Decadent Chocolate Truffle Bars
- Brownie Base:
- 1 cup unsalted butter
- 7 ounces unsweetened chocolate chopped
- 2 cups granulated sugar
- 4 eggs
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup walnuts, chopped
- Truffle Topping:
- 4 (2 ounces each) dark chocolate bars
- 3/4 cup whipping cream
- 1 tablespoon light corn syrup
- 1 tablespoon unsalted butter, softened
- Shaved dark chocolate and unsweetened cocoa (optional-use for a topping if desired)
Preheat oven to 350 degrees F. Lightly spray a 9-by-13-inch cake pan with nonstick cooking spray. Set aside.
In a heavy saucepan over low heat, add butter and heat until just melted; remove from heat. Add the unsweetened chocolate to the melted butter, stirring constantly with a wooden or nylon spoon until the chocolate is completely melted. Add the sugar and stir to completely combine. Add the eggs, one at a time, stirring vigorously after each addition to thoroughly combine the egg into the batter. Add flour and stir to combine. Add the vanilla and walnuts. Pour batter into prepared baking pan.
Bake for 20 to 25 minutes only (the brownie may still look soft and shiny). Care must be taken not to over bake the base or it will end up being dry and crumbly. Remove from the oven and place on a cooling rack. Cool completely before adding topping.
Chop the chocolate and place in a stainless steel or heat-proof glass bowl. Check to make sure the bowl will fit on top of your saucepan.
In a small heavy saucepan over medium-high heat, add 1 inch of water. Bring water to a simmer. Remove the saucepan from the stove.
Place the bowl containing the chopped chocolate on top of the pan of simmering water. Stir the chocolate until it is completely melted. Remove the bowl from the top of the pan and dump the water out of the saucepan.
Place the cream and corn syrup into the saucepan and bring to a boil. Pour the hot cream/corn syrup liquid over the melted chocolate and whisk to completely combine.
Set the chocolate mixture aside and allow the ganache to cool for 5 minutes. Whisk the softened butter into the chocolate mixture. Allow the ganache to cool to room temperature. The mixture will have a thick, custard-like consistency.
Whisk the ganache until it begins to lighten in color slightly. Spread the ganache evenly over the cooled brownie base.
If desired, cover the top of the bars with shaved dark chocolate. Allow the bars to sit at room temperature until the ganache firms up. Dust lightly with cocoa, if desired. Cut into 1-inch squares. Store the bars in an airtight container to prevent them from drying out. These are better eaten at room temperature.