Fudge Round Brownie Bars

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These fudge round brownie bars are a homemade upgrade to the classic Little Debbie treat, with a dense fudgy brownie base, creamy chocolate fudge filling, and a glossy chocolate drizzle on top. Easy to make in one 8x8 pan and perfect for lunchboxes and after-school snacks.

Prep Time20

Cook Time22

Chill Time30

Total Time1 12

Course: Dessert

Cuisine: American

Keyword: brownie bars, chocolate fudge bars, fudge round brownie bars, fudge round dessert bars, homemade fudge rounds

Servings: bars

Calories: 273kcal

Author: Kim Lange

Equipment

8x8 metal baking pan
Parchment paper
Mixing bowls
Whisk
Electric mixer
Microwave-safe bowl

Ingredients

Brownie Base

½ cup unsalted butter melted
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ cup cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
½ cup chocolate chips optional

Chocolate Fudge Filling

½ cup unsalted butter softened
1 cup powdered sugar
¼ cup cocoa powder
2 to 3 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch salt

Chocolate Drizzle

½ cup chocolate chips
1 teaspoon coconut oil or butter

Instructions

Make the Brownie Base

Preheat oven to 350°F and line an 8x8 metal pan with parchment paper, leaving an overhang for easy removal.
Whisk together 1/2 cup melted butter and 1 cup granulated sugar until smooth. Whisk in 2 eggs and 2 teaspoons vanilla.
Stir in 1/2 cup cocoa powder, 1/2 cup flour, and 1/4 teaspoon salt until just combined. Fold in 1/2 cup chocolate chips if using.
Spread the batter into the pan and bake 20 to 24 minutes, until the edges are set and the center is just done. Cool completely.

Make the Chocolate Fudge Filling

Beat 1/2 cup softened butter until creamy, about 2 minutes. Add 1 cup powdered sugar and 1/4 cup cocoa powder and mix on low.
Pour in 2 to 3 tablespoons heavy cream and beat until fluffy and spreadable, then mix in 1 teaspoon vanilla and a pinch of salt.

Assemble and Finish

Spread the fudge filling evenly over the cooled brownie layer.
Melt 1/2 cup chocolate chips with 1 teaspoon coconut oil in 30-second bursts until smooth, then drizzle over the top.
Refrigerate 20 to 30 minutes to set, then lift out and slice into bars.

Notes

Storage: Keep in an airtight container in the refrigerator for up to 5 days. They can sit at room temperature for up to 2 days in a cool kitchen.

Freezing: Wrap individual bars in plastic wrap and freeze in a freezer bag for up to 2 months. Thaw in the fridge overnight.

Boxed mix shortcut: Use a prepared 8x8 batch of boxed brownie mix for the base, cool completely, then add the fudge filling and drizzle.

Tip: Cool the brownie base fully before adding the filling so it doesn't melt. Sift the cocoa and powdered sugar for the smoothest fudge filling.

Nutrition