Brownie Truffles

Spray a baking dish (8″x8″ or 9″x13″) with nonstick cooking spray. If you’d like to lift the brownies from the pan, line it with parchment paper.

Bake a batch of brownies according to the directions on the box. Let brownies cool in the baking dish for 1 hour.

Trim off the brownie edges if you’d like. I find that they are generally a little crispy and don’t roll into balls as easily as the center section, but it’s up to you.

Using a fork, mash brownies and mix until they are soft and scoopable. They should look like cookie dough.

Scoop balls of brownies using a tablespoon-sized cookie scoop.

Roll into a ball using your hands and place brownie balls on a cookie sheet lined with parchment paper or wax paper.

Freeze for 15 minutes. They should be hard to the touch (and chilled) but not frozen.

Place chocolate candy melts or chocolate chips in a microwave-safe bowl. I like adding a teaspoon of coconut oil when using chocolate chips because it gives the chocolate an even smoother consistency, but it’s completely up to you. Candy melts are easy to work with, regardless.