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Bourbon-Spiked Ginger Brownie Truffle Balls
Bourbon-Spiked Ginger Brownie Truffle Balls
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Prep Time:
35 minutes
Total Time:
1 hour 45 minutes
Ginger-infused brownie truffles made with Betty Crocker fudge® mix - a delightful dessert treat!
Ingredients:
  • 1 box Betty Crocker™ Fudge Brownie Mix
  • 2/3 cup butter, melted
  • 3 eggs
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup bourbon
  • 1/2 teaspoon ground ginger
  • 2 cups crushed gingersnap cookies (about 40 cookies)
  • 1/2 cup powdered sugar or unsweetened baking cocoa
  • 1/2 cup semisweet chocolate chips, melted
  • 1/2 cup finely chopped crystallized ginger
Instructions:
  • Preheat the oven to 350°F. Grease the bottom of a 13x9-inch pan with cooking spray and set it aside.
  • Combine brownie mix, melted butter, eggs, 1/2 cup miniature chocolate chips, 1/4 cup bourbon, ground ginger, and crushed cookies in a medium bowl. Mix until fully combined. Spread the mixture in a pan and bake for 24 to 26 minutes, or until a toothpick inserted 2 inches from the side of the pan comes out clean.
  • Allow the brownie to cool completely for about 1 hour. In a medium bowl, break up the cooled brownie into chunks and mix in the remaining 1/4 cup of bourbon. Form the mixture into 1-inch balls.
  • Place 1/2 cup powdered sugar in a small bowl. Roll balls in the powdered sugar, then drizzle or coat with melted chocolate and top with crystallized ginger. Store tightly covered in the refrigerator for up to 1 week or in the freezer for up to 1 month.

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