Today’s post is both delicious and adorable. Yes, I’m complimenting myself. I can’t help it. I took brownies and made them into footballs and hearts!
Confession time: I am not happy about this year’s Super Bowl. If you’re wondering why, just know that my hometown is Indianapolis, Indiana, a.k.a. home of the Colts. For those of you who follow football, you are probably realizing right about now that Tom Brady (along with his pretty face and his snooty supermodel wife) ranks pretty low on my list of famous people I’d hang out with.
So with the Patriots in the Super Bowl against Seattle (my feelings about them can best be described as “meh”), I have to fall back on treats. Not because I’ll be watching the game with any attention, you understand. Instead, I’ll just be hitting the buffet.
Since the Super Bowl hits so close to Valentine’s Day (if you’re reading this, Kenny, make dinner reservations before it’s too late!), I figured I should make hearts along with the footballs. And you know, they go surprisingly well together!
Whenever I’m dipping anything in chocolate, I like to simplify. You can use homemade brownies for this if you want, but I used a mix. Because Kenny doesn’t eat gluten, I used a GF mix, but you pick your favorite.
The key to making this work is to not overbake the brownies. You have to take them out of the oven when they’re barely done. They should be super fudgy. If you don’t have that consistency, you won’t be able to shape them.
Of course, chill time is also required here. You have to chill the shaped brownies before dipping them into your candy melts, or all will fall apart. So be patient! When you’re done, you’ll have a treat that will sweeten even the sourest of Super Bowl matchups.
Enjoy the big game, or not. Either way, make sure you have good snacks!
- Bake the brownies according to package directions. Be sure not to overbake them. You want them at their fudgiest. Cool completely.
- When the brownies are cool, crumble them into a medium-sized bowl. The mixture will be very sticky. Refrigerate for 30 minutes.
- Remove the bowl from the fridge and line a cookie sheet with a silicone baking mat or waxed paper.
- Shape the crushed brownies into hearts and footballs, or any shape that you desire. Chill the formed brownie shapes for 30 minutes.
- Melt the candy according to package directions. For hearts, use the pink melts (and sprinkles/decorations as desired). For footballs, use chocolate melts and then pipe on the white chocolate melts. It will be drippy, so use caution.
- Dip the truffles into the melted candy, letting the excess drip through the tines of a fork. Use a toothpick to gently push the coated truffle off the fork and onto the prepared baking sheet. Work fairly quickly, or the truffles will come to room temperature and be hard to handle.
- Allow the truffles to harden. Store in an airtight container.