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CREAMY BROWNIE TRUFFLES

CREAMY BROWNIE TRUFFLES
Satisfy your chocolate cravings with our Creamy Brownie Truffles! This easy-to-follow recipe combines velvety Kerry Gold butter, rich dark chocolate, and the perfect combination of almond flour and cocoa powder to create a blissful, fudgy treat. These truffles are as fun to make as they are to eat, and you can customize them with a hint of peppermint for an added seasonal flair. With just a few simple ingredients, you can whip up these delightful bites that are sure to become a favorite at any gathering or a sweet treat just for you!

CREAMY BROWNIE TRUFFLES by Dr. Cindy Tanzar

Plan: (Maintenance or Special Occasions)

Serving information: Makes 8-10 bars.

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Indulge your sweet tooth with these luxurious Creamy Brownie Truffles, a decadent treat that melds the rich flavors of dark chocolate with the smoothness of creamy butter. Perfectly bite-sized, these truffles are made with high-quality ingredients like Kerry Gold butter and Lily’s Dark Chocolate Chips for an irresistible taste that’s also low in sugar. Whether you enjoy them as a special dessert or a delightful treat for gatherings, they are sure to impress! Plus, for a minty twist, simply add peppermint extract for a refreshing burst of flavor that complements the rich chocolate.

INGREDIENTS

  • 1-1/2 sticks Kerry Gold butter
  • 1/2 cup Lily’s Dark Chocolate Chips (divided into two 1/4 cups)
  • 1/2 cup almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp. baking powder
  • 3/4 cup allulose*
  • 3 large pastured eggs
  • Mint Brownie Option: add 1 tsp. peppermint Extract

INSTRUCTIONS

  1. Preheat oven to 350˚F. Line an 8×8 baking pan with parchment paper.
  2. Melt butter and 1/4 cup Lily’s chocolate chips in a small pan on low heat, whisking occasionally. Set aside to cool a bit.
  3. In a mixing bowl, combine the almond flour, cocoa powder, baking powder and allulose.
  4. In a separate bowl, beat the eggs. Slowly add the chocolate and butter mixture to the eggs.
  5. Add the butter mixture to the dry ingredients, mixing the batter well. Fold in the remaining 1/4 cup of chocolate chips.
  6. Transfer batter to the pan. Bake for 15-20 minutes. Baking time will vary depending on the type of pan you use (ceramic/glass, metal) and your oven.
  7. Bake until the middle still looks “wet.” I usually bake for 18 minutes in a ceramic pan. You don’t want to overbake these, as the wet look will make a delicious creamy truffle texture when chilled. They are very rich!
  8. Serve with a sprinkle of Swerve Confectioners or organic whipped heavy cream.

*Allulose can be found at Kroger, Health Nut or other stores by the Swerve. It is also available on Amazon. It provides a creamier/softer texture than Swerve, but you still can substitute Swerve if you like.

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