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Nutella Brownie Truffle Bites

All the flavor and decadence of truffles, minus the work. The tedious step of rolling dozens of balls is notably absent. These sliceable, no-bake, dense, rich bites come together in 5 minutes and are pressed into a pan and sliced, rather than rolled, a huge time-saver. They're part fudgy brownie, part chocolate cookie dough, part truffle - all in one. Creamy, very chocolaty, with a touch of hazelnut flavor and every bit as indulgent as their much more labor-intensive counterparts.

Prep Time
5 mins
Total Time
5 mins
Servings: 24
Calories: 112 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ¼ heaping cup Nutella] https://www.nutellausa.com/ store brand chocolate-hazelnut spread may be substituted, or use [Justin's Chocolate-Hazelnut Butterto keep vegan
  • ¼ cup unsalted butter softened (use vegan butter or margarine to keep vegan)
  • ½ cup confectioners' sugar
  • ⅓ cup unsweetened natural cocoa powder + more for final dusting Hershey's Special Dark or Dutch-process brands may be substituted
  • ¼ cup plus 1 to 3 tablespoons all-purpose flour or as necessary (gluten-free flour may be substituted)
  • ½ cup semi-sweet chocolate chips

Instructions

    Cup of Yum
  1. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
  2. In a medium-sized mixing bowl, combine Nutella, butter, sugar, 1/3 cup cocoa powder and stir until a thick paste is formed. Add 1/4 cup flour slowly, stirring until the dough firms up and combines. Dough should be sticky enough to hold together - imagine it being pressed into the pan and you'll need to slice it - so not wet and sloppy, nor dry and crumbly. 1 to 2 tablespoons flour can make the difference between a workable dough and not.
  3. Add flour only until dough combines and if you overdo it and dough becomes too dry, add a touch more Nutella to re-moisten it. I used 1/4 cup plus 2 tablespoons flour.
  4. Add chocolate chips and fold to incorporate. It will be a bit challenging to fold them in because dough is thick and dense, but keep stirring until incorporated.
  5. Turn dough out into prepared pan, and important note is that dough should cover only two-thirds of the base of the pan; leaving a 2-inch wide column bare. This is done in order to create truffles that are the thickness shown. If dough is spread over the entire pan, truffles will be much thinner, which I don't prefer. Firmly pack and flatten dough mixture into the pan, smoothing it with a spatula.
  6. Place pan in refrigerator for at least two hours to chill before slicing and serving. Optionally, dust with a sprinkling of cocoa powder or confectioners' sugar prior to serving. Store truffles in an airtight container in the refrigerator for up to 1 month, or in the freezer for up to 3 months.

Nutrition Information

Serving 1 Calories 112kcal (6%) Carbohydrates 12g (4%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Cholesterol 5mg (2%) Sodium 5mg (0%) Fiber 1g (4%) Sugar 10g (20%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 112

% Daily Value*

Serving 1
Calories 112kcal 6%
Carbohydrates 12g 4%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Cholesterol 5mg 2%
Sodium 5mg 0%
Fiber 1g 4%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.