If you’ve ever made cake pops and thought, “Why is this so messy and fussy?”—welcome to the easier, richer, chocolate-only answer: brownie truffles. They’re exactly what the name promises: brownies baked until fudgy, then mashed, rolled into bite-size balls, and dipped in chocolate. No frosting. No complicated ratios. No special gear beyond a bowl and a spoon.

The magic is in the texture. Brownies already have the fat and sugar balance that keeps them moist and pliable. Once you crumble and mash the pan, the crumbs naturally stick together like dough. That means you get the same adorable “pop” shape as cake pops, but with a denser, fudgier bite that tastes like—well—brownies. When you coat them in chocolate (and add sprinkles or nuts), they look like fancy bakery truffles without the work.

These are especially perfect for the holidays because they’re:

• Fast (boxed mix does most of the work)

• Make-ahead friendly (store well in the fridge/freezer)

• Transportable (great for cookie exchanges and treat boxes)

• Customizable (sprinkles, drizzle, peppermint, nuts, peanut butter… you choose)

Let’s make a batch that looks just like the photo: glossy chocolate coating, festive toppings, and that irresistible “one more” factor.

Ingredients (Makes about 24–36 truffles)

For the brownies

• 1 box brownie mix (family size or regular—either works)

• Ingredients called for on the box (usually eggs, oil, water)

• Optional (for extra fudgy brownies): replace water with milk, or add 1 extra egg yolk (only if your mix isn’t already very fudgy)

For dipping & decorating

• 12–16 oz (340–450 g) chocolate melting wafers (dark, milk, or semi-sweet)
  or good-quality chocolate chips + 1–2 tsp coconut oil (for smoother dipping)

• Optional: 6–8 oz white chocolate for drizzle

• Toppings (choose a variety):

  • Holiday sprinkles

  • Chocolate jimmies

  • Chopped nuts (pecans/walnuts/almonds)

  • Crushed candy canes

  • Flaky sea salt

Equipment

• 8×8 or 9×13 pan (depending on mix)

• Mixing bowl + spoon

• Baking parchment or wax paper

• Cookie scoop (optional but helpful)

• Fork or dipping tool

• Microwave-safe bowl or double boiler

Step 1: Bake the brownies (the foundation matters)

1. Preheat your oven to the temperature on the box.

2. Grease your pan or line it with parchment (easy lift-out).

3. Mix the brownie batter according to the package instructions.

4. Bake until just set. For truffles, slightly underbaked/fudgy is ideal because it rolls easily.

   • A toothpick should come out with moist crumbs, not totally clean.

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