Walnut Brownie Truffle Bites

Name: Walnut Brownie Truffle Bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16.0
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder (Ghirardelli recommended); 1/2 cup unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup chopped walnuts; 1 cup semi-sweet chocolate chips (like Nestlé Toll House); 2 tablespoons vegetable oil

Highlighted under: Quick Baking Recipes

I was in the mood for a chocolatey snack last weekend and decided to try making some truffle bites. This recipe for Walnut Brownie Truffle Bites is not only rich and satisfying but cost me around $10 to make the whole batch. My sister popped over and couldn’t stop raving about how they reminded her of fudge. Trust me; if you like brownies, you’ll want these in your life.

Created by

The Chefzoeskitchen Team

Last updated on 2026-03-18T11:13:53.588Z

Making these Walnut Brownie Truffle Bites was honestly a bit of an adventure. I started with a basic brownie recipe and just went with my gut, adding walnuts and rolling them into truffle shapes. The hardest part is waiting for them to cool—my kitchen smelled so good.

One thing I realized is that using quality cocoa powder makes a huge difference; I went with Ghirardelli, and it really brought out the chocolatey richness. My only regret is that I didn’t make a double batch because they disappeared way too quickly!

Why I Keep Making This

These truffles are super quick to make
The walnuts add a nice crunch
It's a great way to satisfy a chocolate craving
They’ve become a family favorite

Getting the Texture Right

Getting that brownie base just right is key to a great truffle. You want it to be fudgy and not too cake-like. When you're mixing the batter, don’t worry about getting it perfectly smooth; a few lumps are totally fine and can even give the truffles a delightful texture. Just be careful not to overmix once you add in the wet ingredients.

When you bake the brownies, keep an eye on them in the last few minutes. You’re looking for a toothpick to come out with a few moist crumbs but not completely wet. This slight gooeyness will make the truffles taste richer when you roll them.

Ingredient Notes

For the cocoa powder, I highly recommend Ghirardelli. It has a deeper chocolate flavor that really enhances the truffle bites. If it’s not available, any unsweetened cocoa will work, but the taste might not be as rich. And while the walnuts add a nice crunch, if you’ve got almond allergies or you just prefer a smoother bite, feel free to leave them out or swap them for something like crushed cookies or even pecans.

When it comes to the chocolate coating, I usually go for Nestlé Toll House chocolate chips. They melt down nicely and have a great sweetness to them. If you only have baking chocolate on hand, that’s fine too—just chop it up into small pieces to help it melt evenly.

Ingredients

Gather these simple ingredients to get started!

For the Brownie Base

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder (Ghirardelli recommended)
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chopped walnuts

For the Truffle Coating

1 cup semi-sweet chocolate chips (like Nestlé Toll House)
2 tablespoons vegetable oil

Make sure to measure your ingredients accurately for the best results!

Instructions

Here's how you can make these goodies in just a few steps.

Make the Brownie Base

Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking dish. In a bowl, combine the flour, sugar, cocoa powder, and salt. Stir in the melted butter, eggs, and vanilla until everything is well combined. You can leave some small lumps in the batter—it just makes it fudgier!

Bake and Cool

Fold in the chopped walnuts, then pour the batter into the prepared dish. Bake for about 15 minutes; you want a toothpick to come out slightly gooey. Let the brownies cool completely in the dish before cutting them into small squares for truffles.

Prepare the Coating

While the brownies cool, melt the chocolate chips and oil in a microwave-safe bowl in 30-second bursts, stirring in between. Be careful not to overheat; it should be smooth and shiny when done.

Shape the Truffles

Once the brownies are cool, take a small piece and roll it into a ball. Dip each ball in the melted chocolate, coating them fully, and then place them on a parchment-lined tray. Let them chill in the fridge for about 30 minutes until the chocolate firms up.

Let your imagination run wild with toppings or flavors!

Pro Tips

You can substitute the walnuts with pecans or leave them out completely if you prefer a nut-free version.
If you want a bit more sweetness, sprinkling some powdered sugar on top after chilling adds a nice touch.
These truffles can be stored in an airtight container in the fridge for up to a week, if they last that long!
For something extra, drizzle some leftover melted chocolate on top before they set.

Storage & Reheating

These truffle bites store really well in an airtight container in the fridge for about a week. I often pop them in the freezer for a little extra longevity; they can last up to a month that way. Just let them sit out for a few minutes to soften slightly before you dig in. They'll still taste great, just a bit colder than fresh.

Reheating isn’t really necessary since they’re best enjoyed cold and firm after that chocolate coating has set. If you find them a bit too hard, just leave them out at room temperature for 5-10 minutes before serving.

Ways to Switch It Up

If you’re in the mood for something different, try swapping the walnuts for another nut. Pecans would add a lovely, buttery flavor, or you could even use crushed pretzels for a salty crunch. You can also play with the chocolate coating; dipping them in white chocolate or even drizzling with caramel can be a fun twist.

Additionally, if you want to add a hint of spice, try mixing in a pinch of cinnamon or espresso powder into the brownie batter. It gives a warm depth to the chocolate. Honestly, I sometimes add a touch of sea salt on top of the chocolate once they’re dipped for a little savory counterpoint—that’s my kind of treat!

Questions About Recipes

→ Can I use a different type of nut?

Absolutely! Pecans or even almonds would work nicely.

→ How do I know when the brownies are done?

The toothpick test is key. You want it to be moist but not wet when you pull it out.

→ Can I freeze these?

Yes, they freeze well! Just make sure to wrap them individually so they don’t stick together.

→ What if I don’t have unsweetened cocoa powder?

You could use Dutch-processed cocoa, but that might change the depth of flavor a bit.

→ Is there a way to make these healthier?

Honestly, I skip the oil sometimes and just use coconut oil instead for a healthier fat option.