For brownie truffles:

  • 5 cups (about 600 g) your favourite brownies, crumbled
  • 1/2 cup chocolate ganache

For salted caramel:

  • 1 cup (200 g) caster sugar
  • 2/3 stick (70 g) unsalted butter, room temperature
  • 1/2 cup (115 mL) double cream
  • 1/2 tsp salt

For chocolate shell:

  • 8.8 oz (250 g) dark chocolate, melted


For brownie truffles:

  1. Mix together the brownie crumbs and the chocolate ganache until everything is evenly distributed. The brownie mixture should be super moist and fudgy, and you should be able to form balls from it.

For salted caramel:

  1. In a pot, melt the caster sugar on medium-high heat while constantly stirring, until it is a deep golden brown.
  2. Add the butter, and mix well until the butter has melted and is fully incorporated into the caramel. (Be careful, as the caramel can bubble strongly on the addition of butter!) Allow to cook for 2 – 3 minutes.
  3. Add 1/2 cup of double cream in a slow stream, all the while mixing vigorously. (Be careful, as the caramel can bubble strongly and release steam on the addition of double cream!)
  4. Spoon out a small amount of the caramel sauce, allow it to cool, and check its consistency. If it’s too thick, you can add a bit more double cream, and repeat the process until you reach the desired consistency. (See pictures above as reference.)
  5. After the final addition of the double cream, add the salt and allow the salted caramel to cook for 1 minute, then remove from heat and allow to cool completely.
  6. Once completely cold, refrigerate until needed.


  1. Take about 1/8 cup (1.2 oz, 34 g) of the brownie mixture and shape it into a ball, then flatten it into a circle.
  2. Shape about 1/2 tbsp (0.5 oz, 14 g) of the cold salted caramel into a small ball, and place it into the middle of the brownie circle.
  3. Shape the brownie circle around the salted caramel, so that the brownie mix completely covers and envelops the salted caramel. Roll it around in your hands to make a ball. Place on a tray.
  4. Repeat until you run out of the brownie mixture and/or salted caramel, and refrigerate for about 15 minutes.
  5. Coat the brownie balls in melted dark chocolate, and then allow it to set for about 1/2 hour at room temperature.
  6. Enjoy!


  1. The salted caramel brownie truffles keep well in a closed container in a cool, dry space for about 3 – 4 days, or in the fridge for about 1 week. (Nah, joking, they’ll be gone within an hour.)
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