After your first bite, you'll fall in love with these delicious brownie truffles. Honestly, these are even better than our Oreo Balls!
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If you have a sweet tooth like I do, and you love chocolate, this recipe is for you! This is one of my all-time favorite recipes to make almost any time of year. Brownie truffles are like cake balls, only made with brownies. And they're amazing.
You can absolutely make homemade brownies if you have a favorite brownie recipe. For me, the Duncan Hines Chewy Fudge Brownies from the grocery store made according to the 'fudgy' directions on the package, work great for this recipe and makes it a little bit quicker.
❤️ Why You'll Love This Recipe
- This is like biting into the best fudgy brownie you've ever had, but with the added bonus of a thin crisp layer of chocolate enrobing it. It is, in a word, decadence.
- With simple ingredients, these semi-homemade beautiful truffles are perfect for special occasions and holidays.
🧂 Ingredients
- Boxed brownie mix
- Cream cheese
- Ghirardelli melting wafers in dark, milk or white chocolate
Optional
- Confectioner's sugar
- Cocoa powder
- Decorative sprinkles
This is meant to be a brief overview of the Brownie Truffles recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
🔪Instructions
- After you prepare the brownies using the instructions on the box let them cool completely.
- Remove the brownies from the pan onto a cutting board. Remove all the edges and store for nibbling.
- Line two baking sheets with parchment paper and set to one side.
- Beat the cream cheese in a large mixing bowl until it is soft and creamy.
- Crumble brownies into the large bowl and use the back of the fork to incorporate the cream cheese into the brownies.
- Using a medium cookie scoop to help portion, roll the mixture into balls using your hands. You should get about 50 or so balls.
- Put the baking sheet into the freezer for 15-20 minutes so the balls can set.
- Remove the balls from the freezer to the counter.
- In a microwave-safe bowl, melt about a third of the chocolates according to the directions on the package.
- Using a fork, dip each brownie ball into the melted chocolate.
- Carefully tap the fork against the edge of the bowl and allow the excess chocolate to drip off.
- Transfer to a second baking sheet lined with parchment paper, using a toothpick to help slide the ball off the fork.
- If you are adding sprinkles, do so immediately.
- Refrigerate the truffle balls 20-30 minutes until the chocolate is hardened.
Equipment
EquipmentBe sure to check out my Juggling Act Mama Storefront on Amazon where you'll find all kinds of great products to make your life easier! Thanks so much for being a part of Juggling Act Mama ❤
- Stand Mixer or hand held mixer for making the brownies
- 9x13 Baking dish
- Baking Sheet lined with Parchment Paper or wax paper (to set the dipped brownie truffles onto)
- I find that Candy Dipping Tools can be very helpful and are worth the small investment if you do a lot of chocolate chipping. You can also just use a large fork.
- I love this 3-Piece Glass Mixing Bowl Set - the smallest (1 quart) bowl is perfect for melting chocolate.
- Use a spoonula like the one in this Silicone Spatula Set to mix the chocolate.
- Cutting Board and Santoku Knife for removing the edge pieces
- Medium Cookie Scoop
⏲️ Storage
Store leftovers in an airtight container in the refrigerator for about 5 days - although they are best the first 2-3 days. (These are my favorite containers.)
⭐ Tips
Carefully read the instructions on the back of the melting chocolate or candy melt package before you begin.
Always handle the hot bowl and the chocolate with care. These are very hot when melted. Take extra care supervising children around hot melted chocolate.
Work quickly because the chocolate becomes more difficult to handle as it cools.
If the chocolate seizes up and won't melt smoothly, toss it. There's no way to save it, unfortunately.
💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this Brownie Truffles recipe.
A brownie truffle is the brownie version of a cake pop. Made with brownies instead of cake, it's enrobed in chocolate and sometimes topped with sprinkles.
Brownie truffles will last a few days in an airtight container.
Yes. This will make them easier to coat in chocolate.
You can make and freeze your brownie truffles for two weeks to a month before you need them. It's best to freeze them before you dip them however.
📖 Variations
For these brownie bites, we mostly used dark chocolate, although we did dip a few in white chocolate. It is totally up to you! Milk chocolate is also delicious.
If you cannot find the melting wafers, you can use semi-sweet chocolate chips. To help the chocolate bits melt well, add 1 teaspoon of butter or coconut oil to the bowl before microwaving.
Add 1 teaspoon of baking extract to the cream cheese to give your brownie truffles an interesting flavor combination. Here are some ideas:
- peppermint
- coconut
- orange
- coffee (I love the mocha flavor!)
- almond
You can also use liquor like Irish Cream or Grand Marnier. Here are some other recipe variation ideas:
- If you prefer not to use cream cheese, you could use mascarpone cheese instead. Or, you can use store-bought canned frosting.
- Peanut butter can be a good substitution for the cream cheese also, although I'd recommend using 2 tablespoons of peanut butter and 2 tablespoons of canned frosting.
- During the holiday season, use crushed candy canes or peppermint candies instead of sprinkles to decorate the top. This is especially good if you use peppermint extract and then you have peppermint brownie truffles!
- To make it even easier on yourself, don't dip truffles. Instead, put confectioner's sugar and cocoa powder into separate pie plates. Gently roll each round ball until it is coated. Keep in mind cocoa powder is unsweetened so those will have a bitter chocolate taste that really contrasts with the sweet brownie mixture.
🔗 Webstory
🍴 Serving Suggestions
Whether for a special occasion or just because, these Brownie Truffles are sure to be a huge hit. Enjoy them with a cold glass of milk or Hot Cocoa.
These are great for bake sales, birthday parties, and are also the perfect addition to your Cookie Exchange Party or holiday treat boxes for friends and family.
These make a lovely little gift. Grab some food-safe bags and bakers twine to make up little gift packages for friends and family. We recommend not putting them into bags until the very last minute however because the chocolate coating is best when it is not touching anything.
😋 Similar Recipes
Next time, try one of these tasty recipes:
- Baileys Chocolate Truffles - boozy and more than a little bit decadent.
- Gold Cake Truffles and Cake Pops - the perfect cake pops for parties.
- Tri-Color Christmas Cake Pops - festive for the holidays and impressive to serve to guests or give as gifts!
More Dessert Recipes
- Magic Bars Recipe with Shortbread Crust
- Caramel Hot Cocoa Bomb Recipe
- Frosted Peppermint Brownie Recipe
📋 Brownie Truffles Recipe
Not ready to make these delicious little treats yet? Don’t forget to pin the recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Brownie Truffles
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Equipment
- Parchment Paper
Ingredients
- 2 15.25 oz box brownie mix, made according to package
- 4 ounces cream cheese softened to room temperature
- 2 10oz bags Ghirardelli melting wafers in dark milk or white chocolate
Optional (for decorating)
- confectioner's sugar
- cocoa powder
- sprinkles
Instructions
- After you prepare the brownies using the instructions on the box, and bake brownies, let them cool completely.
- Remove the brownies from the pan onto a cutting board. Remove all the edges and store for nibbling.
- Line two baking sheets with parchment paper and set to one side.
- Beat the cream cheese in a large mixing bowl until it is soft and creamy.
- Crumble the brownies into the bowl and use the back of the fork to incorporate the cream cheese into the brownies.
- Using a medium cookie scoop to help portion, roll the mixture into balls using your hands. You should get about 50 or so balls.
- Put the the tray into the freezer for 15-20 minutes so the balls can set.
- Remove the balls from the freezer to the counter.
- In a microwave safe bowl, melt about a third of the chocolates according to the directions on the package.
- Using a fork, dip each brownie ball into the melted chocolate.
- Carefully tap the fork against the edge of the bowl and allow the excess chocolate to drip off.
- Transfer to a second baking sheet lined with parchment paper, using a toothpick to help slide the ball off the fork.
- If you are adding sprinkles, do so immediately.
- Refrigerate the brownie balls 20-30 minutes until the chocolate is hardened.
Notes
- Carefully read the instructions on the back of the melting chocolate or candy melt package before you begin.
- Always handle the hot bowl and the chocolate with care. These are very hot when melted. Take extra care supervising children around hot melted chocolate.
- Work quickly because the chocolate becomes more difficult to handle as it cools.
- If the chocolate seizes up and won't melt smoothly, toss it. There's no way to save it, unfortunately.
- peppermint
- coconut
- orange
- coffee (I love the mocha flavor!)
- almond
- If you prefer not to use cream cheese, you could use mascarpone cheese instead. Or, you can use store-bought canned frosting.
- Peanut butter can be a good substitution for the cream cheese also, although I'd recommend using 2 tablespoons of peanut butter and 2 tablespoons of canned frosting.
- During the holiday season, use crushed candy canes or peppermint candies instead of sprinkles to decorate the top. This is especially good if you use peppermint extract and then you have peppermint brownie truffles!
- To make it even easier on yourself, don't dip truffles. Instead, put confectioner's sugar and cocoa powder into separate pie plates. Gently roll each round ball until it is coated. Keep in mind cocoa powder is unsweetened so those will have a bitter chocolate taste that's really contrasts with the brownie mixture.
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