Midwest Mary

Chocolate lovers, this is for you. Since showing my baking and cooking progress in my last post, there has been a lot of interest in the Fudgy, Brownie Balls, so I decided to share my recipe with you. Be forewarned that these decadent treats are time-consuming. I make them over two days because of the number of steps and times I set the batter in the refrigerator. However, the love you’ll receive when you present them will be worth it.

As I’ve said before, the outcome of your dish is dependent on the quality of your ingredients. We recognize the flavor impact of a fresh tomato from the garden as opposed to one that traveled across the country and was packaged in the grocery store.

My cookies are delicious because I typically use organic flour, sugar, eggs, and butter and I purchase chocolate disks from a homemade candy store in town.

Unfortunately, the best quality ingredients are not always available or affordable. And sometimes, it doesn’t matter. This is when we use what we have or what’s attainable.

I begin the Fudgy, Brownie Balls with a rich, luxurious brownie recipe. (You might want to make your brownies with this recipe, as well.) This process is easier if using a packaged brownie mix, prepared brownies, or even crushed Oreos. The flavor will be good, but not fudgy like this recipe.

Also, be patient with the white chocolate coating. If you’ve never worked with melting chocolate it can be frustrating. Heat it as minimally as possible and mix well and quickly. Also, work quickly as the chocolate hardens within minutes, which is why I melt small batches at a time. I also clean or replace my utensils throughout as they get too full of chocolate to move the balls off the fork without damaging them.

If you try the recipe, please let me know. I’d love your feedback.

___

Fudgy, Brownie Balls

Ingredients
8 oz of quality semi-sweet chocolate
¾ cup butter, melted
1 ¼ cups sugar
2 eggs
2 teaspoons vanilla
¾ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon salt

1 package cream cheese, room temperature
1 ½ – 2 pounds quality white chocolate

Directions for Making the Brownies

1. Preheat oven to 350. Line an 8-inch square baking dish with parchment paper.
2. Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals. Save the other half for later.
3. In a large bowl, mix the butter and sugar with an electric mixer. Beat in the eggs and vanilla until the mixture becomes light and fluffy.
4. Whisk in the warm melted chocolate. (Make sure it’s not too hot or the eggs will cook.) Sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients.
5. Fold in the chocolate chunks. Transfer the batter to the prepared baking dish.
6. Bake for about 25 minutes. The center should be just barely cooked.

Directions for Making the Balls

1. Cool the brownies completely.
2. Break up the brownies in the bowl of a stand mixer. Beat the brownies and cream cheese until mostly smooth. There will be small bits of chocolate and brownies in the mixture.
3. Spread out on a pan and refrigerate until firm. I usually stop at this point and refrigerate overnight.
4. Scoop the brownie filling with a small (1 teaspoon) scooper onto a parchment-lined cookie sheet. Periodically wash the scooper. If the brownie filling becomes too soft to scoop into smooth balls, refrigerate it for another hour.
5. Refrigerate the trays of brownie balls for about an hour before covering them with white (or semi-sweet) chocolate. The balls are easier to handle when chilled and firm.

White Chocolate Topping

1. Melt 1/3 pound of white chocolate in the microwave for 20-second intervals stirring well after each interval.
2. Repeat up to 60 seconds.
3. Hold the ball on the edge of a fork. Spoon white chocolate over the ball. Tap, and then gently push off the edge of the fork with another fork onto parchment paper-lined cookie sheets. Refrigerate until firm.
4. Cut away any excess chocolate drippings around the brownie balls with a sharp knife.
5. Place balls in a small candy paper cup and then in a container. Seal tightly until serving. I keep these little treasures in the refrigerator.

©2024, Mary K. Doyle