Brownie Truffles
Forget the mixing and melting—just add water to a package of fudge brownie mix, scoop into balls, and chill.
Forget the mixing and melting—just add water to a package of fudge brownie mix, scoop into balls, and chill.
Ingredients
1 box (21.3-ounce) dark chocolate brownie mix (with chocolate syrup
pouch), Betty Crocker®
1⁄4 cup water
2 tablespoons light-color corn syrup, Karo®
Coatings, such as sweet flaked coconut, nonpareils, nut topping, and/or colored sprinkles
Directions
In a large bowl, stir together dry brownie mix, chocolate syrup from pouch, the water, and corn syrup until well mixed.
Pour each desired coating into separate pie plates. Scoop up 1 tablespoon of the brownie mixture; using slightly wet hands, shape mixture into a smooth ball. Roll ball into desired coating to cover entire ball. Place on ungreased baking sheet. Repeat to make 28 truffles, rinsing hands when mixture becomes too sticky to roll. Chill in refrigerator for 1 hour. Serve chilled or at room temperature.
NOTE: To store the truffles, layer between waxed paper in an airtight container. Store for 3 to 4 days at room temperature, 1 week in the refrigerator, or up to 3 months in the freezer.
