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Bourbon-Spiked Ginger Brownie Truffle Balls

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By Betty Crocker Kitchens
Updated Oct 7, 2011
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Enjoy these ginger flavored brownie truffle balls made with Betty Crocker fudge® brownie mix - perfect for dessert.

Bourbon-Spiked Ginger Brownie Truffle Balls

  • Prep Time 35 min
  • Total 1 hr 45 min
  • Servings 60
  • Ingredients 10
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Ingredients

Brownies

  • 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)

Garnish, if desired

  • 1/2 cup powdered sugar or unsweetened baking cocoa
  • 1/2 cup semisweet chocolate chips, melted
  • 1/2 cup finely chopped crystallized ginger

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray; set aside.
  • Step 
    2
    In medium bowl, mix brownie mix, melted butter, eggs, 1/2 cup miniature chocolate chips, 1/4 cup of the bourbon, the ground ginger and crushed cookies. Mix until well blended. Spread in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean.
  • Step 
    3
    Cool completely, about 1 hour. In medium bowl, crumble cooled brownie into chunks; stir in remaining 1/4 cup bourbon. Shape mixture into 1-inch balls.
  • Step 
    4
    In small bowl, place 1/2 cup powdered sugar. Roll balls in powdered sugar. Drizzle or coat with melted chocolate and garnish with crystallized ginger. Store tightly covered in refrigerator up to 1 week or in freezer up to 1 month.

Nutrition

Nutrition Facts are not available for this recipe

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