Cool brownies completely (this is important). Warm brownies will be greasy and hard to roll.
Pro tip: If you’re in a hurry, cool the pan on a rack for 20 minutes, then move it to the fridge for 30–45 minutes until fully cool.
Step 2: Crumble and mash into “brownie dough”
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Once the brownies are cool, break them into chunks and put them in a large bowl.
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Use your hands or a sturdy spoon to crumble them finely, then press/mash until the texture becomes cohesive—like thick cookie dough.
If your brownies seem dry and won’t hold together (this can happen if they’re overbaked), don’t panic. Add 1–2 teaspoons of milk, coffee, or melted chocolate and mash again. Add only a little at a time—you want firm, rollable dough, not paste.
Step 3: Roll into balls
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Scoop portions using a cookie scoop or tablespoon.
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Roll into smooth balls with your palms.
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Place on a parchment-lined tray.
Size guide:
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1 tablespoon each = about 30–36 truffles
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1.5 tablespoons each = about 20–24 truffles (bigger and extra indulgent)
Step 4: Chill (don’t skip)
Chill the rolled brownie balls for 30–45 minutes in the fridge (or 15 minutes in the freezer).
This step makes them firm so they dip cleanly and don’t fall apart in warm chocolate.
Step 5: Melt the chocolate for dipping
Microwave method (easy)
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Add melting wafers (or chips) to a microwave-safe bowl.
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Microwave in 20–30 second bursts, stirring thoroughly between each burst.
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Stop when it’s mostly melted; keep stirring until smooth.
If using chocolate chips, add 1–2 teaspoons coconut oil to help it melt smoother and set with a prettier finish.
Double boiler method (gentle)
Melt chocolate over barely simmering water, stirring until glossy.
Step 6: Dip and decorate
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Drop a chilled brownie ball into melted chocolate.
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Use a fork to lift it out, tap the fork gently on the bowl edge to remove excess.
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Slide onto parchment paper.
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Add sprinkles or nuts immediately before the chocolate sets.
Repeat until all truffles are dipped.
For the look in your photo: mix toppings—some with red/green sprinkles, some with chocolate jimmies, some with chopped nuts. That variety makes the tray look abundant and festive.
Optional: Make them extra fancy (but still easy)
Chocolate drizzle
Melt a bit of white chocolate, spoon into a small zip-top bag, snip the corner, and drizzle over set truffles.
Peppermint holiday twist
Add 1/4 teaspoon peppermint extract to the dipping chocolate (not the brownie “dough”), then top with crushed candy canes.
Salted brownie truffles
Sprinkle a few flakes of sea salt on top right after dipping. It tastes like a gourmet brownie bite.
Peanut butter “surprise center”
Press a mini peanut butter cup or a small spoon of thick peanut butter into the center of each ball while rolling.
Troubleshooting (so they come out perfect)
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My balls are too sticky: Brownies may be too warm or extra fudgy. Chill the mixture 20 minutes, then roll.
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My balls crumble: Brownies might be overbaked. Add 1–2 teaspoons milk or melted chocolate, mash again.
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Chocolate is too thick: Add a tiny bit of coconut oil (1 tsp at a time) and stir.
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Chocolate cracks after dipping: Truffles may be too frozen. Chill in fridge instead of deep-freezing, or let them sit 5 minutes before dipping.
Storage & Make-Ahead
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Fridge: Store in an airtight container up to 1 week.
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Freezer: Freeze up to 2 months. Thaw overnight in the fridge.
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Best serving: Slightly chilled or room temperature. If you want that ultra-fudgy center, let them sit out 10 minutes before serving.
These are excellent for holiday treat plates, cookie exchanges, and gifting. Place each one in a mini paper candy cup (like in your image), pack into a box, and they instantly look bakery-level.
Conclusion
Brownie truffles are one of those “why didn’t I make these sooner?” holiday treats. You start with a simple box of brownies, transform them into rich, fudgy bite-sized balls, and coat them in chocolate for a glossy shell that snaps when you bite in. The best part is what you don’t need: no frosting, no complicated cake-pop mixing, no stress. Just brownies doing what brownies do best—tasting incredible.
