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1
MAKE BROWNIES
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2
PREHEAT OVEN TO 350.
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3
Spray a 8 by 8 inch baking pan with non stick spray.
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4
Line baking sheet with foil with the foil extending over two ends for easy removal of brownies from pan.
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5
Spray lightly with spray also.
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6
Melt butter and chocolate together until smooth cool to room.temperature
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7
Beat ggs, sugar and vanilla until.well combined
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8
Add cooled chocolae mixture to sugar and eggs and stir to combine
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9
Add flour and mix just until combined, do not over mix.
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10
Spread into prepared pan.
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11
Bake 20 to 30 minutes until toothpick has most crumbs
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12
Cool 1 hour in pan then remove, lifting foil.and cut 25 squares of brownies
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13
Form golf ball sized balls from each square with your hands.
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14
Place in single layer on parchment paper.
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15
Freeze at least one hour.
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16
MAKE COATINGS
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17
For White Chocolate coating, melt white chocolate until smooth either carefully in microwave or in a double boiler.
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18
Do half of frozen balls one by one.
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19
Using a small spoon, dip in warm chocolate drop on foil, apply garnish of sprinkles while chocolate is wet.
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20
Chill.until set
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21
For Dark Chocolate coating, melt dark chocolate carefully in microwave or over double boiler until smooth.
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22
Using a small.spoon dip remaining frozen balls in chocolate, dropping on foil.lined plate..Garnish with sprinkles while chocolate is wet.
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23
Chill until set.
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24
Serve with Coffee Creame Anglaise Sauce, recipe attached below and Strawberry Coulis Sauce, recipe also attached below
