Can I make no bake brownie balls ahead of time?

Absolutely! No bake brownie balls are perfect for making in advance. Simply store them in an airtight container in the fridge for up to a week, or freeze them for up to three months. When you’re ready to serve, let them sit at room temperature for a few minutes to soften slightly.

Is it safe to eat raw flour in no bake brownie balls?

If you’re concerned about eating raw flour, you can easily heat-treat it at home. Spread the flour on a baking tray and bake at 300°F (150°C) for about 5–7 minutes, stirring occasionally, until it reaches 165°F (74°C). Let it cool before using.

Can I make no bake brownie balls gluten-free or dairy-free?

Yes! Substitute the all-purpose flour with your favorite gluten-free blend and use dairy-free butter and chocolate. The results are just as delicious. If you’re looking for more allergy-friendly ideas, you might find Food Network’s Gluten-Free Baking Recipes helpful.

How do I get a smooth chocolate coating on my no bake brownie balls?

For the best results, melt your chocolate slowly in the microwave, stirring every 20 seconds. Use a fork to dip each ball, letting the excess chocolate drip off before placing it on the tray. If you want a glossy finish, add a teaspoon of coconut oil to the melted chocolate.

No Bake Brownie Balls: 5 Easy Steps for Fudgy, Irresistible Treats

Description

Fudgy, chocolatey no bake brownie balls that come together in minutes—no oven required! Perfect for parties, lunchboxes, or a quick sweet fix.

Ingredients

Scale

115 grams (1/2 cup or 1 stick) butter, room temperature
90 grams (1/2 cup) brown sugar
50 grams (1/4 cup) caster sugar or granulated sugar
1 teaspoon vanilla extract
105 grams (3/4 cup) plain flour or all purpose flour
20 grams (1/4 cup) cocoa powder, sifted
75 grams (1/2 cup) chocolate chips
1 tablespoon full fat or whole milk
300 grams (2 cups) dark or milk chocolate, broken into pieces
Extra chocolate, grated, for decorating

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Instructions

Line two baking trays with baking or parchment paper and set aside.
Use an electric mixer to beat the butter and sugars until combined. Add vanilla and beat until smooth and creamy.
Add flour and cocoa powder and mix until a soft dough forms. If the mixture is a little dry, add milk. Stir through chocolate chips.
Using your hands, roll the dough into small balls (approximately 1 tablespoon) and place onto prepared tray.
Gently cover the balls with plastic wrap and then place in the fridge or freezer to chill for at least 20 minutes.
Melt chocolate in the microwave, stirring every 20 seconds, until smooth.
Dip each truffle in the melted chocolate, and then gently lift it out with a fork. Give it a little shake to remove excess chocolate and then pop it on prepared tray.
Repeat with remaining truffles. While they are still wet, sprinkle over extra grated chocolate. Place truffles in the fridge to set for 10 minutes.

Notes

If you prefer not to eat raw flour, heat-treat it by baking at 300°F (150°C) for 5–7 minutes until it reaches 165°F (74°C).
Store in an airtight container in the fridge for up to a week, or freeze for up to three months.
Customize with nuts, dried fruit, or different chocolate coatings.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 ball
Calories: 120
Sugar: 10g
Sodium: 35mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 1g
Cholesterol: 12mg