Truffle Brownies
A French-style brownie with a rich, moist cake, finished with a ganache topping for an excellent texture.
Ingredients
bittersweet or semisweet chocolate (not unsweetened, broken up or coarsely chopped)
6 1/2 ounces
unsweetened chocolate (broken up or coarsely chopped)
1 1/2 ounces
unsalted butter (cut into chunks)
1/2 cup (1 stick)
sugar
3/4 cup plus 2 tablespoons
crème de cacao or other chocolate or coffee liqueur (for batter, or coffee if preferred)
1 1/2 tablespoons
vanilla extract
2 teaspoons
large eggs
3
all-purpose white flour
1/2 cup
baking soda
1/4 teaspoon
salt
1/4 teaspoon
heavy (whipping) cream (for ganache)
1/3 cup
crème de cacao or other chocolate or coffee liqueur (for ganache)
1 1/2 tablespoons
bittersweet or semisweet chocolate (for ganache, broken up or coarsely chopped)
6 ounces
Instructions
1
Prepare oven and pan
Preheat the oven to 350 degrees F. Lightly grease a 9-inch square baking pan or coat with nonstick spray. Line the pan with aluminum foil, letting the foil overhang two opposing sides of the pan by about 2 inches. Grease the foil or coat with nonstick spray.
2
Melt chocolates and butter
In a medium, microwave-safe bowl, microwave the chocolates and butter on 100-percent power for 1 minute. Stir well. Continue microwaving on 50-percent power, stirring at 30-second intervals. Stop microwaving before the chocolates completely melt and let the residual heat finish the job. (Alternatively, in a large, heavy saucepan over lowest heat, melt the chocolates and butter, stirring frequently; be very careful not to burn. Immediately remove from the heat.) Let cool to warm.
3
Mix batter
Stir the sugar, liqueur or coffee, and vanilla into the chocolate mixture until well blended. Vigorously stir in the eggs, one at a time, until they are evenly incorporated, the sugar is dissolved, and the mixture is smooth and shiny. In a small bowl, thoroughly stir together the flour, baking soda, and salt. Stir the flour mixture into the chocolate mixture just until evenly incorporated. Turn out the batter into the baking pan, spreading to the edges.
4
Bake
Bake in the middle of the oven for 18 to 22 minutes, or until the edges are just pulling away from the pan and a toothpick inserted in the center comes out clean except for the bottom 1/4 inch, which should still look moist. Transfer the pan to a wire rack and let stand until the brownie is completely cooled.
5
Make the ganache
In a small, microwave-safe bowl, microwave the cream and liqueur on 100-percent power until the mixture just comes to a boil, about 1 minute; set aside. In another small, microwave-safe bowl, microwave the chocolate on 100-percent power for 1 1/2 minutes. Stir well. Continue microwaving on 50-percent power, stirring at 30-second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. Stir the cream mixture into the chocolate until the mixture is well blended. Strain the ganache through a fine sieve. Let stand until cooled slightly.
6
Assemble and cut
Pour the ganache over the cooled brownie. Using a spatula or knife, spread to the edges. Let stand until the ganache is completely cooled and set, at least 1 1/2 hours, or refrigerate for 45 minutes to speed cooling. Using the overhanging foil as handles, transfer the brownie to a cutting board. Carefully peel off and discard the foil. Using a large, sharp knife, cut the brownie into 16 squares; wipe the knife clean between cuts.
