Fast forward a couple months later, and I stumbled across these little brownie bites. And let me tell you, I love them. They taste just like brownies...and I never have a complaint with a brownie. And surprisingly, they were less messy than truffles and cake balls. There's so much oil in the brownie batter, that your hands stay greased and they don't leave a lot of residue. (That sounds gross, doesn't it?) Taste great and less messy... these are a keeper!
Recipe Source: Picky Palate
Makes about 25-30 brownie balls
1 box brownie mix (9x13 size)
eggs, oil, and water called for on brownie box
2 cups Semi-sweet chocolate chips (or other dipping chocolate)
1/4 cup Peanut butter
1. Make brownies according to package instructions. Underbake them by just a few minutes, so they're really soft... not runny or gooey. Just really soft.
2. Allow them to cool completely. Once they're cooled, using a cookie scoop, scoop sections of brownie and roll them into balls, slightly smaller than 1 inch.
3. Place on a wax paper covered baking sheet and refrigerate or freeze until completely chilled. I left mine in the freezer overnight.
4. Melt chocolate in a double boiler or in the microwave, or in the oven, whatever your preferred method is for melting chocolate. Once it's completely melted, stir in the peanut butter.
5. Dip brownie balls into chocolate/peanut butter mixture, covering completely. The best way I've found to do this, is by using two spoons, and rolling the ball back and forth between the two spoons, allowing the excess to drip off.
6. Place dipped brownie ball on a wax covered cookie sheet and allow to cool completely. Embellish as you please, with sprinkles, drizzled chocolate, nuts, etc. and enjoy!