Description
These decadent brownie truffles are made from fudgy, rich brownies coated in velvety chocolate. Perfect for gifting or a special treat, these truffles are indulgence in every bite.
Ingredients
For the Brownie Base:
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1 box of brownie mix (or homemade brownie batter)
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2 large eggs
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1/4 cup vegetable oil (or butter)
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1/4 cup water
For the Truffle Coating:
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1 1/2 cups chocolate chips (semi-sweet or milk chocolate)
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1 tablespoon vegetable oil (to thin the chocolate for dipping)
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Optional: 1/2 cup powdered sugar, cocoa powder, or sprinkles for rolling the truffles
Instructions
Start by preparing the brownie base. If you’re using a box of brownie mix, follow the instructions on the package. For homemade brownies, simply make your favorite recipe. Combine the eggs, oil (or butter), and water with the brownie mix or homemade batter, then stir until well combined.
Pour the batter into a greased 9×9-inch baking dish and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.
Once the brownies are cool, crumble them into small pieces with your hands or a fork. You want the brownies to break apart easily but not turn into crumbs — aim for small, manageable pieces that will bind together when shaped into truffles.
Using a spoon or cookie scoop, take a small portion of the crumbled brownies and roll it into a ball using your hands. You want the truffles to be about 1 to 1 1/2 inches in diameter. Repeat this process with the rest of the brownie mixture, shaping the balls carefully. If the brownie mixture feels too crumbly to hold together, you can add a small amount of melted chocolate or a spoonful of frosting to help bind the mixture.
Place the formed brownie balls onto a baking sheet lined with parchment paper or wax paper. Once all the truffles are shaped, place them in the fridge to chill for about 30 minutes. Chilling them will help the truffles firm up and make them easier to coat in chocolate.
While the truffles are chilling, melt the chocolate chips for the coating. You can melt the chocolate using a double boiler or in the microwave. If using the microwave, place the chocolate chips in a microwave-safe bowl and microwave in 20-second intervals, stirring between each interval, until the chocolate is fully melted and smooth. Stir in 1 tablespoon of vegetable oil to thin the chocolate slightly, making it easier to coat the truffles.
Once the truffles have chilled, take them out of the fridge. Use a fork or toothpick to dip each truffle into the melted chocolate, fully coating it. Let any excess chocolate drip off before placing the truffles back onto the parchment paper-lined baking sheet. Repeat this with all of the truffles.
If you’d like to add extra decoration, you can roll the truffles in powdered sugar, cocoa powder, or sprinkles while the chocolate is still soft. This adds a fun texture and a bit of flair to your truffles.
After dipping the truffles in chocolate, place the baking sheet back in the fridge for another 30 minutes to allow the chocolate coating to firm up. This will also help the truffles maintain their shape.
Once the truffles have fully set, they are ready to be served! Store them in an airtight container in the refrigerator to keep them fresh. They can be enjoyed as a sweet snack, a dessert, or even as a gift for friends and family.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 100-120 kcal
- Fat: 6-7g
- Carbohydrates: 14-16g
- Protein: 1g