Truffle Brownies

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Recipe byTiffany_Dilley

Categories:
- Chocolate brownies dessert

print

Ingredients:

Brownies
4 tablespoon(s) unsalted butter, plus more for pan
3 ounce(s) good-quality unsweetened chocolate, coarsely chopped
1/2 cup(s) all-purpose flour
1/4 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 cup(s) sugar
1/4 cup(s) milk
1 teaspoon(s) pure vanilla extract
Topping
4 ounce(s) good-quality semisweet chocolate, coarsely chopped
2/3 cup(s) heavy cream
2 large eggs

Heart-shaped sprinkles, for garnish

Preheat oven to 325 degrees F. Butter a 9-inch springform pan, and set aside.
Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
Whisk together flour, baking powder, and salt in a separate bowl; set aside.
Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.
Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.