The Truffle Brownie
The Truffle Brownie If you’re a member of the cake-y brownie club, move along. If fudge-y is your jam, step right up. These brownies are soft, dense and super-rich, but the best part is that they are incredibly simple to make. Melt butter in a saucepan (we often melt ours in the microwave because who needs another pot to clean?) then stir in the chocolate until it’s melted. Combine the wet ingredients with the dry ingredients, pour it all into a buttered pan, slide it into the oven and in about a half hour: brownies worthy of their name.
- 11 tablespoons (155 g) unsalted butter, plus extra for greasing the pan
- 6 ounces (170 g) good unsweetened chocolate, chopped
- 2 ⅓ cups (465 g) sugar
- 6 large eggs
- 1 ½ tablespoons vanilla extract
- 1 ⅓ cups (165 g) all-purpose flour
- ¾ teaspoon salt
- 1 cup/120 grams chopped nuts or 1 cup/175 grams chocolate chips (optional)
- Cocoa powder (optional)
- Heat oven to 325 degrees. Lightly grease a 9-by-13-inch baking pan.
- Place the butter in a medium saucepan, and melt over low heat. Remove from the heat, add the chocolate and stir constantly until melted. Set aside.
- In a large bowl, combine the sugar, eggs and vanilla. Stir until well mixed. Add the melted chocolate mixture, and mix until combined. Add the flour and salt, and mix just until combined. Fold in the nuts or chocolate chips if desired.
- Place the batter in the greased pan, and bake for 25 to 30 minutes, or until the top is dull and an inserted toothpick comes out mostly clean. Do not overbake. Cool completely. If desired, dust the top with cocoa powder before cutting.