Before I share Part 2 of my Christmas baking, I have a recipe to share with you, Red Velvet Brownie Truffles.
I finished these tonight and they are pretty simple. I made the brownies last night and the assembled the truffles tonight. Before I give you the recipe, I have to show you these cute boxes of cookies I put together for my boss, secretary and our neighbors.
I’ve never made little boxes of cookies to give out. I typically just take my cookies to parties to share.
I’m excited to deliver these cookies tomorrow!
I made a tray of cookies for Tony to take and share with his coworkers at the hospital tomorrow. I put two of each of these cookies in the Chinese takeout boxes that we are going to deliver. Most of the recipes can be found in my first Christmas Baking Part 1 and the rest will be posted tomorrow in Part 2!
Back to the truffles……
Mix the cooked brownies with a container of cream cheese frosting.
Roll the “dough” into 1″ balls and freeze.
Dip in white chocolate and decorate!
Red Velvet Brownie Truffles
- 1 batch Red Velvet Brownies
- 16 oz Cream Cheese Frosting
- 2 lbs. White Chocolate Bark (16 squares)
I used the Red Velvet Brownie Recipe from How Sweet it is (using mini chocolate chips). This is one of my favorite brownie recipes and I knew it would be perfect in truffle form! I don’t have a square cake pan so I always make a recipe and a half. It fits perfectly in my 9×13 pan. Once the brownie has cooled, break it up into small pieces and add to the bowl of your mixer. Add 16 oz of cream cheese frosting and mix until completely blended. Roll the mixture into small balls, approximately 1” in size. Place them on a wax paper lined cookie sheet. Freeze them for 20-30 minutes until they are frozen. While they are chilling, melt the white chocolate in the microwave in 30 second increments. Once the brownie balls have chilled, dip each one into the chocolate and place back onto the lined cookie sheet. Use a fork to get the brownie completely covered in chocolate. Tap the fork on the side of the bowl to shake off the excess chocolate. Add sprinkles before the chocolate hardens. You may have to reheat the chocolate in 30 second intervals a few times so that it stays thin and evenly coats the brownie. Once you cover all of the brownies, place the sheet int the refrigerator until the chocolate has hardened. Store the truffles in an airtight container in the refrigerator until ready to serve.
If you don’t get a chance to make these for Christmas, they are also perfect for Valentine’s Day!
What is your favorite type of brownie?