These brownie truffles are little pockets of pure chocolate — rich, fudgy, and perfect for when you want an indulgent bite without fuss. I make them from a dense homemade brownie or a boxed mix when I’m short on time, and they always disappear fast. If you like other bite-sized treats, I often pair them with fun variations like these cookie dough brownie bombs for parties.
Why Make This Recipe
- They deliver intense chocolate flavor in one-bite portions, perfect for sharing or dessert plates.
- Making truffles uses leftover brownies or a quick bake, reducing waste and saving time.
- They travel and freeze well, so you can make them ahead for holidays or gifts.
- Texture contrast — fudgy center and crisp chocolate shell — creates a professional feel with home effort.
- Personal note: I love this recipe because the crumb-to-binder ratio is forgiving; I’ve rescued overbaked brownies by turning them into silky truffles.
Recipe Overview
Prep time: 20–30 minutes active, plus 30–60 minutes chilling.
Cook time: 20–25 minutes if baking brownies from scratch or boxed mix.
Total time: About 1.5–2 hours including chilling.
Servings: Makes about 24 truffles (1-inch balls).
Difficulty: Easy — basic baking and tempering or melting chocolate.
Method: Bake a dense brownie in an 8×8-inch pan, crumble and bind the crumbs, roll into balls, chill, then dip in melted chocolate and set.
My Experience Making This Recipe
I tested this recipe using both homemade and boxed brownies to make it accessible. I refined the binder amount so the truffles were never greasy or crumbly, and I learned that chilling before dipping prevents misshapen coatings.
How to Make Brownie Truffles: Rich, Fudgy, Bite-Sized Chocolate Bliss
Start by baking an 8×8-inch batch of fudgy brownies (350°F/175°C for 20–25 minutes) and cool completely. Crumble the cooled brownies into a bowl and stir in 4 ounces (113 g) softened cream cheese or 1/2 cup (120 g) prepared chocolate frosting until the mixture holds together. Scoop 1-inch balls with a small cookie scoop, place on a parchment-lined tray, and chill 30–60 minutes. Melt 10–12 ounces (280–340 g) chocolate (dark, milk, or a mix) using a double boiler or microwave in 20-second bursts, stir until smooth, and dip chilled balls, then let set on parchment; drizzle with extra chocolate or powdered sugar to finish.
Expert Tips for Success
- Use a dense brownie: For the best texture, bake brownies until a toothpick comes out with a few moist crumbs, not fully clean. This keeps the truffle center fudgy.
- Choose the right binder: Cream cheese (4 oz) makes a tangy, smooth center; commercial frosting (1/2 cup) gives a sweeter, stable result. Adjust by tablespoons if the mixture seems too wet or dry.
- Chill before dipping: Cold centers minimize absorption of the coating and give a clean snap when you bite them. I chill at least 30 minutes on a tray.
- For glossy shells, temper chocolate: Heat dark chocolate to about 110°F (43°C), cool to 88–90°F (31–32°C), and keep work in a warm, dry room. If you prefer ease, add 1 tsp coconut oil per 4 oz chocolate to smooth it without tempering.
- Equipment matters: Use an 8×8-inch pan for brownies, a small cookie scoop for uniform balls, and a double boiler or microwave-safe bowl for controlled melting.
How to Serve Brownie Truffles: Rich, Fudgy, Bite-Sized Chocolate Bliss
Serve on a pretty platter dusted with cocoa powder or powdered sugar for a simple, elegant look. Pair with espresso or a dessert wine for adult gatherings, or place in cupcake liners for gift boxes or party platters; I’ve used festive liners from this list of festive brownie serving ideas when presenting at holiday parties. For a holiday twist, arrange truffles on a tiered stand and sprinkle chopped nuts or freeze-dried raspberries on top.
Storage and Reheating Guide
Store truffles in an airtight container in the refrigerator for up to 10 days; separate layers with parchment. For longer storage, freeze on a tray until firm, then transfer to a freezer-safe container for up to 3 months. Thaw in the fridge overnight and bring to room temperature before serving to avoid condensation on the shell. Do not microwave whole truffles to reheat — instead let them warm naturally to preserve texture.
Recipe Variations
- Gluten-free: Use gluten-free brownie mix or a gluten-free flour recipe for the brownies; everything else stays the same.
- Dairy-free: Substitute 4 oz dairy-free cream cheese or 1/2 cup dairy-free frosting and dip in vegan chocolate. Use coconut oil to smooth the coating.
- Nutty crunch: Mix 1/4 cup finely chopped toasted hazelnuts or pecans into the crumb mixture for texture.
- Peppermint or holiday flavors: Add 1/2 tsp peppermint extract to the binder and top with crushed candy canes for a seasonal option; for more inspiration try this peppermint variation I reference from a tested peppermint brownie variation.
Nutritional Highlights
- These truffles are calorie-dense and high in fat and sugar, so enjoy them in small portions — one truffle (about 40–60 kcal) as an occasional treat.
- They provide quick energy from carbohydrates and some protein from eggs/dairy if using homemade brownies.
- Allergen info: typically contains wheat (gluten), eggs, and dairy; variations above cover gluten-free and dairy-free adaptations. Consider nut-free chocolate if serving to those with nut allergies.
Troubleshooting Common Issues
- If the mixture is too wet and sticky: Add 2–4 tablespoons more crumbled brownie or chill longer; chilling firms the mixture.
- Coating won’t stick or slides off: Ensure truffles are well chilled before dipping and dry excess coating by tapping off gently; adding a tiny bit of corn syrup (1 tsp) to the melted chocolate can help adhesion.
- Chocolate blooms or looks dull: That’s caused by fat or sugar crystals migrating; tempering chocolate or adding 1 tsp coconut oil per 4 oz chocolate improves shine.
Frequently Asked Questions
Q: Can I make these without baking brownies first?
A: Yes — use a high-quality store-bought brownie or leftover brownies. If you skip baking, you can also blend chocolate cookie crumbs (like Oreos) with cream cheese for a no-bake truffle, but the flavor will differ from traditional fudgy brownies.
Q: How do I get a smooth, thin coating without lumps?
A: Chop chocolate finely and melt slowly over a double boiler or short microwave bursts, stirring between intervals. Strain if necessary and work in a warm, dry area; a quick temper or a teaspoon of neutral oil helps create a smooth finish.
Q: Can I use white chocolate for coating and will it set properly?
A: Yes, but white chocolate is more temperature-sensitive and can seize; melt gently and, if needed, add a small amount of vegetable oil or cocoa butter to thin it for dipping. Cool the truffles thoroughly before coating.
Q: What’s the best way to transport these for a party?
A: Place truffles in a single layer in a shallow container with parchment between layers, keep them chilled until departure, and transport in a cooler bag with ice packs to avoid melting. If gifting, use a box with cupcake liners to keep each truffle separate and intact.
Brownie Truffles
- Total Time: 90 minutes
- Yield: 24 truffles 1x
- Diet: Vegetarian
Description
Indulgent, bite-sized brownie truffles with a rich and fudgy center, perfect for sharing and easy to make.
Ingredients
- 1 batch fudgy brownies (from scratch or boxed mix)
- 4 ounces (113 g) softened cream cheese or 1/2 cup (120 g) prepared chocolate frosting
- 10–12 ounces (280–340 g) chocolate (dark, milk, or a mix)
- Cocoa powder or powdered sugar for dusting (optional)
Instructions
- Bake brownies in an 8×8-inch pan at 350°F (175°C) for 20–25 minutes and let cool completely.
- Crumble the cooled brownies into a bowl, then stir in cream cheese or frosting until combined.
- Scoop mixture into 1-inch balls and place on a parchment-lined tray. Chill for 30–60 minutes.
- Melt chocolate using a double boiler or microwave, stirring until smooth.
- Dip chilled brownie balls into melted chocolate, then let set on parchment.
- Optional: Drizzle with extra chocolate or sprinkle with powdered sugar before serving.
Notes
Chill truffles before dipping to ensure a clean coating and avoid misshapen truffles. Store in an airtight container in the refrigerator for up to 10 days, or freeze for up to 3 months.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 50
- Sugar: 6g
- Sodium: 40mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg