Brownie Batter Truffles

For 24 -36 truffles, Brownie Batter Truffles keeps the list centered on unsweetened cocoa powder, granulated sugar and packed light brown sugar. Set aside about 85 minutes.

• Yield 24 -36 truffles
• Ready in 85 minutes

Ingredients

• 3/4 cup unsweetened cocoa powder (Dutch-process or regular )
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• pinch salt
• 3/4 cup all-purpose flour
• 2 teaspoon vanilla extract
• 1 1/2 sticks butter (melted)
• 8-12 ounces chocolate or chocolate bark (candy coating)
• Sprinkles for garnish

Instructions

1. In a large bowl, combine the cocoa powder, granulated sugar, brown sugar, salt and flour until it is well combined. Stir in the vanilla and melted butter until the mixture forms a thick batter.
2. Line a large rimmed baking sheet with waxed or parchment paper. Roll the dough into about 3/4-inch size balls and place them on the wax paper. Refrigerate for about an hour until the brownie batter balls are firm.
3. Prepare another large baking sheet lined with parchment or wax paper. Melt the chocolate or candy coating according to package directions (I usually melt either in a microwave-safe bowl at 1-minute increments at 50% power, stirring in between, until melted). Using two forks, plop a truffle into the melted chocolate, submerging it completely. Lift it out with one of the forks and tap the handle of the fork lightly on the edge of the bowl to let the excess chocolate fall through the tines of the fork. Gently lay the fork on the empty baking sheet lined with wax or parchment paper and use the second fork to carefully nudge the truffle off the other fork onto the paper.

Cool the pan before you lift the squares.