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. 😀

Truffle Brownies
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  1. 4 tablespoons (56.7g) unsalted butter, plus more for pan
  2. 3 ounces (85g) good-quality unsweetened chocolate, coarsely chopped - I used Valrhona 70%
  3. 1/2 cup (62.5g) plain flour
  4. 1/4 teaspoon baking powder
  5. 1/2 teaspoon salt
  6. 1 cup (225g) sugar - I reduced this by 25%
  7. 2 large eggs
  8. 1/4 cup milk
  9. 1 teaspoon pure vanilla extract
  10. 4 ounces good-quality semisweet chocolate, coarsely chopped - I used Valrhona 70%
  11. 2/3 cup (160ml) heavy cream
  12. 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.
Adapted from Martha Steward's Cookies
Adapted from Martha Steward's Cookies
The Domestic Goddess Wannabe

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