If you love a fudgy brownie but want a simple no bake version, try my easy Brownie Bites. These truffles boast a super fudgy chocolate cookie dough centre covered in a sweet chocolate shell.
Brownie Bites baby! 💜
To be honest, these Brownie Bites are a combination of a brownie, cookie dough and a truffle – and I’m not sorry about it. They’re sweet, they’re fudgy, and they’re PACKED with chocolate goodness.
You don’t need to turn the oven on, you just need to invite your friends over, because these Brownie Bites are too good not to share!
These chocolate truffles happened without plan or cause. I was in the kitchen last weekend, making my Peanut Butter Cookie Dough Truffles when inspiration struck – I just LOVE it when that happens.
Why can’t I make a chocolate cookie dough truffle? One that’s fudgy and chewy and filled with chocolate chips? Well it turns out I can. And now you can too.
Tasting just like a super chewy-licious brownie, these truffles are what dreams are made of. Here’s why you and everyone living under your roof is going to love them:
- They’re super easy to make
- You probably have all the ingredients sitting in your pantry #justsayin
- You don’t have to turn the oven on
- They’re ready in – oh – 30 minutes or so
- Did I mention THEY TASTE LIKE BROWNIES?!
So let’s get down to business. How do you make Brownie Bites?
TIPS FOR MAKING BROWNIE BITES
Well let’s not bake actual brownies and chop them up. Brownies are best baked in squares and gobbled straight from the oven amiright? Instead, let’s make a chocolate cookie dough that essentially has ALL the same ingredients as your favourite brownie recipe.
We start with butter and sugar and add a little vanilla. I like to use a little brown sugar for flavour and caster sugar for sweetness. Then we add a little flour, cocoa powder and some chocolate chips. The chocolate chips are optional (just kidding, chocolate chips are never optional).
That’s IT. Add a dash of milk if the mix is too thick to roll, otherwise, get rollin! Chill the balls for 20 minutes or so until they’re firm to touch. Then get dippin! I dip my Brownie Bites in dark chocolate because they are already quite sweet, but you can do whatever chocolate you like – milk, white, dark, ruby.
Finally, it’s time to eat them. The Best Part. The End.
HOW TO DIP TRUFFLES IN CHOCOLATE
- There is no magic formula to dipping truffles – it’s a messy task. But for me, I find it easier if the truffles are cold.
- I recommend using a regular block of chocolate instead of melting chocolate for dipping. I find chocolate melts tend to set too quickly and seize more easily.
- Use a fork to lift the truffles out of the chocolate, tapping the fork on the side of the bowl to shake off any excess chocolate. Then simply place the truffles on a baking tray lined with baking or parchment paper to set.
MORE TRUFFLE RECIPES TO TRY
- Salted caramel truffles
- White chocolate truffles
- Oreo cheesecake truffles
- Nutella hazelnut chocolate truffles
- Chocolate cherry coconut truffles
- Dark chocolate ganache truffles
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Fudgy brownie truffles made using chocolate cookie dough.
- 115 grams (1/2 cup or 1 stick) butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 105 grams (3/4 cup) plain flour or all purpose flour
- 20 grams (1/4 cup) cocoa powder, sifted
- 75 grams (1/2 cup) chocolate chips
- 1 tablespoon full fat or whole milk
- 300 grams (2 cups) dark or milk chocolate, broken into pieces
- Extra chocolate, grated, for decorating
- Line two baking trays with baking or parchment paper and set aside. Use an electric mixer to beat the butter and sugars until combined. Add vanilla and beat until smooth and creamy.
- Add flour and cocoa powder and mix until a soft dough forms. If the mixture is a little dry, add milk. Stir through chocolate chips.
- Using your hands, roll the dough into small balls (approximately 1 tablespoon) and place onto prepared tray. Gently cover the balls with plastic wrap and then place in the fridge or freezer to chill for at least 20 minutes.
- Melt chocolate in the microwave, stirring every 20 seconds, until smooth. Dip each truffle in the melted chocolate, and then gently lift it out with a fork. Give it a little shake to remove excess chocolate and then pop it on prepared tray.
- Repeat with remaining truffles. While they are still wet, sprinkle over extra grated chocolate. Place truffles in the fridge to set for 10 minutes.
Heat treated flour: If you prefer not to eat raw flour due to bacteria concerns, you can use heat treated flour. You can buy this as a product online. Or Sally’s Baking Addiction suggests the following method for heat treating flour at home.
- Spread your plain or all purpose flour onto a rimmed baking tray. Use a little more than the recipe calls for in case some clumps or discolours.
- Place in oven that’s preheated to 150 C (300 F). Stir flour occasionally and check every 2 minutes until the flour has reached 74 C (165 F). You can test this using an instant-read thermometer.
- Leave to cool completely. Then sift flour, discarding any lumps, and give it a quick whisk before using as per normal.
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