These salted caramel chocolate brownie truffles are a fudgy 8×8 brownie, crumbled and rolled into bite-size balls, then finished with a thin chocolate shell, a caramel drizzle, and a pinch of flaky sea salt. They are easy to share, and they look like a candy-box treat without requiring tempered chocolate or special molds.
The idea comes from a post on the Sugar Rush Recipes Facebook page, which showed the finished truffles and asked a simple question: would you keep the caramel drizzle light, or go all in? The post described a rich, fudgy center, a smooth chocolate coating, and that sweet-salty finish, but it did not list exact quantities. The recipe below fills in a from-scratch fudgy brownie, a small amount of chocolate frosting or ganache as a binder, coating amounts, and a realistic yield of about 24 one-inch truffles from one 8×8 pan.
If you already have leftover brownies, you can skip the baking step and start at the crumble. A boxed 8×8 fudgy mix also works if you bake it slightly underdone and cool it completely. For other chocolate bakes on the site, see our fudgy holiday chocolate brownies and two-ingredient brownie cookies.
Affiliate Disclosure: As an Amazon Associate I earn from qualifying purchases. Product links in this article may earn a commission at no additional cost to you.
What’s in This Post
- Why These Salted Caramel Chocolate Brownie Truffles Work
- Tools You’ll Need
- Ingredients, at a Glance
- Bake the Fudgy Brownies
- Crumble, Mix, and Roll
- Dip, Drizzle, and Finish
- Timing and Make-Ahead
- Storage and Food Safety
- Common Mistakes and Easy Fixes
- FAQ
Why These Salted Caramel Chocolate Brownie Truffles Work
A brownie truffle is not a classic ganache truffle. The center is baked brownie, so the texture depends on how moist the crumb is and how little binder you add.
- A slightly underbaked 8×8 brownie: Pull the pan when a toothpick comes out with moist crumbs, not wet batter. A dry, cakey brownie needs too much frosting to hold together and tastes pasty once rolled.
- A small amount of binder: Two to four tablespoons of chocolate frosting, or a thick ganache, is usually enough for a full pan. Start with 2 tablespoons and add more only until a handful holds when squeezed. Too much binder makes greasy, soft balls that slump when dipped.
- A firm chill before dipping: Thirty minutes in the refrigerator sets the balls so they do not fall apart in warm chocolate.
- A thin shell and a salty finish: Melted dark or semisweet chocolate, with an optional teaspoon of coconut oil, coats evenly and sets with a light snap. Thick caramel and a tiny pinch of flaky sea salt keep the bites from tasting one-note sweet.
The caramel drizzle is the same kind of contrast you get on our caramel apple blondies and caramel pecan cheesecake bars, just on a bite-size chocolate candy instead of a bar.
Tools You’ll Need
A few sturdy, ordinary tools keep the bake, the rolling, and the dipping tidy.
- An 8×8-inch square pan, such as the USA Pan 8-Inch Square Cake Pan, gives the brownie the right thickness for crumbling. (The listing also offers a 6-pack; use a single 8-inch pan.) Line it with parchment so the slab lifts out cleanly.
- A small cookie scoop helps you portion even 1-inch balls. The small scoop in the OXO Good Grips 3-Piece Silicone Cookie Scoop Set holds 1 tablespoon; fill it slightly scant, or roll the scoops a little tighter, if you want a full batch of 24. (The set also includes medium and large scoops.) You can also roll the balls by hand.
- If You Care Unbleached Parchment Paper, the unbleached brown paper shown on the tray, lines both the brownie pan and the sheet you use for chilling and dipping. (The listing includes multi-box packs; this link is for one 70-square-foot box.)
- Chopped baking chocolate melts more smoothly than chips. Two 4-ounce Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar bars make the 8 ounces needed for the coating. (The listing also offers a 2-pack and other flavors; use the 4-ounce 60% cacao bittersweet bar, and buy two for the coating.) Extra chocolate from a third bar can go into a small ganache binder if you are not using frosting.
- A pinch of Maldon Sea Salt Flakes is the finishing contrast on the caramel. (The listing includes other sizes; use the 8.5-ounce box, pack of 1.)
You will also want a heatproof bowl for melting chocolate, a fork for dipping, a small spoon for the caramel, and a sheet pan that fits in the refrigerator.
Ingredients, at a Glance
For the brownies, melt 1/2 cup (113 g) of unsalted butter and whisk it with 3/4 cup (150 g) of granulated sugar, 1/4 cup (50 g) of packed light brown sugar, 2 large eggs, and 1 teaspoon of vanilla extract. The dry mix is 1/3 cup (28 g) of unsweetened cocoa powder, 1/2 cup (63 g) of all-purpose flour, and 1/4 teaspoon of fine salt, plus 1/2 cup (85 g) of semisweet chocolate chips folded in at the end. That is a compact, fudgy 8×8 slab, not a cakey brownie.
For the truffles, you need 2 to 4 tablespoons of chocolate frosting, or a small ganache made from 2 ounces (56 g) of chopped semisweet chocolate and 2 tablespoons of heavy cream, cooled until thick. The coating is 8 ounces (226 g) of chopped semisweet or bittersweet chocolate and 1 teaspoon of refined coconut oil, which is optional but helps the chocolate coat more thinly. Finish with 1/3 cup (80 ml) of thick caramel sauce, store-bought or homemade, and flaky sea salt.
Bake the Fudgy Brownies
Heat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving a short overhang on two sides, and lightly grease any exposed corners. Melt the butter, then whisk in both sugars until the mixture looks glossy. Whisk in the eggs and vanilla. In a second bowl, stir together the cocoa, flour, and salt, then fold the dry mix into the wet mix just until no dry streaks remain. Fold in the chocolate chips and spread the batter into the pan.
Bake 22 to 26 minutes, starting to check at 22. The edges should look set and the center should still be slightly soft, with moist crumbs on a toothpick. Cool the brownie in the pan on a rack, then lift it out and let it cool completely, about 2 hours. Warm crumbs will melt the binder and make a sticky paste that is hard to roll.
A boxed fudgy mix baked in the same 8×8 pan is a fair shortcut. Choose a fudgy, not cake-style, mix, pull it a couple of minutes early, and cool it completely before crumbling.
Crumble, Mix, and Roll
Break the cooled brownie into a large bowl and crumble it with your fingers until you have fine, even crumbs with only a few small chunks. Add 2 tablespoons of chocolate frosting, or the cooled ganache, and mix with a spatula or your hands until the crumbs look damp. Squeeze a handful: it should hold together without feeling wet or oily. If it still crumbles, add more binder 1 tablespoon at a time, up to about 4 tablespoons total.
Scoop or pinch the mixture into 24 portions, about 1 inch across, and roll them between your palms into smooth balls. Line a sheet pan with parchment, space the balls so they are not touching, and refrigerate for 30 minutes, until they feel firm. If your kitchen is very warm, a 15-minute freeze works too; do not freeze them solid, or the coating may crack as they come back up to temperature.
Dip, Drizzle, and Finish
Chop the 8 ounces of chocolate and melt it with the optional coconut oil in a heatproof bowl set over barely simmering water, or in short microwave bursts, stirring until smooth. Let the chocolate cool for a minute or two so it is fluid but not hot. Drop one chilled ball into the chocolate, lift it with a fork, and tap the fork on the rim of the bowl so the excess drips off. Set the coated truffle on a parchment-lined pan and repeat. If the chocolate thickens, warm it gently.
When the shells are just set but still slightly tacky, about 10 to 15 minutes at cool room temperature, drizzle the caramel over the tops with a small spoon. You can keep the drizzle light or go on a little heavier; either way, use a thick sauce so it sits in ribbons instead of running off. Immediately add a tiny pinch of flaky sea salt to each truffle, then let them stand 15 to 20 minutes more, until the caramel is no longer wet and the shells are firm. If the caramel is too stiff to drizzle, warm it for a few seconds and stir.
For a quick homemade caramel, cook 1/2 cup (100 g) of granulated sugar with 2 tablespoons of water in a small saucepan over medium heat, without stirring, until it turns deep amber. Take the pan off the heat and carefully whisk in 3 tablespoons of warm heavy cream, then 1 tablespoon of unsalted butter and a pinch of salt. Cool until thick but still spoonable. This makes more than you need for one batch; leftovers keep in the refrigerator for other desserts.
Timing and Make-Ahead
Plan on about 40 minutes of active prep, 25 minutes of baking (the midpoint of the 22- to 26-minute window), about 2 hours for the brownie to cool, 30 minutes to chill the rolled balls, and 20 minutes for the coating and caramel to set. The cooling and chilling time run in sequence, so the total from a cold start to a finished tray is about 3 hours 55 minutes. If you bake the brownie the day before, the assembly itself takes a little over an hour, including the chill and the set.
- Prep: 40 minutes
- Bake: 22 to 26 minutes (about 25 minutes; start checking at 22)
- Brownie cooling: about 2 hours
- Chill the balls: 30 minutes
- Coating set: about 20 minutes, including the drizzle
- Ready to serve: about 3 hours 55 minutes
- Yield: about 24 one-inch truffles
Bake and cool the brownie up to 1 day ahead, then wrap it and keep it at room temperature. You can also roll the balls, refrigerate them overnight, and dip them the next day. Add the caramel and salt the day you serve them so the drizzle still looks glossy. Fully finished truffles also keep, but the caramel is at its best in the first day or two.
Storage and Food Safety
Store the finished truffles in a single layer in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10 to 15 minutes before serving so the centers soften. If you used a cream-based ganache binder, treat them as a perishable dessert: per the FDA’s guidance on storing food safely and the USDA FSIS leftovers and food safety page, refrigerate perishable food within 2 hours of serving (1 hour if the room is above 90°F). The FDA’s safe food handling page covers the same two-hour rule. In a warm kitchen, keep the tray chilled until shortly before you serve it.
You can freeze undrizzled, chocolate-coated truffles for up to 1 month. Thaw them in the refrigerator, then add the caramel and salt. Caramel can weep or dull in the freezer, so it is better added after thawing.
Common Mistakes and Easy Fixes
- Rolling a warm brownie: The crumbs turn pasty and the balls smear. Cool the slab completely, about 2 hours.
- Too much binder: The centers feel greasy and flatten when dipped. Start with 2 tablespoons and stop as soon as the mixture holds.
- A cakey brownie: It needs more binder and tastes dry inside the shell. Use a fudgy recipe, or a fudgy mix, and pull the pan a little early.
- Warm chocolate and soft balls: The coating becomes thick with crumbs. Chill the balls until firm, and let the melted chocolate cool slightly before you dip.
- Caramel that slides off: The shells were still wet, or the sauce was too thin. Wait until the chocolate is just tacky, and use a thick caramel.
- Too much salt: A few flakes are enough. The point is a contrast, not a salty crust.
FAQ
Can I use a boxed brownie mix?
Yes. Bake a fudgy 8×8 mix until it is just set, cool it completely, and continue with the binder, rolling, and coating. Avoid cake-style mixes, which make a drier center.
Can I use leftover brownies?
Yes, as long as they are fudgy rather than dry. You need the equivalent of an 8×8 pan, about 16 small squares, to get close to 24 truffles. If the leftover brownies are dry, add the binder gradually and stop when the crumbs just hold.
Should I use frosting or ganache as the binder?
Either works. Store-bought or homemade chocolate frosting is the faster option. A small ganache (2 ounces of chocolate plus 2 tablespoons of cream, cooled until thick) tastes a little more chocolate-forward. Use only as much as you need to bind the crumbs.
How heavy should the caramel drizzle be?
That is a matter of taste. A light ribbon keeps the salty finish in front; a heavier drizzle makes each bite more like a candy. Use a thick sauce in either case so it stays on the shell.
Can I make these a day ahead?
Yes. Bake the brownie a day ahead, or roll the balls and refrigerate them overnight before dipping. For the cleanest look, drizzle the caramel the day you serve them. Finished truffles keep up to 5 days in the refrigerator.
How should I store leftovers?
Keep them covered in the refrigerator for up to 5 days, and let them take the chill off before serving. After a party, follow the FDA two-hour window (one hour above 90°F), especially if the binder is ganache.
Print
Salted Caramel Chocolate Brownie Truffles
Bite-size truffles made from a fudgy 8×8 brownie, coated in chocolate, and finished with a caramel drizzle and flaky sea salt.
- Total Time: 3 hours 55 minutes
- Yield: About 24 one-inch truffles
Ingredients
For the fudgy brownies
- 1/2 cup (113 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (28 g) unsweetened cocoa powder
- 1/2 cup (63 g) all-purpose flour
- 1/4 teaspoon fine salt
- 1/2 cup (85 g) semisweet chocolate chips
For the binder
- 2 to 4 tablespoons chocolate frosting, or a small ganache made from 2 ounces (56 g) chopped semisweet chocolate plus 2 tablespoons heavy cream, cooled until thick
For the coating and finish
- 8 ounces (226 g) semisweet or bittersweet chocolate, chopped
- 1 teaspoon refined coconut oil (optional)
- 1/3 cup (80 ml) thick caramel sauce, store-bought or homemade
- Flaky sea salt, for finishing
Instructions
- Heat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving a short overhang, and lightly grease any exposed corners.
- Melt the butter, then whisk in the granulated sugar and brown sugar until glossy. Whisk in the eggs and vanilla. Stir together the cocoa, flour, and salt, then fold the dry ingredients into the wet mixture just until no dry streaks remain. Fold in the chocolate chips and spread the batter in the pan.
- Bake 22 to 26 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs, not wet batter. Cool completely, about 2 hours, then lift the brownie out of the pan.
- Crumble the brownie into a large bowl until you have fine, even crumbs. Add 2 tablespoons of chocolate frosting or cooled ganache and mix until the crumbs look damp. Squeeze a handful; if it still crumbles, add more binder 1 tablespoon at a time, up to about 4 tablespoons, until the mixture holds.
- Scoop and roll the mixture into 24 smooth balls, about 1 inch across. Place them on a parchment-lined sheet pan, not touching, and refrigerate for 30 minutes, until firm.
- Melt the 8 ounces of chopped chocolate with the optional coconut oil until smooth. Let it cool slightly so it is fluid but not hot. Dip each chilled ball with a fork, tap off the excess, and set it on parchment.
- When the shells are just set but still slightly tacky, about 10 to 15 minutes, drizzle with thick caramel sauce and immediately add a tiny pinch of flaky sea salt. Let stand 15 to 20 minutes more, until the caramel is no longer wet and the shells are firm.
Notes
- Timing: 40 minutes active prep + 25 minutes baking (the midpoint of the 22- to 26-minute window; start checking at 22) + about 2 hours of brownie cooling + 30 minutes to chill the balls + 20 minutes for the coating and caramel to set = about 3 hours 55 minutes until ready to serve. Bake the brownie a day ahead to shorten the assembly.
- A boxed fudgy 8×8 mix works as a shortcut. Bake it slightly underdone and cool it completely before crumbling. Avoid cake-style mixes.
- Start with only 2 tablespoons of binder. Too much frosting or ganache makes greasy, soft balls that slump when dipped.
- A small cookie scoop (about 1 tablespoon, filled slightly scant) helps portion even 1-inch balls for a yield of about 24. Roll by hand if you prefer.
- Optional quick caramel: cook 1/2 cup (100 g) granulated sugar with 2 tablespoons water over medium heat until deep amber; off the heat, whisk in 3 tablespoons warm heavy cream, then 1 tablespoon unsalted butter and a pinch of salt. Cool until thick but spoonable.
- Store finished truffles in a single layer in the refrigerator for up to 5 days. Let them sit 10 to 15 minutes at room temperature before serving. Freeze undrizzled coated truffles for up to 1 month; add the caramel and salt after thawing. After serving, refrigerate perishable food within 2 hours (1 hour above 90°F).
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian