Brownie Truffle Bites
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 12
  • 8 tablespoons + 1 tablespoon (1 stick) unsalted sweet cream butter, plus one for buttering the pan.
  • 3 ounces unsweetened chocolate, roughly chopped
  • 1 cup granulated sugar
  • 2 eggs
  • ½ cup all-purpose flour
  • ¼ teaspoon Kosher salt
  • ½ teaspoon pure vanilla extract
  • ½ cup sweetened cocoa powder
  • ½ cup powdered sugar
  • caramel sauce *optional for dipping
  • coffee oil or coconut oil
  1. Preheat the oven to 350 degrees. Line a 2" x 9" round cake pan with aluminum foil.
  2. Using a medium size saucepan over low heat melt softened butter and chopped chocolate.
  3. When mixture is completely melted, remove saucepan from heat whisk in sugar.
  4. Next, carefully fold in all-purpose flour and gently fold until flour is no longer visible.
  5. Add eggs one at a time, fully mixing the first egg before adding the second egg.
  6. Kosher salt and pure vanilla extract can be added now.
  7. Spoon brownie batter into round cake pan.
  8. Bake for 15 – 20 minutes until cooked through, insert a toothpick. If it comes out clean, then brownies are done.
  9. Allow brownies to completely cool. I placed the brownies in the refrigerator for an hour.
  10. Now, here is the fun part. Remove a bit of brownie using a small ice cream scoop or a melon scoop.
  11. Brush a bit of coffee oil into the palm of your hand and roll brownie into a ball. Make 10 -12 brownie balls, and set them aside.
  12. Use two bowls: one with sweetened cocoa powder and the other with powdered sugar.
  13. Dredge half of the brownie balls through cocoa powder and the remaining through the powdered sugar.
Recipe by Premeditated Leftovers™ at