Fact: It’s nine trillion degrees outside.
Other fact: Today I went outside to do some pool maintenance and nearly died from heat stroke. One minute everything was easy peasy, the next minute the edges were going grey and my heart was beating inside of my brain. I came inside, got some water, and called my husband because near death experiences don’t count unless you whine to someone about them.
Other unrelated but sort of related fact: A few days before that, my thumb got stung by a red wasp. Only, I didn’t know it was a wasp at first because I didn’t see it when it stung me, so I called my husband, sure that I was about to die, along with the fetus growing inside me. Then he said that red wasp stings aren’t lethal but you know what? They never taught that in science.
Sometimes I wonder if my husband inwardly groans every time my name flashes up on his cell phone. But even if he does, he promised to God to be here in sickness and health, so if he ever ignores one of my panicked phone calls, he will probably get struck down by lightning.
I mean, I didn’t make the rules so what can I do about it?
Anyways, back to the heat — I had originally planned on doing something baked to finish off Brownie Batter Week, but it’s just not happening. Pretty sure if I turn on the oven I will spontaneously combust. So…I made truffles.
These are so so easy, egg free, and the ingredients are probably sitting in your pantry. Whip some up, they are amazing!!
These will definitely be some of the best truffles you’ve ever had!!
Brownie Batter Truffles
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 cup flour
- 2 teaspoons vanilla
- 1 stick butter (1/2 cup), melted
- 1/2 lb chocolate almond bark or candy coating
- Sprinkles for garnish
1. In a medium sized bowl, combine cocoa powder, flour, and sugar. Mix well. Add melted butter and vanilla and stir until a thick batter is formed.
2. Line a cookie sheet with wax paper. Roll the dough into balls (or alternatively, use a small cookie scoop instead) and place on wax paper. Refrigerate one hour to firm.
3. Melt almond bark according to package directions. Dip truffles in the melted candy, allowing excess to drip off. Sprinkle with sprinkles before chocolate sets. Let chocolate firm before serving.
Makes 20 – 24 truffles
Aaaaannnnnd….if you’re curious about Brownie Batter BARK (you heard me!!) my friend Shelly is sharing her fab recipe HERE. Go look!!