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Decadent Truffle Brownies will Please Crowds of Any Age...& That's a Good Thing. A Fabulous Martha Stewart Recipe. FASHIONTRIBES SWEET TOOTH RECIPE BLOG

Truffle_brownies  (Photo & recipe via MarthaStewart.com)

TRUFFLE BROWNIES

Makes about 1 dozen. Refrigerate, covered, for up to two days. Bring to room temperature before serving. You can also make the brownies in a buttered eight-inch square baking pan lined with foil or parchment paper.

Ingredients:

FOR THE BATTER: 

  • 4  tablespoons unsalted butter, plus more for pan 
  • 3  ounces good-quality unsweetened chocolate, coarsely chopped 
  • 1/2  cup all-purpose flour 
  • 1/4  teaspoon baking powder 
  • 1/2  teaspoon salt 
  • 1  cup sugar 
  • 2  large eggs 
  • 1/4  cup milk
  • 1  teaspoon pure vanilla extract 

FOR THE TOPPING: 

  • 4  ounces good-quality semisweet chocolate, coarsely chopped 
  • 2/3  cup heavy cream 
  • Heart-shaped sprinkles, for garnish 

Preparation:

  1. Preheat oven to 325°. Butter a 9-inch springform pan, and set aside. 
  2. Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. 
  3. Whisk together flour, baking powder, and salt in a separate bowl; set aside. 
  4. 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. 
  5. 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.
  6. 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. 
  7. 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.

- Lesley Scott

March 22, 2006 in Food, Food & Cuisine, Recipe, Sweet Tooth, Weblogs | Permalink

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