Thursday, December 23, 2010

Truffle Fudge Brownies

Immediately when I hear "truffle" I think fancy. This is decadent and rich, and a little fancy. But most of all, it is luscious and chocolatey! How is that for a description of a dessert? I actually made this for my 15th wedding anniversary in June, but it would end a Christmas dinner very well. Dress it up with some Christmas sprinkles or leave it unadorned. Either way it will be a hit!

Truffle Fudge Brownies

for the batter:
4 tablespoons unsalted butter
3 ounces unsweetened chocolate, coarsely chopped
½ cup all purpose flour
¼ teaspoon baking powder
½ teaspoon coarse salt
1 cup sugar
2 large eggs
¼ cup whole milk
1 teaspoon vanilla extract
for the ganache:
4 ounces quality semisweet chocolate, coarsely chopped
⅔ cup heavy cream
for the garnish:
candy sprinkles (optional)

Preheat oven to 325ºF. Butter a 9-inch springform pan.

Make batter: Put butter and chocolate in a heatproof bowl set over simmering water; stir until melted. Let cool slightly.

Whisk together flour, baking powder, and salt in a bowl.

Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, the milk, and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl, until well combined.

Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27-30 minutes. Let cool completely in pan on wire rack.

Make ganache: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.

Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Scatter sprinkles onto brownies if using. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut.

Notes: This is another Martha Stewart recipe. She has the reputation she has for a reason! These are really fantastic and will impress any chocolate lover!

Only two days and one more recipe until Christmas!

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