Truffle Brownies Food

BROWNIE TRIFLE

Steps:

• Heat oven to 350F degrees.
• Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs and stirring coffee into batter.
• Bake and cool as directed.
• Cut brownies into 1-inch squares.
• Place half of the brownie squares in the bottom of a 3-quart glass bowl.
• Prepare pudding mix as directed on package for pudding, Pour half of the pudding over brownies in bowl.
• Top with half each of the toffee bits and whipped cream.
• Repeat with remaining brownies, pudding, toffee bits and whipped cream.
• Sprinkle with reserved toffee bits.
• Cover and refrigerate at least 4 hours before serving.
• Cover and refrigerate any remaining trifle (if you have any left, doubtful).

CHOCOLATE BROWNIE TRIFLE

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.

TRUFFLE BROWNIES

Steps:

• Position rack in center of oven and preheat to 350°F. Line 9 x 9 x 2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.
• Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.
• Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
• Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.

DIVINE TRUFFLE BROWNIES

Steps:

• Heat oven to 350 F degrees (325 F for glass baking dish).
• Line 8-inch baking pan with foil extending over edges to form handles.
• Grease foil.
• Microwave 2 squares chocolate and butter in medium microwavable bowl on HIGH 1 1/2 minutes or until butter is melted.
• Stir until chocolate is melted.
• Stir in 1/2 cup of the sugar.
• Stir in 1 egg until well blended.
• Stir in flour.
• Spread batter in pan.
• Microwave remaining chocolate (6 squares if using semi-sweet, 4 squares if using bittersweet) and the cream in microwavable bowl on HIGH 1 1/2 minutes; stir until chocolate is melted.
• Beat remaining 1/4 cup sugar and 2 eggs in small bowl with mixer on high speed 1 minute until thick and lemon-yellow colored; beat in chocolate/cream mixture.
• Pour over batter in pan.
• Bake 35 to 40 minutes or until mousse topping is set and the edges begin to pull away from sides of pan.
• Cool in pan.
• Run knife around edge of pan to loosen brownies from sides.
• Lift from pan using foil as handles.
• Decorate with powdered sugar, if desired (see tip).
• Cut into 16 fudgy brownies.
• For an extra special touch, garnish with fresh red raspberries and whipped cream!

ALMOND TRUFFLE BROWNIES

Steps:

• In a large bowl, combine the first six ingredients. Pour into a greased 13x9-in. baking pan. Bake at 350° for 23-25 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. , In a microwave, melt chocolate chips; stir until smooth. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the milk, extract and melted chips. Spread over brownies. Refrigerate for 1 hour or until firm. , For topping, in a small saucepan, melt chips and cream over low heat, stirring occasionally. Spread over filling. Sprinkle with almonds. Refrigerate at least 1 hour longer before cutting.

BROWNIE TRUFFLES (BROWNIE POPS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat an 11x15-inch baking pan with cooking spray.
• Empty brownie mix into a large bowl. Add vegetable oil, eggs, and water; stir with a wooden spoon until batter is well blended. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted 1 inch from the edge of the pan comes out clean, 35 to 40 minutes. Let cool completely, about 30 minutes.
• Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring after each interval, until melted and smooth. Cool, about 5 minutes.
• Break brownies into pieces and place in a large bowl. Pour ganache evenly over brownie pieces; mix thoroughly.
• Line a jelly roll pan with parchment paper. Press brownie mixture evenly into the pan. Freeze until firm, about 30 minutes.
• Pour confectioners' coating into a microwave-safe bowl. Microwave at 50 percent power for 1 minute; stir thoroughly. Continue to microwave and stir at 30-second intervals until smooth and completely melted, 1 to 2 minutes more.
• Roll brownie mixture into balls; insert a lollipop stick halfway into each. Dip balls one at a time into melted confectioners' coating to form a thin, even coating, letting the excess drip off. Stick into a styrofoam block; let stand until coating hardens, about 10 minutes.

BROWNIE TRUFFLES

Steps:

• Preheat the oven to 350°F Butter an 8x16-inch pan.
• Make the coating by combining the 1 cup sugar, the powdered coffee, and the cocoa. Set aside.
• In a heavy saucepan, or the microwave, melt the chocolate and butter together. Beat the eggs until they are light and then gradually beat in the 2 cups sugar. Stir in the chocolate mixture. Gradually add the flour, salt, and vanilla. This mixture is not meant to be light and fluffy, just fully incorporated. Pour the mixture into the prepared pan and bake 25 minutes. The brownies will be slightly underdone and very moist. Allow to cool in the pan.
• When cool enough to handle, cut the brownies into 1x1-inch squares. Roll each square in the palms of your hands into balls about 1 inch in diameter. Roll the balls in the coating mixture. Pack in tins or plastic containers with wax paper between the layers and store in the refrigerator for up to a week. Or place them in a single layer on a cookie sheet in the freezer until frozen, pack in containers, and store in the freezer up to 4 months.

BROWNIE TRUFFLES

Steps:

• In a food processor, blend cooked and cooled brownies until it becomes crumbs. Add in cream cheese and process again until they are fully combined.
• Using a 1" cookie scoop, roll out truffles into balls and place on a sheet pan lined with parchment paper. Repeat until all of the mixture has been used up.
• Place sheet pan in freezer for at least 30 minutes.
• Once the truffles have finished firming up in the freezer, place chocolate in a microwave safe bowl and heat until melted.
• Roll each truffle in chocolate until fully coated and then transfer back to the lined sheet pan. Freezer or refrigerate until ready to serve.

CHOCOLATE TRUFFLE BROWNIES

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.

DIVINE TRUFFLE BROWNIES

Steps:

• Heat oven to 350°F.
• Line 8-inch square baking pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave 2 oz. chocolate and butter in medium microwaveable bowl on HIGH 1 min. 30 sec. or until butter is melted. Stir until chocolate is completely melted. Stir in 1/2 cup sugar. Blend in 1 egg. Add flour; mix well. Spread onto bottom of prepared pan.
• Microwave remaining chocolate and cream in microwaveable bowl 1 min. 30 sec.; stir until chocolate is completely melted. Beat remaining sugar and eggs in large bowl with mixer on high speed 1 min. or until thick and lemon colored. Add cream mixture; mix well. Pour over batter in pan.
• Bake 35 min. or until topping is set. Cool in pan. Run knife around sides of pan to loosen dessert; use foil handles to remove from pan before cutting to serve. Keep refrigerated.

HOW TO MAKE BROWNIE TRUFFLES

Steps:

• Line a 9 x 13-inch pan with foil. Grease the foil. Preheat oven to 325ºF. In a medium saucepan, melt butter over medium-low heat. Once melted, stir in sugars. Stir and heat until sugar is hot, about 1-2 minutes more. Remove pan from the heat and whisk in cocoa powder, salt, and baking powder. Whisk in vanilla. Add eggs one at a time, whisking until incorporated. Stir in flour. Pour into the prepared pan and smooth the top. Bake for 26-30 minutes, or until done. Set on a wire rack to cool completely. Once cool, use the foil to lift the brownies out of the pan. Cut into 48 pieces. Discard the 4 corner pieces. Roll/press the remaining 44 pieces into balls. For dipped truffles, melt the chocolate wafers according to package directions. Use a fork to dip the brownie balls into the melted chocolate. Place on a waxed paper-lined cookie sheet to set up. For rolled truffles, pour cocoa powder and powdered sugar into separate pie plates. Roll the brownie balls into the coatings. Tap off excess, especially with the cocoa powder. Store in airtight containers at room temperature.

BROWNIE TRUFFLES

Steps:

• Bake brownies according to directions on package. Do NOT over bake. Allow to cool.
• Once cooled, scoop out brownies into a large bowl. If the edges are hard, leave those out. Add in cream cheese and stir until combined.
• Line parchment paper onto a cookie sheet. Then roll your brownie mixture into balls and place on the sheet. Place in freezer for about 30 minutes or until firm.
• Melt chocolate in medium-sized bowl in the microwave. Then place your truffle ball on a fork and dip into the chocolate. Spoon chocolate on top. Once the ball is covered, tap the fork on the edge of the bowl to remove excess chocolate. Place ball carefully on the parchment paper. You can leave as is or top with sprinkles or extra brownie crumbles.
• Place sheet in freezer until the chocolate hardens. These are best kept in the freezer. Remove about 5 minutes before serving.

MINT TRUFFLE BROWNIES

Steps:

• For the brownie layer: Grease the sides and bottom of an 8-inch square baking pan and line with 2 pieces of parchment to overhang the edges. Preheat the oven to 350 degrees F.
• Combine the butter and mint in a medium saucepan and melt the butter over low heat. Remove from the heat and let sit 10 minutes to infuse. Remove and discard the mint. Rewarm the butter over low heat. Remove from the heat, then add the chocolate and let sit until almost melted; stir until smooth. Whisk in the eggs until smooth. Whisk in the cocoa, flour and salt until smooth. Whisk in the schnapps. Pour into the prepared baking pan and bake until the center is just set (a tester will not come out completely clean), 28 to 30 minutes. Let cool completely.
• For the mint layer: Beat the butter in a mixer fitted with the paddle attachment on high speed until light, about 1 minute. Add the confectioners' sugar and salt and mix on low to combine. Add the schnapps and beat on high speed until light and fluffy, about 2 minutes. Add the food coloring, a little at a time, to get a pale green color. Spread the mint layer over the brownies and refrigerate until almost set, about 15 minutes.
• For the truffle layer: Melt the butter in a small saucepan over low heat. Stir in the chocolate and remove from the heat; let sit until the chocolate is almost melted, then stir until smooth. Let cool slightly, 5 to 10 minutes, then spread over the mint layer. Top with the sprinkles, if using. Refrigerate until set, about 1 hour. Cut into squares to serve.

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.