Truffle Brownies Recipe (with Chocolate Ganache)

These crave-worthy truffle brownies are the decadent double-chocolate dessert you need in your life. This fudgy brownie is covered with a creamy chocolate ganache that delivers an explosion of deep chocolate flavor. This may just be the most perfect brownie.

✔️ Easy Truffle Brownie Recipe

These decadent homemade brownies may become one of your favorite recipes. This easy brownie recipe is made from scratch, with a simple batter that delivers rich, moist, chocolaty fudgy brownies that are out-of-this-world delicious.

As if that wasn’t enough for the chocolate lover in you, a generous layer of chocolate ganache is poured over the top. The result is next level delicious!

The best part is, that these brownies are incredibly easy to make. The only challenging part of this recipe is waiting for the brownies to set! But you can use your time to decide what flavor ice cream you’ll top them with, or if you’re just going to dive right in.

🔎 What Are Truffle Brownies?

Truffle brownies are a simple style of FUDGY brownie that combines all of the goodness of a traditional brownie, with a velvety texture and a creamy, chocolatey topping. Even though these decadent truffle brownies are made with the most simple ingredients, they’re an elevated take on a classic.

These elegant brownies are sure to be a crowd-pleaser at any event or during the holiday season. Be prepared to share the recipe for these fudgy treats after everyone tries them — there’s no going back to a boxed brownie mix after indulging in these.

✔️ Ingredients and Substitutions

For the complete list of ingredients and quantities, check the printable recipe card below.

• Nonstick cooking spray: This spray helps to prevent the brownies from sticking to the pan — use any variety you prefer.
• Bittersweet chocolate (chopped and divided): This chocolate provides a rich chocolate flavor and contributes to the gooey texture of the brownies. You can experiment with using other types of chocolate like dark chocolate or milk chocolate. Using great quality chocolate is a must.
• Unsalted butter: Butter adds richness and moisture to brownies. If you only have salted butter at home, you can use it without a problem.
• White sugar: Granulated sugar sweetens the brownies and also helps to create a fudgy texture.
• Eggs: Eggs help to bind the ingredients together. Large-size eggs are best for baking.
• Pure vanilla extract: Vanilla brings out the flavor of the chocolate. I prefer to use pure vanilla (over imitation) for the best flavor.
• Flour: I use Unbleached all-purpose flour in this recipe.
• Walnuts: They add a much needed crunch and nuttiness to the brownies. You can substitute walnuts with any other nuts that you prefer. Pecans are one of my favorite.
• Heavy whipping cream: Heavy cream is a key ingredient for the ganache frosting which adds an extra layer of richness and decadence to the brownies.

🔎 How Do You Make Truffle Brownies?

Here’s the quick version of how to make these easy truffle brownies. Find all of the details on the printable recipe card below.

1. Create a double-boiler by adding bittersweet chocolate and butter to a medium metal bowl and set overtop of a pan of simmering water. You can do this in the microwave in small intervals using a microwave-safe bowl.
2. Stir the chocolate and butter together until the ingredients are melted and well combined. Then, allow this mixture to cool for a few minutes
3. Add sugar, eggs, vanilla extract, and salt to a large bowl and mix until completely combined. 
4. Gradually add the chocolate mixture, constantly stirring. Then, stir in the flour and walnuts.
5. Pour the brownie batter into a prepared pan and bake.
6. Allow brownies to cool to room temperature in the pan (placed on a wire rack).

✔️ To Make the Chocolate Ganache

1. Warm the cream in a small saucepan (or in the microwave, then remove from heat. 
2. Add the rest of the chocolate to the cream and allow to sit briefly to soften. 
3. Then, using a whisk, mix the chocolate and cream together until silky smooth.
4. Spread the melted chocolate over the cooled brownies to create the truffle layer. Then, allow to cool and set.Once set, remove from the pan and slice.

✔️ Common Questions About Truffle Brownies

🔎 What’s a Truffle Brownie?

These brownies are rich, fudgy brownies that are topped with a layer of chocolate ganache (or in some cases chocolate buttercream). 

🔎 What are the Ingredients in Truffle Brownies?

The ingredients in truffle brownies are semisweet chocolate, all-purpose flour, sugar, eggs, butter, and heavy cream. Some recipes include ingredients like nuts, chocolate chips, or dried fruit.

🔎 How are Truffle Brownies Made?

First, you combine the brownie ingredients to make the batter that is then baked briefly. Then, you make the ganache by mixing together warm heavy cream and chocolate. Finally, you pour the ganache over the top of the brownies.

🔎 Can I Skip the Nuts in This Recipe?

Yes! If preferred substitute the nuts with chocolate chips.

🔎 What To Serve With Truffle Brownies

Truffle brownies are amazing all on their own but you can serve them topped with ice cream or whipped cream. For beverages, you can try serving it alongside a whipped dalgona coffee or an espresso martini.

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You can also sprinkle nuts or drizzle caramel over top of the baked brownies — or get creative with your own topping ideas.

✔️ Storing and Freezing

Refrigerator: Store truffle brownies in the refrigerator for up to 3 days in an airtight container or wrapped tightly in plastic wrap.

Freezer: Freeze truffle brownies for up to 3 months in a freezer bag or freezer-safe container.

Truffle Brownies

5 from 4 reviews

Kathy McDaniel

These decadent homemade brownies are rich, moist, and fudgy brownies covered with a creamy chocolate ganache. Easy to make, these truffle brownies deliver an explosion of chocolate flavor.

Print Pin

Prep 15 minutes mins

Cook 30 minutes mins

Total 45 minutes mins

Makes 12 servings

Equipment

• Electric Hand Mixer
• Stand Mixer, Kitchen Aid Artisan 5 Qt.
• Baking Mixing Bowls Set
• Parchment Paper Sheets

Ingredients 

1x2x3x

• ▢ Nonstick cooking spray for the pan
• ▢ 12 ounces bittersweet chocolate, chopped and divided
• ▢ 11 tablespoons 1 stick plus 3 tablespoons unsalted butter, cut into 1-inch cubes
• ▢ 1 1/4 cups sugar
• ▢ 3 large eggs
• ▢ 1 1/2 teaspoons vanilla extract
• ▢ 1/4 teaspoon salt
• ▢ 1 cup unbleached all purpose flour
• ▢ 1 cup walnuts, toasted, coarsely chopped
• ▢ 1/2 cup heavy whipping cream

Instructions 

1. Position rack in center of oven and preheat to 350°F. Spray a 9 x 9 x 2-inch baking pan and cover with parchment paper, leaving an overhang on two sides so you can lift the brownies from the pan. Lightly spray the parchment paper with nonstick cooking spray.
2. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes. Set aside.
3. Meanwhile, whisk sugar, eggs, vanilla extract, and salt in large bowl until combined. Slowly, whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan.
4. Bake brownies for 25-35 minutes or until tester inserted into the center comes out with only moist crumbs attached. Transfer pan to cooling rack and let brownies cool completely.
5. Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours.
6. Using parchment paper as aid, lift brownie sheet from pan and place it on a plate or flat surface. To cut, use a large sharp knife, and wipe the knife with hot moist cloth after each cut. Serve.

Notes

• You can melt the chocolate and butter together in the microwave in small intervals instead of using a bowl sitting on a pot of water (double boiler).
• Be sure to leave an overhang of the parchment paper on two sides so that you can lift the brownies from the pan.
• You can get between 9 to 16 servings depending on how big or small you cut then. See last photo for reference.

Nutrition

Calories: 489 kcal, Carbohydrates: 45 g, Protein: 6 g, Fat: 32 g, Saturated Fat: 16 g, Polyunsaturated Fat: 6 g, Monounsaturated Fat: 8 g, Trans Fat: 0.4 g, Cholesterol: 81 mg, Sodium: 153 mg, Potassium: 244 mg, Fiber: 3 g, Sugar: 32 g, Vitamin A: 542 IU, Vitamin C: 0.2 mg, Calcium: 45 mg, Iron: 3 mg

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