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Truffle Brownie Bites

Deviously delicious, these brownie bites will have your taste buds thinking they are in heaven! Try to eat just one.
Prep Time 15 minutes
Cook Time 15 minutes
Assembly 15 minutes
Total Time 30 minutes
Servings 20 truffles



  • 4 oz Dark Chocolate 70% or more
  • 2 sticks Butter Softened (but Not Room Temperature)
  • 2 cups Sugar
  • 4 whole Large Eggs
  • 3 teaspoons Vanilla Extract
  • 1-1/4 cup All-purpose Flour
  • 1/2 Cup Cocoa Powder
  • 2 tbsp. brewed coffee optional
  • 1/3 Cup Cocoa Nibs optional
  • 3 tbsp cream cheese frosting for mixing brownie bites


  • 8 whole 1-ounce Squares Semi-sweet Chocolate Chopped
  • 3/4 cup Cream Heated
  • Coarse Sea Salt for sprinkling
  • Cocoa Nibs for decoration



  1. Preheat oven to 325 F.

For brownies:

  1. Melt 4 ounces chocolate in a saucepan over low heat. Once it's melted, set it aside, allowing it to cool. Chocolate should not be warm!
  2. Using your stand mixer, cream butter and sugar until fluffy. Beat in the eggs one at a time.
  3. With mixer on low, drizzle in the cooled chocolate. Mix until just combined. Next, add in vanilla extract and brewed coffee, if using, and mix until combined. Add flour & cocoa powder and mix until just combined. Scrape sides and bottom of bowl and mix for five more seconds.
  4. Add cocoa nibs (if using) and mix to combine.
  5. Generously grease mini-muffin pan. Scoop generous teaspoons of batter into each tin. (We don't want the brownies to have muffin tops; try to get them to stay under the top of the tin.)
  6. Bake for 10 to 14 minutes, or until set. Remove pans and invert on a cooling rack. Allow brownie bites to cool completely.
  7. You can consume them just like this, but if you want to make brownie truffles continue to the next step.
  8. Once brownies are cool, crumble into a large bowl. Add a few tbsp. spoons of your favorite icing (this acts like a binding agent). I used cream cheese frosting but you can use whatever you like.
  9. Next, heat cream and chocolate in a microwave safe bowl, about 1 minute. Stir and microwave for 30 seconds more as needed. Stir until chocolate totally melts and mixture is smooth. Set aside.
  10. To make the truffles, use a tbsp. or a scoop and for balls of the brownie/frosting mixture. Add brownie bites to the ganache (chocolate mixture). Dunk to submerge, and spoon icing over the top to thoroughly coat. Remove with a fork, tapping the fork on the side of the bowl several times quickly in order to get the excess to drain between the tines. Carefully set on a baking mat or sheet of waxed paper.
  11. Decorate as you wish! Chopped nuts, candies, sprinkles, sea salt, cocoa nibs...whatever you like!
  12. To store: place in the refrigerator for up to 3 days.