Hello and happy Tuesday! Today I’m super stoked about this devilishly delicious recipe I have for you! Truffle Brownie Bites! Yum! Every week just gets a little bit better with some chocolate right?? right.
Well these are actually a fluke recipe in that I intended on making brownie bites — just little bites of heaven you know — but I did not grease my muffin tins well enough, so! All the brownies stuck. whompwhomp. I was not a happy camper, but after eating far to many of them in disgust, I got my act together and thought, well — since they are all crumbled up anyway, why not make them into “brownie balls” or cake-balls?! And then….why not take it a step further and coat them in a chocolate ganache glaze?!
Oh. em. geeee. These are so good! I sprinkled some sea salt and cocao nibs on top just to give them a little extra love but gosh, they would be tasty without those additions! Plus it’s a great lesson learned. Just because something doesn’t work out the way you thought it would the first time, don’t be discouraged! Baking, and cooking for that matter, is all about trial and error and before you write off a recipe or an outcome of a recipe, look for other ways you can repurpose it!
Anyway, I hope this inspires you to get in the kitchen and give something a try even if it ends up completely different from when you began. Who knows?! You could end up with something great!
Truffle Brownie Bites
FOR THE BROWNIES:
- 4 oz Dark Chocolate 70% or more
- 2 sticks Butter Softened (but Not Room Temperature)
- 2 cups Sugar
- 4 whole Large Eggs
- 3 teaspoons Vanilla Extract
- 1-1/4 cup All-purpose Flour
- 1/2 Cup Cocoa Powder
- 2 tbsp. brewed coffee optional
- 1/3 Cup Cocoa Nibs optional
- 3 tbsp cream cheese frosting for mixing brownie bites
FOR THE GLAZE:
- 8 whole 1-ounce Squares Semi-sweet Chocolate Chopped
- 3/4 cup Cream Heated
- Coarse Sea Salt for sprinkling
- Cocoa Nibs for decoration
- Preheat oven to 325 F.
- Melt 4 ounces chocolate in a saucepan over low heat. Once it's melted, set it aside, allowing it to cool. Chocolate should not be warm!
- Using your stand mixer, cream butter and sugar until fluffy. Beat in the eggs one at a time.
- With mixer on low, drizzle in the cooled chocolate. Mix until just combined. Next, add in vanilla extract and brewed coffee, if using, and mix until combined. Add flour & cocoa powder and mix until just combined. Scrape sides and bottom of bowl and mix for five more seconds.
- Add cocoa nibs (if using) and mix to combine.
- Generously grease mini-muffin pan. Scoop generous teaspoons of batter into each tin. (We don't want the brownies to have muffin tops; try to get them to stay under the top of the tin.)
- Bake for 10 to 14 minutes, or until set. Remove pans and invert on a cooling rack. Allow brownie bites to cool completely.
- You can consume them just like this, but if you want to make brownie truffles continue to the next step.
- Once brownies are cool, crumble into a large bowl. Add a few tbsp. spoons of your favorite icing (this acts like a binding agent). I used cream cheese frosting but you can use whatever you like.
- Next, heat cream and chocolate in a microwave safe bowl, about 1 minute. Stir and microwave for 30 seconds more as needed. Stir until chocolate totally melts and mixture is smooth. Set aside.
- To make the truffles, use a tbsp. or a scoop and for balls of the brownie/frosting mixture. Add brownie bites to the ganache (chocolate mixture). Dunk to submerge, and spoon icing over the top to thoroughly coat. Remove with a fork, tapping the fork on the side of the bowl several times quickly in order to get the excess to drain between the tines. Carefully set on a baking mat or sheet of waxed paper.
- Decorate as you wish! Chopped nuts, candies, sprinkles, sea salt, cocoa nibs...whatever you like!
- To store: place in the refrigerator for up to 3 days.