No-Bake Brownie Truffles


  • 1/2 pkg (18-19 oz or 450 g) fudge brownie mix
  • 6 tbsp (90 mL) melted butter
  • 1/3 cup (75 mL) semisweet chocolate morsels or dark chocolate morsels, plus additional if desired
  •  Optional ingredients: caramel topping, coarse sea salt


  1. In medium bowl, combine brownie mix with melted butter.  

  2. Once mixture has slightly cooled, add morsels. Mix to combine. (You may need to use your hands; mixture is thick.) 

  3. Use Small Scoop to roll the mixture into balls. 

  4. If desired, place a small amount of melted chocolate into bottom of wells of Herb Freezing Tray. Top chocolate with a small dollop of caramel topping.  

  5. Place truffles into wells. Add a pinch of salt to the top. Place in freezer or refrigerator to set.  

  6.  Remove truffles from Tray and drizzle with additional caramel and salt, if desired.


  • 18-20  servings of 1 

Nutrients per serving:

Calories 130, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 20 g, Fiber 0 g, Protein 1 g 

Cook's Tips:

You may use canned pumpkin (not pumpkin purée) in place of the butter.
Use about ¼ cup (50 mL) canned pumpkin when using ½ pkg of fudge brownie mix or ½ cup (125 mL) canned pumpkin for a full pkg of brownie mix. You may need to add a little bit more pumpkin. (The mixture will be very thick and dense.)

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