Ghirardelli Dark Chocolate Brownie Truffles


Servings: 20 Truffles

Photo and Recipe credit: Bernice with Baran Bakery

40 minutes


  • 1 cup (6 oz) Ghirardelli Semi Sweet Chocolate Baking Chips
  • 1/2 cup Butter, unsalted, softened
  • 3 Eggs
  • 1 cup Sugar
  • 1/2 cup Brown sugar
  • 1 cup Flour
  • 1/8 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/4 cup Cocoa powder
  • 1 teaspoon Vanilla
  • 1 teaspoon Coconut oil
  • 1 cup Ghirardelli Bittersweet 60% Cacao Baking Chips


  • Preheat the oven to 325F.
  • Use cooking spray and parchment paper to grease and line an 8-inch square pan.
  • In a heat safe bowl or a saucepan, melt butter with Ghirardelli Semisweet Chocolate Chips.
  • Set aside to cool while you get the rest of your ingredients together. Use a whisk to combine eggs, granulated sugar, brown sugar and vanilla, just until combined.
  • Combine flour, cocoa powder, salt and baking soda in a medium bowl.
  • Slowly pour in the butter and chocolate mixture to eggs and sugar, while whisking.
  • Use a sieve to sift dry ingredients into wet ingredients. Fold together until just barely combined.
  • Pour brownie batter into the prepared baking pan and bake for about 40 minutes.
  • Remove from the oven and allow brownies to cool completely.
  • Once the brownies are cool, place them in the bowl of a stand mixer. Using a paddle attachment, turn the mixer on to low speed (you can also do this by hand). When the brownies are all mushed up, use a small cookie/ice cream scooper to scoop out small rounds.
  • Form into a round ball and refrigerate until they're firm, at least one hour.
  • Meanwhile combine Ghirardelli 60% Cacao Dark Chocolate Chips with coconut oil. Microwave on 20 second intervals until melted and smooth.
  • Dunk each brownie ball into the melted chocolate.
  • Top with a pinch of sea salt and allow to set.

Customer Reviews

Write Your Own Review
Only registered users can write reviews. Please Sign in or create an account