Bourbon-spiked Ginger Brownie Truffle Balls

Serving 60 people

105 min


  • bourbon 1/2 cup bourbon
  • brownie mix 1 box (18.3 oz) Betty Crocker® fudge brownie mix
  • butter 2/3 cup butter, melted
  • crystallized ginger 1/2 cup finely chopped crystallized ginger
  • eggs 3 eggs
  • gingersnap cookies 2 cups crushed gingersnap cookies (about 40 cookies)
  • ground ginger 1/2 teaspoon ground ginger
  • semisweet chocolate chips 1/2 cup semisweet chocolate chips, melted
  • unsweetened baking cocoa 1/2 cup powdered sugar or unsweetened baking cocoa
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How to make it

  1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray; set aside.
  2. In medium bowl, mix brownie mix, melted butter, eggs, 1/2 cup miniature chocolate chips, 1/4 cup of the bourbon, the ground ginger and crushed cookies.
  3. Mix until well blended.
  4. Spread in pan.
  5. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean.
  6. Cool completely, about 1 hour. In medium bowl, crumble cooled brownie into chunks; stir in remaining 1/4 cup bourbon. Shape mixture into 1-inch balls.
  7. In small bowl, place 1/2 cup powdered sugar.
  8. Roll balls in powdered sugar.
  9. Drizzle or coat with melted chocolate and garnish with crystallized ginger. Store tightly covered in refrigerator up to 1 week or in freezer up to 1 month.