How to Make Brownie Truffles by Bridget

Brownie truffles. Just those two words have you itching to get into the kitchen, yes? You will not believe how ridiculously easy these are to make.

First, you’ll need brownies. I’ll give you a basic brownie recipe at the end of the post. You could even use a boxed brownie mix. There are just two rules. One, the brownies need to be of the fudgy variety, not cakey. Two, no mix-ins like chocolate chips or nuts.

 
 

Once the brownies are cooled, cut into small pieces. For a 9 x 13 pan, you’ll cut them into 48 pieces. For an 8 x 8 pan, cut into 24. You’ll toss (or better yet, eat) the four corner pieces. You’ll see why in a minute.

 
 

Shape each piece into a ball, rolling and pressing with your palms. (The corners are usually too crispy to hold the ball shape well.)

 
 

Now it’s time to coat them.

 
 

The first option is to use chocolate melting wafers for dipping. Simply dip, rolling with a fork, then place on a waxed paper-lined cookie sheet to set up.

 
 

Even easier is rolling the brownies in cocoa powder or powdered sugar. I love to use pie plates for this. They’re shallow, wide and perfect for rolling.

 
 

Hello, cocoa. (Use natural, unsweetened cocoa here.)

Here’s a Food & Friends post all about cocoa.

 
 

Oh, hi there, powdered sugar.

 
 

One note: be sure to tap off the excess cocoa powder really well so there’s only a light coating on the truffles. A mouthful of dry, unsweetened cocoa can be a shock when expecting something sweet. The light dusting, however, will be a hit with chocoholics. I happen to be a card-carrying member.

 
 

If not serving immediately, store in airtight containers.

 
 

Brownie truffles are simple, quick, pretty, and most importantly, delicious! Will you choose all three coatings or stick with one?