Bars & Brownies Desserts

Brownie Batter Truffles

March 27, 2021

Classic fudge brownies turned into rich brownie truffles. Crumbled brownies and creamy chocolate frosting, combined, dipped in chocolate, and topped with flaky sea salt! One tip to stop the chocolate from seizing while melting, always combine it with a fat. I always suggest using coconut oil, and it can help to use a higher quality chocolate! These are easy, yet elegant and make the perfect bite sized dessert. I like to serve these on a dessert platter with skewers or toothpicks.

My Ultimate Fudge Brownies are the perfect start to these brownie truffles. However, if you are short on time you can also substitute boxed brownies for this recipe. I suggest the use of flaky sea salt on top, but it is an optional addition. That said, I recommend a little sprinkle of salt, it pulls everything together!

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You can use boxed brownie mix for these brownie truffles or, make this super easy brownie recipe!

If you enjoyed these Brownie Truffles, you will love these other chocolate desserts:

Chocolate Covered Caramel Shortbread Cookies

Tahini & Sea Salt Chocolate Chip Cookies

Chocolate Chunk Banana Muffins

Mini Triple Chocolate Cupcakes

Chocolate Espresso Tart

Chocolate Thumbprint Cookies with Raspberry Compote

Instructions for the Brownie Truffles:

Preheat oven to 350 degrees F. Grease or line an 8″x8″ baking pan, set aside.

In a large bowl combine the melted butter, sugar and vanilla, whisk well until sugar is dissolved. Add in the eggs, on at a time. Sift the flour, cocoa powder, salt, and baking soda. Combine the wet and dry ingredients and mix until fully mixed. Pour batter into the greased baking pan and bake at 350, for 20-25 minutes or until a toothpick comes out clean. Allow to cool slightly.

Use a fork to crumble the brownies, and transfer to a large mixing bowl. Add in the frosting, start with half of the container, about 8 ounces. Add in more as needed, the mixture should clump together. Use a measuring spoon or cookie scoop, scoop brownie mix and roll into balls, and place on a sheet pan lined with parchment paper. Chill for 15-30 minutes.

In a microwave safe bowl combine the chopped chocolate and coconut oil, microwave in 30 second intervals until smooth. Dip each brownie ball in the melted chocolate, allow any excess chocolate to drip off and transfer back to the parchment lined sheet pan to dry. Top with flaky sea salt while cooling if desired. These will keep in an airtight container for 4-5 days.

Notes

**You may substitute a box brownie mix, just adjust amount of frosting until desired consistency is reached!

Brownie Truffles

4.84 from 6 votes
Course: Dessert
Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling Time 30 minutes
Total Time: 1 hour 25 minutes
Author: The Hearty Life
Cost: $
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Ingredients: 

  • 1/2 cup Butter, Melted
  • 1 cup Granulated sugar
  • 1 tsp Vanilla
  • 2 Eggs, room temperature
  • 1/2 cup All-purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 16 oz. Container of chocolate frosting
  • 1 12 oz. Milk or Dark chocolate, chopped
  • 2 tbsp Coconut oil
  • Flaky salt, if desired

Instructions:

  • Preheat oven to 350 degrees F. Grease or line an 8"x8" baking pan, set aside.
  • In a large bowl combine the melted butter, sugar and vanilla, whisk well until sugar is dissolved. Add in the eggs, on at a time. Sift the flour, cocoa powder, salt, and baking soda. Combine the wet and dry ingredients and mix until fully mixed. Pour batter into the greased baking pan and bake at 350, for 20-25 minutes or until a toothpick comes out clean. Allow to cool slightly.
  • Use a fork to crumble the brownies, and transfer to a large mixing bowl. Add in the frosting, start with half of the container, about 8 ounces. Add in more as needed, the mixture should clump together. Use a measuring spoon or cookie scoop, scoop brownie mix and roll into balls, and place on a sheet pan lined with parchment paper. Chill for 15-30 minutes.
  • In a microwave safe bowl combine the chopped chocolate and coconut oil, microwave in 30 second intervals until smooth. Dip each brownie ball in the melted chocolate, allow any excess chocolate to drip off and transfer back to the parchment lined sheet pan to dry. Top with flaky sea salt while cooling if desired. These will keep in an airtight container for 4-5 days.

Notes:

**You may substitute a box brownie mix, just adjust amount of frosting until desired consistency is reached.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.

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