Homemade Brownie Truffles

Writer and Photographer Kyndra Kelly

The easiest most delicious present you will ever give to a loved one on this special day! Happy Valentines Day!

Makes: 24 truffles | Time: 1–2 hours

Your favorite brownie recipe OR:
My fudgy lava bars:
1/2 cup butter
1 tablespoon coconut oil
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup flour
1/2 cup unsweetened cocoa powder
2 cups semisweet chocolate chips
1 tablespoon coconut oil
Decorating sprinkles, chocolate, sea salt or cocoa powder

Preheat oven to 350 degrees. Lightly grease 8×8 inch pan and line with parchment. Set aside.

In a medium sized bowl, combine melted butter, sugar and coconut oil. Whisk for about a minute until sugar starts to dissolve. Add vanilla and eggs. Whisk for another minute.

In separate bowl, sift flour, cocoa powder and salt. Add the dry into the wet and fold until just combined. Don’t overmix or it will affect the texture.

Pour batter in prepared dish and bake for 20–25 minutes. The edges should begin to harden and the middle shouldn’t jiggle. Allow to cool, then dig your hands in and break ’em all up into a large bowl.

Prepare a sheet pan lined with parchment and begin scooping small balls out using a small cookie scoop, or about 2 teaspoons. Roll them around until smooth. Do this until all the brownies are gone. Freeze the sheet pan of balls while you prepare the melting chocolate.

Melt semisweet chocolate chips with coconut oil and stir until smooth, about 30–60 seconds. Using a fork, dip each brownie ball into the chocolate and carefully use a knife to slide each one onto a cooling rack. At this point you can decorate them however you’d like. I used sea salt, sprinkles, chocolate jimmies, cocoa powder and colored chocolate.

Have fun with it! Once your truffles dry, pop them in cute mini cupcake wrappers and make your gift boxes however you’d like, or just eat them and enjoy!

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