Truffle Brownies

Brownies and truffles.  A perfect combination!

The secret to this recipe is to use your absolute favorite baking chocolate.  This recipe is a modified version of one I found on the back of a bag of Guittard Extra Dark Chocolate (63% Cacao).

Valrhona or any high quality baking chocolate that tastes amazingly good straight from the bag would be perfect in this recipe.

The flavor of the chocolate inside the center of these brownies is delicious!  The texture is slightly crisp on top with a smooth truffle center.  Chocolate chips can be added to the batter to create an even more intense flavor.



Truffle Brownies

1 2/3 cups (10oz) chocolate chips
(or chopped chocolate)
Additional 1/4 cup chocolate chips (optional)
3 tablespoons butter
3 tablespoons water
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
1/4 cup unsifted all-purpose flour

Preheat the oven to 325 degrees.  Line an 8-inch square pan with parchment paper.

In a small pot heat 10 oz of chocolate, butter and water until all of the chocolate is melted.

Remove from the heat and stir in the sugar, salt and vanilla. Cool for a few minutes and then beat in the eggs one at a time until smooth and glossy. Stir in the flour until just combined.

Spread the batter into the prepared pan. Optional: sprinkle 1/4 cup chocolate chips on top and lightly press them into the batter.

Bake 35-40 minutes or until a crust forms on top. The center will still be moist. DO NOT OVER BAKE. The chocolate will solidify as it cools.

Cool for 2-3 hours. Wrap with plastic wrap and store overnight in the refrigerator. Remove the brownies from the pan and cut into squares. (Makes 16 large portions.)

Serve at room temperature. Any leftover brownies should be wrapped in plastic and stored at room temperature.