Flopped Brownies into Chocolate Balls

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.

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.

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.

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.

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.

When ready, drizzle each ball either before or after they have been placed inside their baking cups.