Truffle Brownies

Name: Truffle Brownies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 25
Cuisine: American
Ingredients: 340 grams bittersweet chocolate (do not exceed 61% cacao), chopped, divided; 3 larges eggs; 177 milliliters heavy whipping cream; 0 teaspoons salt; 296 milliliters sugar; 237 milliliters unbleached all purpose flour; 11 Tbsps (1 stick plus 3 tablespoons) unsalted butter, cut into 1-inch cubes; 2 teaspoons vanilla extract; 237 milliliters walnuts, toasted, coarsely chopped

Truffle Brownies might be just the American recipe you are searching for. This recipe makes 25 servings with 243 calories, 3g of protein, and 16g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. It works well as a dessert. Head to the store and pick up bittersweet chocolate, eggs, heavy whipping cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Position rack in center of oven and preheatto 350°F. Line 9 x 9 x 2-inch metal baking panwith foil, leaving overhang. Spray foil withnonstick vegetable oil spray.

Ingredients you will need

Vegetable Oil

Equipment you will use

Aluminum Foil

Oven

Combine6 ounces bittersweet chocolate and butterin medium metal bowl. Set bowl oversaucepan of simmering water and stiruntil chocolate and butter are melted andsmooth.

Ingredients you will need

Bittersweet Chocolate

Chocolate

Butter

Water

Equipment you will use

Bowl

Remove bowl from over waterand cool chocolate mixture until lukewarm,5 to 10 minutes.

Ingredients you will need

Chocolate

Equipment you will use

Bowl

Whisk sugar, eggs, vanilla extract,and salt in large bowl to blend.

Ingredients you will need

Vanilla Extract

Sugar

Egg

Salt

Equipment you will use

Whisk

Bowl

Whiskin chocolate mixture. Stir in flour, thenchopped toasted walnuts.

Ingredients you will need

Chocolate

Walnuts

All Purpose Flour

Transfer batterto prepared baking pan.

Equipment you will use

Baking Pan

Bake browniesuntil tester inserted into center comesout with moist crumbs attached, 26 to 28minutes.

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Oven

Transfer pan to cooling rack andlet brownies cool completely.

Equipment you will use

Wire Rack

Frying Pan

Bring cream to simmer in smallsaucepan over medium heat.

Ingredients you will need

Cream

Remove fromheat.

Add remaining 6 ounces chocolate tohot cream and let stand 5 minutes to soften,then whisk until melted and smooth.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Whisk

Pourchocolate ganache over brownie sheetin pan and spread to cover completely.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Let stand at cool room temperature untiltopping is set, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and storeat room temperature.

Using foil as aid, lift brownie sheetfrom pan. Fold down foil edges. Usinglarge sharp knife, cut brownie sheet into25 squares, wiping knife with hot moistcloth after each cut. Arrange brownieson platter and serve.

Equipment you will use

Knife