Yes, that is very true.
No, I am not pregnant.
I just have something for chocolate lately.
As the wise folks (so rightly) say,
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image from mumblingnerd.com |
And naturally, since I had all the ingredients in the house, and my hands were itching (to bake), I made the brownie!
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
RECIPE
Truffle Brownies (Serves 8-10)
Adapted from Martha Steward's Cookies
Ingredients:
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
Method:
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.
Hi, Diana, I agree with you that there won't be anything left if it is chocolate...
ReplyDeleteI wanted to make something chocolatey too this weekend...
Hi Jozelyn, MAKE!!! Chocolate is good for you! Chocolate is good for you! :P
DeleteDiana! That truffle brownie looks so sinful. I like!
ReplyDeleteHi Phong Hong, it is VERY sinful. My waistline just filed a complaint. haha
Delete