Chocolate-Covered Brownie Truffles

"These sinful little bites are a double-blast of chocolate decadence. The idea was inspired by a recipe my mother made at Christmas time as well as the latest craze of cake pops. These little devils pack a big chocolate punch with moist, chewy brownie inside surrounded by a chocolate shell. Just be sure to have a big glass of ice-cold milk close at hand. For easier dipping and serving, spear with festive toothpicks."
photo by MarthaStewartWanabe photo by MarthaStewartWanabe
photo by MarthaStewartWanabe
Ready In:
24hrs 30mins


  • 1 (18 1/3 ounce) box brownie mix (Betty Crocker Fudge Brownies, Family Size)
  • 14 cup water
  • 23 cup vegetable oil
  • 2 eggs
  • 2 cups semi-sweet chocolate chips
  • 2 tablespoons shortening
  • 1 teaspoon cocoa powder (optional)
  • 1 tablespoon powdered sugar (optional)


  • Preheat oven to 350°F.
  • In a medium sized mixing bowl, combine brownie mix, oil, water and eggs. Mix well and pour into a greased 13 x 9 inch cake pan.
  • Bake for 24-26 minutes or until a toothpick inserted into the center comes out clean. Allow brownies to cool completely. Cooling overnight is best, but be sure to cover them securely.
  • Once cool, cut brownies into 1-inch squares. Remove each brownie from the pan and roll in the palms of your hands until rounded. If desired, trim the chewy outside edge from the brownies before cutting into 1-inch squares. Spear each brownie ball with a toothpick.
  • On a large cookie sheet, lay a sheet of waxed paper.
  • Place chocolate chips and shortening in a microwave-safe glass mixing bowl. Microwave for 30 seconds, stir, and repeat until chips are melted and the mixture is smooth.
  • Carefully dip the bottom of each brownie ball into the chocolate. Hold sideways and spoon chocolate over the ball until completely covered. Allow excess chocolate to drip off into the bowl. Place each ball on the waxed paper 1 inch apart. If the chocolate mixture thickens, re-microwave for 15-20 seconds at a time until it reaches the desired consistency.
  • If desired, garnish each truffle with a dusting of cocoa & powdered sugar: In a small mixing bowl, combine cocoa and powdered sugar. Sprinkle lightly over truffles. Refrigerate until chocolate hardens. Store at room temperature in a tightly covered container for up to one week.
  • Pour a tall glass of ice-cold milk, sit back and enjoy!

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<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
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