Pioneer Wwoman Brownie Ttruffles

These Pioneer Woman Brownie Truffles turn a pan of fudgy Dutch process cocoa brownies into bite-size chocolate truffles you can dip in melted chocolate, roll in cocoa powder, or dust with powdered sugar. Bake the brownies, cut them into squares, roll each one into a ball between your palms, and coat. That’s it.

They look like something from a candy shop but take almost no skill. The only rule is the brownies have to be fudgy, not cakey, and no mix-ins. You need that dense, sticky crumb or the balls won’t hold together.

Why You Toss the Corner Pieces

The corners of the pan always bake up crispier and drier than the center. When you try to roll them into balls, they crumble apart instead of holding their shape.

Cut the pan into 48 pieces, eat the 4 corners as a snack (you earned them), and roll the remaining 44 into truffles. Every ball will be soft, fudgy, and easy to coat.

Brownie Truffles Ingredients

For the Brownies:

• 3/4 cup salted butter
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 1 cup Dutch process cocoa powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 2 teaspoons vanilla extract
• 4 eggs
• 1 cup unbleached all-purpose flour

For the Coatings:

• Chocolate melting wafers
• Natural unsweetened cocoa powder
• Powdered sugar

How To Make Pioneer Woman Brownie Truffles

1. Bake the Brownies: Line a 13×9 inch pan with greased foil. Preheat to 325°F. Melt butter in a saucepan over medium-low heat, stir in both sugars and heat about 1 to 2 minutes. Pull off the heat and whisk in the cocoa powder, salt, and baking powder. Whisk in vanilla, then add eggs one at a time. Stir in the flour, pour into the pan, and bake for 26 to 30 minutes. Cool completely.
2. Cut and Roll: Lift the brownies out using the foil. Cut into 48 small pieces. Discard the 4 corner pieces (or eat them). Roll the remaining 44 pieces into balls, pressing and rolling between your palms until smooth.
3. Dip in Chocolate: Melt the chocolate wafers according to the package. Use a fork to dip each brownie ball into the melted chocolate, letting the excess drip off. Set them on a waxed paper-lined sheet to firm up.
4. Roll in Coatings: For a simpler finish, pour cocoa powder and powdered sugar into separate shallow dishes. Roll the brownie balls in whichever coating you like and tap off the excess. The cocoa needs a light hand or it’s a mouthful of bitter powder instead of a sweet truffle.

Can You Use Boxed Brownie Mix

Yes. Any fudgy boxed brownie mix works as long as you skip the chocolate chips and nuts. You need a clean, dense crumb that sticks together when you roll it. Mix-ins make the balls lumpy and uneven.

Bake the box mix according to the directions for fudgy brownies (less time in the oven), not cakey. If the brownies crumble when you try to roll them, they baked too long.

Which Coating Is Best

The chocolate-dipped ones look the most polished and hold up best for gift giving. The cocoa-dusted ones taste the most intensely chocolaty. The powdered sugar ones are the sweetest and the easiest to make.

Do all three. Line them up together on a tray and the variety makes them look like a box of fancy chocolates. Nobody needs to know the whole thing took you under an hour.

How To Store

Keep brownie truffles in an airtight container at room temperature for up to 4 days. The chocolate-dipped ones last the longest because the coating seals in moisture. The cocoa and powdered sugar ones dry out a little faster, so eat those first. You can freeze the undipped balls for up to 2 months and coat them after thawing.

Nutrition

• Calories: 85 kcal (estimated)

Try More Recipes

• Gingerbread Truffles
• Peppermint Bark
• Halloween Bark Recipe