Double Layer Truffle Brownies

By michaelmeiner

Ingredients

• For the Bottom Layer
• 1/2 cup butter or margarine -- cut into large pieces
• 2 1/2 ounces semisweet chocolate -- finely chopped
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon instant coffee
• 1 cup sugar
• 2 large eggs
• 1/2 cup flour
• 6 ounces walnut halves
• For the Top Layer
• 8 ounces semisweet chocolate -- finely chopped
• 1/2 cup butter or margarine -- cut into large pieces
• 2 Tablespoons sugar
• 1/2 cup heavy cream
• 1 teaspoon instant coffee
• 1 teaspoon vanilla extract
• 1 large egg
• 4 large egg yolks

Details

Servings 1

Preparation

Step 1

Preheat oven to 325. Spray a 9 x 13 inch pan with Pam.

To make the bottom layer, melt the butter and chocolate together in a double boiler. Whisk together until smooth and transfer to a large bowl. Stir in the vanilla, instant coffee and pinch of salt. Whisk in the sugar. Add the eggs once at a time, whisking well after each addition. Add the flour and stir briefly just until smooth. Then stir in the nuts, and scrape the batter into the prepared pan.

To make the top layer, melt the chocolate and butter together in a double boiler. Off the heat, whisk in the sugar, cream, pinch of salt, instant coffee and vanilla. Add the egg and egg yolks one at a time, whisking well after each addition. Stir until smooth. Pour over bottom layer, using offset spatula, if necessary, to spread evenly.

Bake for 25 to 30 minutes, or until the top has a dull cast and the edges are just pulling away from the pan's sides. A toothpick inserted will have a bit of moist batter clinging to it. Do not overbake. Cool in the pan on a wire rack.

To serve, these must be thoroughly cooled. After cooling, they may be refrigerated for 30 minutes to hour to facilitate cutting. Store at room temp. or refrigerated.

ENTERTAINING IDEA: Cool the brownies to room temperature, then refrigerate for 1 hour. Cut out 35 rounds with a 1 1/2 inch round cookie cutter. Place each round in a fluted cup and top with chocolate covered espresso bean.