Moist, rich, chocolaty truffles made with brownie mix that taste like a soft Thin Mint® cookie. Fancy enough to serve for company or at a party, yet super easy and affordable.
Ingredients
- cooking spray:
- brownie mix: 1 pack (18.4 ounce pack)
- vegetable oil: 0.66667 cup
- water: 0.25 cup
- eggs: 2 piece
- creme de menthe thins (such as Andes®): 1 pack (4.6 ounce pack)
- bag semisweet chocolate chips: 1 piece (12 ounce)
- coconut oil: 1 Tbsp
- green and while candy sprinkles: (optional)
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 9x13-inch pan with cooking spray.
-
Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread into the prepared pan.
-
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.
-
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.
-
Form mixture into 1 1/2-inch balls, pressing firmly so they hold together. Chill in the refrigerator for 20 minutes.
-
Combine chocolate chips and oil in a small microwave-safe bowl; microwave in 30-second intervals, stirring after each one, until melted and smooth.
-
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.
-
Refrigerate for 5 minutes (or let sit at room temperature for 20 minutes) until chocolate has set.
