Transforming brownies is no ‘truffle’ at all

One of the reasons I know Joey and I are a perfect match is our brownie preferences.

Joey loves the crispy outside edges of a pan of brownies, whereas I love the fudgy, soft brownie that exists right in the middle of a square pan.

The first time I made brownies for him, I left the center one for him—which is true love in my book—and he sheepishly told me he really would have rather had the corner pieces I begrudgingly ate.

This week’s recipe for brownie truffles gives you the best of both worlds. You get the fudgy center of a pan of brownies, coated with chocolate, but then you also have all the crispy edges left over that somebody needs to finish off. How can you possibly throw that away?

Plus, if you want to look like you were super fancy and took a lot of care and effort for a treat, but you don’t really want to put in the time and effort, make sure this goes in your recipe box ASAP.

I got this recipe from the blog “Tastes Better from Scratch,” which is ironic, because I opted to use a box brownie mix instead of making from-scratch brownies for this. To get the original author’s brownie recipe and see her post, go to I bought a mix that promised cakey brownies to really make this work nicely.

* * *

Brownie Truffles


Brownie mixes to make a 9×13-inch pan and the ingredients to make them.

Melting chocolate (I used almond bark; you could use chocolate chips, too)


Bake the brownie mixes according to package instructions and set aside to cool.

Once they’re cooled, take a fork and crumble up everything in the pan except for the crispy edges. (I ran a knife around the outside to give myself a line not to go past while going crazy with the fork in the center.)

Prepare a baking sheet or two with some waxed paper and set aside.

Take the crumbled brownie mix and roll it into balls about the diameter of a half-dollar coin. Set the balls onto the prepared baking sheet.

Once you fill a baking sheet, pop it in the freezer.

Let the rolled brownies sit in the freezer for about 30 minutes.

Warm up the chocolate in the microwave in 30-second increments or in a double-boiler until it’s a good dipping consistency.

Drop each ball in, give it a quick stir to coat, and then place on the waxed paper.

Once the sheet is full, put it back in the freezer to help the truffles set up quickly.

Store in an airtight container once they’re solid and ready to be removed from the sheet.

* * *

If you want to decorate these with sprinkles, you’ll want to do so while the chocolate is still setting up. If you’re using colored sugar, give the truffle just a few moments to start to set up or the sugar will melt when it hits the hot chocolate.

I enjoyed making these, and despite how simple they are, they’re completely addictive. I could also see this being a really fun recipe to make with some little aspiring bakers if you have some who like to help in the kitchen. Who doesn’t like to dig their hands into a pan of brownies?

And be sure to save those crispy edges for future snacking. If you don’t have anyone in your house who likes those, don’t worry—I know a guy.

Lindsey Young is managing editor of The Clarion, the Kansas Publishing Ventures newspaper in Andale. She can be reached at