Moist, rich, chocolaty truffles made with brownie mix that taste like a soft Thin Mint(R); cookie. Fancy enough to serve for company or at a party, yet super easy and affordable.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
250 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 9x13-inch pan with cooking spray.
Step 2
Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread into the prepared pan.
Step 3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 31 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
Step 4
Form mixture into 1 1/2-inch balls, pressing firmly so they hold together. Chill in the refrigerator for 20 minutes.
Step 5
Combine chocolate chips and oil in a small microwave-safe bowl; microwave in 30-second intervals, stirring after each one, until melted and smooth.
Step 6
Dip each brownie ball into the melted chocolate and turn with a fork to coat. Lift and allow excess chocolate to drip off. Place dipped truffles onto a tray lined with waxed or parchment paper. Top with sprinkles, if desired.
Step 7
Refrigerate for 5 minutes (or let sit at room temperature for 20 minutes) until chocolate has set.
Step 8
Break up warm brownies into a large bowl. Roughly chop mint thins and add to the bowl; stir until well combined, allowing the brownies' heat to slightly melt the chocolate.
Ingredients
2 large eggs
cooking spray
1 (12 ounce) bag semisweet chocolate chips
1 tablespoon coconut oil
1 (18.4 ounce) package brownie mix
1 (4.6 ounce) package creme de menthe thins (such as Andes®)
