Chocolate Truffle Fudge Bars

Chocolate Truffle Fudge Bars are melt-in-your-mouth delicious. These triple chocolate bars have a brownie base, a chocolate truffle layer and smooth chocolate frosting on top.

Chocolate Truffle Bars RecipeA couple of weeks ago, I made some bars that were going to be served after church on Sunday. I didn’t know what to make, but as a food blogger, it shouldn’t be too difficult, right? Ha! I am not as well stocked as I should be. I looked in my pantry and found a cake mix. On the back was a recipe for Rocky Road Bars and I thought, perfect, I will make these. Then, I realized that I didn’t have enough marshmallows.

So, it was on to plan B, which was bars that are basically three layers of chocolate. I made the bars, wrapped the pan in foil and stuck them in my fridge with the hope that they would suffice. I didn’t make it to church that Sunday because I was home with Zack, who had bronchitis. Brian brought the bars for me and I put them out of my mind. Wellit ended up that they were a huge hit! Everyone was raving about them, asking me what they were and if they could have the recipe.

Here’s the thing, I didn’t have a recipe. It was one of those things that was thrown together, last minute. So, I made them again and this time, I wrote down the recipe. Here are the much anticipated, very delicious, Chocolate Truffle Bars.

Chocolate Buttercream Truffle LayerStart by making a thin pan of brownies in a 9×13″ pan. Use whatever recipe you want or make them from a box. Most boxes of brownies are meant to be made in an 8×8″ pan and I made mine in a 9×13″ pan instead so therefore they are thin. I like my brownies to be on the fudgy side, so I undercook them by a couple of minutes.

Next, mix up some rich, chocolate buttercream frosting to be used as the truffle layer. Spread the chocolate buttercream truffle layer over the brownies once they have cooled. I plopped little piles of buttercream all over the brownies and used an offset spatula to carefully smooth it out.

Chocolate Frosting RecipeMix together the chocolate frosting and spread over the truffle layer. I think I stirred mine a little too vigorously because as you can see in this picture, there are small air bubbles in the chocolate. Try to slowly stir the boiling cream and butter mixture into the melted chocolate chips until the mixture is smooth.

Fudge RecipeAllow the bars to cool and firm up before cutting. I covered mine and placed the pan in the fridge. To cut the bars, run a knife under hot water, quickly dry it off and use the hot (dry) knife to cut through the bars. It will go through as smoothly as if cutting through butter. I continued rinsing/heating the knife before each cut.

I’m not sure if you can tell from the photo, but my brownies were a little too fudgy so they tended to stick to the bottom of the pan. Delicious, but hard to remove. Next time, I will cook them a tiny bit longer.

Chocolate Fudge Bars

Go ahead and take a bite! These rich, creamy Chocolate Truffle Fudge Bars are so worth it!

Chocolate Truffle Fudge Bars
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: America
Serves: 48
  • 9x13" pan of thin brownies
Chocolate Truffle Layer:
  • 8 oz unsweetened chocolate (I used Baker's)
  • 2 sticks (1 cup) butter, room temperature (softened but not melted)
  • 2 tsp vanilla
  • 6 cups powdered sugar
  • 4-5 Tbsp heavy cream
  • 2 Tbsp strong coffee, cooled
  • ¼ tsp salt
Chocolate Frosting:
  • 2 cups semi-sweet chocolate chips
  • ½ cup heavy cream
  • ½ cup butter
  1. Bake a 9x13" pan of thin brownies of your choice. I used a brownie mix meant for an 8x8" pan, in my 9x13 in pan. I prefer mine to be more fudgy.
Chocolate Buttercream Truffle Layer:
  1. Melt unsweetened chocolate according to the instructions on the package. Allow chocolate to cool to room temperature.
  2. Brew a small amount strong coffee and place in fridge to cool. (I added some instant coffee to a ½ cup of coffee from my Keurig.)
  3. Beat butter and vanilla until light and fluffly.
  4. Add powdered sugar slowly, 1 cup at a time, beating between each cup. (I put my splash guard on my Kitchen Aid mix and left it on low while slowly pouring in the powdered sugar. Then, turned it on high to beat it in, and then repeated the process.)
  5. After the last cup of powdered sugar has been added, scrape down the sides of the bowl and beat for 1 minute.
  6. Add the salt, coffee and heavy cream and beat for 1 minute.
  7. With the mixer on the lowest speed, slowly pour in the room temperature unsweetened chocolate.
  8. Beat for 1 minute on high.
  9. Add more heavy cream, 1 tablespoon at a time, if needed.
  10. Carefully spread over brownies in 9x13" pan.
Chocolate Frosting:
  1. Bring heavy cream and butter to a boil.
  2. Pour over chocolate chips.
  3. Let it sit for a couple of minutes to allow the chocolate chips to melt.
  4. Stir gently until smooth.
  5. Pour over chocolate buttercream truffle layer in 9x13" pan and gently spread until evenly coated.
  6. Allow the bars to cool and set before cutting into small pieces.

Chocolate Buttercream Adapted from Williams-Sonoma

Here are a few more recipes for the chocolate lovers:

Triple Chocolate Layer Cakes

Triple Chocolate Layers Cakes

Chocolate Pie Recipe

Nutella and Chocolate Pie

European Truffle Pie

European Truffle Pie

Triple Chocolate Recipes From Friends:
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  1. Sarah says

    I had a hard time with my brownies sticking to the pan and the chocolate truffle layer getting crumbly. ANy suggestions?

    • Laura Mitchell says

      When baking the brownie part in would line the pan with parchment paper and leave a overhang for handles so you can lift it out to cut flat on the counter. The crumbly problem might be alleviated by adding more cream by the tablespoon as she suggested. It may take more than the 4 or 5 tbsp I the ingredients list.

  2. Kelli says

    These look amazing!! I’m going to make with a flourless brownie recipe to make them gluten free!! I can’t wait to try them!!

  3. Megan says

    These look amazing but I don’t really like baking with coffee, how do you think they’d come out if I excluded the coffee? Or is there something I should substitute?

  4. Dawn Odgers says

    Hi I want to make them but it states two sticks of butter what is this jn oz or grams many thanks can’t wait to make them

    • Tonia says

      Hi Dawn,
      Two sticks of the butter I used equals one cup. Thanks for the heads up! I will update the recipe just in case others are wondering the same thing. Happy Baking!

  5. says

    IDK how I missed this the first time you posted it but glad I’m seeing it now! I found this on Roxana’s chocolate party. Normally I would not gravitate towards such a chocolate-overloaded dessert (I prefer to break up chocolate with other things like peanut butter) but this looks so incredible!

  6. Barbara Ellis says

    It looks like three layers …first brownies…second frosting…what is the top darker chocolate topping?

    • Tonia says

      Yup, it’s three layers: brownies, Chocolate Buttercream Truffle Layer and Chocolate Frosting (which is basically ganache). Happy baking!

  7. says

    I love a great truffle filling–it gives the satisfying excuse of eating batter-like mixes from the bowl without raw eggs 😉 definitely bookmarked this, thanks for sharing!

  8. Debi says

    I’m confused. These look fabulous, but when I read the recipe, it says to start with a pan of brownies. When I look at the pics, the bottom layer looks very flat – like a crumb crust. If I make a pan of brownies and then add the other 2 layers of mixtures over the brownies, I don’t see how the pan can hold all of it. I’m sure I’m just missing something (probably something very obvious!), but can you please help me with that? I would love to make these. Thanks so much! Blessings!

    • Tonia says

      Yes, my brownie layer is thin and fudgy. Most brownie mixes are meant to be made in an 8×8 in pan and I made mine in a 9×13 inch pan. I will add that to the instructions, just in case others are confused. Happy Baking!

      • Debi says

        Thanks so much! I was thinking I needed to use a recipe for a 9X13 pan if I used that size. Can’t wait to make these

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