You only need a batch of brownies and melting chocolate to make rich, decadent, and delicious brownie truffles.
You might also like our brownie pops, Take 5 bites, or 3-ingredients Twix bites!
Watch our step by step video!
Fact: because brownies are already moist and soft there is really no need to add cream cheese or frosting to the mashed up brownies to make truffles. I use fudge brownie mix and bake them 2-3 minutes less than the box suggests. This yields the perfect texture to mash and roll into balls. Easy peasy. If you don't care for cake pops because they are so sweet these brownie pops are a nice alternative. They are literally mashed up brownies dipped in chocolate.
WHAT MAKES THESE THE BEST BROWNIE Truffles
I’ve tinkered with this recipe over the years and have landed on the best ingredients and best method for making brownie truffles!
- Boxed Brownie Mix: You can make brownies from scratch, but I don’t think it’s necessary for truffles. Use whatever boxed brownie mix you’d like and use the same ingredients that the box calls for, with one exception (see below).
- Butter vs. Oil: Most brownie mixes call for oil. You can use oil, but I find that using melted butter gives a better texture and the brownie truffle filling is less greasy. So if your box of brownies calls for ½ cup oil, 2 eggs, and 2 tablespoons of water the only adjustment you’d need to make is to use melted butter instead of oil. Then bake as directed.
- Makes 28 Truffles: You'll get 28 truffles from one batch of brownies. Perfect for adding to holiday treat platters this year!
BROWNIE Truffle INGREDIENTS
(scroll to the end of the post for a printable version)
- 1 box fudge brownie mix (18 oz.)
- eggs, melted butter, and water (according to the box)
- 8 oz. chocolate candy melts or chocolate chips
- 1 teaspoon coconut oil (optional, but helps chocolate chips melt down a bit smoother)
- sprinkles, nuts, etc.
HOW TO MAKE BROWNIE Truffles
Brownie truffles are EASY to make.
Spray a baking dish (8″x8″ or 9″x13″) with nonstick cooking spray. If you’d like to lift the brownies from the pan, line it with parchment paper.
Bake brownies according to the directions on the box. Let brownies cool in the baking dish for 1 hour.
Trim off the brownie edges if you’d like. I find that they are generally a little crispy and don’t roll into balls as easily as the center section, but it’s up to you. You can trim them on a cutting board or just scoop all of the center portions of the brownies out and put them into a bowl, leaving the edge in the pan.
Using a fork, mash brownies in a bowl and mix until they are soft and scoopable. They should look like cookie dough.
Scoop balls of brownies using a tablespoon-sized cookie scoop.
Roll into a ball using your hands and place brownie balls on a cookie sheet lined with parchment paper or wax paper. Place truffles in the freezer for 15 minutes or so. They should feel chilled, but should not be frozen. If the truffles are too cold the chocolate might crack after you dip them.
Place chocolate candy melts or chocolate chips in a microwave-safe bowl. I like adding a teaspoon of coconut oil when using chocolate chips because I think it gives the chocolate an even smoother consistency, but it’s completely up to you. Candy melts are easy to work with regardless.
Melt chocolate candy melts in the microwave for 30 seconds. Stir. Heat for another 30 seconds (in 15-second intervals) and stir until melted and smooth.
Dip chilled truffles into chocolate. This dipping tool works like a charm!
Immediately sprinkle truffles with toppings then let set up. These mini muffin liners are completely optional, but I like using them if adding these truffles to treat plates.
Brownie truffles can be stored at room temperature on the counter in an airtight container for up to 3 days. You can also store them in the refrigerator or freezer (defrost in the refrigerator before serving again).
The Best Brownie Truffle Recipe
Brownie Truffles
Ingredients
- 1 box fudge brownie mix
- eggs, melted butter and water (according to box)
- 12 oz. chocolate candy melts or chocolate chips
- 1 teaspoon coconut oil (if using chocolate chips)
- sprinkles
Instructions
- Spray a baking dish (8"x8" or 9"x13") with nonstick cooking spray. If you'd like to lift the brownies from the pan, line it with parchment paper.
- Bake a batch of brownies according to the directions on the box. Let brownies cool in the baking dish for 1 hour.
- Trim off the brownie edges if you'd like. I find that they are generally a little crispy and don't roll into balls as easily as the center section, but it's up to you.Using a fork, mash brownies and mix until they are soft and scoopable. They should look like cookie dough.
- Scoop balls of brownies using a tablespoon-sized cookie scoop.
- Roll into a ball using your hands and place brownie balls on a cookie sheet lined with parchment paper or wax paper.
- Freeze for 15 minutes. They should be hard to the touch (and chilled) but not frozen.
- Place chocolate candy melts or chocolate chips in a microwave-safe bowl. I like adding a teaspoon of coconut oil when using chocolate chips because it gives the chocolate an even smoother consistency, but it's completely up to you. Candy melts are easy to work with, regardless.
- Melt chocolate candy melts in the microwave for 30 seconds. Stir. Heat for another 30 seconds (in 15-second increments) and stir until melted and smooth. It's better to underheat the chocolate vs. overheat. If your candy melts are ALMOST melted, just keep stirring. They'll keep melting as you stir, without having to put them back into the microwave.
- Dip chilled brownie truffles into chocolate. Place back onto parchment-lined baking sheet.
- Sprinkle truffles immediately with sprinkles or other toppings before the chocolate hardens. Place them back on the cookie sheet and allow them to set up completely.
Notes
Nutrition
3 More Brownie Recipes To Try
Black Bean Brownies: The perfect flourless brownies made with black beans! Not just for those seeking a slightly healthier brownie—these brownies are for everyone and I make them all the time. Black bean brownies are fudgy, full of chocolate, and moist and delicious. This recipe is the BEST and they stay soft for days!
Cosmic Brownies: Our copycat cosmic brownies are LEGIT. Fudgy brownies, loaded with chocolate flavor, ridiculously moist, and topped with the same ganache glaze and sprinkles that we all know and love from this classic treat. These brownies stay soft and moist for days! A special treat, for sure!
Cosmic Brownie COOKIES: Our cosmic brownie cookies are a fun nod to the Little Debbie classic and are made with a brownie mix! Soft and chewy brownie cookies topped with ganache and cosmic rainbow chips. The perfect cookie for chocolate lovers!
Diane says
Help! I just made these tonight, but didn’t pay attention to your direction! I made them with oil and not melted butter. They look great, but are oily on the bottom. Is there any way to fix this? I have them sitting on paper toweling in the frig in air tight container. They re meant to go in paper cups on my cookie trays.
Brandy says
Hi! I’m not sure there is anything to do about it now, but they will still taste good and the paper trays, maybe double them up, can help absorb the oil during packaging.
Diane Koza says
I left them in the frig for a couple of days, and the oil absorbed. And they were Delicious!! I'll be making this again - hopefully the right way next time!
Brandy says
So glad to hear this!
Carol says
How many truffles does this recipe yield?
Brandy says
28
Brandy says
Hi everyone! Brandy here, I hope you enjoy these truffles. I like that I don't need cream cheese or frosting to make them like traditional cake pops. They are sweet and rich enough on their own. Enjoy!