Can Cake Balls Be Made From Brownies?
Decorating By jen1977 Updated 5 Apr 2006 , 1:28pm by KittisKakes
I made some a few months ago. All I did was crumble my brownie scraps and add a little amaretto, caramel topping, powdered sugar, coconut and graham cracker crumbs. Once I had them rolled into balls, I rolled them in powdered sugar. They were really good. My husband went crazy for them.
Ooooh, I like your recipe better with the cocoanut and powdered sugar rather than the frosting. Yum1
No, they weren't "gooey." I didn't add much, just enough to help them hold together. I just threw stuff in the bowl as I went. That's how I ended up adding the graham cracker crumbs, I added too much amaretto, and didn't have anymore brownie scraps to thicken it back up. Had to get to thinking in a hurry....and luckily had graham cracker crumbs in the cabinet.
I kinda wish I had measured everything as I made them, but then again, I really like that you can get creative with whatever you have on hand to make something yummy but different each time. 
I usually make my cake balls out of scraps from cakes I'm making--so there is usually frosting involved. I like to throw in the leftoever frosting to keep everything moist.
I also usually add vanilla or some other flavorings--but caramel sounds incredible!!!!!!
I've kinda done similar as above. I take my brownie scraps and mix them with a little caramel topping, then I ball them up around a Brach's caramel. Then I put them in a 250 degree oven for about 5-10 minutes to kinda get the caramel gooey inside. Then let them cool and roll them in really thin frosting (very thin coat!) Then roll in coconut or cookie crumbs or whatever.
Pardon me, but what are cake balls? I've seen it mentioned several times in this forum.
Leftover Brownies?!?! 
Never in my house!!! I'm a brownie addict! But I'll have to give it a try.
Cake balls are left over scraps of cake mixed with some kind of wet binder like icing, amaretto, coffee creamers, etc. The mixture is then formed into balls . I like to freeze mine then dip them in chocolate. Some people leave them plain, others roll them in powdered sugar, cocoa, nuts, etc. There are many ways to do them - it just get's rid of all that left over cake (and now brownies) from when you level it or shape a cake, or just have cake to get rid of!
Oh, I see! So it's not something you make on purpose, it's just a way to use up scraps! You make the balls bite size, I guess? After you dip them in chocolate, do you just rest them on wax paper or something, so the bottom ends up a little flat from the chocolate? Maybe you could make "mock" petit fours with them if you shape them into squares! Do you thinK?
You can make them on purpose, if you want to. I had a request for some and got about 40 out of a DH mix. Mine are usually about 2 bites. I set them on wax paper to "set" up. I haven't tried them as squares - I think that would be a pain and the balls work just as well!
I must try them! They sound good!
KittisKakes: What do YOU use as the binder?
I use BC, just 'cause it's on hand and add a little flavored oil to it. I freeze the balls and then dip them while frozen. It helps the chocolate to set up fast. I haven't tried the coffee creamers yet, but will soon! Amaretto and Grand Marnier sound good too!!! I'm also going to try Red Velvet with cream cheese icing as the binder and then dip those in chocolate. There's a thread on here somewhere that has a lot of several flavor combinations. I'll see if I can find it.
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