Chewy, chocolatey brownies with a hint of mocha are smashed together with raw (eggless) cookie dough and coated in thick dark chocolate to make cookie dough brownie truffles– a sweet-tooth dream.
I never thought chocolate could be so frustrating. This wonderful confection, which I have long believed to be my one true steadfast love (uh, next to my husband, of course), has turned into something of a nemesis in this heat.
Not only because I’m constantly shoveling it into my mouth before, during, and after baking and now don’t want to be anywhere within 10 miles of a swimsuit, but also because it makes photography and capturing the treats I’ve coated with it near impossible.
I take my photos in natural light as often as possible, but unfortunately the chocolate sweats and melts almost instantly in this recent heat. Once placed, these truffles were absolutely immovable… unless I didn’t mind smudged fingerprints evident from every angle. I took these photos hastily, filled with chocolate-induced frustration and a strong anxiety that the photos wouldn’t fairly showcase the deliciousness of these delightful, individually-wrapped-in-chocolate flavor bombs.
And that would just be a shame because these truffles (if you can really call them that) are packed with amazing, irresistible flavor.
If you follow my blog, you’ll remember that just a few days ago I featured what might just be the best brownie recipe ever, swirled with baked cookie dough. As this was being made, I couldn’t help but think about how delicious brownies would taste with raw cookie dough.
That train of thought led me to these truffles I’m sharing with you today.
Once I find a flavor combination that works, I can’t ever seem to appreciate the individual flavor on its own without longing for its companion and I practice flavor coupling with an almost religious devotion. Caramel should never be unsalted, salsa should never be served without sour cream (unless it’s fresh from the garden), and now I don’t know that I’ll ever be able to eat brownies unless accompanied by copious amounts of cookie dough.
These are addicting in the best way… good luck eating just one.
- 1/4 cup unsalted butter melted, 4 Tbsp
- 1/2 cup canola oil vegetable oil would also work
- 3/4 cup cocoa powder
- 1 2/3 cup granulated sugar
- 1 1/2 tsp instant coffee dissolved in 2 Tbsp hot water
- 1 tsp vanilla extract
- 2 eggs + 1 egg yolk lightly beaten
- 1 1/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup mini chocolate chips
- 2 cups dark chocolate chips
- 1/2 cup mini chocolate chips to sprinkle on top optional
- Preheat oven to 350F and line a 13x9 baking dish with aluminum foil with excess foil hanging off each edge (to be able to easily lift brownie out of pan when it is done cooking)
- In large bowl melt butter. Stir in oil then add and stir in cocoa powder and sugar.
- Add vanilla and instant coffee dissolved in hot water, stir.
- Stir in eggs and egg yolk.
- In a separate bowl, combine flour, baking powder and salt.
- Gradually add to butter mixture until completely combined.
- Stir in chocolate chips.
- Pour brownie mix into prepared baking pan and bake 20 minutes or until toothpick inserted in center comes out mostly clean with few-no crumbs.
- Allow to cool completely
- In large bowl, melt butter. Stir in sugars and vanilla.
- Add flour and salt, stirring well.
- Stir in milk, add chocolate chips and stir again.
- Chill at least 30 minutes in fridge.
- Once brownies have completely cooled and cookies have chilled, scoop about 1 Tbsp of cookie dough mix and roll it into a ball. Press against clean surface (i.e. countertop) to flatten the bottom.
- Scoop a Tablespoon of brownie mix out of the prepared brownies (If you have a round tablespoon this works very nicely, almost like a cookie cutter, but it is not necessary to achieve the desired shape. I usually avoid the edges for a very moist, mold-able piece of brownie) and press onto cookie dough ball. Roll in your hands to create round shape. Set on parchment paper while you prepare all brownie/cookie dough truffles.
- Once the inside of the truffles have been prepared, prepare chocolate coating by heating dark chocolate chips in microwave-safe bowl for 30 seconds and then stirring at 15 second increments until completely melted.
- Dip truffles into chocolate (I set them on a spoon and used another spoon to pour chocolate over them) and then transfer to cookie sheet lined with parchment paper or wax paper. Sprinkle with mini chocolate chips.
- Once all truffles have been coated move to refrigerator and allow to chill for at least 30 minutes before serving.
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