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Brownie Truffles

Brownie truffles combine rich, fudgy brownie crumbs with softened cream cheese, then get dipped in a smooth semisweet chocolate coating. Bake the brownies from scratch, chill the rolled centers until firm, and refrigerate again until the coating sets.
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Prep Time 25 minutes
Cook Time 27 minutes
cooling and chilling 2 hours 55 minutes
Total Time 3 hours 47 minutes
Servings: 24 truffles
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the brownies
  • 0.5 cup unsalted butter
  • 1 cup granulated sugar
  • 0.33 cup unsweetened cocoa powder
  • 0.25 tsp kosher salt
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup all-purpose flour
For the truffles
  • 4 oz cream cheese softened
For the coating
  • 12 oz semisweet chocolate chips
  • 1 tbsp vegetable oil

Equipment

  • 1 8x8-inch baking pan
  • 1 baking sheet
  • 1 microwave

Method
 

Make the brownies
  1. Heat the oven to 350°F.
  2. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.
  3. Melt the butter in a medium saucepan over low heat.
  4. Remove it from the heat and whisk in the sugar, cocoa powder, and salt.
  5. Whisk in the eggs one at a time.
  6. Whisk in the vanilla and stir in the flour just until no dry streaks remain.
  7. Spread the batter in the prepared pan.
  8. Bake for 22 to 27 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool completely in the pan, about 2 hours.
Shape the truffles
  1. Lift the brownies from the pan and discard the parchment.
  2. Crumble the brownies finely into a large bowl.
  3. In a separate bowl, stir the softened cream cheese until smooth.
  4. Mix the cream cheese into the brownie crumbs until evenly combined.
  5. Roll the mixture into 24 balls, about 1 inch each.
  6. Arrange them on a parchment-lined baking sheet.
  7. Refrigerate for 30 minutes, until firm.
Dip the truffles
  1. Combine the chocolate chips and vegetable oil in a microwave-safe bowl.
  2. Microwave in 20-second bursts, stirring between each, until smooth.
  3. Dip each chilled brownie ball in the melted chocolate and let the excess drip off.
  4. Return each ball to the lined baking sheet.
  5. Refrigerate the truffles for 20 to 30 minutes, until the coating is set.

Notes

For neat dipping, keep the brownie balls chilled until you coat them. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. A dairy-free cream cheese and plant-based butter can be used for a dairy-free variation.