Truffle Brownies

If you’ve been known to scare children away from brownies in order to indulge, and/or you sometimes make ganache just to imagine what a truffle would look like while you eat the filling straight from the bowl, you’ll want to sit up, step away from the ganache, and pay attention.

Because today is brownies. And not just any brownies. Brownies topped with a decadent layer of truffly goodness. These are so rich and so amazing and so delicious, and they’ve made this multi-tasking brownie and truffle lover very, very happy. Why make two desserts when you can have one that combines everything there is to love in life?

As a quick sidenote: I sent a modified version of this recipe to my friend, Emily, who wanted to make a knock-off of the Fruffles at Red Robin for her sweet daughter (disclosure: I’ve never actually eaten the real, life fruffles but these are our best guess as to the deliciousness therein). Emily took the truffle brownie recipe a couple steps further to make them fruffle-esque: baked the brownies in a slightly larger pan and cut the brownies into thin sticks, smothered them with a layer of chocolate shell (1 cup chocolate chips melted with 1/3 cup coconut oil), and sprinkled with a little fleur de sel (and a few heart-shaped sprinkles thrown in for good measure). Oh, and she also successfully subbed in a gluten-free flour blend because their family is gluten-free. Seriously, how cute are they? (The homemade fruffles and her cute daughter?)

Truffle Brownies

After typing that whole paragraph up, yes, I’m realizing I should have made them in fruffle-fashion, too, and posted that version today but at least you’ll get the truffle brownie recipe and I’ll leave it up to you what you choose to do with it. I’ll also let you decide whether to employ the M&M’s or not (gosh, aren’t I generous with all this freedom of choice stuff today). The brownies are cuter with them added but to be honest, I like them a tremendous amount without them also. Decisions, decisions. I promise it will all work out if you just move yourself right along into the kitchen and get started (they do need to chill after all so there’s no time to lose).

Truffle Brownies

One Year Ago: Shrimp and Mango Lettuce Wraps {20-Minute Meal}
Two Years Ago: Cinnamon and Sugar Dusted Coconut Vanilla Breakfast Muffins
Three Years Ago: My Valentine’s Day Plan {And 10 Other Great Vday Food Ideas!}

Truffle Brownies

Yield: Makes an 8X8-inch pan of brownies

Truffle Brownies


    Brownie Layer:
  • 3 ounces semisweet or bittersweet chocolate, chopped (about 1/2 cup)
  • 1/4 cup (4 tablespoons) butter
  • 1/2 cup (3.75 ounces) granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (3.75 ounces) all-purpose flour
  • Pinch of salt (about 1/8 teaspoon)
  • Ganache Layer:
  • 6 ounces semisweet or bittersweet chocolate, chopped (about 1 cup)
  • 2/3 cup heavy cream
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • M&M's for topping (optional)


  1. Preheat the oven to 350 F. Line an 8X8-inch pan with foil, letting the foil extend on two opposite edges (so you can lift the brownies out after baking). Spray the bottom and sides of pan lightly with cooking spray. Set aside.
  2. For the brownie batter, melt the chocolate and butter in a saucepan over medium-low heat or in a microwave-safe bowl in the microwave until melted and smooth.
  3. Stir in the sugar, egg, and vanilla, and whisk until well combined. Add the flour and salt and mix until just combined. Spread the batter evenly in the bottom of the prepared pan.
  4. For the ganache layer, combine the chocolate and cream in a saucepan set over medium-low heat or in a microwave-safe bowl and melt until creamy and smooth (use 50% power if using the microwave). Set aside to cool to just slightly warm room temperature (you don't want it overly hot).
  5. In a medium bowl using an electric hand mixer or in the bowl of an electric stand mixer, beat the sugar, eggs, and vanilla until thick and light in color, 4-5 minutes (don't skimp on this step!). Add the melted chocolate/cream mixture and mix until combined. Spread the ganache mixture evenly over the brownie batter.
  6. Bake for 20-25 minutes until the top looks set - it shouldn't jiggle when tapped but it also shouldn't be overly firm. If using M&M's, immediately after removing the brownies from the oven, press the M&M's lightly into the top of the brownies. Cool the brownies completely in the pan and then refrigerate until chilled. Run a knife around the edges of the pan and gently lift the brownies out with the foil handles to cut into small squares.

Recipe Source: adapted a little from this recipe at Kraft (added weights, split up the recipe for ease of following, added salt and vanilla and M&M’s)

28 Responses to Truffle Brownies {With M&M’s…or Not}

  1. Melissa says:

    Love, love, love these brownies – my friends all make requests for these on their birthdays! Made these at my last house and never had a problem, recently moved and now have a gas oven. I’ve tried making these twice now since having the gas oven (once letting them cook a little longer, once having them cook for 25 minutes) but each time the brownie layer remains under cooked and the ganache gets a hard crunchy topping on top but is not cooked underneath. Do you think the convection oven setting would help?

    • Mel's Kitchen Cafe Admin says:

      Melissa – Mel doesn’t have access to internet right now so I’m helping her out with comments for the next few days. I am not sure on this one. Ovens can be tricky. I will let Mel tackle this question when she gets back. You will hear from her at the end of the week :).

    • Mel says:

      Hi Melissa! Ovens are the worst! Well, I mean, they are the best when they bake right but I know what you mean about getting a different oven and having issues. I haven’t ever baked with a gas oven but my sister-in-law and several friends have and I think it’s definitely normal to have a gas oven (and even many electric ovens) bake differently. Gas ovens are often known to not heat as evenly but if you have the option for convection, I would definitely use it. Good luck!

  2. Priscilla Gregory says:

    Are these able to be frozen? Making desserts ahead for a wedding and looking for bite sized treats that freeze well. Thank you.

  3. Joanna says:

    These are ridiculously delicious.

  4. Chris W says:

    I made these for my family and they enjoyed them so much!! Great brownie! So good.

  5. Amy C. says:

    Perfect timing for these as I was in need of something chocolate yesterday. I whipped these up in no time and oh my, did they ever satisfy my need for chocolate. Sooo good and so easy. I left off the candies because I didn’t have any, but they were still amazing without them. Thanks Mel, another winner.

  6. Jen T says:

    Oh yum! I was just disappointed the recipe only made a 8×8 🙂 I will definitely need more! I am assuming a 9×13 would work to double it??? Yum, yum! Thanks Mel!

  7. Jane says:

    Be still my heart! Making these for Valentines day!

  8. Sally says:

    They look AMAZING. Thanks for posting! What’s the texture like though? Are they fudgy?

  9. Emily says:

    Audrey, if I were going to substitute the eggs in this recipe, I would try ENER-G Foods Egg Replacer before flax eggs. They seem to beat fluffier than flax eggs for me and will result in a smoother texture, because who wants flax-grain ganache?! :o) Good luck!

  10. Emily says:

    As you can see, these made my gluten-free, chocolate-eyed girl very happy! She was browsing the desserts while waiting for her dinner at Red Robin and landed on a picture similar to this and looked at me with the, “will-you-please-make-these-safe-for-me-to-eat-look?” Since I have been gluten free a long time, I can usually make the necessary substitutions and come up with a similar item, but I was stumped on how to make a GF brownie stick “dip-able.” Thanks to Mel’s superpowers, this recipe was life changing: Make a chewy brownie bottom (scrumptiously delicious and needed to hold it together), then make the dreamy ganache layer, and bake them into one. So perfect! Some steps, but so easy a 7 year old can do it and the results are totally worth it! They are delicious even without extra chocolate and “sparkles” on top. This is definitely not “just another brownie.” In fact, they have been lovingly named “Kerfruffles” at our house and will be made often. We love you, Mel! Thank you!

  11. Jamie says:

    Really silly question but can I use semisweet chocolate chips for the chocolate?

    • Mel says:

      Sure – it will make the brownies a bit sweeter and not all chocolate chips melt as well as others (Ghirardelli melts great if you can find it in your grocery store).

      • Jamie says:

        So are semisweet chocolate chips different in some way than the semisweet chocolate in the recipe? Similar to my original question could i use bittersweet chocolate chips in place of the bittersweet chocolate?

        • Mel says:

          Different brands of chocolate chips melt better than others so I can’t say that chocolate chips 100% can be substituted for chopped chocolate or bar chocolate in a recipe but generally, I use Ghirardelli chips for melting just fine. Otherwise, I try to stick to using the chocolate in bar form for melting.

  12. Paige says:

    These brownies look and sound amazing! Now that I’ve made homemade brownies… I feel like I can never go back to the mixes now!


  13. Audrey says:

    Do you think an egg substitute (think flax egg) would work in the ganache layer?

    • Mel says:

      Hmmm, that is a great question and honestly I don’t know. I’d say it’s definitely worth a try since that substitute often works for eggs in baked goods. Sorry I’m not more help!

  14. Margaret says:

    Those look sooo good and I bet they are because EVERYTHING I’ve made from your site is nothing short of amazing!

  15. Ketz says:

    Oh Yum ! These look so good…
    Why is it I wanna try every single recipe you post ? =)

Leave a Reply

Your email address will not be published. Required fields are marked *