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
- 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
- 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.
- 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.
- Stir in candy cane pieces. Roll batter into 1-inch balls; place on a cookie sheet.
- 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.
- 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.