Brownie Truffles
Valentine's Day is right around the corner, and these little guys are the perfect treat for your loved one! I made a "healthified" version.. Of course. If you can cut some calories and still get the same result, why wouldn't you?! That just means you can eat more of them ;)
Enjoy!
Enjoy!
Ingredients:
1 box brownie mix (I highly recommend using Ghirardelli's dark chocolate brownie mix)- You do NOT need the ingredients on the back of the brownie box
1 can pumpkin puree
5oz white chocolate (once again, I used Ghirardelli white chocolate chips)
Sprinkles
Directions:
1. Preheat the oven according to the back of the brownie box.
2. Combine brownie mix and pumpkin puree until thoroughly mixed- do NOT use any of the other ingredients used to make brownie batter (ex: eggs, oil, water)
3. Coat a 9x9 pan with nonstick spray and pour brownie batter into pan.
4. Bake according to the brownie box directions- I cooked mine for 5 minutes less because you do NOT want to overcook them. If anything, you want them a little bit under cooked.
5. Once cooked, use a fork to crumble the brownies.
6. Melt white chocolate in a microwave safe bowl, in 30 second increments- Be careful to not burn the white chocolate. This may or may not have happened to me.
7. Using your hands, form the brownie crumbles into balls, about 1-2" in diameter. I made 30 balls total.
8. Using a spoon, top your brownie truffles with a little melted chocolate and sprinkles.
9. Place on parchment paper in the fridge until the chocolate is hardened.
10. Store on the counter in an air tight container for a few days or save some for later in the freezer!
1 box brownie mix (I highly recommend using Ghirardelli's dark chocolate brownie mix)- You do NOT need the ingredients on the back of the brownie box
1 can pumpkin puree
5oz white chocolate (once again, I used Ghirardelli white chocolate chips)
Sprinkles
Directions:
1. Preheat the oven according to the back of the brownie box.
2. Combine brownie mix and pumpkin puree until thoroughly mixed- do NOT use any of the other ingredients used to make brownie batter (ex: eggs, oil, water)
3. Coat a 9x9 pan with nonstick spray and pour brownie batter into pan.
4. Bake according to the brownie box directions- I cooked mine for 5 minutes less because you do NOT want to overcook them. If anything, you want them a little bit under cooked.
5. Once cooked, use a fork to crumble the brownies.
6. Melt white chocolate in a microwave safe bowl, in 30 second increments- Be careful to not burn the white chocolate. This may or may not have happened to me.
7. Using your hands, form the brownie crumbles into balls, about 1-2" in diameter. I made 30 balls total.
8. Using a spoon, top your brownie truffles with a little melted chocolate and sprinkles.
9. Place on parchment paper in the fridge until the chocolate is hardened.
10. Store on the counter in an air tight container for a few days or save some for later in the freezer!