Brownies and Cream Truffles

Apparently there’s something called “leftover brownies”. I had no idea they existed, I’d never seen one in the wild. I heard people talk of this concept, and had never been able to grasp it. I have now seen a few, but they didn’t last long. Humans wiped them out pretty quickly.


Having said that, the recipe for today does use leftover brownies, or scraps of brownies that “fall off” as you’re cutting them into slices, or crispy bits on the top that don’t quite make the cut to be served as a full brownie. This remnants of brownies can now be turned into something that is extremely unhealthy for you, and only recommended in small doses.


I present to you…. the brownies and cream truffle. A similar take to cookies and cream, but I’m sure you understand where the difference is. By combining the beauty of brownie pieces with cream cheese buttercream icing, and coating it in chocolate, you make….. sinful heavenly bites?


One person described them as “the best unhealthy thing I’ve ever eaten” – I promise you, I didn’t make that up. These balls of goodness (or badness) have only been experienced by people at work, as I wanted to try them out and see if they were enjoyed or not.


Originally, I didn’t want to coat them in dark chocolate, but having tasted one without the coating, I realised that the dark chocolate was needed to cut down on the overly sweet centre.


The best part is that you can adapt this recipe for however many brownie bits you have left over, so there’s no need to over-do it on the icing.



2 cups brownie bits
25 grams unsalted butter, at room temperature
75 grams cream cheese, at room temperature
150 grams icing sugar
100 grams dark chocolate


  1. In a food processor, blitz the brownies bits until they form crumbs.
  2. In a medium bowl, cream together the butter, icing sugar and cream cheese until smooth and well-combined.
  3. Add the brownie bits to the cream cheese icing, and combine well.
  4. Scoop out the mixture, about one-tablespoon, and roll into balls. Place in a container and freeze for at least one hour.
  5. Over a pot of simmering water, melt the dark chocolate in a heat-proof bowl until completely melted.
  6. Remove the brownie crumb balls from the freezer, and one at a time, add the truffles to the melted chocolate to completely coat them. Once coated, remove the truffle and place back into the container.
  7. Return to the freezer for at least one hour.
  8. Before serving, allow truffles to sit in the fridge for an hour, to bring down the temperature. Keep refrigerated.

2 Comments Add yours

  1. Clive Saffery says:

    I can just about understand the concept of leftover bits but TWO cups? Impossible 🙂


    1. Jen says:

      I think I had two cups due to the immense number of brownies I made last weekend. That’s my only explanation.


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