Truffle Brownies
User Reviews
5
Truffle Brownies
Description
This recipe starts by preparing a classic brownie batter made with melted semisweet chocolate and butter, sugar, eggs, vanilla, flour, and a pinch of salt. The batter is spread evenly in an 8x8 inch pan lined with foil for easy removal after baking. The brownies are baked until set but still moist inside.
For the ganache layer, semisweet chocolate is combined with heavy cream and sugar and gently melted to form a smooth, rich topping. Separately, eggs and vanilla are beaten until thick before being folded into the ganache mixture. This layer is poured over the baked brownie base and baked again until it firms with a truffle-like texture.
Once cooled, optional M&M's can be sprinkled on top, adding a colorful, crunchy contrast to the smooth ganache and fudgy brownie layers. The final product is a decadent treat with layered chocolate richness and varied textures.
Ingredients
Brownie Layer:
- ½ cup semisweet chocolate or bittersweet chocolate, chopped
- ¼ cup butter salted
- ½ cup granulated sugar
- 1 egg large
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- Pinch salt about 1/8 teaspoon
Ganache Layer:
- 1 cup semisweet chocolate or bittersweet chocolate, chopped
- ⅔ cup heavy cream
- ¼ cup granulated sugar
- 2 egg large
- ½ teaspoon vanilla extract
- M&M's optional, for topping
Instructions
- Preheat the oven to 350 F. Line an 8X8-inch pan with foil, letting the foil extend on two opposite edges (so you can lift the brownies out after baking). Spray the bottom and sides of pan lightly with cooking spray. Set aside.
- For the brownie batter, melt the chocolate and butter in a saucepan over medium-low heat or in a microwave-safe bowl in the microwave until melted and smooth.
- Stir in the sugar, egg, and vanilla, and whisk until well combined. Add the flour and salt and mix until just combined. Spread the batter evenly in the bottom of the prepared pan.
- For the ganache layer, combine the chocolate and cream in a saucepan set over medium-low heat or in a microwave-safe bowl and melt until creamy and smooth (use 50% power if using the microwave). Set aside to cool to just slightly warm room temperature (you don't want it overly hot).
- In a medium bowl using an electric hand mixer or in the bowl of an electric stand mixer, beat the sugar, eggs, and vanilla until thick and light in color, 4-5 minutes (don't skimp on this step!). Add the melted chocolate/cream mixture and mix until combined. Spread the ganache mixture evenly over the brownie batter.
- Bake for 20-25 minutes until the top looks set - it shouldn't jiggle when tapped but it also shouldn't be overly firm. If using M&M's, immediately after removing the brownies from the oven, press the M&M's lightly into the top of the brownies. Cool the brownies completely in the pan and then refrigerate until chilled. Run a knife around the edges of the pan and gently lift the brownies out with the foil handles to cut into small squares.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings (8X8-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Brownie | |
| Calories | 300kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 71mg | 24% |
| Sodium | 57mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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