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Truffle Brownies Recipe

Truffle Brownies

Recipe courtesy Dan Smith and Steve McDonagh

Show: Party Line with the Hearty BoysEpisode: DVD Night

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (161)

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Average Rating:

Total Reviews: 161

Showing 1-10 of 161

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  • on February 02, 2012

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    A winner every time. I have never used a round pan for brownies, I use a rectangular one. Keep them in the refrigerator, it seems like the cold keeps them fresh and delicious! I also cut them in tiny squares because they are so rich and they look like a gourmet delicacy.

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  • on January 04, 2012

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    This is a gem of a recipe. And its is ridiculously easy to prepare. Be advised that the one pitfall to the recipe is the ganache. The recipe calls for 1/2 cup chocolate chips (4 ounces. Weigh it and use the full 4 ounces. If you just measure out half a cup it won't be nearly enough. Strangely, butter doesn't work in this recipe. Keep in mind this is really an elegant little cake and is not going to look like a mere batch of brownies, especially with its ganache glaze. I baked mine in a spring form pan for 15 minutes and it was absolutely perfect. The cake bakes with the edges slightly raised, which makes a convenient way to ice it: pour the thick but still fluid ganache onto the top of the cake. Then tilt and rotate it all around so the ganache runs out to the very edges of the cake. It will then set into a flawless mirror finish. You're going to love this one!

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  • on October 02, 2011

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    very good, I didn't have unsweetened chocolate so I used just cocoa and added a bit more butter. Turned out great, pretty rich and chocolately nothing wrong with that!

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  • on September 09, 2011

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    soooo good, you will LOVE this if you're a chocolate lover! : enjoy!

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  • on May 09, 2011

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    I love chocolate and was looking for a really good, gooey brownie. I was really disappointed when our local Panera changed their recipe, so I had to go and search for a recipe. These are my go-to brownie. We have a lot of "food days" at work and my responsibility is always the chocolate. Unless we have a "theme," I always make these brownies and they disappear in no time. I make them pretty much anytime I have to make a dessert outside of work, too. They're not quite as gooey as I'd like, but the taste is amazing. I've made them with a thin layer of raspberry jam between the brownie and the ganache - very, very good. I bake them in an 8" round non-stick cake pan and they come out perfectly every time.

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  • on March 21, 2011

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    If you are after chocolate, these are your brownies! So, so good. However I put mine in an 8x8 glass dish and relied on the cooking spray to release them when I went to go cut them. Wrong! They totally stuck to the pan. Next time I will listen to an earlier poster and line the dish with parchment. They were messy but still good!

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  • on December 31, 2010

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    UNBELIEVABLE!

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  • on October 09, 2010

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    i think that it sounds delicious! i don`t have the $ to get all of the ingredients, but i wish i did. i want one of you guys to send me a picture of the completed dish! please! i love not only this dish, but the whole site & channel! oh, and go Bobby Flay!

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  • on September 23, 2010

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    If you like chewy, fudgey brownies then these are it. Everyone who tasted these brownies, from kids to adults, absolutely loved these.

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  • on August 23, 2010

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    My boyfriend and I have made these three times together now. In a week. 'Nuff said.

    Easy, rich, fudgy goodness. The last time we made them we added a tablespoon of Kahlua to the batter and about 1/2 tablespoon to the ganache topping. It was subtle but it did give the brownies a richer chocolate flavor. They're still amazing without it though. Trust. Now please excuse me while I go try to work off some of the brownie weight I've put on in the past week.

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