These brownie truffles are rich, fudgy, bite-sized treats made from crumbled brownies, mixed with cream cheese, and dipped in smooth, melted chocolate. They're soft and decadent on the inside with a firm chocolate shell on the outside. The perfect cross between a brownie bite and a chocolate truffle!
These no bake truffles come together with just a few ingredients, and you can (and should) use store bought brownies or a simple boxed brownie mix! They're perfect for parties, gifting, holidays like Christmas and Valentine's Day, or when you just want something chocolatey and easy to make ahead.
These are the easiest truffles you can make, but some biscoff truffles or white chocolate raspberry truffles are always recommended.
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Why You'll Love This Recipe
Uses store-bought brownies - grab some from the bakery or whip up a box mix to keep it as easy as possible! If you really want to make your own, use this perfectly fudgy brownie base recipe.
Minimal ingredients - just brownies, cream cheese, and chocolate. Coconut oil is optional (but I do recommend it).
Various decorations & flavors - add your favorite extract to boost flavor, and decorate the tops as you see fit.
Ingredients
- Brownies. Acts as the base of the truffles. Fudgy brownies work best (underbake them a bit), and use your favorite box mix!
- Cream cheese. Helps bind the mixture, add moisture, and create richness,.
- Chocolate chips. Semi-sweet chips are melted to create the smooth outer coating.
- Coconut oil. Keeps the chocolate smooth and helps it harden in the fridge.
- Other. Flavor extracts, flaky salt, nuts, coconut shreds, freeze dried fruit.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Chocolate - swap semi-sweet chocolate for dark chocolate milk chocolate, or white chocolate.
- Flavors - try adding espresso powder, peppermint or mint extract, orange extract, or your favorite flavors to the brownie mixture. One teaspoon is plenty!
- Decorations - flaky sea salt is my favorite, but you can also use sprinkles, chopped nuts, shredded coconut, crushed freeze dried fruit, or anything you love to pair with chocolate.
How to Make This Recipe
One: Chop up the brownies, then mix them with the cream cheese until totally combined.
Two: Scoop out balls onto parchment paper then roll into smooth balls. Freeze!
Three: Melt the chocolate chips and coconut oil until smooth.
Four: Dip each cold truffle in chocolate, tap off the excess, then place back on to the parhcment paper. Continue with all truffles.
Five: Use the extra chocolate to drizzle over the tops (use a fork, spoon, or piping bag).
Six: Finish with flaky sea salt or your favorite toppings.
Making Different Shapes
Press out the mixed brownies between two sheets of parhcment paper into an even layer and use a cookie cutter to cut out shapes.
Freeze, then dip in chocolate and decorate!
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Expert Tips
- Use very cold truffles before dipping - this helps the truffles keep their shape and the chocolate set quickly and smoothly.
- Don't microwave the chocolate - use a bain marie as listed in the recipe. Microwaving chocolate chips can turn into a clumpy mess.
- Add coconut oil sparingly - a tablespoon helps the chocolate both melt and set without making it too thin.
- Work in batches - keep some truffles in the freezer while dipping the others.
- Chocolate dipping tools - these will be your best friend, but you can easily use a fork or toothpick to get the job done.
Testing Notes
- Any more than 1 teaspoon of extract in the brownie batter ended up being way too strong.
- I originally used 2 tablespoons of coconut oil in the chocolate, but it prevented the shell from setting up as I would have wanted. One tablespoon is the maximum that should be used.
- The chocolate drizzles were a non-negotiable for me. They covered up any weird spots or deformities, and paired with the toppings, made them look way more elegant.
Recipe FAQs
I encourage it! They're getting crushed and mixed, so either grab some from the bakery or make a quick box with minimal ingredients.
Nope! This recipe is a great way to repurpose leftover brownies, as the cream cheese helps to re-moisted them.
Chill it for 30 minutes in the fridge, or add a tablespoon of cocoa powder to help absorb some of the liquid.
Use a chocolate dipping tool or fork to roll the truffle through the chocolate. Lift it up, tap the utensil on the edge of the bowl, then drag the bottom on the side of the bowl to remove excess chocolate before placing back onto the parchment paper.
Storage
Refrigerator – store in an airtight container for up to 1 week.
Freezer – freeze for up to 3 months. Thaw in the fridge before serving.
Room temperature – can sit out for a few hours during serving or parties.
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What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
📖Recipe
Brownie Truffles
Equipment
- Chocolate dipping tools or forks
Ingredients
- 1 batch of brownies 8x8” or 9x9” pan size
- 4 oz cream cheese room temperature
- 2 cup semi-sweet chocolate chips
- 1 tablespoon Coconut oil
Instructions
- Roughly chop the brownies and add them to a stand mixer fitted with the paddle attachment. Break them up on low speed, then add in the cream cheese and mix again until combined and the brownies form a mass in the bowl.1 batch of brownies, 4 oz cream cheese
- Use a 1 tablespoon cookie scoop to scoop the batter and roll in between your hands until a smooth ball forms. Add them to a sheet pan lined with parchment paper.
- Alternatively pat the brownie mixture into a brick on a piece of parchment paper and use a cookie cutter to cut out specific shapes.
- Freeze the shaped truffles while you prepare the chocolate.
- Fit a mixing bowl on top of a saucepan and add 1” of water to the saucepan. Turn onto medium heat and add the chocolate chips and coconut oil to the bowl on top.2 cup semi-sweet chocolate chips, 1 tablespoon Coconut oil
- Let the chocolate melt for a few minutes, then stir occasionally until melted and smooth.
- Use a chocolate dipping tool or two forks to dip, roll, and let excess chocolate fall off of the truffles. Transfer back onto the parchment paper. Repeat with all truffles.
- Pour the excess chocolate into a piping bag and drizzle all over the truffles. Sprinkle with flaky sea salt, sprinkles, nuts, or crushed freeze dried fruit.
- Refrigerate for about 1 hour to fully set the truffles before serving.
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