Have a failed brownie recipe that tastes amazing but looks kinda meh? Make these INSANELY DELICIOUS salted caramel brownie truffles and turn a baking fail into your biggest baking success. And all of a sudden – you’re everyone’s favourite person and you’ve got yourself a new favourite chocolate recipe.
So you’re baking brownies. You’re really excited because… brownies. And you are super confident they’ll work because… brownies. You can’t mess up brownies.
And then they come out of the oven, flat and dense and not pretty at all. Half in tears (because brownies are serious business, and life isn’t right if brownies aren’t soft and fudgy), you decide to taste a bit. And WHAM. Full on meltdown because they are the most delicious thing ever but they just look… awful.
And just when you’re on the brink of throwing the whole thing into the trash and giving up baking and chocolate (*gasp*) altogether… Stop.
Because I have a solution.
Salted caramel. Brownie. Truffles.
Here’s the thing. That scenario above? That was me yesterday. (Only a bit more melodramatic. Hey, baking is a super huge deal, okay?)
And then today… I took the grudgingly-made brownie truffles with me to work and OHMYGOSH. Best. Response. Ever.
Basically, these salted caramel brownie truffles are impossible not to go gaga over. If you decide to make them, make at least twice the amount you think you’ll need. Because, folks, there is simply no way two of these lovelies are enough. Or three. Or even four, if you think “chocolate = life” and if salted caramel gives meaning to your existence.
(Seriously. A situation where the number of these brownie truffles is equal to the number of people who want them can escalate quite quickly… Hoarding, shifty looks and territorial behaviour might occur.)
Which – let’s be fair here – is perfectly understandable. Just. Look. At. It.
And all you need is:
brownie crumbs (a.k.a. delicious but ugly brownie, crumbled)
chilled salted caramel
Mixing the brownie crumbs with the chocolate ganache gives a cake pop-like mixture – soft, fudgy and extremely dangerous. You know, in the I-want-to-eat-it-all kind of way. This recipe requires a whole lot of willpower… to not gobble up all the individual components as you go.
Handfuls of the brownie mixture are shaped into little balls and flattened into circles. (Cue sticky hands. Fun times all round.) Cold salted caramel is then formed into little balls, which are placed into the middle of each brownie circle.
Next, we’ll shape the brownie mix around the salted caramel, roll around to make a ball and refrigerate. Finally, we’ll coat them in (luscious, tempting, delicious) melted dark chocolate, which then has to set.
It’s a messy affair… but oh so much fun.
Honestly, this recipe couldn’t be any simpler if it tried.
You can also make these gluten free brownie truffles dairy and refined sugar free, as well as paleo! How? Use my vegan & paleo caramel sauce, this paleo brownie recipe and sugar free chocolate! Easy. Peasy.
As for the taste… it’s salted caramel brownie truffles, coated in dark chocolate. How do you think it tastes?
Here’s a (super subtle) clue: MIND-BLOWING INSANELY TO-DIE-FOR DELICIOUS.
There are subtle desserts, that win you over with tantalising hints of flavour, sophisticated textures and gentle teasing of the senses. This isn’t one of them. This is all chocolate and caramel and fireworks and shouting from the rooftops.
And you know what? It’s perfect.
Salted Caramel Brownie Truffles (Gluten Free)
Have a failed brownie recipe that tastes amazing but looks kinda meh? Make these INSANELY DELICIOUS salted caramel brownie truffles and turn a baking fail into your biggest baking success. And all of a sudden – you’re everyone’s favourite person and you’ve got yourself a new favourite chocolate recipe. (NOTE: The prep time doesn't include freezing/refrigeration time.)
For brownie truffles:
- 5 cups (about 600 g) your favourite brownies, crumbled (Note 2, see also Note 1)
- 1/2 cup chocolate ganache (Note 3, see also Note 1)
For salted caramel:
- 1 cup (200 g) caster sugar
- 2/3 stick (70 g) unsalted butter, room temperature
- 1/2 cup (115 mL) double cream (Note 4)
- 1/2 tsp salt
For chocolate shell:
- 8.8 oz (250 g) dark chocolate, melted
For brownie truffles:
Mix together the brownie crumbs and the chocolate ganache until everything is evenly distributed. The brownie mixture should be super moist and fudgy, and you should be able to form balls from it.
For salted caramel:
In a pot, melt the caster sugar on medium-high heat while constantly stirring, until it is a deep golden brown.
Add the butter, and mix well until the butter has melted and is fully incorporated into the caramel. (Be careful, as the caramel can bubble strongly on the addition of butter!) Allow to cook for 2 - 3 minutes.
Add 1/2 cup of double cream in a slow stream, all the while mixing vigorously. (Be careful, as the caramel can bubble strongly and release steam on the addition of double cream!)
Spoon out a small amount of the caramel sauce, allow it to cool, and check its consistency. If it's too thick, you can add a bit more double cream, and repeat the process until you reach the desired consistency. (See pictures above as reference.)
After the final addition of the double cream, add the salt and allow the salted caramel to cook for 1 minute, then remove from heat and allow to cool completely.
Once completely cold, refrigerate until needed.
Take about 1/8 cup (1.2 oz, 34 g) of the brownie mixture and shape it into a ball, then flatten it into a circle.
Shape about 1/2 tbsp (0.5 oz, 14 g) of the cold salted caramel into a small ball, and place it into the middle of the brownie circle.
Shape the brownie circle around the salted caramel, so that the brownie mix completely covers and envelops the salted caramel. Roll it around in your hands to make a ball. Place on a tray.
Repeat until you run out of the brownie mixture and/or salted caramel, and refrigerate for about 15 minutes.
Coat the brownie balls in melted dark chocolate, and then allow it to set for about 1/2 hour at room temperature.
The salted caramel brownie truffles keep well in a closed container in a cool, dry space for about 3 - 4 days, or in the fridge for about 1 week. (Nah, joking, they'll be gone within an hour.)
Note 1: To make the brownie truffles dairy and refined sugar free, as well as paleo, use my vegan & paleo caramel sauce, this paleo brownie recipe (and the ganache from the recipe) and sugar free chocolate!
Note 2: You can use the brownie part of my super delicious gluten free marshmallow brownies recipe!
Note 3: I have prepared the chocolate ganache by pouring 1/2 cup boiling hot double cream over 2.6 oz (75 g) chopped dark chocolate. Leave for 5 minutes, then mix. Alternatively, use your favourite chocolate ganache recipe!
Note 4: We're using a slightly larger amount of double cream, because we really want a soft salted caramel centre, that will ooze out of the brownie truffles – decadence at its best!
Looking for more chocolate awesomeness? I’ve got you covered!