Chocolate Truffle BrowniesPrint Recipe

I have no doubt in my mind that every couple of weeks, if not every week, at least one of my recipes will include chocolate. Chocolate is possibly the most favoured ingredient in our household and whilst I try not to be too indulgent I do like to make treats every now and then.

I stumbled upon this recipe recently and although I have a stack of brownie recipes that I love I was tempted by the title – it just sounds so decadent. And I must say that the finished product is that. Pure chocolate decadence.

The morning after I made these I discovered my daughters had taken them from the pantry and put them on top of their dressing table in their bedroom as a ‘snack for later’. They got quite upset when I replaced them with an apple.

The ganache topping gives these brownies an edge on the others and what an edge it is.

Mr Chocolate Truffle Brownie, you had me at hello!

Nonstick spray
340 grams/12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, divided
156 grams /11 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
3/4 cup heavy whipping cream

Position rack in center of oven and preheat to 350°F. Line 9×9 inch metal baking pan with foil, leaving overhang. Spray foil with nonstick spray. Combine half the bittersweet chocolate and butter in medium 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.

Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts.

Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.

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 sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours.
Lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Store in an airtight container.

Notes: The key to perfectly moist, fudgy brownies is not to overcook them. As soon as the tester comes out with moist crumbs attached, remove the pan from the oven.

Source: adapted from Foodnetwork.com

© 2010, Michelle. All rights reserved.