Brownie Truffles

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These rich and creamy Brownie Truffles are made with your favorite brownie mix or homemade brownie recipe then mixed with cream cheese and peanut butter. Cover them in rich chocolate to make the perfect sweet treat that the whole family will love!

Brownie truffles are simply brownies that have been mixed with cream cheese and peanut butter, then rolled into balls of dough before being dipped in melted chocolate. This creates a brownie that is rich, creamy and has a delicious layer of peanut butter flavor.

There are many reasons why you might want to make brownie truffles. Maybe you’re looking for an easy dessert that you can whip up on a weeknight, or maybe you’re looking for something that is a little more special than your average brownie. No matter what your reason, these brownie truffles are sure to please!

This recipe uses a boxed brownie mix to help save time and simplify the process, but you could easily use a homemade brownie recipe if you prefer.

The chocolate coating on these brownie truffles is optional, but it definitely takes them up a notch. Decorate and serve for your favorite holiday or make a batch for your sweetheart for Valentine’s Day!

Or try our peppermint truffles or snickerdoodle truffles. Both are amazing!

Top down view of brownie truffles.

How To Make Chocolate Brownie Truffles

  1. Bake the brownies: Bake the brownies according to the package instructions. Preheat the oven and spray a 9×13 inch baking pan with cooking spray. Mix the brownie ingredients and bake for 20-25 minutes or until an inserted toothpick comes out clean. Let the brownies cool completely.
  2. Assemble the truffle: Crumble the cooled brownies, then add the peanut butter and cream cheese. Stir to fully combine using a wooden spoon or rubber spatula.
  3. Roll and freeze: Using your hands, roll the truffle mixture into 1 – 1 1/2 inch balls, then place them on a baking sheet lined with parchment paper or silicone mat in a single layer. Freeze for one hour to solidify.
  4. Prepare the chocolate: In a double boiler or the microwave, melt the dark and milk chocolate wafers until smooth and free of lumps.
  5. Coat the brownie truffles: Once chilled, remove the truffles from the freezer and dip them in the melted chocolate using a fork until evenly coated. Use a toothpick to push the truffle off the fork and onto a parchment-lined baking sheet. Allow the chocolate to harden.
  6. Add the white chocolate drizzle: Once the brownie truffles are coated in chocolate, melt the white chocolate and drizzle over top of the truffles using a fork or spoon. Allow the white chocolate to harden before serving or storing.
Collage showing how to form brownie truffles.
Collage showing how to dip brownie truffles in chocolate.

Recipe Tips

  1. Do not overbake your brownies. If your brownies are too dry, they can compromise the texture of the truffle.
  2. The eggs, oil, and water were the ingredients needed to make the brownies based on what was listed on the Duncan Hines box. If you use a different brand or prefer to make the brownies from scratch, the ingredients, amounts, and bake time may be different, so adjust accordingly.
  3. If the brownie truffle mixture is too sticky to work with, place it in the fridge for about 30 minutes to firm up.
  4. If you do not have a double boiler, you can use a metal mixing bowl set over a pot of simmering water. Just be sure that the bottom of the bowl does not touch the water.
  5. You can also use a microwave-safe bowl to melt the chocolate. Just be sure to heat it in short bursts and stir frequently so that the chocolate does not burn.
  6. To ensure the chocolate sets properly, it may be necessary to transfer the dipped truffles back to the freezer or refrigerator for 5-10 minutes before drizzling with white chocolate.
  7. Allow the chocolate to completely harden before serving or decorating with white chocolate drizzle. This will prevent the chocolate from smearing.

Variations

  • You can use any flavor of brownie mix or homemade brownies to make these brownie truffles.
  • Use almond butter or cashew butter in place of peanut butter if desired. Use sunflower seed butter for a nut-free brownie truffle.
  • Swap the peanut butter out for Nutella for a chocolate hazelnut flavor.
  • Use dark chocolate, milk chocolate, or white chocolate wafers to coat the truffles.
  • Add a decorative layer on top of the truffles before they harden for a fun and festive look. Try crushed candy canes, sprinkles, or mini chocolate chips.
Close up view of brownie truffles with a bite taken out.

Storing and Freezing

Storing: Store cooled brownie truffles in an airtight container in the refrigerator for up to 4 days.

Freezing: You can also freeze brownie truffles for up to two months. Place them in a single layer on a baking sheet and freeze for one hour, then transfer to an airtight container or freezer bag. When you’re ready to eat them, let them thaw at room temperature for 30 minutes.

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Bite taken out of a brownie truffle.

Brownie Truffles

5 from 2 votes
Print Pin
Author: Kimberly
Prep Time: 30 minutes
Cook Time: 25 minutes
Freeze Time: 1 hour
Total Time: 1 hour 55 minutes
Servings: 15 Servings

Ingredients

  • 18.2 ounces boxed brownie mix, 1 box, (I used the Duncan Hines dark chocolate fudge brownie mix.)
  • cup vegetable oil, or canola oil (*See Note)
  • 2 large eggs, *See Note
  • cup water, *See Note
  • ¾ cup creamy peanut butter
  • 4 ounces block-style cream cheese, softened
  • 10 ounces milk chocolate melting wafers
  • 10 ounces dark chocolate melting wafers
  • 1 cup white chocolate chips

Instructions
 

  • Preheat the oven to 350°F, and spray a 9×13-inch baking pan with non-stick cooking spray. Set aside. 
  • In a medium bowl, stir the brownie mix, oil, eggs and water just until combined. Transfer the batter to the prepared baking pan.
    18.2 ounces boxed brownie mix
    ⅓ cup vegetable oil
    2 large eggs
    ⅓ cup water
  • Bake for 20-25 minutes or until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs.
  • Allow the brownies cool completely in the pan, about 1 hour.
  • Use your hands to crumble the brownies in the pan. Then add the peanut butter and cream cheese, and stir to combine.
    ¾ cup creamy peanut butter
    4 ounces block-style cream cheese
  • Line a large baking sheet with parchment paper or a baking mat then form 1 to 1 ½ -inch balls from the mixture.
  • Place them on the prepared baking sheet evenly spaced, and freeze for 1 hour.
  • Combine the milk chocolate and dark chocolate melting wafers in a small bowl. Melt in the microwave for 1 ½-2 minutes, stirring every 15 seconds or until the chocolate is smooth and free of lumps.
    10 ounces milk chocolate melting wafers
    10 ounces dark chocolate melting wafers
  • Use a fork to dip the frozen brownie balls into the chocolate then lightly tap off any excess chocolate back into the bowl. Use a toothpick to push the truffle off the fork back onto the baking pan.
  • Allow the chocolate to harden. Then, melt the white chocolate in the microwave stirring every 15 seconds until it’s melted.
  • Drizzle it over the truffles then let them cool completely for about 10 minutes.
    1 cup white chocolate chips
  • See post for storage options.

Notes

*The amount of oil, eggs, and water are the amounts listed on the back of the box of brownie mix we used. Check the back of the box you purchase and adjust the amounts of these ingredients if necessary.
 
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 brownie truffles. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.
 
*Photos courtesy of Karla Rae Photography.

Nutrition

Serving: 2truffles | Calories: 518kcal | Carbohydrates: 55g | Protein: 8g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 16g | Cholesterol: 36mg | Sodium: 216mg | Fiber: 2g | Sugar: 25g

Nutrition Disclaimer

Kim and John Vargo of Berly’s Kitchen and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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2 Comments

  1. If we don’t want to use the peanut butter, will the recipe still turn out okay or do we need to use something else to keep the consistency right? Thanks!!

    1. Hi Stacey!

      You’d need to increase the cream cheese to 8 ounces (use an entire block) if you decide to leave out the peanut butter. Hope that helps! 🙂

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