

Ghirardelli Dark Chocolate Brownie Truffles

40 minutes
Servings: 20 Truffles
Photo and Recipe credit: Bernice with Baran Bakery
Ingredients
- 1 cup (6 oz) Ghirardelli Semi Sweet Chocolate Baking Chips
- 1/2 cup Butter, unsalted, softened
- 3 Eggs
- 1 cup Sugar
- 1/2 cup Brown sugar
- 1 cup Flour
- 1/8 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/4 cup Cocoa powder
- 1 teaspoon Vanilla
- 1 teaspoon Coconut oil
- 1 cup Ghirardelli Bittersweet 60% Cacao Baking Chips
Method
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Preheat the oven to 325F.
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Use cooking spray and parchment paper to grease and line an 8-inch square pan.
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In a heat safe bowl or a saucepan, melt butter with Ghirardelli Semisweet Chocolate Chips.
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Set aside to cool while you get the rest of your ingredients together. Use a whisk to combine eggs, granulated sugar, brown sugar and vanilla, just until combined.
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Combine flour, cocoa powder, salt and baking soda in a medium bowl.
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Slowly pour in the butter and chocolate mixture to eggs and sugar, while whisking.
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Use a sieve to sift dry ingredients into wet ingredients. Fold together until just barely combined.
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Pour brownie batter into the prepared baking pan and bake for about 40 minutes.
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Remove from the oven and allow brownies to cool completely.
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Once the brownies are cool, place them in the bowl of a stand mixer. Using a paddle attachment, turn the mixer on to low speed (you can also do this by hand). When the brownies are all mushed up, use a small cookie/ice cream scooper to scoop out small rounds.
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Form into a round ball and refrigerate until they're firm, at least one hour.
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Meanwhile combine Ghirardelli 60% Cacao Dark Chocolate Chips with coconut oil. Microwave on 20 second intervals until melted and smooth.
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Dunk each brownie ball into the melted chocolate.
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Top with a pinch of sea salt and allow to set.