Blondie Brownie Truffles

Have you ever went to bake something you've made a dozen times only to have a serious failure on your hands?...ya well, that was me this week.  I made (or should I say "attempted" to make) my Blondie Brownies.  Something I've done many times before.....but something happened this time around and when they came out of the oven they were extra gooey.  So much so you couldn't even cut them to have a bite!  I just couldn't justify throwing the whole batch away so I set off trying to find a recipe what I could repurpose them in.  Then it hit me.....Truffles!  I love cake pops and the concept is the same so I proceeded to take a go at it.  It worked!

Top with sprinkles, coconut, toffee, cookie crumbs or anything else you can come up with!

Ingredients 

Any brownie recipe, or you can use my Blondie Brownie recipe

Almond bark, candy coating, or chocolate chips

Toppings

Bake brownies about 5 minutes less than the recipe calls for, or when you can tell they are almost done but still gooey.

Cool completely

Break apart and place in a large bowl.  

Mix together by hand just until combined.  Don't over mix.

Using a spoon or a cookie scoop,  make 1 inch balls and place on a cookie sheet.

Melt almond bark/chocolate/candy coating in the microwave until melted. Stir often.

Using a fork, lower a brownie ball into the bark and use a spoon to cover in bark/chocolate/candy coating.

Sprinkle with any topping you desire and place on cookies sheet.

Refrigerate to harden.

SnickerDoodle Blondies

For whatever reason I have never tried a snickerdoodle.  I know, where have I been all my life, but seriously I never had...until now.  I think the reason I waited so long to try them is because of the name.  I dislike the Snicker candy bar (nice reasoning huh?) so there is no way I would ever like a snickerdoodle..right?  WRONG!  These soft spongy cinnamon sugary cake like bars are fantastic!  

Snickerdoodles

2 2/3 cups of all purpose flour

2 teaspoons of baking powder

1 teaspoon of cinnamon

1/4 teaspoon of ground nutmeg

1 teaspoon of salt

2 cups of packed brown sugar

1 cup of butter at room temperature

2 eggs at room temperature

1 tablespoon of vanilla extract

Topping

2 tablespoons of granulated sugar

2 teaspoons of cinnamon

a pinch of nutmeg

Preheat oven to 350 degrees F.  Grease or line a 9x13 pan

Combine the flour, baking powder, cinnamon, nutmeg & salt.  Set aside.

In the bowl of a stand mixer, beat the brown sugar and butter until light and fluffy.  3-5 minutes.

Add in the eggs one at a time, then add the vanilla.  Beat until smooth.

With a wooden spoon, stir in the flour mixture until blended.

Using a spatula, spread in the pan.  Batter is thick.

Combine the sugar, cinnamon and nutmeg.  Sprinkle on top until completely covered.

Bake 28-32 minutes or until center springs back when gently pressed.

Cool before cutting.

Taken from Mandy's Recipe Box

Blondie Brownies

Blondies!!   Woohoo I love blondies!  

I have tried and tested a few recipes and this is the one our family has decided is "the one" for us.  I am an almond flavor lover so these have a hint of almond to give them a little boost of yum!

Just waiting to be devoured!

Chocolate chips and white morsels ready to melt in your mouth....

2 1/4 cups of all-purpose flour

2 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1 1/4 cups of granulated sugar

1 1/4 cups of packed brown sugar

3/4 cup of unsalted butter, softened

1 tablespoon of vanilla extract

1/4 teaspoon of almond extract

3 eggs

1 cup of semi sweet chocolate chips

1 cup of white morsels or peanut butter chips

Preheat oven to 350 degrees F.  Grease a cookie sheet or jelly roll pan.

In a small bowl, combine the flour, baking powder and salt.  Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the granulated sugar, brown sugar, butter, vanilla extract and almond extract until smooth. 

Beat in the eggs one at a time until combined.

Using a wooden spoon, stir in the flour mixture just until combined. 

Mix in chocolate and white morsel chips.

Spread evenly in prepared pan.  Dough will be thick so you need to use a spatula to spread.

Bake for 25-28 minutes.  If you like a darker, crispy exterior than cook a little longer.  I like a soft center with a light exterior so I so I cook mine for 25 minutes.  

Cool in the pan on a wire rack.  When completely cooled cut into squares and store in an airtight container.  

Tip.  Place a slice of bread in the airtight container with the blondies to keep them soft.  The brownies will draw the moisture from the bread.  Replace the bread when it dries out.