Go Back
+ servings

Brownie Truffles

If you love cake pops you will love this brownie version. My Brownie Truffles are decadent and delicious!
Course Dessert
Cuisine American
Keyword brownie truffles
Prep Time 10 minutes
Cook Time 20 minutes
Rolling + Dipping 30 minutes
Total Time 1 hour
Servings 50
Calories 8kcal
Author Ang Paris



  • 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


  • 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.


⏲️ Storage
Store leftovers in an airtight container in the refrigerator for 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.
📖 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 a 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's really contrasts with the brownie mixture.


Serving: 1truffle | Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 7mg | Potassium: 3mg | Sugar: 1g | Vitamin A: 30IU | Calcium: 2mg | Iron: 1mg