Truffle Brownies

1 2/3 cups 63% dark chocolate chips

3 Tablespoons unsalted butter

3 Tablespoons water

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

3 large eggs

1/4 cup flour

Preheat oven to 325. Line an 8x8 pan with foil, with enough excess to allow you to pull the brownies out by the foil when they are done.

Heat chocolate, butter and water in a microwave-safe bowl for one minute. Stir well. Continue to melt at 30 second intervals, stirring each time until melted and almost completely smooth.

Stir in the sugar and vanilla. Next beat in the eggs one at a time. The batter will be smooth and glossy. Next stir in the flour until just combined.

Spread the batter into the foil-lined pan. Bake for 35-40 minutes until a slight crust forms on the top.The center when tested should still be slightly moist. Place the pan on a cooling rack and allow to cool for about an hour and then either refrigerate for 2-3 hours or freeze for an hour.

When they are set, remove from the pan by lifting out the foil. Then cut the brownies. If they are still too tacky to cut, put them back in the freezer for another 30 minutes.

Article printed from Just Another Day in Paradise: