My easy brownie truffles are a fudgy, chocolatey delight! All you need is a batch of warm brownies and melted chocolate chips to make this decadent no-bake dessert. These truffles keep for up to 2 weeks in the fridge or 1 month in the freezer, making them an excellent make-ahead dessert option!
And making them couldn’t be easier. Bake a batch of homemade brownies or boxed brownie mix, crumble the warm brownies, and roll them into balls. Then dip the brownie balls into melted chocolate and let the chocolate set. That’s it! For more homemade candy recipes, try my chewy caramels, buckeye recipe, or classic chocolate truffles.
Ingredients
Brownies — I love making a batch of my homemade brownie recipe for this easy treat. Use your favorite brownies since they make up the majority of the flavor in these brownie truffles.
Chocolate — use good quality chocolate. I prefer semi-sweet chocolate chips, but you can use your favorite type of chocolate.
How To Make Brownie Truffles
1. In the bowl of a stand mixer fitted with the paddle attachment, break apart and crumble the slab of homemade brownies.
2. Beat on medium-low speed until the brownies ball up and form a mass.
3. With a 1 tablespoon-sized triggered small cookie scoop or tablespoon measuring spoon, scoop the brownie mixture. Roll it with your hands to form tightly packed 1-inch balls.
4. Melt the chocolate until smooth in a medium heatproof bowl over a double boiler.
5. Place 2 to 3 brownie balls at a time in the melted chocolate. Spoon the chocolate over each brownie ball to coat them completely. Use a toothpick to remove each truffle, letting any excess chocolate drizzle off. Transfer to a parchment-lined baking sheet. Repeat with all of the remaining brownie balls.
6. While the chocolate is still wet and glossy, top with sprinkles or flaky sea salt. Allow the chocolate to harden before serving or packaging them.
My Trick For Best Chocolate Coating
For a smoother melt and more fluid chocolate for dipping, I like to add 1 teaspoon of coconut oil or vegetable oil to the chocolate chips while they’re melting. When the brownies are dipped, this will give a more even chocolate coating and help it set up nice and firm for a crisp shell.
Decorating Ideas
- Sprinkle with flaked sea salt: To make the chocolate flavor pop, sprinkle the tops of the brownie truffles with a little flaky sea salt before the chocolate coating sets.
- Drizzle with more chocolate: Feel free to melt white chocolate, milk chocolate, or dark chocolate to drizzle over the tops of the truffles once the main chocolate coating has set.
- Add toppings: Chocolate sprinkles, festive or colorful sprinkles, crushed nuts, cacao nibs, crushed peppermints, and brownie crumbs all make tasty toppings. Be sure to add your chosen topping when the chocolate coating is still wet so the topping can stick. This is a great way to customize brownie truffles for certain holidays like Valentine’s Day or Christmas.
Can I Use A Boxed Brownie Mix?
Yes, you can use a box of brownie mix to make the brownies. Look for a fudgy brownie mix that bakes in an 8×8 or 9×9-inch pan. I love the Ghiradelli mix, which comes in an 18-ounce box.
How To Store
Chocolate brownie truffles will keep well in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Pro Tips For Making This Recipe
- Fudgy brownies work best for this recipe. They are stickier, so the crumbled brownie will be easier to roll into balls.
- Don’t use the crispy edges. If your brownies bake with hard, crispy edges, don’t add them to the stand mixer. Just trim off the hard edges and crumble the rest into the mixing bowl. Dry or crumbly bits will not hold together well.
- Use chocolate bars instead of chips. You can use 12 ounces of semi-sweet, bittersweet, or dark chocolate bars in place of the chocolate chips. Bars usually melt more smoothly and set firmer, so there is no need to add any coconut oil.
- Freeze the brownie balls before dipping. To make the brownie balls easier to handle and dip, you can freeze them on a parchment paper-lined baking sheet for 20 to 30 minutes so they firm up before coating them in chocolate.
Frequently Asked Questions
Yes! Freeze in a freezer bag or freezer-safe container for up to 1 month. Defrost for 30 minutes before enjoying. The coating may develop some condensation as the truffles thaw. You can pat them dry with a paper towel– some marks may be left on the chocolate, but the flavor won’t be affected.
The crumbled brownie might fall apart if the brownie is too dry or cold. To moisten the brownies, drizzle a little milk or butter onto them and keep mixing until the brownie crumbles hold together. Or, warm them slightly, which will make it easier for them to hold together when rolled into balls.
Yes! Brownie truffles will keep well for at least a week at room temperature, making them a great make-ahead dessert or for adding to cookie tins to give as special gifts.
If you love this recipe try these out!
If you’ve tried this brownie truffles recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Brownie Truffles Recipe
Equipment
- Double boiler
- Toothpick or thin skewer
- Stand Mixer with paddle attachment
Ingredients
- 1 pan brownies (8×8 or 9×9-inch pan)
- 2 cups semi-sweet chocolate chips (12 ounces, 360g)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, crumble the cooked brownies into about 1-inch-sized pieces.
- Beat on medium-low speed for 1 to 2 minutes, until the brownies ball up and form a mass.
- With a 1 tablespoon-sized triggered cookie scoop or tablespoon measuring spoon, scoop the brownie mixture and roll with your hands to form tight, 1-inch balls.
- In a medium, heat-proof mixing bowl (that fits over a double-boiler), place the chocolate chips.
- Fill the double-boiler with 1 inch of water. Place it over medium-high heat and bring to a simmer. Reduce the heat to medium-low and place the bowl with the chocolate over top. (Be sure that the base of the bowl does not touch the water.)
- Let the chocolate melt for 4 to 5 minutes, then stir until it is melted. Remove from the heat.
- Place 2 to 3 truffles at a time in the melted chocolate. Spoon the chocolate from the bowl over the truffles to coat completely. Use a toothpick to remove each truffle from the chocolate, letting any excess drizzle off. Transfer to a parchment-lined baking sheet. Repeat with all of the remaining truffles.
- While the chocolate is still wet and glossy, sprinkle with sprinkles or flaky sea salt if you like.
Notes
- Fudgy brownies work best for this recipe. They are stickier, so the crumbled brownie will be easier to roll into balls.
- Don’t use the crispy edges. If your brownies bake with hard, crispy edges, don’t add them to the stand mixer. Just trim off the hard edges and crumble the rest into the mixing bowl. Dry or crumbly bits will not hold together well.
- Use chocolate bars instead of chips. You can use 12 ounces of semi-sweet, bittersweet, or dark chocolate bars in place of the chocolate chips. Bars usually melt more smoothly and set firmer, so there is no need to add any coconut oil.
- Freeze the brownie balls before dipping. To make the brownie balls easier to handle and dip, you can freeze them on a parchment paper-lined baking sheet for 20 to 30 minutes so they firm up before coating them in chocolate.
Leave a Reply