1 box brownie mix, prepared according to pkg directions
1 batch egg free cookie dough (recipe below)
chocolate bark, or melt chocolate chips for dipping the truffles
Prepare your brownie mix according to the directions on the package. Let them cool completely. Meanwhile, prepare your egg free cookie dough (See recipe at the bottom). Set aside until brownies are cooled.
Roll a small (marble size) portion of cookie dough into a ball. Place the rolled balls (they will be sticky) onto a parchment lined cookie sheet that will fit into your freezer.
Freeze the balls for about a half hour. Take them out of the freezer and using your hands, roll an amount of brownie over them, just enough to cover them. (There is not an exact amount or a science to this, just grab some brownies with your hand and smoosh it around the cookie dough). You may need to keep putting the cookie dough back into the freezer for a few minutes if it gets too sticky to handle again.
Once all the balls have been covered in brownies, refreeze them for about another half hour. This will make them much easier to dip in the melted chocolate.
Melt your dipping chocolate and using a fork, dip each truffle into the melted chocolate (let the excess chocolate drip off before you try to move it) and place on a parchment paper lined cookie sheet.
Once the chocolate firms up on the outside of your truffles, they are done!
Egg free cookie dough recipe:
1/2 cup butter, room temperature
1/2 cup white sugar
1/4 cup brown sugar
1 tsp vanilla
2 Tbsp water
1 1/4 cups flour
1 cup chocolate chips
In mixer, cream together butter, white sugar and brown sugar. Add vanilla and water and beat until smooth. Turn mixer to low and mix in flour until fully incorporated. Stir in chocolate chips.