Fudgy Brownie Balls

Recipe:

Ingredient Notes:

• Chocolate. Chocolate is used both in the brownie batter and for coating the bites. For the batter, go with dark chocolate (57% to 72% cocoa) – it gives that classic, rich brownie flavor. For the coating, feel free to use your favorite type, anywhere from smooth milk chocolate to intense bittersweet dark chocolate.
• Cocoa powder. I used Dutch-process cocoa powder for the brownie base because it gives a deeper, richer chocolate color. Regular unsweetened cocoa powder works fine too.
• Condensed milk. Look for high-quality sweetened condensed milk (standard white, not the caramelized/dulce de leche version).
• Eggs. The recipe is calibrated for standard Medium eggs (approx. 50-55g each without the shell).
• Butter. Use high-quality butter with a fat content of 80% or higher.
• Flour. Standard all-purpose flour with around 10% protein is ideal here. However, a weaker cake flour will also work beautifully.
• Almond flour. You can use store-bought almond flour or grind raw almonds yourself (either blanched or skin-on).
  • Toppings. After dipping the bites in chocolate, you can roll them in cocoa powder, shredded coconut, leftover brownie crumbs, or any finely chopped nuts of your choice.

Let’s start cooking!

Make the brownie sponge base. Cream the butter and sugar together until the mixture is light and fluffy.

Add the eggs one at a time, beating well after each addition. Add 100 grams of melted chocolate and mix. Add the almond flour, as well as the all-purpose flour that has been sifted with baking powder and baking soda. Mix everything together until smooth.

Place the batter into a greased pan and bake in a preheated oven at 180°C (350°F) until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from the pan and let cool completely.

Crumble the sponge cake into crumbs. I find it easiest to do this in a food processor, but you can also crumble it by hand because the cake’s texture allows for it.

Melt 150 grams of chocolate and mix it with condensed milk.

Add the cake crumbs and mix well. The mixture should hold together when pressed.

Shape the mixture into balls and place them on a tray.

Refrigerate for a couple of hours.

Melt the chocolate for the glaze.

Skewer the set balls onto a toothpick. Dip them in the chocolate, letting the excess drip off. You can use a knife to gently scrape off any excess chocolate.

Roll the balls in the coating.

Place them back on the baking sheet and refrigerate until set.

Serve.

Enjoy!

This Fudgy Brownie Balls recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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