Fudge Brownie Balls with White Chocolate Peppermint Ganache

Directions

Preheat your oven to 350 degrees.  Line an 8×8 inch pan with parchment paper and set aside.

Melt 1 cup of the semi sweet chocolate chips in the microwave.  Set aside to cool slightly.

In the stand of your mixer with a whisk attachment, combine the butter and sugar.  Add in the eggs and vanilla and beat for about 2 minutes or until the mixture becomes light and fluffy.

Stir in the cooled chocolate.

In another bowl, whisk together all of the dry ingredients until there are no lumps.

At this point, fold in the dry ingredients by hand until the mixture is totally combined.

Add in the 1/2 cup of the semi sweet chocolate chips.

Spread into your prepared pan.

Bake for 10 minutes then rotate your pan.

Bake for another 7-10 minutes.  You want the brownies to be slightly under baked, so they will roll easily into balls.  Not raw in the middle, but very soft.

Let cool slightly while you make the ganache and melt the chocolate for dipping.

When the brownies are slightly cooled, use a small scoop and roll them into bite sized balls. Place them on a wax paper lined baking sheet and in the fridge while you make the ganache and melt the chocolate.

Melt the 3 cups of your chocolate chips…I used milk chocolate to make them extra sweet, but semi sweet or dark chocolate works really well too.

Dunk the cooled brownie balls into the melted chocolate with a fork.  Tap off the excess chocolate and place them on your prepared pan.

Heat the heavy cream until it is very hot.

Pour over the cup of white chocolate chips and let stand for a few minutes.

Stir until it the mixture is completely melted.

Add in the 1/4 teaspoon of the peppermint extract.

Drizzle over the chocolate covered brownie balls.

Place in an airtight container for several days.

Enjoy!!!!