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Velvety brownie truffles coated in chocolate and topped with a sprinkle of sea salt and brown butter drizzle.

Fudgy Brownie Truffles With Brown Butter

Victoria Sandra
Turn a simple box of brownie mix into gourmet chocolate gems using brown butter and sea salt for a rich, boutique candy-shop finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling and Chilling 1 hour 15 minutes
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 24 truffles
Calories 185 kcal

Equipment

  • Small saucepan
  • 8x8 or 9x13 baking dish
  • Parchment paper
  • Cookie scoop
  • Microwave-safe bowl

Ingredients
  

  • 1 box fudge brownie mix (18 oz.)
  • eggs, melted butter and water (according to box)
  • 12 oz. chocolate candy melts or chocolate chips
  • 1 teaspoon coconut oil (if using chocolate chips)
  • sprinkles

Instructions
 

Brown the Butter, Prep the Pan

  • Heat the butter required by your brownie mix in a small pan over medium heat. Allow it to foam until you see golden-brown flecks and smell a nutty aroma, then remove from heat.
  • Preheat your oven as directed on the box and spray an 8x8 or 9x13 inch baking dish with nonstick spray. Line the dish with parchment paper for easy removal.

Bake, Then Cool Completely

  • Mix and bake the brownies following the box directions using your browned butter. Aim for a fudgy, dense center rather than a dry crumb.
  • Let the baked brownies cool completely in the dish for at least 1 hour to prevent them from becoming greasy during the assembly phase.

Mash Into Dough, Scoop and Roll

  • Trim away any dry edges or corners from the brownies. Mash the remaining fudgy centers with a fork until the mixture reaches a soft, cohesive cookie-dough consistency.
  • Use a tablespoon-sized cookie scoop to portion the dough, then roll each piece between your palms until they are round and glossy.
  • Place the rolled balls onto a parchment-lined cookie sheet with enough space between them so they do not stick together.

Chill, Dip, Decorate

  • Place the sheet in the freezer for 15 minutes until the truffles are firm and chilled but not frozen solid.
  • Melt the chocolate candy melts or chips in a microwave-safe bowl in 30-second increments, stirring in 1 teaspoon of coconut oil if using chocolate chips for a smoother flow.
  • Dip each chilled ball into the melted chocolate using a fork. Tap the fork gently on the edge of the bowl to remove excess chocolate before placing the truffle back on the parchment.
  • Immediately add sprinkles while the coating is wet and let the truffles rest until the shells are completely firm to the touch.

Notes

Texture Control: Always discard the dry corner pieces of the brownie slab before mashing. This ensures your truffle centers are velvety-smooth without any hard, crunchy patches.
Storage Instructions: Keep these truffles in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 7 days or freeze for up to 2 months.
Dipping Tip: Avoid dipping truffles that are frozen solid. The extreme thermal shock between the cold center and warm chocolate can cause the outer shell to crack as it sets.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 185kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 18mgSodium: 95mgPotassium: 60mgFiber: 1gSugar: 18gVitamin A: 2IUCalcium: 15mgIron: 1mg
Keyword brown butter brownies, brownie truffles, chocolate truffles
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