1 box Duncan Hines Brownies
1/3 cup water
1/3 cup oil
12 oz chocolate (bittersweet or semisweet) melted
While chocolate, melted and splattered on top
Combine brownie mix, water, oil and egg in a large bowl. Pour in 9×13 baking dish and bake on 350′ for about 20 to 25 minutes. The edges should be slightly crispy but the center should still be soft, test with a tooth pick. The center should not be raw but you do not want to over bake it you want the brownies to be soft. Allow brownies to cool off completely. Cut off edges of brownies if they are crispy from baking. Using a fork, go over the entire brownie and smash down with the fork. Scoop out 1/2 tablespoon of brownie and shape into a ball. Do this until you have no more brownies left. Then, melt the chocolate in a microwave safe bowl in 30 second increments so as not to burn the chocolate. Heat up and mix until melted. You can either place the entire brownie ball in the chocolate or you can splatter the chocolate over the brownie balls. I tried both and the splatter option was much easier and less messy! Place optional toppings on top of brownie truffles before the chocolate splatter hardens. Serve brownie truffles in mini cupcake holders.
~ Recipe submitted by Nina Safar