Brownie truffles are a fun Valentine’s Day dessert that kids love to both participate in making and eating. Made easily with our double chocolate brownie mix these little treats are sure to please!
For this recipe you’ll need our double chocolate brownie mix. You will also need to use your choice of safe chocolate. You may use vanilla or chocolate chips for this – whatever your preference is.
Depending on your choice of chocolate for the topping this recipe is top 14 allergen free, gluten free and vegan. Our brownie mix requires just oil and water to bake.
The first step to making these is to gather all your ingredients and supplies.
Makes approximately 24 brownie truffles.
- Mixing bowl(s)
- Baking Pan
- Cookie Sheet
- Parchment Paper
- Spatula & Mixing Spoon
- Measuring Cup
- Saucepan & Stovetop
- Kate’s Safe & Sweet Double Chocolate Brownie Mix
- 1/3 cup of your Safe Oil
- 2/3 cup of Water
- Non-stick Cooking Spray
- 2 cups of Chocolate Chips
- Sprinkles & Other Toppings (optional)
(above amounts are what is need to make a full batch. If you are making a half batch adjust ingredient measurements as needed per packaging.)
The first step to this is making the brownies.
Brownie Mix Instructions:
- Preheat oven to 325°F.
- Line your baking pan with parchment paper and lightly spray bottom and sides with non-stick cooking spray. Set pan aside.
- In a medium bowl, blend the brownie mix, water, and oil together until smooth. Scrape the sides of the bowl as needed.
- Spread brownie batter evenly into prepared pan based on the times on the back of the mix. Note: batter will be thick.
- BAKING TIMES:
- 9” x 9” pan 29-32 minutes
- 11” x 7” pan 27-30 minutes
- Remove from oven when toothpick inserted 2 inches from edge comes out clean and allow to cool completely in pan on rack.
- Once the brownies are completely cooled crumble the brownies up and roll into balls about 1 inch in size.
- Place balls on cookie sheet and freeze for 30 minutes.
The next step is to prepare the chocolate coating.
Chocolate Covering Instructions:
- In a 1-quart saucepan, heat chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
- Using 2 forks, dip and roll brownie balls, one at a time, into melted chocolate; tap off excess chocolate. Place back on parchment lined cookie sheet.
- Immediately top with sprinkles or toppings. If chocolate has cooled too much, reheat. Repeat with remaining brownie balls.
- Refrigerate truffles about 10 minutes or until chocolate is set. Store in covered container in refrigerator.
- Remove from refrigerator about 10 minutes before serving
Make brownie pops too! Use paper straws or lollipop sticks and insert into the bottom pushing up 1/2” into the cooled chocolate covered brownie truffle.
These are super cute and the look great topped with sprinkles or drizzled chocolate. Easy to make and delicious to eat!
These are best served within 3-5 days. I recommend storing in the fridge to extend the shelf life. Also, don’t forget to check out our entire selection of recipes here.