Truffle Brownies
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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.
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Martha Stewart Living, February 2004
- Yield Makes about 1 dozen
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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
- Preheat oven to 325 degrees. 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.
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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.
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.
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.
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!
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...;-)
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.
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.
very good, very rich. the only bad thing is that you need time to make it because there is much wait time between phases.