This recipe for truffle brownies is so unbelievably yummy, there is really no need to modify it at all. The only suggestion I have is to be sure to use good-quality chocolate, especially in the ganache part. Also, I like topping each brownie with a walnut half for a nice presentation.
I made these for July 4 and despite being placed on a dessert table with several other options, they were consumed within minutes. The salty sweetness of the brownie itself is enhanced by the velvety creaminess of the ganache topping. And if we learned anything after last week's store brownie food fight, it's that brownies should be made and not bought from a store.
Bon Appetit's Truffle Brownies
- Nonstick vegetable oil spray
- 12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, divided
- 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, cut into 1-inch cubes
- 1 ¼ cup sugar
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 1 cup unbleached all purpose flour
- 1 cup walnuts, toasted, coarsely chopped
- ¾ cup heavy whipping cream
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Position rack in center of oven and preheat to 350 degrees. Line 9x9x2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick cooking spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.
Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let cool completely.
Bring cream to simmer in small saucepan over medium heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours.
Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with a hot, moist cloth after each cut. Arrange brownies on platter and serve.