TRUFFLE BROWNIES

By ngaldi

Ingredients

• 12 ounces bittersweet chocolate (do not exceed 61% cacao),
• chopped, divided
• 11 Tablespoons unsalted butter (1 stick plus 3 Tablespoons)
• 1 & 1/4 cups sugar
• 3 large eggs
• 1 & 1/2 teaspoons vanilla
• 1/4 teaspoon salt
• 1 cup flour
• 1 cup walnuts, toasted, coarsely chopped (but I used pecans)
• 3/4 cup heavy whipping cream

Details

Servings 25

Preparation

Step 1

Position rack in center of oven and preheat to 350 degrees.
Line a 9x9x2-inch metal baking pan with foil, leaving overhang to use as lift later. Spray foil with Pam.

Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set in saucepan of simmering water and sir until chocolate and butter are melted and smooth. Remove bowl from saucepan and cool chocolate mixture until lukewarm, 5-10 minutes.

In a large bowl, whisk sugar, eggs, vanilla and salt to blend. Whisk in the cooled chocolate mixture. Stir in flour, then the chopped nuts. Pour batter into prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26-28 minutes. DO NOT OVERBAKE THEM. Transfer the pan to a cooling rack and let brownies cool completely.

Bring cream to a simmer in small saucepan over medium heat. Remove from heat and add remaining 6 ounces of chocolate to the hot cream and let stand for a few minutes to soften. Wisk until melted and smooth. Pour chocolate ganache over brownies in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. Using foil as aid, lift brownies from pan. Fold down foil edges. Using a large sharp knife, cut brownies into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.

Can be made 1 day ahead. Cover and store at room temperature