Ingredients
Scale
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