Red Velvet Brownie Truffles

  • christmasdessertsRecipe
  • Earlier this week we had a “Sweet Swap” at my work and I thought these red truffles would be festive. If you have been following my blog the past few days you have figured out that I am on a Christmas theme kick, but these would also be great for Valentine’s Day.

    Red Velvet Brownie Truffles
    There is just something fun and fancy about truffles. I’m not sure it it’s because they seem personalized because of their size, or if it’s because they are so cute they couldn’t possibly have any calories in them! Either way, I get a since of satisfaction when I’m done making a big batch of them.

    I used the brownie recipe from when I made the Red Velvet Brownie Hearts. For the frosting, I used Duncan Hines whipped cream cheese frosting. I have yet to make cake balls, so I can’t really compare these, but because brownies are a little more dense, I decided the whipped frosting might be a good idea. The frosting only comes in a 16 oz can, but I only needed 12oz. More frosting for me to dip pretzels in!

    Red Velvet Brownie Truffles
        makes 48
    1 pan red velvet brownies, prepared and cooled
    12oz whipped cream cheese frosting
    12oz bag white chocolate chips
    Sprinkles for decorating
    With a fork, break of the cooled pan of brownies into crumbs and pour them into a large bowl. Add frosting and mix until it is all incorporated.
    Roll the mixture into balls and place them on a wax paper lined baking sheet. They will be slightly marbled looking. Place the baking sheet in the freezer for about 30 minutes so the truffles get nice and cold.
    After the truffles have chilled in the freezer, melt the white chocolate in a bowl. You may want to do this in two batches so that you don’t have to re-melt the chocolate. Remove truffles from freezer and dip each one in the chocolate, and place back on the baking sheet. After you have dipped 2 or 3 truffles, pour the sprinkles on top before the chocolate hardens. Once all the truffles are done, place the baking sheet in the fridge for 20 minutes, so the chocolate can set.

    Serve, and keep leftovers in the fridge.

    I used cream cheese frosting for these truffles because it is such a classic flavor. I’m sure butter cream, fluffy white or classic vanilla frosting would also be great. Also, you could use a regular pan of brownies if you don’t want to make the red velvet recipe.


    If you are making them for Valentine’s Day, you could use red and white sprinkles like I have here.
    Or you could add some red rood coloring to the left over melted white chocolate, and drizzle it over the top.
    You could also package these up as gifts.
    Check out more goodies from my Holiday Page.


    • Rhondi


    • The Saucy Gourmet

      Red Velvet is my FAV!!! I can’t wait to try these, thanks for sharing

    • Liz @ Southern Charm

      Oh! I want these so bad!! I LOVE red velvet!!! Yum yum yum!

    • Becca @ Crumbs and Chaos

      Looks delicious! The dangerous part is that they’re bite sized and so easy to just keep popping in your mouth!

    • Kiri W.

      Brownie truffles? Holy moley!! And the red makes them look so festive, too!

    • Patti Keil

      Definitely need to make these…they look amazing!

    • Amalia

      These look so good!! I mean just the sound of them is making my mouth water :) Great recipe, it looks so festive!

    • Ann

      Oh, these are too delicious for words! Thanks for sharing – and your photos are stunning!

    • thesmartcookiecook

      This can’t be legal. It’s too awesome. Red velvet + brownie + truffle = my mind is blown.

    • Anonymous

      Can’t wait to try this! Do you think this would work in a cake pop/ball maker? I received one as a gift that is supposed to make cake pops or brownie bites without using the frosting (they cook inside of two round plates). Would you recommend this, or does the batter become something unlike cake/brownie batter? Thank you!

    • Cookin’ Cowgirl

      Anonymous, I have not tried one of the cake pop/ball makers, nor have I ever tried to make cake balls. However, I think because it is brownie batter that it actually might work. Once these brownies are cooled and you break them apart and feel the crumbs in your fingers, it is more dense than cake…I think it will work, but I’m not positive. Also, they won’t be as sweet with out the frosting. Good luck! :)

    • Marcia Whaley

      These are delicious! The brownie recipe is just the best. When I made these, the brownie did not crumble for me, it was really moist – that is not a bad thing as it tasted delicious. It did take a while to mix in the whipped frosting. All in all, I will make these again. I made these for memorial day and made red, white and blue truffles with sprinkles to decorate.

      • Cookin’ Cowgirl

        Marcia, thanks for letting me know! Your truffles sound so fun and festive, perfect for the 4th of July too! :)