Sunday Night® Chocolate Truffle Brownies
Love chocolate truffles? So do we. This easy recipe creates decadent brownies with a fudgy, chocolate truffle top. Cut into small squares and they become like candy. They are everyone’s favorite.
Category
Dessert
Servings
36 bite-size brownies
Prep Time
10 minutes
Cook Time
32 minutes
Author:
Eileen Gannon
Ingredients
1 package (18 ounces) chocolate brownie mix
1 large egg
⅓ cup (119 milliliters) water*
⅓ cup (119 milliliters) cooking oil*
½ teaspoon instant coffee/espresso powder
½ cup (113 grams) Sunday Night® Chocolate Sauce, any variety, room temperature
Flaky sea salt for garnish
- Small paper cups for serving***
Made with
Directions
Preheat oven to 325°F. Coat the bottom and sides of an 8x8x2-inch** or a 9x9x2-inch baking pan with nonstick spray. Line the bottom and up two sides with parchment paper, letting the paper overhang on the sides.
Make brownies according to package directions and then stir instant coffee into batter. Scrape batter into prepared pan. Bake for 15 minutes. Remove the brownies from the oven and carefully drizzle partially-baked batter with Sunday Night Chocolate Sauce. Return the pan to the oven and bake for 17 to 19 minutes more. The sauce will be boiling on top (covered in bubbles) and will look wet. Transfer to a cooling rack; cool in pan. Cut into small, bite-sized, 1-inch squares. Place brownies in small paper cups for easy serving. Sprinkle with flaky sea salt.
Tips From Eileen
*Use the amount of water and oil listed in the instructions on the brownie mix box.
** A 9x9x2-inch square pan is preferred. However, if using an 8x8x2-inch baking pan, you may need to extend the second half of the baking time to 20 minutes or longer. The sauce will be covered in bubbles on top and will look wet but not raw. If a toothpick inserted into the middle has moist crumbs, then it’s done. If the toothpick is still wet with thin batter, then bake it for a few more minutes.
***You can find small paper cups (the ones used for mini muffins) at baking or craft stores.
Store in a covered container for up to 3 days at room temperature or wrap tightly and transfer to a freezer container and freeze for up to 2 months.
© 2026, Sunday Night Foods, All Rights Reserved.