Friday, January 17, 2020

Triple Chocolate Truffle Brownies


I don't usually need anything more with my brownies. My

brownies are always moist, dense and rich enough

that a frosting would just be unnecessary. 

However, you know what is never unnecessary? More CHOCOLATE.



These fudgy brownies are topped with a silky smooth layer of chocolate ganache that is NOT frosting in this case because it is not full of sugar... it's not cloying... it is lightened up with Half & Half cream (which is 10% milkfat) instead of the usual 35% whipping cream... and it is just right! 



Did you know you can make ganache with light cream? 

You can make ganache with anything 10% milkfat or more. It makes a ganache with a lighter texture and the ratios are slightly different so be sure to follow the recipe. It works best with semisweet chocolate or any chocolate with less than 60% cocoa (not bittersweet chocolate), because the sugar helps to bind the extra water in the light cream.


So are you convinced that you need to make these yet? I hope you do!

Be careful around them - they are pure heaven and it's easy to eat more than you ever intended!



Triple Chocolate Truffle Brownies
makes 16 brownies

5 oz (142g) extra dark chocolate (minimum 85% cocoa solids), coarsely chopped
6 tbsp (84g) unsalted butter
2 large eggs, at room temperature
1 cup (200g) granulated sugar
1 tsp pure vanilla extract
½ cup (71g) all-purpose flour
½ tsp salt

Ganache layer:
5 oz (142g) semi sweet chocolate
1/3 cup (80ml) 10% half & half cream
2 oz (56g) milk chocolate for drizziling

Preheat your oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving a 2-inch overhang on each end and butter the exposed sides.

In a large bowl over a pot with ½-inch of simmering water, stir together chocolate and butter until completely melted, smooth and glossy; set aside to cool about 5-10 minutes. You can also use the microwave.

Beat eggs with sugar in a large bowl using a whisk until pale, thick and fluffy. Beat in vanilla and salt then stir in warm chocolate mixture until evenly blended. Stir in flour until well incorporated and smooth. Pour batter into prepared pan and use the back of the spatula to smooth out the surface.

Bake until slightly puffed and a toothpick inserted someplace between the edge and the center comes out with a few moist crumbs, 20-25 minutes. Transfer pan to a wire rack and let cool completely.

For the topping, combine chocolate and cream in a bowl and microwave until melted. Let stand for 2 minutes then stir until smooth and glossy. Pour it over the brownies and spread in an even layer. Refrigerate until set. Drizzle with melted milk chocolate.
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