BROWNIE CAKE BALLS

Brownie Cake Balls

Makes about 30

Ingredients

• 1 c Salted Butter, melted

• ⅔ c Cocoa  

• 1 ¾ c Sugar

• ¼ c Brown Sugar

• ½ Tsp Baking Powder

• 2 Tsp Vanilla Extract

• ½ tsp Salt

• 4 Eggs

• 1 c Flour

• 16 Ounces of Dark Chocolate or your favorite, preferred brand Ghirardelli

• Sprinkles or your favorite toppings

Directions

Preheat the oven to 350F°.

1. Mix flour, cocoa, baking powder and salt in a bowl.

2. In another bowl, whisk melted butter, sugar and vanilla

3. Add eggs and mix well 

4. Add flour mixture and stir in nuts if using

5. Add batter into a 9x13 greased pan.  

6. Bake for 20-25 minutes or until the toothpick comes out clean. Set aside to cool.

7. Once cooled, use a scoop to form the cake balls into tablespoon size balls.  

8. Place the balls on a rimmed sheet pan lined with wax paper or parchment paper and put into the freezer for at least 20 minutes.

9. Break up the chocolate in a microwave safe container and microwave for 1 minute.  Stir, then in 30 second increments stirring each time.  When small lumps remain, remove and continue to stir until all the chocolate is melted.

10. Take a few cake balls out of the freezer at a time to dip, leaving the rest in the freezer to stay firm. 

11. Take one ball and add to the melted chocolate completely submerging, then lift out the cake ball with a fork tapping it against the side of the bowl to remove excess chocolate.  

12. Place each ball on a rimmed sheet pan lined with wax/parchment paper and top with sprinkles.

13. Put the sheet pan into the freezer for at least 30 minutes or until the chocolate is very firm.

They will last 3-4 days in an airtight container, 10 days in the refrigerator or up to 3 months in the freezer.

Tip: Chilling the brownie cake balls makes them easier to dip - don’t skip this step.