Description
Delight in these decadent Fried Brownie Truffle Bites—a perfect combination of rich brownie, creamy low-fat cream cheese, and chocolate chips, all wrapped in a crispy cocoa batter and fried to golden perfection. These bite-sized treats are ideal for dessert lovers seeking a crispy exterior with a soft, fudgy center.
Ingredients
Scale
Brownie Truffle Mixture
- 8 brownies (homemade or store-bought)
- 4 oz. low-fat cream cheese (114 grams, ½ brick)
- ¼ cup chocolate chips (43 grams, any kind)
Frying Batter
- 2 cups all-purpose flour (240 grams)
- 1 tbsp granulated sugar (13 grams)
- 1 tbsp unsweetened cocoa powder (5 grams)
- 1¼ tsp baking powder (5 grams)
- ¼ tsp kosher salt
- 1 large egg (50 grams)
- 1¾ cup soda water (397 grams)
For Frying and Garnish
- Canola oil (for frying, about 1½ inches depth in pot)
- Powdered sugar (optional, for garnish)
Instructions
- Crush the Brownies: In a large bowl, use your hands to crush the brownies into small pieces. This helps create the base texture for the truffles.
- Combine Ingredients: Using a wooden spoon, mix the crushed brownies with the low-fat cream cheese and chocolate chips until the ingredients are well combined. It doesn’t have to be perfectly smooth.
- Form Truffle Balls: With your hands, roll the brownie mixture into twelve 1-inch balls. Arrange them on a parchment-lined baking sheet and freeze for at least 30 minutes to help them firm up before frying.
- Heat Oil: Pour about 1½ inches of canola oil into a Dutch oven and heat over medium-high until it reaches 350°F (175°C). This oil temperature ensures a crispy, evenly fried coating.
- Prepare Frying Batter: Whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, kosher salt, egg, and soda water in a bowl until you have a smooth batter free of lumps.
- Batter and Fry: Working in batches, dip each chilled brownie bite into the batter to coat completely, then fry 3 to 4 bites at a time. Fry for about 2 minutes, turning once, until the outer layer is crispy and deep golden brown.
- Drain Excess Oil: Use a slotted spoon to transfer the fried truffles to a paper towel-lined plate. This absorbs any excess oil, keeping them crisp and not greasy.
- Serve: Optionally dust the fried brownie truffles with powdered sugar for a lovely finish. Serve warm for the best texture and flavor experience.
Notes
- Use a candy or deep-fry thermometer to monitor oil temperature and maintain 350°F for optimal frying results.
- Freezing the brownie balls prior to frying helps them maintain shape and prevents the filling from melting prematurely.
- Canola oil is recommended due to its high smoke point but you can substitute with another neutral oil suitable for frying.
- Adjust frying time slightly depending on the size of the brownie balls and oil temperature to avoid undercooking or burning.
