Heidi Larsen is the creator and chief dish washer of FoodieCrush, the online magazine and blog featuring food bloggers, their recipes and photography. In addition to creating content for her online magazine and blog, Heidi is a food photographer and stylist, recipe developer, digital ebook content creator and designer. Heidi lives in Salt Lake City with her husband, daughter and their three rescue mutts, all of whom share ample time in the kitchen and make occasional appearances on FoodieCrush.
When choosing what recipe to recreate for this post, I put my hardest working 9 year old sous chef to the task of deciding which one of the plethora of recipes BHG features to make our own.
It was pretty much a given it would be sweet. And there were no dilemmas on deciding whether our target would be a cookie, cake or candy.
She had it all figured out from the get go and headed straight to the brownie category.
Chocolate was in order. No objections here, the girl obviously born with my DNA.
But the rest of the search made for some hard decision making, with plenty of “Oh mama, look at this one,” and “Oooo, that one looks good too.” With add-ins of cheesecake, layers of caramel and cookie crusts and even cabernet and chipotle, the selection had us flipping through recipes like Shawn Johnson in an Olympic gymnastics floor routine.
We toyed with the idea of a more ingredient heavy recipe, but my girl wasn’t swayed by the flirtation of extra fillers. She had her eye on the prize, and that was a basic, solid, Dark Chocolate Brownies.
And so, that’s what we made.
We didn’t alter the recipe much, if at all. Thankfully so, because what resulted was the brownie I’ve been searching for since tasting a similar version at a friend’s wedding shower over 10 years ago. It’s densely rich, chocolate flavor is like the famous Fat Witch brownies I’ve devoured in New York’s Chelsea Market.
With no extra pretzel chunks, marbled pumpkin or frosting to compete with, this decadent Dark Chocolate Brownie made all of my girl’s— and her mother’s—dark chocolate wishes come true.
Confession: I am a cookie dough lover. Obsessed actually. I know you’re not “supposed” to eat the dough because of the raw egg, etc. but it is way too tempting. When I saw these no-bake chocolate chip cookie dough truffles on BHG that contained no egg I was sold. This recipe is super easy to make and is quite the crowd pleaser. I made them for a few friends and they were gone within minutes!
Here is the list of ingredients you will need to make these yummy truffles.
- 1/3cup butter, softened
- 1/3cup packed brown sugar
- 1tablespoon vanilla
- 1cup all-purpose flour
- 1 cup milk chocolate chips
- 2 cup semi-sweet chocolate chips (for dipping)
These truffles only took about 5 minutes to whip up and then 30 minutes to freeze. Seriously perfect for a last minute treat.
Once they were frozen I decided to make things easy and melt chocolate chips in the microwave. The trick to getting the chocolate smooth is to hold the ball with a fork and tap off the excess chocolate on the side of the bowl. Then lay them on wax paper and allow them to harden.
I topped these truffles off with a little sea salt which added the perfect touch. Seriously divine! Throw these truffles in a ziplock bag (if there is any left) and place them in the freezer for whenever you need a little late night snack. ;)
These no-bake chocolate chip cookie dough truffles will definitely be made again. Easy and delicious…can’t beat that! Find the full recipe here.
Here’s a pinnable image so you can save this recipe.
Happy baking! xo- Jamielyn