- 1 pan (13x9) brownies, baked and cooled
- 1/3-1/2 cup raspberry jam
- 1 lb chocolate-flavored candy coating
- powdered sugar (optional)
- cocoa powder (optional)
1. Crumble the brownies into a large bowl, working it with your fingers until it is in small pieces.
2. Add 1/3 cup of raspberry jam, and stir with a spoon until it is well-mixed and the brownie dough is smooth, without chunks of dry brownie anywhere. If your brownies were very dry to begin with, add a little more jam until the texture is smooth and holds together when you squeeze it into a ball. However, do not make your brownie dough too wet or soggy.
3. Scoop round spoonfuls of brownie dough and place them on a baking sheet covered with foil or waxed paper. Freeze the balls for 30 minutes, or until they are quite firm.
4. Once the balls are firm, melt the chocolate candy coating in the microwave, stirring after every 45 seconds to prevent overheating. Alternately, you can use real chocolate instead of candy coating, but if you do this I recommend tempering the chocolate so that it will stay hard at room temperature, since the texture of the brownie filling will naturally be quite soft.
5. Using dipping tools or a fork, dip a brownie ball into the melted candy coating until it is completely submerged. Bring it out of the coating and place it back on the foil-covered baking sheet. If desired, you let the chocolate set slightly until it is still tacky but not completely wet, and roll the chocolate-covered ball in powdered sugar or cocoa powder to decorate it.
6. Repeat with the remaining balls and candy coating. Place the baking sheet in the refrigerator to fully set the chocolate, for about 20 minutes. Brownie Truffles can be stored in an airtight container in the refrigerator for up to a week.