Bourbon-Spiked Ginger Brownie Truffle Balls

 

1

box (18.3 oz) Betty Crocker® fudge brownie mix

2/3

cup butter, melted

3

eggs

1/2

cup miniature semisweet chocolate chips

1/2

cup bourbon

1/2

teaspoon ground ginger

2

cups crushed gingersnap cookies (about 40 cookies)

1/2

cup powdered sugar or unsweetened baking cocoa

1/2

cup semisweet chocolate chips, melted

1/2

cup finely chopped crystallized ginger

• 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. Mix until well blended. Spread in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean.
• 3 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.
• 4 In small bowl, place 1/2 cup powdered sugar. Roll balls in powdered sugar. 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.