Go Back

Salted Caramel Brownie Truffles

Salted caramel brownie truffles start with fudgy brownies crumbled with thick caramel, then rolled, dipped in melted chocolate, and finished with flaky sea salt. Chill the centers before dipping for a smooth chocolate coating that sets around each bite.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 27 minutes
Chilling time 45 minutes
Total Time 1 hour 37 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the brownies
  • 0.5 cup unsalted butter
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.33 cup unsweetened cocoa powder
  • 0.5 cup all-purpose flour
  • 0.25 tsp kosher salt
For the truffles
  • 0.25 cup thick caramel sauce
For the coating
  • 12 oz semisweet chocolate chips
  • 1 tbsp coconut oil
  • 0.5 tsp flaky sea salt

Equipment

  • 1 8x8-inch baking pan
  • 1 baking sheet
  • 1 microwave-safe bowl

Method
 

Bake the brownies
  1. Heat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides; lightly grease the parchment.
  2. Melt the butter and let it cool for 5 minutes, then whisk in the sugar, eggs, and vanilla until smooth. Add the cocoa powder, flour, and kosher salt, and stir just until no dry streaks remain.
  3. Spread the batter in the pan and bake for 22–27 minutes, until a toothpick inserted in the center comes out with a few moist crumbs; cool completely in the pan.
Make the truffles
  1. Crumble the cooled brownies into a bowl, add the caramel sauce, and mix until the crumbs hold together when squeezed. Roll into 24 balls, about 1 tablespoon each, and place them on a parchment-lined baking sheet.
  2. Chill the brownie balls for 30–45 minutes, until firm.
Dip and finish
  1. Put the chocolate chips and coconut oil in a microwave-safe bowl and microwave at 50% power in 30-second bursts, stirring between bursts, until smooth.
  2. Dip each chilled ball in the melted chocolate, let the excess drip back into the bowl, and return it to the baking sheet. Sprinkle with flaky sea salt and chill until the coating is set.

Notes

For a smooth coating, chill the brownie balls until firm before dipping. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. For a gluten-free variation, use a 1:1 gluten-free baking flour blend.