Brownie Truffles
Rich, chocolatey, bite‑sized brownie truffles that feel like a treat from a boutique chocolate shop, yet come together in under an hour — perfect to share (or keep) with friends or neighbours.
Equipment
- 9x13-inch baking pan
- Mixing Bowl
- Fork
- Heatproof bowl or double boiler
- Parchment‑lined baking sheet
Ingredients
Base Brownie Mixture
- 1 pan baked brownies in a 9×13 pan, soft and underbaked for fudgy texture
- 3 cups semi‑sweet chocolate chips for coating
Optional Toppings
- chocolate sprinkles optional for festive crunch or decoration
Instructions
- Bake your brownies in a 9×13 inch pan according to your favourite recipe, but aim for a soft, chewy (not overbaked) centre.
- Allow the brownies to cool slightly (so you can handle them safely), then crumble them using a fork until they form a moist, crumbly mixture.
- Scoop about a heaping tablespoon of the crumbled brownie mixture and press into a smooth ball with your hands. Line them up on parchment‑lined baking sheet. (~35 truffles)
- Melt the chocolate chips in a heatproof bowl set over a pot of simmering water (double boiler) or use short bursts in the microwave, stirring frequently until smooth and glossy.
- Drop each brownie ball into the melted chocolate. Use a fork to roll it around until fully coated, then lift and let excess drip off. Place on parchment‑lined tray.
- While the coating is still wet, add sprinkles if desired. Allow the truffles to set at room temperature or refrigerate for a few minutes until the chocolate shell hardens.
Notes
These truffles are ideal for last‑minute treats or gifts. Store in an airtight container in the fridge for 3–4 days, or freeze for up to a month. Try mixing in sea salt on top for contrasting flavour.
Nutrition
Calories: 100kcalCarbohydrates: 12gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 5mgSodium: 30mgPotassium: 40mgFiber: 1gSugar: 8gCalcium: 10mgIron: 1mg
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