Nutella Brownie Truffle Bites

Truffles are so good but they’re a pain to make.

These sliceable bites provide the richness of a fudgy brownie crossed with the decadence of a truffle, minus any tedious rolling or dipping.

Nutella Brownie Truffle Bites @Averie Sunshine {Averie Cooks}

I didn’t know what to make with the remaining Nutella after the Nutella Cinnamon Rolls but I started thinking truffles. And promptly talked myself out of that idea. I just don’t have the patience to melt chocolate with heavy cream, wait for it chill for a few hours, only to have to roll out dozens of little balls, which each require being dipped in melted chocolate or dredged through cocoa powder. No thanks.

I am the queen of bars and desserts-in-a-pan and decided to incorporate my fondness for Nutella Brownies with no-bake truffles that are pressed into a pan and sliced rather than rolled. Such a time-saver. The batter comes together in one bowl in five minutes and they can easily be kept vegan and gluten-free.

To make the bites, combine Nutella, softened butter, confectioners’ sugar, cocoa powder, one-quarter cup flour, and stir until combined. Those ingredients are the fundamentals in chocolate slice-and-bake-style shortbread cookies, but my theory is why bother baking cookies if I can have something that tastes like a cross between chocolate-cookie cookie dough, a fudgy brownie, and a truffle. I’m sure you understand.

The dough is thick, dense, and will seem quite wet. Add additional flour, one tablespoon at a time and only as necessary, in order to take it from wet and sloppy to smooth and malleable. One or two tablespoons can make the difference from gloppy to crumbly. When judging dough consistency, ask yourself, could I pack this into a pan and slice it into bite-sized pieces that will hold their shape? Depending on your answer, play with the flour ratio in small amount. If you happen to over-do it, adding a touch more Nutella will re-moisten it. I used one quarter cup plus two tablespoons of flour.

Fold in the chocolate chips and transfer mixture to a foil-lined and sprayed 8-inch square pan. If you have a 6-inch square pan, it’s ideal and use it, but most people don’t. Therefore, it’s important to note that the mixture should cover only two-thirds of the base of the pan, leaving approximately a two-inch bare margin. Don’t spread it over the entire surface because the truffles will be thin and flat. I want something that I can really sink my teeth into and prefer thicker bites, which is why using only a portion of the pan is advantageous.

Allow the mixture to set up in the refrigerator for at least two hours before slicing and serving. The bites are rich, as anything would be made with Nutella, butter, sugar, and two forms of chocolate is, so I slice them on the smaller side. These are truffles after all, a rare treat in which I’ll concede bigger isn’t better.

The dark nuggets will keep for many weeks in the refrigerator or freezer. I store them in the freezer here in Aruba and they never freeze solid, thanks to the butterfat and Nutella. I recommend storing them in either the refrigerator or freezer not only because there’s butter in them, but because dark, rich, and fudgy desserts taste better and more decadent when served chilled. Remarkably, they stayed quite firm even in my 88F degree hot and humid Caribbean kitchen, a welcome change from most other chocolate treats that tend to melt in minutes.  In more normal climates, you could likely keep them sitting out for many hours before they’d soften much.

Although they’re sweet, they’re not overly sweet treat like traditional fudge tends to be. There’s just one-half cup confectioners’ sugar added to the entire batch, and it’s done for both bulking the batter, drying it out, and offsetting the bitterness of unsweetened cocoa powder.

What the bites lack in sugary status, they make up for in richness and creaminess thanks to both the butter and Nutella, which also adds a hint of hazelnut flavor. They’re dense, very chocolaty and fudgy, which is how I like my brownies. They’re much more fudgy like brownies than like actual fudge, which tends to be far too grainy and sweet for my liking. The chocolate chips in every bite boost the chocolate intensity and add welcome texture.

Part no-bake fudgy Nutella brownie, part rich chocolate-cookie cookie dough, and part decadent truffle.

It’s dangerous that they’re a five minute project.

Nutella Brownie Truffle Bites (No-Bake with Vegan and Gluten-Free options)

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: about 2 dozen small pieces

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.

Ingredients:

1/4 heaping cup Nutella (store brand chocolate-hazelnut spread may be substituted, or use Justin's Chocolate-Hazelnut Butter to keep vegan)

1/4 cup unsalted butter, softened (use vegan butter or margarine to keep vegan)

1/2 cup confectioners' sugar

1/3 cup unsweetened natural cocoa powder + more for final dusting (Hershey's Special Dark or Dutch-process brands may be substituted)

1/4 cup plus 1 to 3 tablespoons all-purpose flour, or as necessary (gluten-free flour may be substituted)

1/2 cup semi-sweet chocolate chips

Directions:

Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. 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. 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. 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.

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. 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.

http://www.averiecooks.com/2012/12/nutella-brownie-truffle-bites.html

Related Recipes:

Fudgy Nutella Brownies with Cream Cheese Frosting – You’ll never need a boxed brownie mix again after trying these. I use this brownie base as a jumping off place for all my brownie recipes. It comes together faster than a boxed mix and tastes infinitely better and richer. This version is swirled with Nutella prior to baking and a thick layer of cream cheese frosting is added before serving

brownies-14

No-Bake Vanilla Cake Batter Chocolate Truffles -  Vanilla cake batter in the middle that’s coated in chocolate, perfect for the holidays or to set out at parties any time and one of my most pinned recipes

Nutella & Peanut Butter Graham Bars with Chocolate Frosting (No-Bake) – Nutella, peanut butter, and chocolate are paired with buttery graham cracker crumbs to create dense, sweet, rich, fast and easy bars

 Chocolate Covered Oreo Balls (no-bake) – Crushed Oreos, mixed with cream cheese, and coated in chocolate make for a rich, decadent, and very chocolaty treat that are especially popular around the holidays

Pretzel Peanut Caramel Peanut Butter Cookie Dough Truffles (no-bake, with vegan & GF options) – For those who enjoy salty ‘n sweet treats, these truffles pair savory pretzels and peanuts with sweet peanut butter cookie dough before being dipped in chocolate

pretzeltruffles-7

Dark Chocolate Fudge Balls (No-Bake, Vegan, GF) – Dark, rich, all-natural, satisfying and easy

White Chocolate Cookies & Cream Fudge – A white chocolate-based fudge that’s stuffed with chopped Oreo cookies and white chocolate chips. Easy, rich, smooth and creamy

Nutella Cinnamon Rolls with Vanilla Glaze – All the glory of homemade cinnamon rolls filled with luscious Nutella, with none of the work. They’re ready to go from start to finish in 15 minutes, thanks to a handy shortcut

Do you like truffles or make them? Or make anything with Nutella?

Tell me about your favorite recipes.

Thanks for the Vanilla and Chocolate Stevia Giveaway and the Two Vegan Cookbooks Giveaway entries

Merry Christmas!

   

71 Responses to “Nutella Brownie Truffle Bites”

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    Paula — December 24, 2012 at 4:21 am

    I love truffles, but forming and dipping are steps I generally don’t have the time for. Bars rule in my kitchen too! All of your nutella recipes look so good–I’m having a hard time deciding what I would want to make first. Brownies and fudge are probably my top 2 favorites. Chocolate decisions…deliciously fun!

    Reply

    • Averie @ Averie Cooks replied: — December 24th, 2012 at 7:24 am

      The Nutella cinnamon rolls cannot be topped just because warm gooey doughy cinn rolls are just in a league of their own! But after that – this recipe is great and then the Marshmallow-Biscoff treats – they could be made with Nutella but they’re already pretty choclaty but they are good. Can’t go wrong when it comes to chocolate though with any of it! :)

      Reply

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    angela @ Canned Time — December 24, 2012 at 4:22 am

    Merry Christmas to you Averie!
    One of my favorite recipes this year is a perfect holiday side, ‘Christmas Rice’. Its a wonderful way to cut some of the sweets we all gorge on this time of year……(so we can go back after dinner and enjoy more)
    Wild rice, Spinach, Limas and a scoop of Pomegranate berries. I could eat this as my meal any time but it’s particularly festive looking so I’ve deemed it ‘Christmas Rice’ Great stuff!
    Hoping the best for you, Skylar and Scott in 2013. Be safe :)

    Reply

    • Averie @ Averie Cooks replied: — December 24th, 2012 at 7:23 am

      Wow that rice sounds amazing – cinnamon in anything is a favorite. And Pom berries, mmmm, I bet so good and festive! Thanks for your loyal readership & sweet comments and hope you have a great 2013 as well! :)

      Reply

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    the 3volution of j3nn — December 24, 2012 at 5:30 am

    Dustin would devour these! And I’d help him. :D

    Merry Christmas, Averie! Xoxo

    Reply

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    Sommer@ASpicyPerspective — December 24, 2012 at 6:26 am

    Ooo, they look fantastic! Merry Christmas!

    Reply

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    Herbivore Triathlete — December 24, 2012 at 6:28 am

    Oooh, I love nutella and truffles. Honestly, if a recipe says to make balls out of the dough, I tend to not even read the rest, I had rolling dough into balls. Love your solution of just making little bites out of it.

    Reply

    • Averie @ Averie Cooks replied: — December 24th, 2012 at 7:20 am

      My thoughts exactly. I tune out for the rolling. It’s just like there are so many other recipes I can make that I just skip to one of those. The flavors may be great but I don’t have the patience!

      Reply

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    Joanne — December 24, 2012 at 7:00 am

    I so very rarely make truffles for exactly the reason you mentioned…too much rolling stress! I’d much rather have them in bar form. These look heavenly.

    Reply

    • Averie @ Averie Cooks replied: — December 24th, 2012 at 7:19 am

      Joanne they are the easy-way-out truffle! All that slicing, rolling, not worrying about fingerprints on the perfect globes – all avoided! And I hope you liked the Sugar-Doodles! LMK how they went over with you and your brother!

      Reply

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    sally @ sallys baking addiction — December 24, 2012 at 7:01 am

    Averie, these no bake truffle bites look like the ultimate chocolate and nutella treat!! Like a thick frosting that I can pick up with my hands. A rich intense fudge. Wow. I’m blown away! The cocoa powder dusting on top brings the perfect touch and makes them look so fancy! And yes, you are the queen of no-bakes, bars, and quick and easy. :) I hope you have the merriest of holidays and that Santa brings little miss Skylar everything she wants! And I’m sure a lot of it is pink!!

    Love the shots with the bite taken out – nice and close and we can really see how fudgy these are!

    Reply

    • Averie @ Averie Cooks replied: — December 24th, 2012 at 7:18 am

      “The cocoa powder dusting on top brings the perfect touch and makes them look so fancy!” <– and it also prevents horrific photographic glare and a too-reflective surface :)

      The bite shots with a dark subject really push my lens to it’s fullest capabilities to get that macro on the food and still be in focus. (and I realize this reply is all about photography but I know you understand!)

      They are so fudgy and I bet you’d love them. I am still thinking about your pineapple infusion! Merry Xmas! xoxo

      Reply

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    Dorothy @ Crazy for Crust — December 24, 2012 at 7:21 am

    I detest making truffles and do everything I can to make them in bar or bark form. Plus, my hands roll things funny (I have never, not once, made a sphere…they always end up looking like misshapen brains). This is a great recipe! Pinned!

    Reply

    • Averie @ Averie Cooks replied: — December 24th, 2012 at 7:44 am

      Well my hands leave fingerprints on things. Who wants to eat (or take pics of) that truffle ball with the tiny fingerprint on it. Lol It’s hard to get a perfectly smooth not-a-smudge-in-sight kind of surface!

      And thanks for the pin!

      Reply

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    marla — December 24, 2012 at 7:37 am

    Thanks for such a great sweet treat without the tedium ~ who has time for that?! Happy Holidays to you and yours my sweet friend :) XO

    Reply

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    little kitchie — December 24, 2012 at 7:41 am

    an easier version of a truffle… i am so into that! these would be a great treat to give as gifts, too!

    i made your fudgy nutella brownies yesterday at my parents’ house! but they didn’t have any nutella around and i didn’t want to brave the store. however, they DID have cookie butter in the pantry, so i just subbed that in… and wow it was tasty!!

    hope that you and your family have a very merry christmas!

    Reply

    • Averie @ Averie Cooks replied: — December 24th, 2012 at 7:43 am

      Cookie Butter, Nutella, really…you can’t go wrong with either! Sounds like they didn’t disappoint and I am so glad to hear that! I love that brownie base and it never lets me down! I hope you and your family have a very Merry Xmas as well :)

      Reply

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    Leanne @ healthful pursuit — December 24, 2012 at 8:32 am

    I’m impressed that you’re still posting recipes! You’re a machine! Happy holidays, Averie :)

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    Anna @ Crunchy Creamy Sweet — December 24, 2012 at 8:54 am

    Truffles are a must for Christmas. I can’t wait to try these – huge fan of Nutella here :)
    Have a wonderful Christmas, Averie!

    Reply

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    Laura (Tutti Dolci) — December 24, 2012 at 9:19 am

    These bites are chocolate/Nutella heaven! Merry Christmas, Averie! :)

    Reply

    • Averie @ Averie Cooks replied: — December 24th, 2012 at 12:56 pm

      Thanks for the pin my friend and a very Merry Xmas to you & your family!

      Reply

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    Valerie — December 24, 2012 at 9:24 am

    Chocolate cookie dough, a fudgy brownie, + a truffle!? I’m in! :D
    Happy Holidays to you and your family, Averie!

    Reply

    • Averie @ Averie Cooks replied: — December 24th, 2012 at 12:56 pm

      And right back at you! I’d love to go out for a drink with you, and maybe we can dress your cat up. I loved that cat-in-the-hat pic!

      Reply

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    Jackie @ Domestic Fits — December 24, 2012 at 9:24 am

    I love making truffles, but these are such a great alternative! Look so beautiful and fudgy :)

    Reply

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    JulieD — December 24, 2012 at 9:46 am

    Love this, Averie!! Ahh so comforting! :D

    Reply

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    Amanda Wahlstedt — December 24, 2012 at 3:28 pm

    what website are you using? I’m trying to start my own blog and your layout is beautifuL!

    Reply

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    Laura Dembowski — December 24, 2012 at 5:44 pm

    What a great treat! I love that they’re part fudge, part truffle, and part brownie. Very creative. I hope you have a wonderful Christmas, Averie :)

    Reply

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    Luv What You Do — December 24, 2012 at 7:12 pm

    Oh my gosh!
    Yum! These look so srich and chewy! I want to make everything on this post. Sadly the stores are closed for the holidays : (

    Happy Christmas!

    Reply

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    Marina@Picnic at Marina — December 24, 2012 at 8:51 pm

    I think I’ve had enough of sweets this season to fill me up for the next year and even more! :) But I do love nutella, on a dark rye bread (I know, it’s weird) with my morning tea.
    Have a lovely Christmas with your family! :)

    Reply

    • Averie @ Averie Cooks replied: — December 24th, 2012 at 9:24 pm

      It’s great to hear from you…I was honestly thinking about you earlier and wondering how you were doing! I hope you and your family have a great holiday and a wonderful 2013 :)

      Reply

      • Marina@Picnic at Marina replied: — December 25th, 2012 at 12:35 pm

        Aww, it is so sweet of you! I am here almost every day, but not always leaving a comment: sometimes I read your blog on my phone. My husband is on vacations, the teenager is on Christmas brake, they keep me busy: cooking three meals a day all from scratch! I enjoy it though… :)

        • Averie @ Averie Cooks replied: — December 25th, 2012 at 1:02 pm

          No explanations necessary! I totally 100% hear you on being BUSY :)

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    Jan — December 24, 2012 at 9:10 pm

    Omg these look so fudgy! Yum! Wow you never cease to amaze me! Every bar you make gets better and better! Merry Christmas to you and your family!

    Reply

    • Averie @ Averie Cooks replied: — December 24th, 2012 at 9:23 pm

      Well thanks so much, Jan, and have a great holiday with your family!

      Reply

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    Michele Sparrow — December 24, 2012 at 10:43 pm

    These look like Christmas fudge! I love that they are truffles in a pan…sooo much easier than time consuming truffles! Delicious, chocolaty goodness that tastes like it takes a long time to make!

    Fudge and truffles were two of my grandma’s specialties and when we were little girls, we seriously ate up her Christmas supply every year. This reminds me of those!

    Merry Christmas, Averie to you, Scott and Skylar! xoxo

    Reply

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    Jen @ Savory Simple — December 25, 2012 at 6:26 am

    Such heavenly little bites! Merry Christmas!

    Reply

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    Suzi — December 25, 2012 at 3:30 pm

    It may be a good thing that I’m allergic to hazel nuts! These look addicting! :o) I wanted to tell you I added a cup of craisins to your challah bread recipe to make sandwiches for Christmas eve. Fantastic! Thank you!

    Reply

    • Averie @ Averie Cooks replied: — December 25th, 2012 at 4:42 pm

      Oh I am so glad to hear you tried the challah bread. I LOVE that bread! It’s just…so good. As bread goes, it’s one of my faves that I’ve made to date! I bet the craisins are perfect in it!

      Reply

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    angela @ anotherbiteplease — December 25, 2012 at 5:55 pm

    Merry Christmas!!!! and thank you so much for making these into bars… I don’t have the patience either…but I do love eating truffles other people make!!!

    Reply

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    Erin @ Texanerin Baking — December 26, 2012 at 12:33 pm

    I love that these aren’t overly sweet! I do love fudge and truffles, but not if they’re too sweet. And more brownie-like than fudge-like? Really interesting! I wish I had seen on the 24th before I started my baking extravaganza. I would have definitely made these instead of more baci. And wow… how do you post so often?! That’s amazing. I’ve been struggling with anything blog related the last few weeks but even with tons of free time, I can only manage two posts a week. Good for you! :)

    Reply

    • Averie @ Averie Cooks replied: — December 26th, 2012 at 1:11 pm

      Posting is that revolving door – you get one done and it’s time to get another one going! I hear you on feeling there are never enough hours of the day :)

      And next time you have a little Nutella to spare, these are so easy to make!

      Reply

      • Erin @ Texanerin Baking replied: — December 26th, 2012 at 1:22 pm

        Nutella to spare… haha. If my husband read that, the hair on his arms would stand up. He is a fiend. Any time I try making something with Nutella, he says:

        1. You’re wasting my Nutella!
        2. This is not as good as pure Nutella. Nothing is good as pure Nutella.
        3. You don’t need to try to make me Nutella sweets. I’m fine with on a spoon, thank you.

        But I’m going to make these at some point anyway! :D I just won’t tell him what’s in it.

        • Averie @ Averie Cooks replied: — December 26th, 2012 at 3:24 pm

          I agree with points 2 and 3 wholeheartedly! It’s like trying to ‘force’ myself to come up with a recipe with say cookiebutter/biscoff or even PB. I really can just use a spoon + the jar and be super duper content :)

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    kaity @ kaityscooking — December 27, 2012 at 7:44 am

    yummm these look sooos good ! anything with nutella added is a plus in my book!

    Reply

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    Chung-Ah | Damn Delicious — December 27, 2012 at 10:13 am

    Oh my – it would be too dangerous to have around the house! I’d eat this nonstop!

    Reply

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    Ala — December 28, 2012 at 11:24 am

    These are my kind of bite-sized truffle–I’ll be in the running for holiday dessert extraordinaire at this year’s family dinner for sure if I make this. And if that happens, thanks a bundle for sharing, Averie!

    Reply

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    Kayle (The Cooking Actress) — December 29, 2012 at 6:09 am

    These sound SO much better than fudge! You are such a smarty! Yum yum yummmmm!

    Reply

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    Paula — December 30, 2012 at 12:50 pm

    I just tried these. I bought a sample pack of Justin’s choc hazelnut butter at our local natural grocery, halved the recipe and was in heaven at first bite! They are delicious and satisfy my love for fudge and truffles!!

    Reply

    • Averie @ Averie Cooks replied: — December 30th, 2012 at 2:04 pm

      Paula I am so glad you tried these – and you bought Justin’s to use in them – wow, that is such good stuff! Lucky girl. And yes they satisfy my fudge and truffle cravings in one. Thanks for the report back, as always!! :)

      Reply

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    Allison — December 30, 2012 at 1:11 pm

    How do you think it would work if I tried subbing coconut oil for the vegan butter?

    Reply

    • Averie @ Averie Cooks replied: — December 30th, 2012 at 2:03 pm

      I would be a bit hesitant because coconut oil melts at warmer room temps which could cause these to become very melty or prone to it – if you knew 100% they were going to be stored in the freezer or fridge, then fine; but not to sit out for any length of time as they could become quite soft in a way that’s even softer than butter/vegan butter would make them. Then again, it may be fine!

      Reply

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    Lara — January 8, 2013 at 12:34 pm

    Started making these and realised halfway in that I was out of both chocolate chips and cocoa powder. I just carried on anyway and they were still very good and everybody loved them. They disappeared FAST. Great way to use up a jar of Nutella and share it out to prevent yourself from eating the whole addictive thing gradually by the spoonful.

    Reply

    • Averie @ Averie Cooks replied: — January 8th, 2013 at 12:44 pm

      Well that’s great that you were able to carry on and improvise. And yes, to your last sentence, 100% !! :)

      Glad they were a hit with everyone & disappeared fast, too!

      Reply

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    Kelsey K. — January 24, 2013 at 11:27 pm

    Do you think people would judge me if I ate a whole batch of these?! You’re a genius!!

    eatwelltraveloftenblog.blogspot.com

    Reply

    • Averie @ Averie Cooks replied: — January 25th, 2013 at 12:18 am

      I cut them small and tell myself I can have seconds. Or fourths. :)

      Reply

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    Yuzmin — February 4, 2013 at 6:23 am

    I am definitely making this tomorrow to satisfy my choc cravings! :) Do you think I can sub Nutella with good quality chocolate?

    Reply

    • Averie @ Averie Cooks replied: — February 4th, 2013 at 8:29 am

      In this recipe, Nutella is the star of the show and is going to give the recipe the truffle-fudgy brownie consistency that you’re probably not going to be able to achieve in any other way. If you do try it another way, please LMK how it goes!

      Reply

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    db — April 9, 2014 at 8:25 am

    These sound fantabulous! What are the measurements for the ingredients?

    Reply

    • Averie Sunshine replied: — April 9th, 2014 at 11:28 pm

      Read all the way through the post, they’re there.

      Reply

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