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Ingredients:
4 squares unsweetened baking chocolate (4 oz.)1 cup butter
4 eggs
2 cups granulated sugar
1 tsp vanilla
1 1/4 cup all-purpose flour
1/2 tsp baking powder
1 (12 oz.) bag semi-sweet chocolate chips
Melted milk chocolate for topping and sprinkles (optional) for decoration
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 9”×13'' inch pan well.
3. Chop butter and unsweetened chocolate into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals (no longer or you might burn it!), stirring in between, until melted. Set aside to cool, stirring occasionally.
4. In a large bowl beat eggs, sugar, and vanilla until light and fluffy. While stirring, slowly add the melted chocolate.
5. In a separate small bowl combine flour and baking powder. Stir flour into chocolate batter until combined. Pour batter into greased pan and bake for 20-30 minutes or until a knife poked in the center comes out clean.
6. Remove from oven and allow to cool completely.
7. Once brownies are cool, cut off and remove the very outer edge where a "crust" sometimes forms (eat the crust, don’t throw it away. It’s delicious, it just doesn't go in the truffles.). Then use a fork to fluff the mixture into crumbs. Take a small cookie scoop (or just use your hands) to roll the brownie crumbs into 30-35 small balls. Place them on a large, parchment lined baking sheet. Place in the freezer for 20-30 minutes or until firm.
8. Melt the chocolate in a double boiler or in the microwave until smooth. Use a spoon to roll the brownie balls in the melted chocolate--I remove them with a fork to allow the excess chocolate to drip off. Place the truffles carefully on parchment paper. At this point you could add sprinkles if desired. Refrigerate until set. After they are set, you can drizzle them with melted milk chocolate if you’d like.
9. Store in the fridge and remove 5 minutes before serving.
Post by: Cari J.
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