Chocolate Covered Cherry Brownie Truffles

Preheat the oven to 350 F. Grease an 8-inch-by-8-inch square pan with non-stick baking spray.

In a large bowl, add brownie mix, cherry pie filling, oil, egg, and almond extract. Stir until the mixture is thoroughly combined.

Transfer the mixture to the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean (a few crumbs are recommended). Allow the brownies to cool completely on a wire rack.

Using a fork, break the mixture into crumbs, avoiding the outer edges. We’re only using the center of the brownie for this recipe since the edges bake up crunchy. Be sure to save the crunchy edges for snacking.

Roll the mixture into 1-inch balls. The mixture will be sticky. If you find that the balls are sticking to your hands, wash and dry your hands before continuing to roll the rest of the balls. Place the balls on a parchment- or wax paper-lined baking sheet. Place the brownie balls in the freezer to chill for 30 minutes.

While the truffles are chilling, melt the chocolate over a double boiler or in the microwave (in 30 second increments) until smooth. Roll the truffles one at a time in the chocolate, making sure they’re fully coated on all sides. Use a fork to remove the truffles from the chocolate, allowing the extra chocolate to fall off before placing them back on the baking sheet. Top with festive sprinkles.

Once all of the truffles are coated, place the baking sheet back in the freezer to allow the chocolate to harden. Store the truffles in an airtight container in the refrigerator for up to 7 days.