baking · Dessert · sweet

Valentine’s Brownie Truffles

I don’t usually make Valentine’s treats, but when I do, I go all out.

I wanted to make something nice and sweet for my coworkers after a long week of weather coverage last week. It’s nice to have a treat every once in a while–and they don’t last long around the newsroom.

These brownie truffles sure hit the spot. The dark chocolate ones were the best. I recommend making a full batch with those since the brownie-truffle-insides are so sweet. The dark chocolate has a nice slightly bitter taste to cut through the sugary center.

These would be cute wrapped up in pink and red crinkle paper and tied together with some Valentine’s ribbon. Or, you could be like me, and put them in cute mini-muffin liners and then stress out because you didn’t have a carrier for transport.

In the end, I took these to work in some leftover Christmas containers. Valentine’s meets Christmas. Yikes.

If you want the perfect little sweet treat for Valentine’s and you’re sick of commercial candy, this recipe is for you.

PS: Use fudge-style brownies for your brownie mix. They will roll more easily into balls.


Valentine's Brownie Truffles

  • Servings: 10-12
  • Difficulty: Medium
  • Print

A delightful Valentine's treat made with brownie batter. frosting, and melted chocolate.


  • 1 box family size brownie mix (plus ingredients for brownie mix on the back of the box)
  • 1/3 of a 16 oz can of cream cheese frosting
  • 12 oz. chocolate baking bars (I recommend dark or semi-sweet)
  • Sprinkles, for topping
  • Directions

    1. Prepare the brownies according to instructions on the back of the box. Once done baking, let cool for 30 minutes.
    2. Crumble brownies (leaving any crispy edge bits out) into a large bowl. Add frosting and mix well, adding more frosting if needed so brownie mix comes together when you roll it into balls.
    3. Roll mixture into 1″ balls. Chill in the freezer for 30 minutes to an hour.
    4. Melt chocolate according to package instructions. Take brownie balls out of freezer and, using a fork, dip one by one in chocolate until coated. Place chocolate covered balls on a parchment paper lined baking sheet. Top immediately with sprinkles.
    5. Let chocolate set and then serve.

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