Brownie balls are delightful bite-sized treats that capture all the rich, chocolaty goodness of brownies in a compact, bite-sized pop-able form. These indulgent dessert are perfect for satisfying chocolate cravings without committing to a full-sized brownie.
2.6 ozCream cheese(About ⅓ of an 8 oz block of cheese softened to room temperature)
10ozDark chocolate wafers (I used Ghirardelli)
½cup White chocolate wafers(This is optional if you want white drizzle on top)
Instructions
Bake brownies as directed on package and let cool completely. Transfer cooled brownies to a bowl and crumble it up.
Using a hand mixer, beat cream cheese until smooth. Add it to the bowl with the crumbled brownie. Mix until well combined. Chill mixture for 30 minutes.
In the meantime, line baking sheets with parchment. Using a cookie scoop for even balls scoop out chilled brownie and cream cheese mix. Roll in palms until smooth. Place ball on the parchment paper lined baking sheet.
Repeat process till all the brownie mixture has been rolled into balls. Place brownie balls filled trays in the refrigerator to chill for an hour.
Melt the dark chocolate wafers in double boiler, stirring often.
Use a fork to dip the balls in coating and tap off excess. Place back on lined sheets.
Microwave vanilla coating in piping bag, massaging frequently. Snip corner and drizzle over balls. Chill to set.
Refrigerate until ready to serve.
Notes
Use your favorite brownie mix
You can use any flavor or color of chocolate wafers you like.
If you plan to add sprinkles, do so right after dipping the brownie balls in chocolate because the chocolate will set as you dip the rest.
Store refrigerated up to 2 weeks or freeze for up to 3 months.
Nutrition Disclaimer Nutritional information is an estimate and may change based on products used. Please read our Nutrition disclaimer page for more details.