Truffle Brownies
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
-
Servings
12 servings
-
Calories
489 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Truffle Brownies
Report
These decadent homemade brownies are rich, moist, and fudgy brownies covered with a creamy chocolate ganache. Easy to make, these truffle brownies deliver an explosion of chocolate flavor.
Share:
Ingredients
- Nonstick cooking spray for the pan
- 12 ounces bittersweet chocolate chopped and divided
- 11 tablespoons 1 stick plus 3 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
- 1/2 cup heavy whipping cream
Add to Shopping List
Instructions
- Position rack in center of oven and preheat to 350°F. Spray a 9 x 9 x 2-inch baking pan and cover with parchment paper, leaving an overhang on two sides so you can lift the brownies from the pan. Lightly spray the parchment paper with nonstick cooking spray.
- Combine 6 ounces bittersweet chocolate and butter in medium metal 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. Set aside.
- Meanwhile, whisk sugar, eggs, vanilla extract, and salt in large bowl until combined. Slowly, whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan.
- Bake brownies for 25-35 minutes or until tester inserted into the center comes out with only moist crumbs attached. 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 and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours.
- Using parchment paper as aid, lift brownie sheet from pan and place it on a plate or flat surface. To cut, use a large sharp knife, and wipe the knife with hot moist cloth after each cut. Serve.
Equipments used:
Notes
- You can melt the chocolate and butter together in the microwave in small intervals instead of using a bowl sitting on a pot of water (double boiler).
- Be sure to leave an overhang of the parchment paper on two sides so that you can lift the brownies from the pan.
- You can melt the chocolate and butter together in the microwave in small intervals instead of using a bowl sitting on a pot of water (double boiler).
- Be sure to leave an overhang of the parchment paper on two sides so that you can lift the brownies from the pan.
- You can get between 9 to 16 servings depending on how big or small you cut then. See last photo for reference.
Nutrition Information
Show Details
Calories
489kcal
(24%)
Carbohydrates
45g
(15%)
Protein
6g
(12%)
Fat
32g
(49%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
6g
Monounsaturated Fat
8g
Trans Fat
0.4g
Cholesterol
81mg
(27%)
Sodium
153mg
(6%)
Potassium
244mg
(7%)
Fiber
3g
(12%)
Sugar
32g
(64%)
Vitamin A
542IU
(11%)
Vitamin C
0.2mg
(0%)
Calcium
45mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 45g | 15% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 81mg | 27% |
| Sodium | 153mg | 6% |
| Potassium | 244mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 542IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
