Friday, July 4, 2014

truffle brownies

A couple of days ago, one of my friends, Gene, observed that I have been a little obsessed with chocolate lately.
Yes, that is very true.

No, I am not pregnant.

I just have something for chocolate lately.

As the wise folks (so rightly) say,
image from
I was looking through my cook books for a chocolate-something recipe and I saw this recipe for a Truffle Brownie. What a pretty name for a brownie, I thought.

And naturally, since I had all the ingredients in the house, and my hands were itching (to bake), I made the brownie!
It is such a pretty brownie too.

Here's how to make this.

In a bowl over simmering water, I stirred the chocolate and butter together until all the chocolate had melted.
In the bowl of my mixer, I whisked together sugar and eggs until the mixture turned light and fluffy.
Into this, I added the melted chocolate and butter.
Then the milk and vanilla extract.
Finally I added the flour, baking powder and salt.
The batter was poured into a greased and lined 9-inch Springform pan.
This was baked and left to cool in the pan.

In the meantime, I made the ganache. For step-by-step pictures on how to make the ganache, see here.
The ganache was left to cool for about 30 minutes. I gave it a stir every 10 minutes.

When the brownie had completely cooled, I poured the ganache over the top.
The ganache was left to set for about 20 minutes before I placed it to chill in the fridge (at least 30 minutes to 1 hour) before serving.
This is such an elegant brownie.

It is chocolaty.

And smooth.

And tender.

And definitely more-ish.

Bye, bye dry brownies!

Make it this weekend. Your family and friends will love the brownie you. :D

Truffle Brownies (Serves 8-10)
Adapted from Martha Steward's Cookies

4 tablespoons (56.7g) unsalted butter, plus more for pan
3 ounces (85g) good-quality unsweetened chocolate, coarsely chopped - I used Valrhona 70%
1/2 cup (62.5g) plain flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (225g) sugar - I reduced this by 25%
2 large eggs
1/4 cup milk
1 teaspoon pure vanilla extract
4 ounces good-quality semisweet chocolate, coarsely chopped - I used Valrhona 70%
2/3 cup (160ml) heavy cream
Heart-shaped sprinkles, for garnish

1. Preheat oven to 325 degrees. Butter a 9-inch Springform pan, and set aside.
2. Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
3. Whisk together flour, baking powder, and salt in a separate bowl; set aside.
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.
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. Let cool completely in pan.
6. 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.
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. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.

I am submitting this recipe for Cook-Your-Books hosted by Kitchen Flavours.


  1. Hi, Diana, I agree with you that there won't be anything left if it is chocolate...

    I wanted to make something chocolatey too this weekend...

    1. Hi Jozelyn, MAKE!!! Chocolate is good for you! Chocolate is good for you! :P

  2. Diana! That truffle brownie looks so sinful. I like!

    1. Hi Phong Hong, it is VERY sinful. My waistline just filed a complaint. haha