Ganache Topped Truffle Brownies~

Adapted from Bon Appétit


12 ounces semi-sweet chocolate, divided into two 6 ounce portions, each chopped

11 tablespoons butter, cut into 1 tablespoon chunks

1 1/4 cups sugar

3 eggs

1 1/2 teaspoons vanilla

1/8 teaspoon salt

1 cup flour

3/4 cup whipping cream


Preheat oven to 350º.  Line 9 x 9 inch baking pan with non-stick foil or regular foil sprayed with cooking spray.  Leave foil overhang on two sides for easy removal.


Combine 6 ounces of the chocolate and the butter in microwave safe bowl.  Microwave using 30 second increments, stirring frequently till chocolate is melted and smooth.  Let cool to lukewarm, about 5-10 minutes.


Whisk together eggs, sugar, vanilla and salt.  Whisk in melted chocolate.  Mix in flour.  Transfer batter to prepared pan.  Bake for 26-28 minutes or till toothpick inserted in the center comes out with only a few moist crumbs.  Place pan on rack to cool.


Heat cream to a simmer (I used a Pyrex measuring cup in the microwave). Add remaining 6 ounces of chopped chocolate and allow to stand 5 minutes.  Whisk until chocolate is melted and smooth.  Pour over cooled brownies.  Let ganache cool at room temperature for about 4 hours.  Use knife dipped in hot water and dried to cut. I chilled before cutting.

Comments