Brownie Truffles

These brownie truffles are rich and fudgy, and make a great finger-food dessert.
These brownie truffles are rich and fudgy, and make a great finger-food dessert.
These brownie truffles are rich and fudgy, and make a great finger-food dessert.

I don’t make desserts all that often, but the weekend of The Big Game seemed like a perfect excuse to indulge. While grocery shopping with Paul for guacamole and buffalo chicken dip ingredients, the mood struck for these brownie truffles. They’re the perfect party dessert!

While I usually opt for homemade desserts when I do make them, I use a boxed brownie mix for this recipe. You could certainly make a batch from scratch if you prefer, however. I always make the chocolate frosting from scratch, though. Try it–I promise it tastes much better than the stuff from the can!

(But if you must use canned frosting, you’ll need one 16-oz can for this recipe.)

Brownie Truffles

Yields 55-60 truffles

Ingredients

  • 1 box plain brownie mix (+additional ingredients to prepare brownies)
  • Cooking spray or butter to grease the pan
  • 1 stick butter (1/2 cup)
  • 2/3 cup cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 tsp vanilla
  • 2 12-oz bags of chocolate chips (you can also use candy melts for a colored coating)
  • sprinkles, sea salt or coarse sugar, optional

Steps

  1. Preheat the oven and grease a baking pan. Prepare the mix, spread it into the pan and bake according to the box instructions. Let the brownies cool completely.Edit: After further experimentation, I recommend preparing the brownies according to the box directions for more “cake-like” brownies–usually this simply means adding an additional egg. Normally this is not my preference for brownies, but the cake-like texture makes it easier to break them down into fine crumbs, ultimately producing a smoother brownie truffle!
    Mix up the brownies according to the instructions on the box.
    Mix up the brownies according to the instructions on the box.
    Coat a baking pan with cooking spray or butter. Pour in the brownie batter.
    Coat a baking pan with cooking spray or butter. Pour in the brownie batter.

    Let the brownies cool completely. I put mine on a cooling rack to speed things up.
    Let the brownies cool completely. I put mine on a cooling rack in a cooler area to speed things up.
  2. Meanwhile, prepare the frosting. Melt the butter in a microwave-safe bowl. Stir in the cocoa powder. Add about a quarter of the powdered sugar to the butter mixture and stir until combined. Add a quarter of the milk and stir until combined. Continue to alternate back and forth until all the sugar and milk is incorporated. You can prepare the frosting with a mixer or by hand.
    Melt the butter and stir in the cocoa powder.
    Melt the butter and stir in the cocoa powder.
    Stir until smooth. I alternated between the whisk and a heavy wooden spoon for the frosting; some of the stirring takes a bit of muscle!
    Stir until smooth. I alternated between the whisk and a heavy wooden spoon for the frosting; some of the stirring takes a bit of muscle!
    Add about a quarter of the powdered sugar at a time and stir until combined.
    Add about a quarter of the powdered sugar at a time and stir until combined.
    Add a little milk and stir until incorporated. A wooden spoon works better than a whisk at this stage.
    Add a little milk and stir until incorporated. A wooden spoon works better than a whisk at this stage.

    Stir in the vanilla. Cover the frosting and place it in the fridge until ready to use. The frosting should be at a spreadable consistency; you can add more milk or powdered sugar to adjust the texture, but keep in mind that it will thicken in the fridge.

    Add the vanilla and stir the frosting until smooth.
    Add the vanilla and stir the frosting until smooth.
  3. When the brownies have cooled, break them up with a knife or spatula and crumble them into a large bowl. Stir the frosting into the brownies until it forms a cohesive mass. There shouldn’t be any obvious streaks of frosting.
    Chop up the brownies or crumble them with your hands into a large bowl. Add the frosting and stir until combined.
    Chop up the brownies or crumble them with your hands into a large bowl. Add the frosting and stir until combined.

    Stir the brownie and frosting together until there are no obvious streaks of frosting.
    Stir the brownie and frosting together until there are no obvious streaks of frosting.
  4. Scoop rounded teaspoons of the brownie mix from the bowl and roll them into balls. Place on a waxed paper-lined cookie sheet. Place the brownie balls in the freezer for at least an hour until firm.
    Scoop out a rounded teaspoonful of the brownie mix at a time, as if you were making drop cookies. A small ice cream scoop would also work well here.
    Scoop out a rounded teaspoonful of the brownie mix at a time, as if you were making drop cookies. A small ice cream scoop would also work well here.
    Roll each scoop of the brownie mixture into a smooth ball and place on a waxed paper-lined cookie tray.
    Roll each scoop of the brownie mixture into a smooth ball and place on a waxed paper-lined cookie tray.

    Continue rolling until all the brownie mixture is used up.
    Continue rolling until all the brownie mixture is used up.
  5. Fill a saucepan about 1/3 full with water and bring to a boil. Reduce the heat to a simmer. Create a double boiler by placing a heatproof glass or metal bowl over the simmering water. Pour the chocolate chips into the bowl and stir until melted.
    Create a double boiler by placing a heatproof glass or metal bowl over a saucepan of simmering water. Try to use a bowl that fits tightly so you don't get sprayed by steam.
    Create a double boiler by placing a heatproof glass or metal bowl over a saucepan of simmering water. Try to use a bowl that fits tightly so you don’t get sprayed by steam.
    It may not look like the chocolate chips are doing much at first, but give them a stir after a minute or two to help them melt.
    It may not look like the chocolate chips are doing much at first, but give them a stir after a minute or two to help them melt.

    After a few more minutes, the chocolate should be fully melted.
    After a few more minutes, the chocolate should be fully melted.
  6. Use a fork to dip the brownie balls in the melted chocolate and coat completely. Remove the balls and place them back on the wax paper or on a cooling rack. While the chocolate is still soft, decorate the truffles with sprinkles, sea salt or coarse sugar, if desired. I used pink Himalayan salt for Valentine’s day last year for a salted chocolate twist.
    Use a fork to dunk the brownie balls in the chocolate and tap off the excess.
    Use a fork to dunk the brownie balls in the chocolate and tap off the excess.
    Place the coated brownie balls back on the waxed paper-lined tray. Decorate the truffles with sprinkles or other garnishes while the chocolate is still wet.
    Place the coated brownie balls back on the waxed paper-lined tray. Decorate the truffles with sprinkles or other garnishes while the chocolate is still wet.

    I only had one bag of chocolate chips, so I drizzled some of the truffles with the melted chocolate rather than coating them completely.
    I only had one bag of chocolate chips, so I drizzled some of the truffles with the melted chocolate rather than coating them completely.
  7. Place the truffles back in the freezer or fridge to set the chocolate. Store them in the fridge in a covered container. Mini muffin cups are perfect for keeping the truffles from sticking together.
Finished truffles! The recipe made about 55.
Finished truffles! The recipe made about 55.

These truffles are rich and decadent–and so easy! They are definitely made for sharing, and the perfect addition to any party.

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