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Truffle Brownies

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

These, like all brownies, should be eaten with a spoon right out of the baking pan as soon as your mouth can handle the temperature. These are light and airy, and perfect if you ask me. No need to get fancy—no plates necessary. Unless that’s your thing.

Just bake, allow to cool 10-15 minutes and plate up. Drizzle with homemade caramel or homemade chocolate sauce too!

Ingredients

  • 6 ounces, weight Unsweetened Chocolate, Chopped Up
  • 1 stick Sweet Cream Butter
  • 2 cups Vanilla Sugar
  • 4 whole Large Eggs, Room Temperature
  • ½ cups Whole Milk, Room Temperature
  • 1-½ teaspoon Good Quality Vanilla Extract
  • 1 cup All-purpose Flour
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt

Preparation

Makes one 9×13″ pan or about 12 large squares.

1. Preheat oven to 325 F. Butter a 9”x13” pan and add parchment so that it covers bottom of pan and hangs over two sides.

2. Melt chocolate and butter in the top of a double boiler until fully incorporated and melted. Once melted, remove from heat and set aside.

3. While that’s melting, in the bowl of your stand mixer with paddle attachment, beat sugar and eggs until light and fluffy or “creamed”. This will take about 7 minutes.

4. When egg/sugar mix is fluffy, slowly add milk and vanilla extract. Scrape sides of the bowl and mix again. Cool butter/chocolate mixture a tad, and then slowly add it into the egg/sugar/milk/vanilla mix. Scrape down sides of bowl, and mix again.

5. Sift all dry ingredients together in a medium sized bowl. Then mix them slowly into the batter until fully incorporated. Do not over mix or else you could risk having dense brownies (and not in a good way).

6. Bake 30-45 minutes, turning half way through baking. Check your brownies after 30 minutes, and then check every 5 minutes after that. They are done when a skewer inserted into the middle comes out with crumbs and is slightly pulling away from sides. Remove pan from oven. Let brownies cool just enough to handle and eat, eat, eat!

Adapted from Martha Stewart.com.

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Profile photo of Pat Mendell

Pat Mendell on 2.19.2013

So very rich, I cut mine into 24 squares and they could be cut in half again. I aded walnuts and milk chocolate chips to the batter, then on the top of the hot brownies I sprinkled on another bag of milk chocolate chips, allow it to melt then spread it all over the top. Did I tell you it was rich….Thanks for sharing.
Pat

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