Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Brownie Batter Truffles
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: about 18 truffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 91
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 14 mg
Enjoy brownies in a whole new way! This easy eggless batter makes perfect little one-bite treats.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: about 18 truffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 91
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 14 mg
Ingredients
Directions
- Line a baking sheet with parchment paper.
- Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the cocoa powder, baking powder and salt. Set aside (see Cook's Note).
- Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until melted and smooth, about 1 minute total.
- Add the granulated sugar, butter and vanilla to the melted chocolate, and beat with an electric mixer on medium-high speed until smooth. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.)
- Scoop tablespoonfuls of the batter, roll them into smooth balls and put them on the prepared baking sheet. Put the confectioners' sugar or cocoa powder on a plate. Before serving, roll the truffles in confectioners' sugar or cocoa powder to coat. (The truffles can be refrigerated in an airtight container for up to 5 days.)
Cook’s Note
Microwaving the flour to 180 degrees F may reduce the risk of foodborne illness associated with eating it raw or undercooked.
