Salted Caramel Brownie Truffles
Decadent brownie truffles coated in chocolate and topped with a sprinkle of sea salt. These bite-sized treats combine rich brownie flavors with gooey salted caramel for a dessert that’s perfect for parties or as a sweet gift.
Ingredients
Scale
For the Brownie Base:
- 1 box of your favorite brownie mix (plus ingredients required on the package)
- 1 cup caramel bits (optional, for extra caramel flavor)
For the Salted Caramel Filling:
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, at room temperature
- 1/2 cup (120ml) heavy cream
- 1 teaspoon sea salt
For the Chocolate Coating:
- 10 ounces (280g) dark chocolate, melted
- Flaky sea salt, for garnish
Instructions
- Prepare the Brownies:
- Preheat your oven according to the brownie mix instructions.
- Prepare the brownie batter as directed on the package. For added caramel flavor, fold in the caramel bits.
- Bake the brownies as per the package instructions. Once done, allow them to cool completely.
- Make the Salted Caramel:
- In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns into a deep amber liquid.
- Add the butter and stir until fully melted and combined. Be cautious, as the mixture will bubble vigorously.
- Slowly pour in the heavy cream while stirring continuously. Allow the mixture to boil for 1-2 minutes, then remove from heat.
- Stir in the sea salt and let the caramel cool completely, then refrigerate until it thickens.
- Assemble the Truffles:
- Crumble the cooled brownies into fine crumbs using your hands or a food processor.
- Take about 1 tablespoon of brownie crumbs and flatten it into a small disc in your palm.
- Place a small dollop (about 1/2 teaspoon) of the chilled salted caramel in the center of the brownie disc.
- Gently fold the brownie mixture around the caramel, rolling it into a smooth ball.
- Repeat the process until all the brownie mixture is used. Place the truffle balls on a parchment-lined baking sheet and refrigerate for about 30 minutes to firm up.
- Coat with Chocolate:
- Melt the dark chocolate in a microwave-safe bowl or using a double boiler until smooth.
- Using a fork or dipping tool, dip each brownie truffle into the melted chocolate, ensuring it’s fully coated.
- Allow any excess chocolate to drip off, then place the truffle back onto the parchment-lined sheet.
- While the chocolate is still wet, sprinkle a small pinch of flaky sea salt on top of each truffle.
- Once all truffles are coated, refrigerate them for about 15-20 minutes, or until the chocolate has set.
Notes
- Store the truffles in an airtight container in the refrigerator for up to a week.
- For a shortcut, you can use store-bought caramel sauce for the filling, though homemade caramel offers a richer flavor.
- If you prefer a different chocolate, milk or white chocolate can be used for the coating.
Find it online: https://recipe.newsvks.com/salted-caramel-brownie-truffles/