Chocolate Truffle Brownies

One of the things I love most about blogging is trying the recipes linked to my weekly carnival, Homemaker Monday. This week I tried Single Mormon Chick's truffle brownies recipe, adapted from Martha Stewart's New Classic Cook Book, page 543, and it was absolutely delicious. Because I didn't have all of the necessary ingredients, I adapted it even further, and, of course, doubled it. Below are those adaptations....

Chocolate Truffle Brownies

Ingredients

* 1 cup butter
* 1 cup plus 2 T cocoa powder
* 1 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1 teaspoon salt
* 2 cups sugar
* 4 large eggs
* 1/2 cup milk
* 2 teaspoons pure vanilla extract
* 1 cup semisweet chocolate chips
* 1 1/3 cup heavy cream

Directions

Step 1. Preheat oven to 325 degrees. I greased a 9x13 casserole dish, but honestly, I think it would have been better had I used a 10x15 jelly roll pan. My brownies were a little thick.

Step 2. On low heat, melt butter and cocoa powder together; stir until melted. Let cool slightly.

Step 3. Whisk together flour, baking powder, and salt in a separate bowl; set aside.

Step 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.

Step 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. Using the 9x13 casserole pan, mine took about 40 minutes to cook. If you were to use a 10x15 jelly roll pan, I'm sure the baking time would be closer to 27 to 30 minutes. Let cool completely in pan.

Step 6. Make topping when brownies are cool by heating chocolate chips and cream together until on low heat until melted. Let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.

Step 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.

Look at how shiny and delectable the ganache topping looks...

Oh, these were delicious! Enjoy! And thank you, again, Single Mormon Chick, for your inspiration. You're awesome!



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