I knew I wanted a yummy kind of truffly brownie goodness covered in white chocolate this time, but I had a really tough time deciding what flavors I should use.
In the end, the only thing that stopped these from being all chocolate hazelnutty was that I figured you guys are probably sick of seeing that from me.
Cookie butter it is, then!! And I really think it was the right choice.
Also, pink. And glitter. Just sayin’.
All I did to make these was to fill a chocolate mold with white chocolate, and pink tinted white chocolate, and let them set up. Once they had hardened, I filled each mold with my cookie brownie filling, then froze them for about 20 minutes. Once they were chilled, they were much easier to remove from the mold.
Once the candies were out of the mold, I just stuck the halves together using a little extra chocolate to “glue” them together.
It doesn’t hurt that he’s a Biscoff fiend, but still. A++
Easy, delicious, and cute to boot. Sounds like a winner to me. Enjoy!
Cookie Butter Brownie Truffles
Makes a whole lot, depending on the size of them
1/2 cup (50 grams) unsweetened cocoa powder
1/2 cup (64 grams) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter
1 cup (200 grams) sugar
1/2 teaspoon vanilla extract
1/2 cup cookie butter, such as Biscoff spread
2 tablespoons milk
melted white, milk, or semi-sweet chocolate
Preheat oven to 350 degrees. Grease and flour (or spray with nonstick cooking spray) an 8 x 8-inch baking dish; set aside.
In a medium bowl, combine the cocoa, flour, salt, and baking powder; set aside.
In a medium saucepan, melt the butter. Once melted, remove from heat and whisk in the sugar until combined.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
Whisk in the dry ingredients until combined and pour the batter into the prepared pan.
Bake for 30 – 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it.
Allow brownies to cool completely, then break up into crumbs in a large bowl. Stir in the cookie butter and milk, until thoroughly combined and cohesive. The mixture should be slightly moist and shiny. If it is too dry, add a little more milk, until the desired consistency is reached.
Roll the mixture into balls, about 1-inch across, place on a baking sheet lined with parchment paper, and freeze for 30 minutes. Once chilled, dip each ball until coated in melted chocolate. Place about 1-inch apart back onto the baking sheet lined with parchment paper. Allow to set up until the chocolate is completely hardened.
Recipe by Darla