With a shortbread crust, truffle-like brownie filling, and ganache topping, these Truffle Brownies are one of the BEST brownie indulgences!

If you want an out-of-this-world dessert, this Fudgy Brownie Recipe will make you swoon!

Truffle Brownies stacked on a white square plate.

Why You Must Make

  • If you like fudgy brownies, these will hit the spot!
  • The shortbread crust adds a touch of elegance.
  • They are delicious!!!

Today, I’m guest posting for yet another dear foodie friend, Alice, from Hip Foodie Mom. So many of my food blogger friends are virtual buddies, but I’ve actually gotten to spend time with Alice at a couple of food blogger conferences. We were thrilled to dine together at the ultra-chic Sitka & Spruce, when the IFBC along with Urban Spoon bused groups of bloggers to various Seattle restaurants.

Then, just in May, we met again in Miami where we were whisked to a waterfront manse to nosh on wine and cheese at an event hosted by Wisconsin Cheese. Alice is a sweet, generous soul whose blog just keeps getting better and better. She has a savvy business sense, and I keep hoping some of it will rub off on me. Maybe at our next conference! I’ve whipped up these delightfully decadent Truffle Brownies for Alice today.

Truffle brownie crust ingredients with labels on a sheetpan.
Truffle brownie ingredients with labels on a sheet pan.

Ingredient Notes

  • Kitchen Staples – Brown Sugar, Sugar, Butter, All-Purpose Flour, Salt, Eggs
  • Semisweet Chocolate – I like using Ghirardelli Bars
  • Espresso Powder – Enhances the chocolate flavor. May be omitted.
  • Vanilla – Use real vanilla extract. I like Nielsen-Massey brand
  • Heavy Cream – Should be 36% butterfat.
BlogHerFood Wine and Cheese Party with 2 friends.

Photo courtesy of Wisconsin Cheese (Allie from Baking a Moment, me, and Alice)

How to Make

  1. Preheat the oven and prep the pan.
  2. Make the crust and pat it evenly over the bottom of the pan.
  3. Gently melt chocolate, butter (and espresso, if using) in the microwave. Stir till smooth.
  4. Let cool slightly before adding sugar and vanilla.
  5. Then mix in eggs, one at a time.
  6. Stir in the flour and salt just until combined. Pour over crust.
  7. Bake as directed. Remove from oven and immediately place in the refrigerator.
  8. Mix together the glaze ingredients and heat in the microwave. Stir until smooth.
  9. Cool for about 10 minutes before spreading over chilled brownies.
  10. Return to refrigerator, then cut and serve when chilled.
Overhead view of a stack of Truffle Brownies on a white square plate.

Recipe Tips

If you’re new to baking, here are a few pointers to help you make these layered truffle brownies.

  • Start with room-temperature ingredients, especially when you need to cream the butter. Eggs incorporate better when they’re not ice cold as well.
  • I like to use the microwave to melt chocolate. I do this in 30-second increments, stopping and stirring before adding more time.
  • PRO-Tip: When the chocolate appears to be almost all melted, it’s OK to stop as the residual heat will finish the job. This goes for melting chocolate with butter as well. It’s definitely better than overheating the chocolate!
  • If you don’t have a microwave, you can melt your chocolate over low heat in a saucepan, but it needs to be watched carefully and stirred frequently so the bottom does not burn.
  • PRO-Tip: For the easiest removal and cutting, you can line your pan with non-stick foil. The foil will assist you in lifting the cooled brownies right out of the pan to cut. You can also use regular foil sprayed with a non-stick cooking spray like Pam.
  • When it comes to mixing in the flour, only do so until the flour is just incorporated. Any longer than necessary could over-activate the gluten, making your dessert less tender.
  • Chill the brownies after they come out of the oven. You’ll want the top to get a chance to set before pouring on the ganache.
  • Also, let the ganache cool for about 10 minutes before coating the brownies. The ganache will thicken slightly, but still be pourable.
  • Check out my tips for Tricks for Cutting Perfect Bars and Squares. It applies to brownies, too!
Truffle Brownies on a white plate with a fork removing a bite.

Frequently Asked Questions

What Are Truffles?

Truffles are a black fungus found in France that is considered a delicacy. The rich chocolate-coated truffle candies were named after these pricey black truffle mushrooms since they vaguely resemble them.
These truffle brownies got their name since they are similar in texture and flavor to the famous chocolate bonbons.

What is Ganache?

Ganache is a rich filling or icing that’s made of melted chocolate and cream. Besides being used to glaze desserts, when chilled, ganache can be used as a truffle filling.

What is the Key to Making Fudgy Brownies?

The ratio of flour to eggs will determine whether brownies are fudgy or cakey. More fat in the recipe, like from egg yolks and butter, makes fudgier brownies.

How Can You Tell When Fudgy Brownies Are Done?

You can use a toothpick. After inserting, it should come out without batter, but instead either clean or with a few moist crumbs. If you’d like to use a thermometer to check the internal temperature, it should read 165° when they’re ready to come out of the oven.

You May Also Like

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Truffle Brownies

Truffle Brownies Recipe

Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Yield 24 bars

A rich brownie bar with a shortbread crust and decadent, truffle-like brownie topping!


For the crust:

  • ⅔ cup brown sugar
  • ⅔ cup butter, at room temperature
  • 1 ⅓ cup flour

For the brownie layer:

  • 8 ounces semisweet chocolate, chopped
  • ¾ cup (1½ sticks) butter
  • 2 teaspoons espresso powder dissolved in 1 teaspoon boiling water, optional
  • 1 ½ cups sugar
  • 2 teaspoons vanilla
  • 4 eggs
  • 1 cup flour
  • ½ teaspoon salt

For the glaze:

  • 6 ounces semi-sweet chocolate, chopped
  • 2 tablespoons butter
  • ½ cup heavy cream


  1. Preheat the oven to 350º. Grease a 9 x 13-inch pan.
  2. Cream the brown sugar and butter till light and fluffy.
  3. Slowly add flour and mix till blended. Pat into the bottom of greased pan. Set aside.
  4. Gently melt chocolate, butter (and espresso, if using) in the microwave. Stir till smooth.
  5. Let cool slightly before adding sugar and vanilla.
  6. Then mix in eggs, one at a time.
  7. Stir in flour, and salt until just combined. Pour over crust.
  8. Bake in the middle of the oven for about 25-27 minutes. Remove from oven and immediately place in the refrigerator.
  9. Make the glaze by gently heating chocolate, cream, and butter in the microwave till chocolate and butter are melted.
  10. Stir till smooth.
  11. Cool for about 10 minutes before spreading over brownies.
  12. Return to refrigerator.
  13. When chilled, cut into bars and serve.


Cold brownies will cut more cleanly, but serve at room temperature for a fudgier texture.

Nutrition Information:



Serving Size:

1 brownie

Amount Per Serving: Calories: 275Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 53mgSodium: 109mgCarbohydrates: 38gFiber: 1gSugar: 27gProtein: 3g


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