Chocolate Truffle Dessert Brownies
Indulge in the ultimate chocolate lover's dream with these rich and decadent Chocolate Truffle Dessert Brownies. A fudgy, cocoa-infused brownie base sets the stage for a silky, luxurious dark chocolate truffle layer, creating a dessert that's irresistibly indulgent yet surprisingly easy to make. Perfectly balanced with the sweetness of granulated and brown sugars, these brownies are enhanced with the smoothness of melted semisweet chocolate and a hint of vanilla extract. The truffle topping, made with velvety dark chocolate and heavy cream, adds a creamy, ganache-like finish that takes these treats from simple to sophisticated. Ideal for special occasions, family gatherings, or whenever your chocolate cravings strike, these brownies are best served chilled, allowing the layers to fully shine with every luscious bite.
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 200 grams Semisweet chocolate
- 180 grams Granulated sugar
- 90 grams Brown sugar
- 3 Large eggs
- 120 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Salt
- 120 milliliters Heavy cream
- 200 grams Dark chocolate (for truffle layer)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9 inch baking pan with parchment paper, leaving some overhang for easy removal.
In a microwave-safe bowl, melt the unsalted butter and semisweet chocolate together in 30-second intervals, stirring after each, until smooth. Let it cool slightly.
Whisk in the granulated sugar and brown sugar into the melted chocolate mixture until combined.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt.
Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to prevent dense brownies.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the brownies to cool completely in the pan.
While the brownies cool, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Do not boil.
Remove the cream from heat and pour it over the chopped dark chocolate. Let it sit for 2-3 minutes, then stir until smooth and glossy.
Stir in the vanilla extract, then let the mixture cool slightly until it thickens to a spreadable consistency.
Pour the chocolate truffle mixture over the cooled brownie layer and spread it evenly with an offset spatula.
Refrigerate the brownies for at least 1-2 hours, or until the truffle topping is set.
Lift the brownies out of the pan using the parchment paper overhang and slice them into squares. Serve and enjoy!
Nutrition Facts
Calories |
5800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.4 g | 457% | |
| Saturated Fat | 206.1 g | 1030% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1137 mg | 379% | |
| Sodium | 2754 mg | 120% | |
| Total Carbohydrate | 626.2 g | 228% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 462.6 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 478 mg | 37% | |
| Iron | 42.1 mg | 234% | |
| Potassium | 3199 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
