Easter Brownie Truffle Eggs
Soft, fudgy brownie truffle centers shaped into eggs, dipped in smooth melted chocolate, and decorated with pastel drizzles and Easter sprinkles. Made easy with a boxed brownie mix!
Servings: 22 truffle eggs
Calories: 200kcal
Equipment
- 9x13 inch baking pan
- Large mixing bowl
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Fork for dipping
Ingredients
Brownie Truffle Eggs
- 1 box brownie mix plus ingredients listed on box (eggs, oil, water)
- ½ cup Hershey's chocolate frosting or your favorite chocolate frosting, up to 1 cup if needed
- 12 oz chocolate melting wafers or chocolate chips dark, milk, or white
- extra chocolate for drizzling optional, white chocolate is great for pastel drizzles
- Easter sprinkles for decorating
Instructions
- Prepare 1 box brownie mix according to package directions. Bake in a 9x13 inch pan and let cool completely.
- Crumble the cooled brownies into a large bowl, breaking them into fine crumbs with your hands or a fork.
- Add 1/2 cup chocolate frosting and mix until it forms a soft, truffle-like dough. If still crumbly, add more frosting 1 tablespoon at a time until it holds together.
- Scoop about 1 to 2 tablespoons of the mixture and roll into an egg shape with your hands. Alternatively, press the mixture into an egg silicone mold. Place on a parchment-lined baking sheet.
- Freeze for 15 to 20 minutes to firm up.
- Melt 12 oz chocolate wafers or chips until smooth, stirring every 30 seconds in the microwave.
- Dip each brownie egg into the melted chocolate using a fork, letting excess drip off. Place back on parchment.
- Drizzle with extra melted chocolate if desired and add Easter sprinkles before the chocolate sets.
- Refrigerate until the chocolate shell is completely firm, about 15 to 20 minutes. Store in the fridge in an airtight container.
Notes
Brownie texture: Use fudgy brownies, not cakey. Fudgy brownies hold together much better when mixed with frosting.
Chocolate tips: If using chocolate chips instead of melting wafers, add about 1 teaspoon of coconut oil per cup to thin the coating. Keep dipping chocolate warm by microwaving for 15 seconds if it starts to thicken.
Make ahead: Store in the fridge for up to 1 week, or freeze for up to 2 months.
Nutrition values are estimates based on 22 servings using standard boxed brownie mix, chocolate frosting, and milk chocolate melting wafers.
Nutrition
Serving: 1g | Calories: 200kcal | Carbohydrates: 31g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 77mg | Potassium: 54mg | Fiber: 0.05g | Sugar: 23g | Vitamin A: 0.1IU | Calcium: 11mg | Iron: 1mg