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Brownie Truffles

Chocolate lovers, this one’s for you! These decadent brownie truffles are the ultimate indulgence and way easier to make than you think.

You only need a handful of ingredients and about 15 minutes of hands-on prep. 

I used a boxed brownie mix to keep things simple, and they came out impossibly fudgy. Trust me, you don’t want to skip this one.

Homemade brownie truffle balls with chocolate glaze and sea salt
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Why You’ll Love These Brownie Truffles

Easy Preparation: We can all whip up a box of brownies, right? After that, you just mix, roll, chill, then coat. It’s effortless!

Endless Customization: Pick a flavored brownie mix, such as salted caramel, or add sprinkles, chopped nuts, chocolate/peanut butter chips, or even mini marshmallows to the batter. You can also top them with fun extras, such as sea salt or crushed candy canes, to make them your own.

Make-Ahead Magic: Whether you need a quick dessert for a dinner party or holiday gifts, you can’t go wrong with make-ahead brownie truffles!


  • Fudgy Brownie Mix: Plus ingredients called for on the box (usually oil, water, and eggs). Get a brand you like, and be sure to bake and cool them before starting.
  • Cream Cheese: Blended with the crumbled brownies to create a smooth, creamy filling. 
  • Semi-Sweet Chocolate Chips: Melted to form a luscious coating around each truffle. I like semi-sweet, but feel free to use milk, dark, or even white chocolate if you prefer. 
  • Coconut Oil (optional): Mixed with the melted chocolate to create a glossy, smooth coating. 
Overhead view of melted chocolate in a white bowl on a white marble table
Brownie truffles sitting on a white parchment paper, overhead view

How to Make Brownie Truffles

These brownie bombs are perfect for gifting, parties, or anytime you need a serious chocolate fix.

The hardest part is not devouring the whole batch yourself! 

Check out how effortless they are:

1. BAKE and cool the brownies per the instructions on the box.

2. MIX the cooled brownies with the soft cream cheese until well blended. Cover and chill for an hour or two if it’s too soft.

3. PORTION into 1-inch truffles and chill.

4. MELT the chocolate and oil (if using), then dip the truffles until fully coated. 

5. SPRINKLE with fun extras, if desired, then pop the tray in the fridge to set the coating. Enjoy!

Stacked homemade brownie truffles with sea salt

Tips For the Best Brownie Truffles

The key here is to underbake the brownies just a bit so they stay super fudgy and moist.

But that’s not the only tip I have!

  • Choose fudgy brownies. For the best taste and texture, go for fudgy brownies – whether in a box or homemade. I like Ghirardelli, but Betty Crocker never disappoints.
  • Skip the bake. Don’t turn the oven on; just buy a box of fudgy brownies from the store! Walmart and Costco have great options. My other choice is Cosmic brownies (minus the candy topping).
  • Use quality chocolate. Something like Ghirardelli or Guittard, which have great flavor and melt really well. Chips or chopped chocolate both work fine. 
  • Soften cream cheese. Ensure the cream cheese is very soft so it mixes easily into the crumbled brownies without lumps. Go for full-fat, too!
  • Beat the cream cheese. If it’s not soft, beat it with a mixer, scrape the bowl, and then add the brownie to combine.
  • Chill before dipping. Freeze the rolled brownie balls for at least 30 minutes before dipping them in chocolate so they hold their shape.
  • Mix-in options. Fold chopped nuts, toffee bits, peanut butter chips, or different flavored baking chips into the brownie batter. Or swirl caramel, hot fudge sauce, Biscoff spread, or Nutella into the brownie-cream cheese mix! 
  • Topping ideas. After dipping in chocolate, top the truffles with sprinkles, crushed candy canes, flaky sea salt, chopped nuts, shredded coconut, or a drizzle of contrasting chocolate. Work in batches so the chocolate doesn’t set.
Decadent and fudgy homemade brownie truffles topped with sea salt placed in paper cups on a white marble countertop

How to Store

These little brownie truffles are the perfect treat to satisfy your sweet tooth or impress your friends at a party. 

You might want to make a double batch because they disappear FAST. Trust me, once you pop one in your mouth, you won’t be able to stop! 

The good news is, they store well. So you can double or triple the recipe with ease!

To Store: Transfer chilled, fully set brownie truffles to an airtight container and keep in the fridge for up to 1 week. 

To Freeze: Place the brownie truffles in a single layer on a parchment-lined baking sheet and freeze until solid, then transfer to an airtight freezer-safe container or ziplock bag. Freeze for up to 1-3 months, then thaw in the fridge overnight.

Let chilled truffles come to room temperature before serving.

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More Homemade Truffles You’ll Love

Raspberry Truffles
White Chocolate Lemon Truffles
White Chocolate Truffles

Brownie Truffles

Course: DessertCuisine: American


Prep time


Chill time





Chocolate lovers, this one’s for you! These impossibly decadent brownie truffles need just three ingredients and about 15 minutes of hands-on prep.


  • 1 (18-20 ounce) box fudgy brownie mix (plus the ingredients listed on the box

  • 4 ounces cream cheese, softened

  • 12 ounces semi-sweet chocolate chips

  • 2 teaspoon coconut oil, optional


  • Prepare the brownie mix according to package directions in a 9×13-inch pan. Cook until the edges are firm but the center is slightly undbaked and fudgy. Set aside to cool completely.
  • Transfer the cooled brownies to a large bowl, leaving out any hard edges. Add the softened cream cheese and mix together with your hands or a spatula until well combined.
  • Line a baking sheet with parchment paper. Scoop the brownie mixture into 1-inch balls and place on prepared baking sheet. Freeze for 30 minutes until firm.
  • In a microwave-safe bowl, melt the chocolate chips and oil (if using) in 30-second intervals, stirring between each spin until smooth.
  • Place a truffle on a fork and dip into the melted chocolate. Tap off the excess then place back on the baking sheet and immediately top with sprinkles, sea salt, or other toppings if desired.
  • Repeat until all the truffles are coated, then refrigerate until the chocolate is set, about 15 minutes. Serve and enjoy!


  • Use a mini cookie scoop to easily portion out the brownie balls.
  • With the oil, the coating will be shiny and firm yet slightly flexible. Without it, the coating will crack when bitten.
  • For a decorative finish, melt white chocolate or milk chocolate and drizzle over the set truffles.

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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