Wednesday, January 23, 2013

Cookie Butter Brownie Truffles

by Darla

Cookie Butter Brownie Truffles by BakingdomDay two of blogiversary celebrations, and, as promised, more chocolate.


Ahem. Sorry.

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’.

Biscoff Cookie Butter Brownie Truffles by BakingdomI decided, just case they’re pretty, to make a few of these truffles into pretty little mushrooms. Because cute.

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.

Biscoff Brownie Truffles by BakingdomThese got an A++ from the Hubster. I often think that he’s so used to my baking and cooking that he’s harder to impress, so I’m thinking an A++ from him means these are really something special.

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
2 eggs
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

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{ 15 comments… read them below or add one }

1 Emily ~So Domesticated~ January 23, 2013 at 12:56 pm

These are just too adorable!


2 heather January 23, 2013 at 1:47 pm

Mushroooooms! And pink! And glitter! And cookie butter! I die.

Happy blogiversary, friend!


3 Stephanie @ Eat. Drink. Love. January 23, 2013 at 1:51 pm

So SO cute! I almost don’t want to eat them!


4 Gemma January 23, 2013 at 2:55 pm

Adorable! Plus the glitter flags are sooo darn cute! :-) I give you an A++ too!
PS: would love to know what you think of my vegan red velvet cupcakes.


5 Sue {munchkin munchies} January 23, 2013 at 6:55 pm

Fantastic idea! Love all the glitter too! I love me some cookie butter:)


6 Roselyn January 23, 2013 at 9:11 pm

Hi Darla,

These look fantastic.
My daughters 2nd birthday is coming up and I want to make them for her party.
I live in Australia and we don’t have Biscoff spread here, can you tell me what the flavour of the spreed is so I can try to find our equivalent to replace it with.

Thanks for the great ideas!


7 Aikko @ Bake Happy January 23, 2013 at 9:35 pm

That is one cute cake plate but your truffles are even cuter! :) I want both! Stat! :)


8 Katrina @ Warm Vanilla Sugar January 24, 2013 at 5:49 am

Eeee!! How freaking cute are these?! What a lovely recipe!


9 michelle January 24, 2013 at 9:15 am

perfect way to eat some ‘shrooms :) love them as usual!


10 Jen January 24, 2013 at 11:42 am

These are sooo adorable! I have that same cake stand and it is one of my favorites.


11 Becca from Cookie Jar Treats January 24, 2013 at 12:57 pm

Awww. Those little mushroom truffles are adorable! This really is one of the cutest things you have made to date :*


12 Tina @ Sugar Bean Bakers January 25, 2013 at 5:34 am

As if the recipe didn’t sound good enough… you went and made wee mushyrooms! I die.

You are cruel woman. You must be stopped :D

I agree with Becca up there ^


13 Andrea R January 27, 2013 at 11:17 am



14 Jen @ Jen's Favorite Cookies January 30, 2013 at 8:50 am

That is so adorable! Love it!


15 Shannon February 19, 2013 at 5:30 am

Those mushrooms are way toooooo cute. I can’t even handle it!


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