Eggless Brownie Cookie Dough Truffles
I will start off by saying these eggless brownie cookie dough truffles are NOT a healthy recipe, and some day when I have some time I will experiment with ways to make it healthier, but for now I wanted to share it because, seriously, it is to die for. I took these into work and people literally said I should sell them they were so good. And even my husband who doesn’t like sweets fell in love with these. And while I am on the road to a healthier lifestyle, it doesn’t hurt to indulge every once in a while – everything in moderation!
I highly recommend using the Duncan Hines Chewy Fudge Brownie mix for this one. I tried a different brand for the second batch and found that the chewy texture of the brownie mix made it much easier to work with for this recipe/technique.
Duncan Hines Chewy Fudge Brownie Mix
- ¾ cup butter, softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 Tbsp milk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- Pinch of salt
- 2 cups Miniature Chocolate Chips
- 1 box Duncan Hines Chewy Fudge Brownie Mix
- 1 package full size dark or semi-sweet chocolate chips - your taste preference here
- 2 tbsp. coconut oil - you can use vegetable shortening but coconut oil is healthier
- Cook brownies per package instructions. Once brownies are cool, cut into 1 inch squares
- Ensure you have enough room in the freezer to store a baking sheet for several hours.
- Mix the butter, white and brown sugar together until creamy
- Add the milk and vanilla; beat until combined
- Add flour and salt until a soft dough forms
- Stir in 1 cup of mini chocolate chips
- Drop tbsp. size balls onto a foil lined baking sheet - smaller is better/easier to work with here
- Place the baking sheet in the freezer for 1-2 hours - the firmer they are, the better
- Take dough out of freezer
- Take a brownie square and flatten it into the palm of your hand. Wrap and mold the brownie around the cookie dough ball and place on the baking sheet. If they start to fall apart, it's okay, just mold them back together. This is where the dough balls staying in the freezer longer helps.
- Once all the dough balls are wrapped in brownie, place the baking sheet back into the freezer for an hour.
- Prepare a baking sheet with wax paper
- Place full size chocolate chips in a microwave safe bowl
- Add coconut oil or vegetable shortening
- On medium heat, begin melting chocolate chips for 40 seconds at a time - stirring in between until you get a less solid consistency. Add more coconut oil if necessary to thin out. I also had success heating the choc chip up in the stove top but it wasn't consistent each time. You can also use a double boiler if you have that.
- Use a fork or skewer to dip the balls into the melted chocolate and place on the wax paper lined baking sheet
- Sprinkle the tops of the balls with mini chocolate chips and let solidify. Once solid, store in an airtight container in the fridge or freezer. These tasted fresh for about a week when stored in the fridge, much longer in the freezer (couldn't tell you exactly how long because they only lasted about two weeks with daily snacking on my double batch).
Leave a Reply