No-Bake Brownie Balls
Indulgent brownie balls coated in chocolate with just 4 ingredients! Easy, no-bake, and absolutely addictive—perfect for parties or sneaky midnight treats.
What Makes These Brownie Balls Special?
These brownie balls transform fudgy brownies, rich chocolate frosting, and smooth melting chocolate into decadent, bite-sized truffles with a soft, melt-in-your-mouth center and crisp chocolate shell. Perfect for gifting, parties, or satisfying your chocolate cravings in one glorious bite.
I first made these brownie balls for a bake sale, and they sold out before I could even set up my table. There’s something magical about the combination of crumbly brownies mixed with frosting—it creates this truffle-like texture that’s impossible to resist. These remind me of cake pops but without all the fuss and sticks.
Table of Contents
Why You’ll Love This Brownie Balls Recipe
Brownie balls are the ultimate crowd-pleaser, and here’s why they’ve become my go-to party dessert. They’re incredibly simple—just four ingredients and minimal hands-on time. You can make them with boxed brownies or your favorite homemade batch, so they’re flexible for any skill level.
I love that these date brownie balls (perfect for adding natural sweetness if you swap some sugar) require no special equipment beyond a bowl and cookie scoop. They’re endlessly customizable with different coatings, from white chocolate to crushed candy canes.
Here’s my favorite trick: I always make the brownies the night before. This not only spreads out the work but also ensures they’re completely cool, which makes crumbling and shaping so much easier. According to King Arthur Baking, room-temperature baked goods handle better for recipes requiring crumbling because moisture distributes more evenly.
The texture is what really gets me—crispy chocolate exterior giving way to this incredibly fudgy, almost truffle-like center. My neighbor once asked if I’d bought them from a fancy chocolate shop. Best compliment ever!
No-Bake Brownie Balls
Equipment
- 8×8 inch baking pan
- Large mixing bowl or stand mixer
- Medium cookie scoop
- Large baking sheet
- Parchment or wax paper
- Wide-mouth glass for melting chocolate
- fork
- toothpick
- Microwave-safe bowl
Ingredients
For the Brownie Balls
- 1 box (18oz) fudge brownie mix plus ingredients per package directions may substitute your favorite homemade brownie recipe for an 8×8 inch pan
- 1 cup chocolate frosting store-bought works perfectly
- 3 cups chocolate melting wafers see notes for alternatives like chocolate chips
- sprinkles optional, for garnish
Instructions
- Prepare brownies according to package directions or your favorite brownie recipe for an 8×8 inch pan and let cool completely. I usually do this step the night before—it makes the whole process feel less rushed, and completely cool brownies crumble perfectly without turning mushy.
- Break brownies into large chunks and place in a large bowl or stand mixer, then mix until crumbled with no large pieces remaining. You want fine, uniform crumbs—think wet sand texture. If you see any chunks bigger than a pea, keep mixing.
- Add 1 cup chocolate frosting to the crumbled brownies and mix until thoroughly combined and the mixture holds together when pressed. This is where the magic happens—the frosting acts as a binder and adds extra richness. The mixture should be soft but not sticky enough to leave residue on your hands.
- Line a large baking sheet with parchment or wax paper. Having this ready before you start scooping makes the whole process smoother.
- Using a medium cookie scoop, portion out brownie mixture and roll into smooth balls, placing them on the prepared baking sheet. If the mixture feels too sticky to handle, refrigerate for 30 minutes before shaping. I find slightly damp hands help prevent sticking without making the balls soggy.
- Melt chocolate wafers in a wide-mouth glass in the microwave at 30-second intervals, stirring between each interval, until completely smooth. Don’t rush this—patience prevents seized chocolate. The wide-mouth glass is key because it gives you room to dip and coat without chocolate going everywhere.
- Drop balls into melted chocolate and use a spoon to coat fully, then use a fork to lift the ball out and tap gently to remove excess chocolate. Use a toothpick to slide the ball off the fork onto the baking sheet. This technique takes a little practice, but you’ll get the hang of it by ball number three.
- Before chocolate sets, sprinkle with sprinkles, or allow the chocolate to set slightly then drizzle with additional melted chocolate for a fancy finish. I love using seasonal sprinkles to match holidays.
- Allow balls to set fully at room temperature for 30 minutes before serving. The chocolate shell should be firm to the touch and have a nice sheen.
Notes
Nutrition
Nutritional Peek
| Per Serving (1 ball) | Amount |
|---|---|
| Calories | 145 |
| Protein | 1.5g |
| Carbohydrates | 20g |
| Fat | 7g |
Based on 28 servings. Values are approximate.
What You’ll Need for Brownie Protein Balls
These brownie protein balls (you can easily add protein powder to the mixture!) start with just a handful of ingredients. I’m always shocked by how something so simple creates such an impressive result.
| Amount | Ingredient | Notes |
|---|---|---|
| 1 box (18oz) | Fudge brownie mix plus ingredients per package directions | May substitute your favorite homemade brownie recipe for an 8×8″ pan |
| 1 cup | Chocolate frosting | Store-bought works perfectly—I love the convenience! |
| 3 cups | Chocolate melting wafers | See notes for alternatives like chocolate chips |
| As desired | Sprinkles (optional) | Perfect for holidays or themed parties |
Equipment You’ll Need
Essential:
- 8×8″ baking pan
- Large mixing bowl or stand mixer
- Medium cookie scoop
- Large baking sheet
- Parchment or wax paper
- Wide-mouth glass for melting chocolate
- Fork and toothpick for coating
Optional but helpful:
- Stand mixer (makes crumbling easier on your hands)
- Microwave-safe bowl
How to Make Perfect Brownie Balls Step-by-Step
Making brownie balls is honestly one of the most forgiving recipes I know. Let’s walk through it together, and I’ll share my little tricks along the way.
1. Bake and cool your brownies. Prepare brownies according to package directions or your favorite brownie recipe for an 8×8″ pan and let cool completely. I usually do this step the night before—it makes the whole process feel less rushed, and completely cool brownies crumble perfectly without turning mushy.
2. Crumble the brownies. Break brownies into large chunks and place in a large bowl or stand mixer, then mix until crumbled with no large pieces remaining. You want fine, uniform crumbs—think wet sand texture. If you see any chunks bigger than a pea, keep mixing.
3. Add the frosting and mix. Add 1 cup chocolate frosting to the crumbled brownies and mix until thoroughly combined and the mixture holds together when pressed. This is where the magic happens—the frosting acts as a binder and adds extra richness. The mixture should be soft but not sticky enough to leave residue on your hands.
4. Prepare your workspace. Line a large baking sheet with parchment or wax paper. Having this ready before you start scooping makes the whole process smoother—trust me on this one.
5. Shape the brownie balls. Using a medium cookie scoop, portion out brownie mixture and roll into smooth balls, placing them on the prepared baking sheet. If the mixture feels too sticky to handle, refrigerate for 30 minutes before shaping. I find slightly damp hands help prevent sticking without making the balls soggy.
6. Melt your chocolate. Melt chocolate wafers in a wide-mouth glass in the microwave at 30-second intervals, stirring between each interval, until completely smooth. Don’t rush this—patience prevents seized chocolate. The wide-mouth glass is key because it gives you room to dip and coat without chocolate going everywhere.
7. Coat the balls. Drop balls into melted chocolate and use a spoon to coat fully, then use a fork to lift the ball out and tap gently to remove excess chocolate. Use a toothpick to slide the ball off the fork onto the baking sheet. This technique takes a little practice, but you’ll get the hang of it by ball number three.
8. Add decorations. Before chocolate sets, sprinkle with sprinkles, or allow the chocolate to set slightly then drizzle with additional melted chocolate for a fancy finish. I love using seasonal sprinkles to match holidays.
9. Let them set. Allow balls to set fully at room temperature for 30 minutes before serving. The chocolate shell should be firm to the touch and have a nice sheen.
Pro Tips for Brownie Ball Success
Easy peanut butter lasagna recipe fans, listen up—these same tips work for any layered dessert. Temperature is everything when working with chocolate coatings. Room-temperature brownie balls coat more evenly than cold ones because there’s less temperature shock that can cause the chocolate to seize or crack.
Here’s a game-changer: use candy melts or chocolate melting wafers instead of regular chocolate chips. According to Serious Eats, melting wafers contain stabilizers that prevent seizing and create a smoother coating that sets with a prettier finish. Regular chocolate chips can work, but you’ll need to add a tablespoon of coconut oil or shortening to thin the consistency.
If your brownie mixture feels too dry and won’t hold together, add frosting one tablespoon at a time until it reaches the right consistency. Too wet? Add crushed graham crackers or vanilla wafer crumbs to absorb excess moisture.
For the cleanest coating, work with one ball at a time and keep the others refrigerated. This prevents them from getting too soft while you’re working. I learned this the hard way when three balls rolled off my fork simultaneously—chocolate everywhere!
What If Things Go Wrong?
Why are my brownie balls falling apart when I roll them? Your mixture is too dry. Add more frosting one tablespoon at a time until the mixture holds together when squeezed. The frosting acts as the glue, so don’t be shy about adding a bit more.
What if my chocolate coating is too thick? Thin it with a teaspoon of coconut oil or vegetable shortening, stirring until smooth. Microwave for another 10 seconds if needed. The coating should drip slowly off your spoon, not plop.
My brownie balls are too soft to coat—help! Pop them in the freezer for 15 minutes before dipping. This firms them up just enough to handle without freezing them solid, which can cause chocolate cracking.
Why is my chocolate seizing and getting grainy? Even a tiny drop of water can seize chocolate. Make sure all your tools are completely dry. If it happens, try whisking in vegetable oil one teaspoon at a time—sometimes you can save it.
Fun Variations and Flavor Twists
Want to switch things up? Start with the basic brownie balls recipe, then get creative. For date brownie balls with natural sweetness, fold in ½ cup finely chopped dates into the crumbled brownie mixture before adding frosting.
Make brownie protein balls by mixing 2-3 tablespoons of chocolate protein powder into the crumbled brownies. This adds nutritional value without sacrificing taste—perfect for post-workout treats.
Try different coatings: white chocolate, dark chocolate, or even peanut butter melts. Roll in crushed nuts, coconut flakes, or cookie crumbs immediately after coating for extra texture. For a peppermint version, add ½ teaspoon peppermint extract to the brownie mixture and top with crushed candy canes.
If you love bite-sized, no-bake treats like these brownie balls, our easy Biscoff cookie butter truffles use just 4 ingredients and deliver the same rich, truffle-like texture with a cookie butter twist.
Want a classic stovetop option too? Our best chocolate oatmeal no-bake cookies come together in 10 minutes and pair perfectly with these brownie balls on any dessert platter.
How to Serve, Store, and Reheat
Serve these brownie balls at room temperature for the best texture—the chocolate coating has a satisfying snap, and the interior is perfectly soft. They’re stunning arranged on a tiered dessert stand or packed in decorative boxes for gifting.
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. Layer them between parchment paper to prevent sticking. The flavor actually deepens after a day or two as everything melds together.
These freeze beautifully for up to 3 months in a freezer-safe container. Thaw in the refrigerator overnight, then bring to room temperature before serving. I always keep a batch in the freezer for unexpected guests or emergency chocolate situations.
Craving more no-bake chocolate magic? Our no-bake cookie cheesecake layers cookie crust, creamy filling, and cookie dough—perfect alongside a tray of brownie balls for parties.
No-Waste Kitchen Magic
Don’t toss those brownie edge pieces or crumbs! They’re perfect for this recipe. In fact, slightly overbaked or dry brownies work wonderfully because the frosting rehydrates them.
Leftover melting chocolate? Pour it into silicone molds to make chocolate shapes for decorating future desserts. Or drizzle it over pretzels, graham crackers, or fruit for quick snacks.
Got extra frosting? Freeze it in ice cube trays for future brownie ball batches or use it to fill sandwich cookies.
Your Brownie Ball Questions Answered
Can I make these brownie balls ahead of time for a party?
Absolutely! Make them up to 2 weeks in advance and store in the refrigerator, or freeze for up to 3 months. They’re actually easier to work with when you’re not rushed, and the flavors develop beautifully.
What’s the best substitute for chocolate melting wafers?
Semi-sweet or dark chocolate chips work, but add 1-2 tablespoons of coconut oil or shortening to thin the consistency for easier coating. Candy melts are another great option and come in fun colors.
Why did my brownie balls turn out too sticky to shape?
The mixture likely has too much frosting or the brownies weren’t completely cool. Refrigerate the mixture for 30 minutes, and if still sticky, work with slightly damp hands or dust them with cocoa powder.
Can I use homemade frosting instead of store-bought?
Yes! Any chocolate frosting works perfectly. Just make sure it’s thick enough to bind the crumbles—if your homemade version is too soft, refrigerate it for 20 minutes before mixing.
How do I prevent the chocolate coating from cracking?
Make sure your brownie balls aren’t frozen solid when dipping—they should be cool but not ice-cold. Also, let the chocolate cool slightly before dipping so there’s less temperature difference.
What can I add to make brownie protein balls healthier?
Mix in 2-3 tablespoons of chocolate or vanilla protein powder, replace some frosting with Greek yogurt, or use dark chocolate with higher cacao content for coating. You can also reduce sugar by using sugar-free frosting.
These Brownie Balls Are Pure Joy
There’s something so satisfying about popping one of these brownie balls and experiencing that perfect contrast of crispy shell and fudgy center. They’re proof that the simplest recipes often become the most treasured. Whether you’re making them for a party, gift-giving, or just because it’s Tuesday and you deserve chocolate, these little treats deliver big happiness.
I’d love to see your brownie ball creations! Share your photos and tell me what variations you tried—did you go classic chocolate or get adventurous with flavors?
Baked with love by Rebeccah Ellene.
