Go Back
–+ servings

Double Chocolate Brownie Truffles (3 ways!)

Indulge in these rich and decadent double chocolate brownie truffles, available in three delicious variations: classic, mint, and peanut butter.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter melted
  • 2 cups granulated sugar
  • 1 cup brown sugar packed
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
Mint Variation
  • 1/2 teaspoon peppermint extract
  • 1 cup white chocolate for coating
  • 1/4 cup green sprinkles for decoration
Peanut Butter Variation
  • 1/2 cup creamy peanut butter
  • 1 cup milk chocolate for coating
  • 1/4 cup chopped peanuts for decoration

Method
 

Prepare Brownie Base
  1. Preheat the oven to 350°F (175°C). Grease and line a baking pan with parchment paper.
  2. In a mixing bowl, combine melted butter, granulated sugar, and brown sugar. Mix until smooth.
  3. Add eggs and vanilla extract, mixing until well combined.
  4. In another bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
  5. Fold in the chocolate chips.
  6. Pour the batter into the prepared baking pan and bake for 25 minutes or until a toothpick comes out with a few moist crumbs.
  7. Let the brownies cool completely in the pan.
Form Truffles
  1. Once cooled, crumble the brownies into a large bowl.
  2. For the mint variation, add peppermint extract and mix well. For the peanut butter variation, add creamy peanut butter and mix until combined.
  3. Using a cookie scoop, form small balls from the brownie mixture and place them on a parchment-lined tray.
  4. Refrigerate the truffles for at least 30 minutes to firm up.
Coat Truffles
  1. Melt the white chocolate in a double boiler for the mint variation and milk chocolate for the peanut butter variation.
  2. Dip each truffle into the melted chocolate, ensuring they are fully coated.
  3. Place the coated truffles back on the parchment paper and sprinkle with green sprinkles or chopped peanuts as desired.
  4. Allow the chocolate to set at room temperature or refrigerate until firm.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gFiber: 1gSugar: 20g

Notes

Store truffles in an airtight container in the refrigerator for up to a week.

Tried this recipe?

Let us know how it was!