Every problem is an opportunity.
My mom used to say that to me when I was growing up and I’d be all miserable because the girls in my class were mean evil witches. My goodness, when it comes to psychological torture, girls have it down pat. I’m still bowled over by the behavior my classmates exhibited toward me when I was a kid, and I kind of wonder how they live with themselves today. Are they telling their own kids to go out there and make fun of the kid in class who doesn’t have the perfect designer outfit?
Anyway, I could write about this forever, so I’ll pause here and talk about the proverbial lemonade from lemons thing. Or in this case, brownie truffles from an epic fail.
I was testing out another recipe yesterday and it just tanked. I’ve been working on developing the Bronut (my brownie/donut mashup, premiere date TBD) and I couldn’t get them out of my donut pan in one piece. So instead of smacking myself on the forehead, I dug the brownies out of the pan, mashed them up with frosting, shaped them into balls and dipped them in chocolate melts. Voila! Brownie truffles!
And very high quality ones, too. This brownie recipe is my all-time favorite for fudgy factor. So you can be sure that these truffles are rich.
And gluten-free. My first test batch had oat flour in it. Unfortunately, I think my next batch is going to use flour. But these truffles are safe for all tummies!
We all love truffles. And basically, this is a brownie pop without the stick. I don’t like to fool with sticks unless I have a ton of time, which I don’t. So you get to hold this in your hands and revel in the fudge overload. You can make your own chocolate frosting, but again, we all are short on time. I did my favorite time-saving trick of heading to my local bakery and buying a small tub of their chocolate frosting. That way, you don’t have to deal with the stuff in a can (I’m not the biggest fan of that taste), and you can still cut down on steps.
Remember, every problem is an opportunity. I’m grown up now and I’d flatten any of those mean girls with all the sassiness in my adult arsenal if I could, but the truth is, I’m stronger and a better person because of what they put me through. And these brownie truffles are equally formidable.
1/2 cup butter, melted
1/2 cup cocoa
1 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup oat flour (labeled gluten-free, or you can use regular if gluten is not an issue)
1/2 cup mini chocolate chips
1 cup chocolate frosting (see thoughts above regarding homemade vs. store bought)
chocolate melts (I used Ghirardelli)
- Preheat the oven to 350. Line an 8 X 8 pan with foil and spray it with cooking spray. Set aside.
- In a medium-sized bowl, mix the cocoa into the melted butter until it dissolves. Add the sugar and stir again. When the sugar is incorporated, mix in the vanilla and eggs. Add the salt and oat flour, mixing until just combined. Fold in the chocolate chips.
- Spread the batter in the prepared pan and bake for 30 minutes.
- Remove the pan from the oven and let it cool.
- When the brownies are cool, crumble them with your hands into a medium-sized bowl. Add the frosting and mix until the brownies and frosting are fully combined. It will be very sticky.
- Place the mixture in the freezer for 20 minutes until chilled and easy to handle.
- Line a cookie sheet with a silicone baking mat or parchment paper. Quickly roll the brownie mixture into balls and place onto the cookie sheet.
- Refrigerate the truffles for at least 30 minutes.
- When you're ready, melt the chocolate according to package directions. Dip each truffle into the chocolate, covering it fully.
- Using a fork, pick up the truffle and let the excess melted chocolate drip through the tines. Place on the cookie sheet.
- Decorate as desired. Allow to harden.
- If you want a fudgier truffle, store in the refrigerator. Otherwise, keep in an airtight container.