Description
These decadent truffles are made with fudgy brownies, creamy caramel, and a hint of sea salt—coated in smooth chocolate for the ultimate indulgent bite. Perfect for parties, gifts, or whenever you need a rich chocolate treat!
Ingredients
Scale
For the Brownie Base:
- 1 box (18 oz) fudge brownie mix (plus ingredients listed on the package)
- 1/2 teaspoon sea salt
For the Caramel Filling:
- 20 soft caramel candies (such as Werther’s or Kraft)
- 2 tablespoons heavy cream
For Coating:
- 10 oz semi-sweet chocolate, melted
- 1/2 teaspoon coconut oil or vegetable oil (optional, for a smoother coating)
- Flaky sea salt, for garnish
Instructions
- Bake the Brownies: Prepare the brownie mix according to package instructions. Bake in a 9×13-inch pan for a fudgy consistency. Let cool completely.
- Prepare the Caramel: In a microwave-safe bowl, heat the caramel candies and heavy cream in 30-second intervals, stirring in between, until smooth. Let cool slightly.
- Form the Truffles: Crumble the brownies into a large bowl. Add the caramel sauce and mix until well combined. Roll into 1-inch balls and place them on a parchment-lined baking sheet. Freeze for 20-30 minutes until firm.
- Coat in Chocolate: Melt the chocolate and oil in the microwave in 20-second intervals, stirring until smooth. Dip each truffle into the melted chocolate, using a fork to let excess drip off. Place back on the parchment-lined sheet.
- Garnish & Set: Sprinkle each truffle with flaky sea salt before the chocolate hardens. Let set at room temperature or refrigerate for faster results.
- Serve & Enjoy! Keep stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Notes
- Use homemade brownies for an extra rich flavor.
- For a softer center, use more caramel or add a touch more cream.
- If the caramel mixture is too sticky, refrigerate before rolling.