 42 miniature muffin cups. Make brownie batter as directed on box. Fill muffin cups about 3/4 full (about 1 tablespoon each) with batter.
• Bake 19 to 21 minutes or until toothpick inserted into edge of brownie cup comes out clean. Do not overbake. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
• In 1-quart saucepan, heat whipping cream over low heat just until hot but not boiling; remove from heat. Stir in chocolate until melted. Let stand about 15 minutes or until mixture coats spoon. (It will become firmer the longer it cools.) Spoon about 2 teaspoons chocolate mixture over each brownie cup. Sprinkle with chocolate sprinkles.

Steps:

• Preheat oven to 425°F Grease a 9-in. square baking dish and set aside.
• In a large microwave-safe bowl, melt butter on half-power in the microwave (you can also do this on a stovetop). Whisk in 1 cup sugar and the cocoa, and set aside to cool for 5 minutes.
• Whisk in flour and vanilla. Add egg yolks one at a time, beating well with each addition.
• In a separate bowl, beat egg whites and 1 tablespoons sugar on high until soft peaks form. Fold into chocolate mixture until just combined. Pour into prepared pan.
• Bake for 18-20 minutes or until brownie is puffed and edges are firm (center will be soft). Cool for about 30 minutes before serving or refrigerating.
• Now, you can serve this dish warm (my favorite), and it will have a gooey, molten center. Or you can refrigerate it and serve it cold, in which case it will be firmer. Store leftovers in the refrigerator, and reheat if desired.

Steps:

• Prepare a large glass trifle bowl or a large glass serving bowl.
• Grease a 13 x 9-inch baking dish.
• Prepare the browninie mix according to package directions.
• Bake in a 13 x 9-inch baking pan until brownies test done.
• Cool to room temperature then refrigerate until completely cold.
• When the brownies are cold cut into about 2-1/2-inch squares.
• Prepare chocolate and cream cheese pudding separately in two bowls using 2-3/4 cups milk for each.
• Line the bottom of the trifle bowl with HALF of the brownie cubes.
• Pour the prepared chocolate pudding over the brownies then sprinkle with 1/3 of the crushed cookies.
• Cover with one 8-ounce container of the Cool Whip topping.
• Layer the remaining brownie cubes over the Cool Whip, then pour the cream cheese pudding over the Cool Whip.
• Sprinkle 1/3 of the crushed cookies over the cream cheese pudding, then top with the second 8-ounce container of Cool whip topping.
• Sprinkle the remaining crushed cookies over the Cool Whip.
• Refrigerate until ready to serve.

Steps:

• Preheat oven to 350°F.
• In a medium sized mixing bowl, combine brownie mix, oil, water and eggs. Mix well and pour into a greased 13 x 9 inch cake pan.
• Bake for 24-26 minutes or until a toothpick inserted into the center comes out clean. Allow brownies to cool completely. Cooling overnight is best, but be sure to cover them securely.
• Once cool, cut brownies into 1-inch squares. Remove each brownie from the pan and roll in the palms of your hands until rounded. If desired, trim the chewy outside edge from the brownies before cutting into 1-inch squares. Spear each brownie ball with a toothpick.
• On a large cookie sheet, lay a sheet of waxed paper.
• Place chocolate chips and shortening in a microwave-safe glass mixing bowl. Microwave for 30 seconds, stir, and repeat until chips are melted and the mixture is smooth.
• Carefully dip the bottom of each brownie ball into the chocolate. Hold sideways and spoon chocolate over the ball until completely covered. Allow excess chocolate to drip off into the bowl. Place each ball on the waxed paper 1 inch apart. If the chocolate mixture thickens, re-microwave for 15-20 seconds at a time until it reaches the desired consistency.
• If desired, garnish each truffle with a dusting of cocoa & powdered sugar: In a small mixing bowl, combine cocoa and powdered sugar. Sprinkle lightly over truffles. Refrigerate until chocolate hardens. Store at room temperature in a tightly covered container for up to one week.
• Pour a tall glass of ice-cold milk, sit back and enjoy!

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add chocolate; mix well. Add egg yolks, one at a time, beating well after each addition. Add milk and vanilla; mix well. Combine the flour, baking powder and salt; stir into chocolate mixture just until blended. , In a small bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased and floured 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small saucepan, combine chocolate chips, 3/4 cup cream, sugar, butter and coffee granules. Cook and stir over low heat until sugar is dissolved and chips are melted. Stir a small amount of hot liquid into egg yolks; return all to the pan. Cook and stir for 2 minutes or until mixture is slightly thickened. Remove from the heat; stir in vanilla. , Sprinkle gelatin over cold water; let stand for 1 minute. Add a small amount of hot liquid to gelatin; stir until gelatin is dissolved. Stir into chocolate mixture. Pour into a large bowl. Set the bowl in a larger bowl of ice water; stir occasionally until thickened, about 30 minutes., Remove sides of springform pan. Cut a hole in the corner of a pastry or plastic bag; fill bag with 1/4 cup mousse. Set aside for garnish. Spoon half of the remaining mousse over brownie layer, spreading evenly over top and around sides., In another large bowl, beat the remaining cream until soft peaks form. Add a third of the whipped cream to the remaining mousse; beat on low speed. Fold in remaining whipped cream. Spread over truffle mousse layer. , Gently press cookies into sides of dessert. Pipe reserved mousse on top. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting.