Brownie Truffles

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Homemade Brownie Truffles recipe on TastesBetterFromScratch.com  These brownie truffles are dangerously addicting and SO easy to make!

Brownie-Truffles-CollageHomemade Brownie Truffles recipe on TastesBetterFromScratch.com  These brownie truffles are dangerously addicting and SO easy to make!

Lately my social media feeds have been blowing up with “oreo” truffles. Don’t get me wrong, oreo truffles are pretty good….but I’m going to let you in on a little secret. They’ve got nothing on these homemade BROWNIE TRUFFLES! An easy, homemade, gooey, fudgey brownie rolled and dipped in chocolate! These little devils have been dangerous on my waistline. I made them with the full intention of giving them as neighbor Christmas gifts but at this point I don’t even have enough for one neighbor. Whoops! 😉 

Brownie Truffles
Yields 30
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Ingredients
  1. 4 squares unsweetened baking chocolate (4oz)
  2. 1 cup butter (2 sticks)
  3. 4 eggs
  4. 2 cups granulated sugar
  5. 1 tsp vanilla
  6. 1 1/4 cup all-purpose flour
  7. 1/2 tsp baking powder
  8. 1 (12 oz) bag semi-sweet chocolate chips
  9. Spinkles, melted milk chocolate, for topping (optional)
Instructions
  1. Preheat oven to 350 degrees F. Grease well a 9×13'' inch pan.
  2. Chop the butter and the unsweetened chocolate into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until melted. Set aside to cool, stirring occasionally.
  3. In a large bowl beat the eggs, sugar, and vanilla until light and fluffy. While mixing, slowly add the melted chocolate.
  4. In a separate small bowl combine the flour and baking powder. Stir the flour into the chocolate batter, just until combined. Pour batter into greased pan and bake for 20-30 minutes or until a knife poked in the center comes out clean.
  5. Remove from oven and allow to cool completely.
  6. Once brownies are cool I like to cut off and remove the very outer edge where a "crust" sometimes forms. Then use a fork to fluff the mixture into crumbs. Take a small cookie scoop (or just use your hands) to roll the brownie crumbs into 30-35 small balls. Place them on a large, parchment lined baking sheet. Place in the freezer for 20-30 minutes or until firm.
  7. Melt the chocolate in a double boiler or in the microwave until smooth. Use a spoon to roll the brownie balls in the melted chocolate--I remove them with a fork to allow the excess chocolate to drip off. Place the truffles carefully on parchment paper. At this point you could add spinkles if desired. Refrigerate until set. After they were set, I drizzled mine with melted milk chocolate.
  8. These are best stored in the fridge. Remove 5 minutes before serving.
Tastes Better From Scratch http://tastesbetterfromscratch.com/
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Comments

    • says

      Hi Trish, I would only freeze the brownie part–not the completed dipped chocolate brownie–you could freeze the brownie part and then dip them the day of.
      Also, I’ve stored the dipped truffles in my fridge for the past week and they’re still amazing!

  1. Carla says

    Just grabbed one out of the fridge, these are REALLY SWEET. They are really delicious after I got over the initial shock of the amount of sugar in one bite! I’m going to take them to work tomorrow to share and I’m sure they will be loved. Thanks!!

  2. chelsy says

    Im confused as to what chocolate to melt in the microwave? The chocolate chips or the bakers chocolate? Rhe recipe doesnt speicify only says chocolate.

  3. says

    If you wish to make brownie truffle from scratch, you must first invent the universe – Carl Sagan
    Nonetheless, I shall promptly head to the kitchen to try to imitate your great recipe, ignoring Carl the Great 😀

  4. Janelle says

    Okay, so cake balls and Oreo truffles typically have frosting or cream cheese to bind the crumbs together into balls prior to dipping. No binding agent here? Is it that the brownies are moist enough to hold form on their own?

  5. Katie says

    Have these in the oven now, after 20 minutes they are still soup! Followed the recipe, but they are not turning out at all. The edges are baking but the center is still liquid. The batter tasted really good though!

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