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Brownie Truffles

Easy but decadent brownie truffles
Course Dessert
Total Time 1 hour
Servings 40 truffles


  • 1 9x13 pan baked brownies boxed mix brownies are fine
  • 1 1/2 cups chocolate buttercream
  • 2-3 packages melting chocolate melted


  • Take pan of baked brownies and crumble it up in a large bowl.  You want your crumbs to be very crumbly and small, no large chunks.
  • Stir in chocolate buttercream.  If the mixture looks dry or doesn't easily press together, add in more buttercream by the 1/4 cup until mixture very easily presses together.
  • Take 1 tablespoon of brownie mixture and roll onto a ball.  I like to use a medium size cookie scoop because I like a 2 bite brownie truffle.  Feel free to make these smaller.  Don't make them much bigger or it will be hard to dip.  Place the rolled balls on a parchment lined cookie sheet.  It's ok if they are really close together but you don't want them touching each other.
  • Once the brownies are rolled and on your cookie sheet, transfer cookie sheet to the freezer for at least a 1/2 hour.  At this stage of the process, if you don't have time to finish your truffles for the day, you can transfer the frozen balls to a freezer bag and dip them at a later date.
  • While your truffles are in the freezer, melt your melting chocolate.  I like to melt mine in the microwave.  To do this, place the melting chocolate in a microwave safe bowl.  Melt chocolate in short, 15 second bursts, stirring between each burst.  Stirring and short bursts of heat are very important to keep the chocolate from burning.
  • Pull the truffles out of the freezer.  Using a fork to hold the ball, dip the ball into the chocolate.  Slide the truffle coated in chocolate off the fork and onto a piece of parchment or wax paper to dry.
  • If you'd like to stripe your truffles, melt a small amount of white (or whatever color) melting chocolate and place in a piping bag.  Snip just the very tip off and drizzle the white chocolate over the truffles.  Wait until dry and enjoy!