Best Brownie Truffles Recipes

BROWNIE TRUFFLES (BROWNIE POPS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat an 11x15-inch baking pan with cooking spray.
• Empty brownie mix into a large bowl. Add vegetable oil, eggs, and water; stir with a wooden spoon until batter is well blended. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted 1 inch from the edge of the pan comes out clean, 35 to 40 minutes. Let cool completely, about 30 minutes.
• Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring after each interval, until melted and smooth. Cool, about 5 minutes.
• Break brownies into pieces and place in a large bowl. Pour ganache evenly over brownie pieces; mix thoroughly.
• Line a jelly roll pan with parchment paper. Press brownie mixture evenly into the pan. Freeze until firm, about 30 minutes.
• Pour confectioners' coating into a microwave-safe bowl. Microwave at 50 percent power for 1 minute; stir thoroughly. Continue to microwave and stir at 30-second intervals until smooth and completely melted, 1 to 2 minutes more.
• Roll brownie mixture into balls; insert a lollipop stick halfway into each. Dip balls one at a time into melted confectioners' coating to form a thin, even coating, letting the excess drip off. Stick into a styrofoam block; let stand until coating hardens, about 10 minutes.

COOKIE DOUGH STUFFED BROWNIE TRUFFLES RECIPE BY TASTY

Steps:

• Flip the prepared brownies onto a cutting board. Using a rolling pin, roll out the brownies to about ¼-inch (6.5 mm) thickness. Cut into 16 equal squares.
• On a small baking sheet, bake the flour at 350˚F (180˚C) for 5 minute to kill potential bacteria.
• In a large bowl, combine the flour, brown sugar, butter, milk, vanilla, salt, and chocolate chips. Mix well and freeze for 30 minutes to 1 hour.
• Form the cookie dough into 16 equal balls, about 1 teaspoon each.
• Wrap a brownie square around each ball of cookie dough.
• Dip the wrapped truffles in the melted chocolate, covering the entire ball. Chill for 30 minutes, or until ready to serve.
• Enjoy!

PEANUT BUTTER STUFFED BROWNIE TRUFFLES RECIPE BY TASTY

Steps:

• Flip the prepared brownies onto a cutting board. Using a rolling pin, roll out the brownies to about ¼-inch (6.5 mm thickness. Cut into 16 equal squares.
• In a large bowl, combine the peanut butter, powdered sugar, vanilla, and rice cereal. Mix well and freeze for 30 minutes to 1 hour.
• Form the peanut butter mixture into 16 equal balls, about 1 teaspoon each. (A melon baller works really well for this.) Wrap a brownie square around each peanut butter ball and roll around to seal.
• Dip the wrapped truffles in the melted chocolate, covering the entire ball.
• Using a spoon, drizzle warm peanut butter over the truffles and chill for 30 minutes, or until ready to serve.
• Enjoy!

TRUFFLE STUFFED BROWNIE TRUFFLES RECIPE BY TASTY

Steps:

• Flip the prepared brownies onto a cutting board. Using a rolling pin, roll out the brownies to about ¼-inch (6.5 mm) thickness. Cut into 16 equal squares.
• Wrap 1 brownie square around each truffle. Seal the truffle completely by rolling the ball around a few times.
• Dip the wrapped truffle in melted chocolate, covering the entire ball. Coat in cocoa powder and chill for at least 1 hour, or until ready to serve.
• Enjoy!

CHOCOLATE-COVERED BROWNIE TRUFFLES

Steps:

• Preheat oven to 350°F.
• In a medium sized mixing bowl, combine brownie mix, oil, water and eggs. Mix well and pour into a greased 13 x 9 inch cake pan.
• Bake for 24-26 minutes or until a toothpick inserted into the center comes out clean. Allow brownies to cool completely. Cooling overnight is best, but be sure to cover them securely.
• Once cool, cut brownies into 1-inch squares. Remove each brownie from the pan and roll in the palms of your hands until rounded. If desired, trim the chewy outside edge from the brownies before cutting into 1-inch squares. Spear each brownie ball with a toothpick.
• On a large cookie sheet, lay a sheet of waxed paper.
• Place chocolate chips and shortening in a microwave-safe glass mixing bowl. Microwave for 30 seconds, stir, and repeat until chips are melted and the mixture is smooth.
• Carefully dip the bottom of each brownie ball into the chocolate. Hold sideways and spoon chocolate over the ball until completely covered. Allow excess chocolate to drip off into the bowl. Place each ball on the waxed paper 1 inch apart. If the chocolate mixture thickens, re-microwave for 15-20 seconds at a time until it reaches the desired consistency.
• If desired, garnish each truffle with a dusting of cocoa & powdered sugar: In a small mixing bowl, combine cocoa and powdered sugar. Sprinkle lightly over truffles. Refrigerate until chocolate hardens. Store at room temperature in a tightly covered container for up to one week.
• Pour a tall glass of ice-cold milk, sit back and enjoy!

BUTTERFINGER BROWNIE TRUFFLES RECIPE BY TASTY

Steps:

• Bake the brownies according to the package instructions. Remove from the oven and let cool completely, about 30 minutes.
• In a large bowl, mix together the peanut butter, cream cheese, and powdered sugar until smooth. Add 4 ounces of Butterfinger Bits (or, crushed Butterfinger bars) and fold together. Crumble the brownies into the bowl and mix until well combined and the mixture forms a large ball.
• Shape the truffle mixture into 20 1½-inch balls. Freeze for 15 minutes.
• In a medium microwave-safe bowl, combine the semisweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth.
• Remove the brownie truffles from the freezer and dip each truffle in the melted chocolate until completely coated.
• Immediately sprinkle Butterfinger Bits (or, crushed Butterfinger bars) on the truffles until the tops are fully covered.
• Chill the truffles for 20 minutes before serving.
• Enjoy!

BROWNIE TRUFFLES

Steps:

• Preheat the oven to 350°F Butter an 8x16-inch pan.
• Make the coating by combining the 1 cup sugar, the powdered coffee, and the cocoa. Set aside.
• In a heavy saucepan, or the microwave, melt the chocolate and butter together. Beat the eggs until they are light and then gradually beat in the 2 cups sugar. Stir in the chocolate mixture. Gradually add the flour, salt, and vanilla. This mixture is not meant to be light and fluffy, just fully incorporated. Pour the mixture into the prepared pan and bake 25 minutes. The brownies will be slightly underdone and very moist. Allow to cool in the pan.
• When cool enough to handle, cut the brownies into 1x1-inch squares. Roll each square in the palms of your hands into balls about 1 inch in diameter. Roll the balls in the coating mixture. Pack in tins or plastic containers with wax paper between the layers and store in the refrigerator for up to a week. Or place them in a single layer on a cookie sheet in the freezer until frozen, pack in containers, and store in the freezer up to 4 months.

CHEESECAKE STUFFED BROWNIE TRUFFLES RECIPE BY TASTY

Steps:

• Flip the prepared brownies onto a cutting board. Using a rolling pin, roll out the brownies to about ¼-inch (6.5 mm) thickness. Cut into 16 equal squares.
• In a large bowl, combine the cream cheese, powdered sugar, and vanilla. Mix well and freeze for 30 minutes to 1 hour.
• Form the cheesecake mixture into 16 equal balls, about 1 teaspoon each.
• Wrap a brownie square around each cream cheese ball.
• Dip the wrapped truffle in the melted chocolate, covering the entire ball. Coat with graham cracker crumbs and chill for 30 minutes, or until ready to serve.
• Enjoy!

CREAM CHEESE BROWNIE TRUFFLES

Steps:

• Bake brownies according to directions on the package. Watch closely and do not overbake. Allow the brownies to cool completely.
• Add the brownies into a large bowl. If there are any hard edges, leave them out.
• Add the cream cheese to the bowl and stir until combined with the brownies.
• Using a ¼ cup spring release scoop, form the brownie mixture into balls. Place the balls on a parchment-lined sheet pan, cookie tray, or other flat-bottomed baking dish that will fit into your freezer.
• Chill the balls for at least 30 minutes in the refrigerator.
• Melt the chocolate in a small bowl in the microwave. Then place your truffle ball on a toothpick and dip it into the chocolate. Once the ball is covered, tap the toothpick on the edge of the bowl to remove excess chocolate. Place ball carefully on the parchment paper.
• You can leave the truffles to dry as is or top with sprinkles, brownie crumbs, or drizzle over more chocolate.
• Store in the refrigerator in an airtight container for up to 5 days.
• You can store them in the freezer for 1 month.

CHOCOLATE BROWNIE TRUFFLES

Steps:

• Preheat oven to 350º (180ºC).
• In a food processor or blender, add beans, 2 eggs and vanilla. Pulse several times until beans are broken up. Add 1/2 cup of cocoa powder and blend until smooth and no lumps remain.
• In a large bowl, cream the butter, sugar and salt. Add remaining egg and mix well. Add bean mixture. Stir until well incorporated.
• Grease an 8x8-inch square baking dish. Pour in batter, tapping lightly to remove any bubbles. Bake for 35 to 45 minutes, or until toothpick inserted into centre of brownie comes out clean.
• Allow brownie to cool to room temperature. In a large bowl add brownie and crumble. Chill for 1 hour.
• Line a cookie sheet with parchment paper. Once brownie crumble is firm, remove from fridge and form into 1-inch balls. Place on cookie sheet and chill for 15 minutes.
• In a large bowl, add remaining 1/4 cup of cocoa powder. One at a time, roll chilled truffles in cocoa powder, tapping off any excess. Serve on a platter or store in an airtight container, separating the layers with parchment.

BROWNIE BATTER TRUFFLES

Steps:

• Line a baking sheet with parchment paper.
• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the cocoa powder, baking powder and salt. Set aside (see Cook's Note).
• Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until melted and smooth, about 1 minute total.
• Add the granulated sugar, butter and vanilla to the melted chocolate, and beat with an electric mixer on medium-high speed until smooth. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.)
• Scoop tablespoonfuls of the batter, roll them into smooth balls and put them on the prepared baking sheet. Put the confectioners' sugar or cocoa powder on a plate. Before serving, roll the truffles in confectioners' sugar or cocoa powder to coat. (The truffles can be refrigerated in an airtight container for up to 5 days.)