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.)
Yields 55-60 truffles
- 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
- 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!
- 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.
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.
- 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.
- 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.
- 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.
- 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.
- 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.
These truffles are rich and decadent–and so easy! They are definitely made for sharing, and the perfect addition to any party.