Recipe: Valentine Brownie Truffles


Well, it looks like I got sucked into the pink and heart-shaped madness that is Valentine's Day. In my defense, these brownie truffles happened by accident...kinda. I had experimented with a gluten-free brownie recipe earlier in the week that turned out just a tad too dry and needed a bit more sweetness. I wasn't about to throw the batch away though - that cocoa powder is expensive!

My mind went immediately to brownie truffles - aka brownies mixed up with cream cheese and dipped in melted chocolate. I used milk chocolate for the extra sweetness that was missing, as well as raspberry jam added to the brownie mixture.

Cabin fever must be setting in from this long, snowy winter we're having, because nowadays I don't have the energy or patience for these types of time-consuming projects. Especially not for shaping these truffles into hearts - I'm still not sure what came over me but whatever shape you decide on, these brownie truffles will surely not disappoint you or your Valentine.

Just don't start expecting these fancy treats from me now, ya hear? 

Valentine Brownie Truffles 
These were made on a whim, so the "recipe" is a bit rough - but hopefully you get the idea. As mentioned above, I made these with dry, crumbly brownies - if yours are fudgey, you may have to make adjustments to how much cream cheese to add and omit the jam. However, chilling or freezing your brownie mixture for a bit longer should help with getting the right consistency to roll dough into balls or mold into shapes. 

Yield: varies; the dough should make about 2 dozen 2-inch truffles but I chose to only make 1 dozen and store the rest of the dough for later.  


1 8-inch pan brownies, cooled
1 8 oz package cream cheese, softened
3-4 tablespoons raspberry (or other berry) jam, optional
1 1/2 cup chocolate wafers/disks (I used milk chocolate) - will cover about a dozen 2-inch truffles
sprinkles for decorating, optional


Break up pieces of brownie into bowl of stand mixer. Mix on low speed until crumbly. Add cream cheese and mix on medium speed until combined, about 1 minute. The mixture will look like cookie dough.

If your brownies were on the dry side, and dough is still a bit crumbly, stir in raspberry jam one tablespoon at a time and mix thoroughly.

Cover and refrigerate brownie mixture for 20 minutes.

In the meantime, melt the chocolate wafers in a double boiler, or heat-proof bowl over small pot of simmering water. Take care not to splash water into chocolate. When chocolate begins to melt, stir slowly with a rubber spatula until chocolate is nearly melted and remove from heat.Continue stirring until chocolate is completely melted and smooth.

To assemble: 

Line two baking sheets with parchment paper. Take brownie mixture from refrigerator and scoop about 2 tablespoons of the dough and shape into a heart using a heart-shaped cookie cutter as a guide, or mold/roll into desired shape. Place on baking sheet. Repeat with as much as dough as you'd like. Chill pan in refrigerator for 15 minutes.

Once chilled, dip each brownie truffle in the melted chocolate - spoon chocolate over the brownies to get full coverage. Remove with a fork and tap against side of bowl to remove excess chocolate. Place on second lined baking sheet. If using, decorate with sprinkles before chocolate sets. Repeat with remaining brownie truffles and chill in refrigerator until chocolate is fully set.

Store in airtight container and refrigerate up to 2 weeks or box up to give to your Valentine.