Truffle Brownies

By KSmitherman

The dense and creamy texture is more like a confection than a brownie.

Ingredients

• 1 2/3 cup Guittard Extra Dark chocolate chips
• 3 tbs. butter
• 3 tbs water
• 1 cup sugar
• 1/2 tsp salt
• 1 tsp. vanilla
• 3 large eggs
• 1/4 cup flour

Preparation

Step 1

Position rack in the center of the oven and preheat to 325. Line an 8 inch square pan with aluminum foil, leaving edges long enough to easily use as handles to lift contents out after baking.
Heat chocolate, butter and water in a large microwave safe bowl at medium power for 2 to 3 minutes, stirring well after 1 minute, then at 30 second intervals until smooth and all of the chocolate is melted. With a wooden spoon beat in the sugar, salt and vanilla. Beat in the eggs one at a time until smooth and glossy, Stir in the flour just until combined.
Spread batter into the prepared pan and bake 35 to 40 minutes or until a puffed crust forms on top, The center will still test moist. Do not overbake as the chocolate will solidify as it cools. Place pan on a rack and cool completely for 2 to 3 hours. Brownies will cut more easily if allowed to cool overnight or can be covered and refrigerated once cooled to room temperature. Remove the brownies from the pan by lifting the foil by its edges and cut into 16 squares.