Peppermint Brownie Batter Truffles

Falalalala…lalala…brownie batter.

Peppermint.  Brooooownie batter.  Truffles.

These babies were born because I was making batch number 2 (obsessed) of these chocolate peppermint brownies and I accidentally-on-purpose “forgot” 1/4 cup of batter in the bottom of the bowl.  Since the brownies were already in the oven, I just had to eat the leftover batter.  It would be inconsiderate to let it go to waste.

As I was scraping every last drop of brownie batter out of the bowl, I had an epiphany.

Delete the egg, replace with milk, and voila!  Brownie batter sans salmonella, ready to be rolled into truffle form!

And no, I did not feed Mike one of these truffles and pretend they had raw egg in them to test his fake egg allergy.  Why would you ask?*

Peppermint Brownie Batter Truffles

yield: about 24 truffles, depending on their size

Ingredients

  • 1/2 cup unsalted butter, melted and cooled slightly
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1 cup flour
  • 1/2 cup cocoa powder
  • pinch of salt
  • 3-4 tablespoons milk
  • 1/4 cup crushed candy cane pieces
  • candy melts or chocolate chips for dipping
  • sprinkles
Directions
  1. In a large bowl, beat melted butter, sugar, and vanilla until combined. Add flour, cocoa powder, and salt.  Stir until ingredients are completely incorporated; batter will be quite thick.
  2. Add 3 tablespoons milk; beat until incorporated.  If the batter is still hard to stir, add one tablespoon more of milk.  It should be soft but dense enough to roll into balls.
  3. Stir in candy cane pieces.  Roll batter into 1-inch balls; place on a cookie sheet.
  4. Prepare your candy melts (or melted chocolate chips).  Dip each ball into the melts; sprinkle with candy cane bits or sprinkles, and allow to harden for 30 minutes.
  5. Store in the refrigerator but serve at room temperature.

*In case you’re wondering, Mike had a fake allergic flare-up complete with invisible hives.  Point proven.  For Christmas I’m getting him a nicer girlfriend.

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5 thoughts on “Peppermint Brownie Batter Truffles

  1. your minty balls are delicious

    I was JUST going to text you to see if this recipe was on your blog yet. A MUST make!! SO yum, thank you!!

    Reply
  2. joanna

    Holy moly! This sounds amazeballs…literally. I have been so into mint and chocolate together. The brownie batter sounds so rich! I’m going to have to add this to my recipe box!

    Reply
  3. Marie

    Raw flour is equally dangerous, if not more so, than raw eggs. It’s also an agricultural product with plenty of opportunity to come in contact with E. coli and other pathogens. Just something to keep in mind; egg-free doesn’t necessarily mean safe-to-eat.

    Reply

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