Flopped Brownies Into Chocolate Balls Recipe

Name: Flopped Brownies Into Chocolate Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BROWNIES:; 12 whole Flopped Brownie Bites, 8x8 Pan (store Bought Or Homemade Or See My Recipe On The Related Blog Post); 1/4 cups Half N' Half Or Cream; 1 can (13.4 Oz) Caramel Sauce; 1 tub (8 Oz) Whipped Cream Cheese; FOR THE GANACHE:; 9 ounces, weight Semi-Sweet Chocolate Chips; 1 cup Heavy Cream; FOR THE DRIZZLE ICING:; 1 cup Icing/Confectioners Sugar; 3 Tablespoons Water

Servings: persons

FOR THE BROWNIES:
12 whole Flopped Brownie Bites, 8x8 Pan (store Bought Or Homemade Or See My Recipe On The Related Blog Post)
1/4 cups Half N' Half Or Cream
1 can (13.4 Oz) Caramel Sauce
1 tub (8 Oz) Whipped Cream Cheese
FOR THE GANACHE:
9 ounces, weight Semi-Sweet Chocolate Chips
1 cup Heavy Cream
FOR THE DRIZZLE ICING:
1 cup Icing/Confectioners Sugar
3 Tablespoons Water

1
Place all the flopped brownies into the mixer and beat until the brownies form crumbs. Pour the half 'n half (or cream) into the bowl on top. Empty the can of caramel and the tub of cream cheese into the bowl as well. Blend everything together - until a thick paste forms.
2
Using a melon scoop or a tablespoon, form paste into balls (about the size of a ping-pong ball) and place onto a tray lined with greased paper. Place the tray(s) into the freezer to harden for about 2 hours.
3
Make the ganache just before removing the trays from the freezer. Start by placing the chocolate and cream into a pan on a low heat on the stovetop. Don't allow it to boil. Once the chocolate has melted, remove the pan from the stove and allow the mixture to cool slightly.
4
Dip each of the balls into the ganache and set onto the greased paper lined trays. Place trays into the fridge for about 30 minutes to harden.
5
Make the icing by mixing the icing/confectioner's sugar and the water together until a thick pouring consistency is reached. Much like a thick gravy.
6
When ready, drizzle each ball either before or after they have been placed inside their baking cups.

884

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: FOR THE BROWNIES:, 12 whole Flopped Brownie Bites, 8x8 Pan (store Bought Or Homemade Or See My Recipe On The Related Blog Post), 1/4 cups Half N' Half Or Cream, 1 can (13.4 Oz) Caramel Sauce, and more.

Yes, Flopped Brownies Into Chocolate Balls falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Flopped Brownies Into Chocolate Balls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions