I guess I disappeared again....sorry it's been so long! I graduated from college in May, moved and had a couple of vacations, so I've not been able to really focus on the blog. I'm hoping all of that will change and I can get my creative juices flowing again!
I was asked by a client to make something fun for an event and I knew the guest of honor at that event loves chocolate....enter Truffle Brownies. I'm not quite sure what I was expecting since I already make the best brownies in the world (triple chocolate espresso brownies) but these far surpassed my expectations. I assume the guests at the party agreed since the brownies disappeared after dinner. Also, there were comments that these were the best brownies ever and that they are not like any other brownie....and they aren't. They are rich and creamy and sinful!
Gotta give props to Bon Appetit for this awesome recipe. I didn't add the nuts but did add chocolate chips to the batter before baking. With that exception, I followed the recipe exactly. I will tell you that the key to these brownies is in the quality of the chocolate. I used a pretty good bittersweet chocolate for both the brownie and the ganache and I think it makes all the difference!
Truffle Brownies via Bon Appetit
Nonstick vegetable oil spray
12 ounces bittersweet chocolate, chopped, divide (half for melting, half for ganache)
11 tablespoons butter, cut into 1-inch 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 dark chocolate chips (to add to batter)
3/4 cup heavy whipping cream
Position rack in center of oven and preheat to 350°F. Line 9x9x2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in double boiler over simmering water and stir until chocolate and butter are melted and smooth. Remove 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 add 1 cup dark chocolate chips. 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 brownies cool completely.
To make the ganache, bring cream to a simmer in small saucepan over medium heat and add the remaining 6 ounces chocolate and let stand 5 minutes to soften, then whisk until melted and smooth. Allow ganache to cool and thicken a bit before pouring over brownie in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.
Using the foil as an aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.