Truffle Brownies

Total Time:
1 hr 35 min
Prep:
15 min
Inactive:
1 hr
Cook:
20 min

Yield:
8 brownies
Level:
Easy

Ingredients
Directions

Preheat oven to 350 degrees F.

Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds.

Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed.

With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.

Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour.

To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving.

*Cook's Note: If tested with a toothpick the center will still be gooey. If tested by touch, the center will be soft. It will set once frozen.

Chocolate Ganache:

1/2 cup (4 ounces) semisweet chocolate chips

1/4 cup heavy cream

Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated.

Yield: 3/4 cup


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    Will there be a difference if I use butter instead of margarine? I don't use margarine for anything and I'm sure its higher in water content than butter. Is there a forum to ask questions? Just signed up and want to make this recipe, but with butter. Thanks!
    Look at the review above. I feel the same way about margarine, except here. I made it with butter one time and the recipe flopped. The texture was (believe me) totally ruined. Make it with margarine and trust me, no one will even suspect. This is a chocolate lover's dream.
    These are the best brownies I've ever had--much less made. I used butter instead of margarin and half & half instead of whipping cream. The substitutions worked fabulously! 
     
    Warning: only eat a small amount! I had a very small square to taste and I was wired for hours. Cleaned my house, worked out and am still going!
    My 6-year-old said, "These are better than a candy bar!" He was sooooo right! This is what you should take to any family gathering, bake sale, etc. They are very smooth and "truffly." Not classic brownie texture, so if that's what you're looking for, make something else. You have to try these, though!
    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.
    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!
    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!
    soooo good, you will LOVE this if you're a chocolate lover! : enjoy!
    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.
    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!
    UNBELIEVABLE!
    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!
    If you like chewy, fudgey brownies then these are it. Everyone who tasted these brownies, from kids to adults, absolutely loved these.
    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.
    Dan and Steve were absolutely correct to boast that this is the best brownie recipe ever! Every one always want more of these decandent moist chocolate morsels. It is amazing how incredibly easy these are. One word of advice - do not overcook. Always stay within the cooking time limit.
     
     Dawn
    I have made these three times now, every time they have turned out perfectly. I bake them for 18 - 19 minutes and they are delicious, moist and fudgey. We started eating them frozen out of the freezer, but then we realised they are even better when at room temperature. One comment I would make is that you should line your pan with baking paper because the brownies tend to stick.
    These were fantastic! I have been looking for a thick, chocolatey, fudgy brownie recipe that can compete with the boxed hersheys brownies (my family adores them). These blew them out of the water! They are fantastic. I was skeptical when they were baking because they didn't seem firm enough, so I left them in for 20 minutes. They were divine hot out of the oven, very souffle like. But cooled down they are just as great!
    I grew up with the Baker's brownies, you know, the recipe that used to come in the back of the chocolate box. But since I don't have it anymore I decided to search for the perfect brownie recipe. When I saw the reviews for this one, I was really curious.
     Making these is a snap!! And the chocolate ganache adds an extra kick of chocolate to the recipe that makes them totally irresistible. I will be making them often. Well.. not too often. I want to be able to fit in my clothes too!
     Yay for this one!!
     
    I love to bake only the summers in Arizona are hot this recipe is so good and easy that I can suffer through the oven being on because I make four at a time and give as gifts and have extra for me. Thanks for all your easy and yummy treats.
    but this recipe is GREAT!!!
     I make it for every holiday, BBQ, and party! The best part is that i can make it a week or so in advanced so i'm not rushed to make it the day of!!
    I am chocolate fanatic so I didn't hesitate about this recipe. Taped the show and could hardly wait to try these brownies. OMG.....I couldn't stop eating!! This is definitely my recipe for life!! Made them few months ago and now want to make them for our family picnic on Sunday.
     
     Karen
     Streamwood, IL
     
     
    So...i used to think that the Recipe from Ghirardelli was pretty good. Now I know I will NEVER make another brownie again-I finally found it. And they haven't even cooled or gone in the freezer, and I messed up!
     
     FYI:
     1) I had no unsweetened chocolate so I used semisweet chocolate chips. I added a few extra tablespoons of semisweet chips to make up for the chocolate content (I guess unsweetened , since its pure chocolate, is more rich. To make up for the lack of chocolate, I added the extra chips)
     2) I only added about 1/2 cup of sugar because I used the semi sweet chips and because I don't ever like how sweet the recipes are.
     3) I used about a tablespoon less of butter because Scharffen Berger says to do this when substituting semisweet for unsweetened (on their website)
     4) I used a round metal cake pan, buttered and sprinkled with coconut flakes to avoid sticking.
     AND to all those who forget to read directions like me.....
     I messed up by accidentally adding the sugar after the chocolate-no problem!
     
     So, I hope these will make it to the freezer. Slices have already disappeared.
     
    My family is a tough judge of recipes, but they all approved of this one! The recipe was so simple yet so delectable. It wasn't too sweet, but it sure did melt in my mouth. The texture is perfect and I highly recommend these!
    these are just wonderful...i wanted to ask- can i keep these frozen up to a month if covered well? and then bring them to room temp before serving? 
    or would the quality of flavor go down? 
     
    thanks!
    First of all, does the foodnetwork website have any kind of forums where I can post general questions? I searched and could not find anything. It seems like recipe feedback is the only way that I have to communicate with the rest of you, hence this posting, which is NOT feedback on this specific recipe. Apologies in advance if I missed the forums, and please point out to me where they are if they do, in fact, exist.
     
     That said, what I am looking for is a particular brownie recipe. In particular, this last Sunday, someone gave me some of the Costco "Two Bite Brownies". Laught at Costco all you want, but I thought that they were superb. They were everything that I want in a brownie: moist and chocolatety and slightly flaky; they kinda melt in your mouth. I do not like dry fluffy angle food cake like pastry in general, and that is what many brownie recipes seems to yield.
     
     What I would love from you guys is feedback to see if anyone has reverse engineered Costco's recipe (minus all the artificial crap that they likely put in it).
     
     Thanks in advance.
    When i made these brownies, i was highly doubtful, i thaught.. theirs gotta be some mistake, you have to freeze these brownies? what? and when i took them out of the oven, i thaught i did something wron because the didnt really look like the color of brownies. so i sceptically put them in the fridge and didnt tell anybody i made them, whell when i went back in the kitchen an hour later to make the frosting, THEY WERE HALF GONE! My family devoured these within a four hour time period! and when i tried them.. i couldnt put them down! these were great!!! and they almost had an expresso taste. they were everything id ever want in a brownie. chewey, fudgey, moist, chocolatey, delicious, and decidant! doesnt even need the frosting at all and very good cold! i will deffinantly make these for everyone i know!!
    This brownie was amazing! I have tried many brownie recipes and this is by far the best. It was so easy to make. I cooked them for around 22 minutes and they turned out perfect. Any time less I think would be too gooey with the glaze ontop. They have a beautiful shine and give a lovely presentation. I would HIGHLY reommend these.
    I made these for my sister's wedding shower and they were a hit! Easy to make and serve. I doubled the recipe to make more, no problems. I suggest leaving them in the fridge until you are ready to serve....they are just fine at room temp, but when served chilled you get a better idea of the truffle filling inside!
    Wow, these are really good! I am thinking of using the recipe as a chocolate truffle cake and just cut into small slices with some whipped cream, yum:)
    I taped this episode just for this recipe. I don't bake much, but I gave the recipe to a friend who does. They are right! This is the last and only brownie recipe I'll ever want... and I thought that Nigella's were amazing. They are, but these are even better for my taste. These brownies are incredibly fudgy and moist.
    They were moist, delicious and everyone at the baby shower was crazy for them. So rich I did smaller bite sized pieces.
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