Truffle Brownies to Die for
Indulge in pure decadence with these "Truffle Brownies to Die For," a luscious dessert that combines rich, fudgy brownie layers with a silky dark chocolate ganache topping. Made with simple yet indulgent ingredients like unsalted butter, semisweet chocolate chips, and a touch of cocoa powder, these brownies are the epitome of chocolate bliss. The truffle-like ganache, crafted from heavy cream and finely chopped dark chocolate, takes this treat to the next level, delivering a glossy, melt-in-your-mouth finish. Perfect for special occasions or as a luxurious after-dinner dessert, these brownies are easy to make with just 20 minutes of prep time. Dust with powdered sugar for an elegant touch and serve these beauties chilled for the ultimate chocolate experience.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semisweet chocolate chips
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar, packed
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1.25 cups all-purpose flour
- 0.25 cup cocoa powder (unsweetened)
- 0.5 teaspoon salt
- 0.5 cup heavy cream
- 8 ounces dark chocolate, finely chopped
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan, melt the butter and semisweet chocolate chips over low heat, stirring constantly until smooth and combined. Remove from heat and let cool slightly.
Stir in the granulated sugar and light brown sugar into the chocolate mixture until fully incorporated.
Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt.
Fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
While the brownies cool, prepare the ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
Place the dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Then, stir until the mixture is smooth and glossy.
Pour the ganache over the cooled brownies, spreading it evenly with an offset spatula.
Chill the brownies in the refrigerator for at least 1 hour to set the ganache.
Once set, remove the brownies from the pan using the parchment paper overhang. Cut into 12 squares.
Optionally, dust with powdered sugar before serving.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 116 mg | 5% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 45.9 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 51 mg | 4% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 294 mg | 6% | |
*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.
