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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4.8 164
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
soooo good, you will LOVE this if you're a chocolate lover! : enjoy! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
UNBELIEVABLE! item not reviewed by moderator and published
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. item not reviewed by moderator and published

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