Brownie truffles are an easy, gluten free treat! Made from brownie mix and a few ingredients – they’re perfect for a lighter, healthy dessert! This post is sponsored by my friends at Bob’s Red Mill.
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Brownies and truffles are both delicious, but have you ever thought of combining the two? Let me tell you… it’s delicious.
These lightened up brownie truffles are made with brownie mix to save time, and a few healthier swaps to keep them full of flavor but lower in fat and sugar.
Why we love these truffles:
Brownie + truffles.. really what’s not to love? All kidding aside, here are some reasons why we love these!
- Low sugar -At 6g of sugar per truffle, these are the perfect way to mindfully indulge!
- Gluten/Grain Free – While we don’t have any allergies – these truffles are great if you or someone in your family is gluten/grain free!
- Easy to make – These truffles are made with Bob’s Red Mill Brownie Mix, which means you can save time and effort in the kitchen!
Let’s make them!
Ingredients for Brownie Truffles:
To make these truffles you’ll need 7 ingredients:
- Bob’s Red Mill Brownie Mix
- greek yogurt
- Neufchatel cream cheese
- chocolate chips
- coconut oil
Most brownie mixes have a laundry list of ingredients and are loaded with sugar. These brownies are not only made with great ingredients, but they taste great too! They’re SO fudgy and yummy!
There are substitutions for most of these products listed below in our green substitutions section.
How to make Healthier Brownie Truffles
These brownie truffles do have a few steps, but I promise they’re worth the work! All of the steps are relatively easy, it just takes time!
- Mix & bake your brownies. We subbed in applesauce for oil to save some calories! Allow them to cool completely.
- Once cooled, form truffle batter by crumbling cooked brownies and mixing yogurt and cream cheese.
- Scoop truffle batter into balls and place on parchment lined baking sheet. Freeze for 20 minutes.
- After freezing for 20 minutes, melt chocolate and dip truffles into melted chocolate.
- Return to parchment lined baking sheet for another 20 minutes until chocolate has firmed up.
You can also drizzle chocolate on top of the truffles instead of dunking, or top with mini chocolate chips or sprinkles for fun!
These brownie truffles would also be a great way to use up any leftover brownies you have. You could adjust the recipe depending on what leftovers you have!
SUBSTITUTIONS FOR BROWNIE TRUFFLES
These truffles are pretty versatile. Here are a few ways you can customize them!
Brownie Mix: We haven’t tried this with other brownie mixes but I think it would work. Bob’s Red Mill Grain Free Brownies really are SO fudgy and delicious!
Yogurt: We didn’t try this with whole milk/regular fat yogurt, but I think it would work in place of nonfat greek yogurt!
Neufchatel Cream Cheese- We haven’t tried low fat cream cheese in this recipe but I think it would work!
Toppings– Sprinkles, coconut, peanuts or more chocolate would all be great options for toppings here!
Storing Brownie Truffles:
Storing: These truffles must be kept in the refrigerator. Because they’re made with cream cheese and yogurt, they need to be kept cold!
They will last for up to a week in the refrigerator in an airtight container
Freezing: You can freeze these brownies in an airtight container for a few months. If frozen, let sit at room temperature for about 10 minutes before enjoying
Serving: If you are serving these truffles, I wouldn’t keep them out of the refrigerator for more than 20 minutes. They’re best when eaten cold directly out of the refrigerator.
- Preheat the oven to 350 degrees. In a bowl mix together brownie batter (we used applesauce in place of oil) Bake in a greased 8×8 baking dish for 20 minutes or until a cake tester comes out clean when inserted in the center.
- Allow brownies to cool completely after baking. Once cool, break apart with your hands until they are crumbled.
- Stir in greek yogurt, softened cream cheese until a smooth mixture forms.
- Prepare a parchment lined baking sheet. Scoop the batter out with a 1 inch cookie scoop or by tablespoon. The truffles do not need to be perfectly round, we will fix them later!
- Place the truffles in the freezer for 20 minutes.
- When the truffles come out of the freezer you can re-roll them to make them more round if you’d like. Don’t over work the batter or it will melt.
- Heat chocolate chips and coconut oil in the microwave until melted, stirring every 20 seconds. You don’t want them to be too hot, just melted enough that you can dip the truffles!
- Coat truffles in chocolate and return to a parchment lined baking sheet. You can also drizzle the truffles with chocolate.
- Top with sprinkles or mini chocolate chips and freeze for another 20 minutes.