Brownie Batter Truffles

Enjoy brownies in a whole new way! This easy eggless batter makes perfect little one-bite treats.

Total Time:
30 min
25 min
5 min

about 18 truffles

  • 1/3 cup semisweet chocolate chips
  • 2/3 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • Pinch fine salt
  • 1/2 cup granulated sugar
  • 6 tablespoons unsalted butter, at room temperature
  • 1/2 teaspoon nonalcoholic vanilla extract
  • Confectioners' sugar or unsweetened cocoa powder, for rolling
  • Line a baking sheet with parchment paper. Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until melted and smooth, about 1 minute total.

  • Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.

  • Add the granulated sugar, butter and vanilla to the melted chocolate, and beat with an electric mixer on medium-high speed until smooth. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.)

  • Scoop tablespoonfuls of the batter, roll them into smooth balls and put them on the prepared baking sheet. Put the confectioners' sugar or cocoa powder on a plate. Before serving, roll the truffles in confectioners' sugar or cocoa powder to coat. (The truffles can be refrigerated in an airtight container for up to 5 days.)

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

Consumption of raw or undercooked flour may increase the risk of foodborne illness.

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