Chocolate Brownie Balls Recipe with Flaky Sea Salt

Learn how to make chocolate balls inspired by South Park’s Chef, with fudgy cinnamon-and-Cognac brownie centers. Each two-bite truffle is dipped in chocolate and sprinkled with flaky sea salt for a rich, sweet-and-salty finish.

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Post last updated October 22, 2026.

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If you’ve watched the animated series South Park even once you know who the character Chef is (played by Isaac Hayes) and almost certainly have heard about his most famous recipe which he shares in song form.

Chef’s song is very detailed and I’ll admit I didn’t follow it exactly. For example, I didn’t stir it with a wooden spoon (a rubber spatula works so much better). Nor did I only use egg whites (whole eggs add the richness I was looking for). But I do think I created something South Park’s Chef would be proud of. He’d definitely “put ’em in his mouth and suck ’em.” 😂

Even if you have no idea what I’m talking about you will still want to make these rich chocolate balls for any and all chocolate-lovers in your life. The inside is an indulgent brownie flavored with cinnamon and Cognac and covered in melted chocolate then sprinkled with flaky sea salt for the perfect finish.

The recipe has a few steps but it isn’t hard and requires no special equipment except for a few mixing bowls, rubber spatula, a cookie sheet or two, and a baking dish.

Make a batch for Valentine’s Day, package them as food gifts for Christmas, or tuck a few away for the next time your sweet tooth comes calling. If you love my espresso brownies, you’ll want to try these, too.

Ingredients

• Unsalted butter. You’ll need a stick of butter plus another half stick.
• Semi-sweet chocolate bars. Chop a baking bar instead of using chocolate chips for better melting.
• Granulated sugar. You will need 2 cup sugar for this recipe.
• Large eggs
• Cognac or brandy or 1/4 cup cherry brandy or rum if you have it.
• Vanilla extract. 2 tsp vanilla extract or a little more if you want extra vanilla flavor.
• Cocoa powder
• All purpose flour
• Cinnamon. A tbsp cinnamon might seem like a lot but you need it to fight its way through the rich chocolate.
• Kosher salt a 1/2 teaspoon of kosher salt goes in the batter and the flaky salt is for sprinkling on top.
• Vegetable oil
• Flaky sea salt. I used about a tsp salt but this will depend on the size of the flakes.

How To Make This Recipe

step one

Prepare to bake the brownies. Heat the oven to 350°F and grease a 9 x 13-inch baking pan.

step two

Melt chocolate. Using a microwave or in a saucepan on the stove over low heat, melt the chocolate and butter together until it is smooth. Pour into a large mixing bowl.

step three

Whisk in the wet ingredients. Add sugar, eggs, Cognac (or 1/4 cup of brandy), and vanilla extract to the chocolate mixture and whisk until smooth.

step four

Fold in the dry ingredients. Now add the cocoa powder, cup of flour, cinnamon, and salt. Mix cinnamon and flour mixture in with a rubber spatula until everything is incorporated. The dough will be thick.

step five

Bake. Pour batter into the prepared pan and spread into an even layer. Bake until a toothpick inserted in the middle comes out with a few crumbs on it, about 30 minutes.

step six

Let cool. Transfer to a wire rack and let cool for about 30 minutes or until it is cool enough to handle.

step seven

Scrape. Using a fork, scrape the brownies into crumbs, mixing in the firmer edges, breaking them into smaller pieces to make them scoop-able.

step eight

Form into balls. Using a tablespoon-sized scoop or just a tablespoon, scoop the crumbs into little balls. Packing the mixture tightly so it rolls into a nice, smooth ball.

Set cake balls on a parchment-lined baking sheet. Repeat until all the crumbs are gone. Chill in the fridge at least an hour.

step nine

Melt chocolate. Melt the chocolate and vegetable oil together either on the stove or in the microwave until it has reached a smooth consistency. Scrape into a 1-cup liquid measuring cup for easier dipping.

step ten

Dip. Line a second baking sheet with parchment paper. Lower one chilled center into the chocolate, turn to coat, then lift it out with a fork.

Tap the fork gently against the side of the cup to release excess chocolate. Scrape the underside of the fork along the rim, then use a second fork to slide the coated ball onto the lined tray.

step eleven

Sprinkle with salt. Using another fork, gently place the chocolate ball onto the baking sheet. Drizzle with a little extra chocolate if you’d like and sprinkle the top with a bit of flaky sea salt.

*CHEF’S TIP: I like to dip 5 or 6 balls at a time then drizzle them all at once by dipping the fork in the chocolate and swiping it back and forth over the balls then sprinkle them with salt. You have to add the salt right away before the chocolate sets or it won’t stick.

step twelve

Chill. Refrigerate for about 30 minutes, until the chocolate coating is completely set, then serve or transfer to an airtight container.

Ways To Change Them Up

Keep the fudgy brownie centers and try a different coating or finish:

• Alcohol-free: Replace the 3 tablespoons Cognac or brandy with 3 tablespoons strong brewed coffee or espresso.
• Dark chocolate coating: Use 1 pound chopped bittersweet baking chocolate instead of semi-sweet chocolate for a less sweet shell.
• Nutty finish: Swap the flaky salt topping for finely chopped toasted nuts.
• Coconut topping: Sprinkle with shredded coconut or finely crushed coconut flakes instead of salt.
• Party-ready sprinkles: Finish with colorful sprinkles for birthdays or holiday gift boxes.

Add toppings while the chocolate is still wet so they stick.

Make Them Ahead, Then Share

Chill undipped centers for up to 1 day. Store finished truffles in an airtight container for 2 days at room temperature, 2 weeks refrigerated, or 3 months frozen. Refrigerate if your kitchen is warm.

For gifts, pack in candy cups with a storage note and a few chocolate cookies or white chocolate macadamia nut cookies.

How I’d Serve Them

Enjoy with a cup of coffee or an after dinner treat with a lovely glass of port or dessert wine.

For a larger holiday dessert spread, serve with cinnamon walnut bundt cake or cinnamon scones.

FAQs

Are these the same as chocolate cake balls?

The shaping and dipping process is similar to chocolate cake balls, but these start with fudgy brownies and don’t need frosting to bind the crumbs. You also don’t need a cake pop mold or sticks.

Can I make them without alcohol?

Yes. Replace the Cognac or brandy with 3 tablespoons strong brewed coffee or espresso. Keep the liquid amount the same rather than adding dry instant coffee powder directly.

Why won’t my brownie crumbs stick together?

The brownies may have cooled too much, baked too long, or need firmer packing. Shape while the crumbs are still slightly warm, mix the firmer edges into the softer center, and squeeze each portion before rolling.

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Get Out Your Chef Hat

And get ready to make this awesome recipe! When you try them, let me know how it went! Share a photo and tag me on Instagram using @katesbestrecipes so that I can see (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly recipe newsletter so you never miss a thing.

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