Chocolate Truffle Brownies

• 12 ounces semi-sweet, or bittersweet chocolate ( do not exceed 61% cacao), chopped and divided into half
• 11 tablespoons unsalted butter cut into 1″ 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
• 3/4 cup heavy whipping cream

 

 

Directions

1. Place the rack in the center of the oven, and preheat to 350 degrees F.
2. Line a 9x9x2-inch baking pan with foil, leaving an overhang. This will make it easy to lift your brownies out of the pan when it’s time to cut them. Spray the foil with non-stick vegetable oil spray.
3. Combine 6 ounces of the chocolate, and the butter in a medium microwave safe bowl. Start microwaving at 25 seconds, then stir, then 20 seconds and stir until the mixture is smooth and melted. Cool the chocolate mixture for 10 minutes.
4. Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Then whisk in the chocolate mixture. Stir in flour, then chopped walnuts.
5. Pour the batter into the prepared pan. Bake the brownies until a tester inserted into the center comes out with moist crumbs attached, 26-28 minutes. Transfer pan to a cooling rack and let the brownies cool completely.
6. When brownies are cooled, bring the cream to a simmer in a small saucepan over medium heat. Place remaining chocolate in a medium bowl and pour the heated cream over the chocolate. Let it stand for 5 minutes then whisk until smooth.
7. Pour the chocolate ganache over the brownies in the pan and spread evenly to cover completely. A small off-set spatula works well for this.
8. Let stand at cool room temperature until topping is set, about 4 hours.
9. Using the overhang foil as an aid, lift the brownies from the pan and fold down the edges.
10. You can now cut the brownies into squares,  1″x 3″ bars, or into 1″x 1″ squares.

Recipe Source

Chocolate Truffle Brownies