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Truffle Brownies

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.

  • Yield: Makes about 1 dozen
Truffle Brownies

Source: Martha Stewart Living, February 2004

Ingredients

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

Directions

  1. Preheat oven to 325 degrees. 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.

Reviews (8)

  • claudinemarsh 15 Feb, 2011

    I made these brownies for Valentine's Day 2011. AWESOME! They are delicious. If you love chocolate, this is for you. They came out exactly like the picture.

  • claudinemarsh 15 Feb, 2011

    I made these brownies for Valentine's Day 2011. AWESOME! They are delicious. If you love chocolate, this is for you. They came out exactly like the picture.

  • caronwilliams 4 Mar, 2010

    Is is just me or does the photograph make this dessert look slightly red or burgundy? Not like "red velvet" but not just plain brown either.

  • reginay 16 Oct, 2008

    very yummy, but i prefer my brownies to be less light, so the second time i made them i added a bit more flour and didn't beat the eggs for quite as long. they were delicious!

  • awien 4 Aug, 2008

    hi martha,thanks for ths recipe...i made this for my husband birthday on april..we love it so much...its more better than malaysian brownies..this more sweet and have a fabalous taste....love u martha...;-)

  • terrie-bear 4 Feb, 2008

    I made these while watching the Super Bowl game. It was easy to make with so many commercials!! It takes a couple of hours, but they were worth the wait. They tasted like a $15 desert that you would buy in a fancy restaurant. Excellent choice for entertaining. Perfect, creamy truffle ganache taste. I would highly recommend these. I really wouldn't call them brownies though, more of a to die for, very, very, rich chocolate cake.

  • KWLaVohn 17 Jan, 2008

    I made these for valentine's day last year. They are worth the work if you are a true chocolate lover. My husband and son LOVED them.

  • Stephster81 13 Jan, 2008

    very good, very rich. the only bad thing is that you need time to make it because there is much wait time between phases.

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