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WisconsinMike

Double Layer Truffle Brownies

By

Toast the nuts like it says so they don't get soggy

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Double Layer Truffle Brownies 0 Picture

Ingredients

  • Top layer:
  • 1 stick unsalted butter - large pieces
  • 2 1/2 oz. semisweet chocolate, finely chopped
  • 1 1/2 t. vanilla extract
  • 1 t. instant coffee or espresso powder
  • Pinch of salt
  • 1 C. sugar
  • 2 large eggs
  • 1/2 C. flour
  • 6 oz. walnut halves, toasted and coarsely chopped
  • 35 dark chocolate covered espresso beans
  • 8 oz. semisweet chocolate, finely chopped
  • 1 stick unsalted butter, cut in large pieces
  • 2 T. sugar
  • 1/2 C. whipping cream
  • Pinch of salt
  • 1 t. instant coffee or espresso powder
  • 1 t. vanilla extract
  • 1 large egg
  • 4 large egg yolks

Details

Preparation

Step 1

Preheat oven to 325 degrees. Spray pan with cooking spray and toast walnuts until evenly browned. Shake occasionally.

Prepare bottom layer by melting butter and chocolate together in a double boiler. Whisk together until smooth and transfer to a large bowl. Stir in espresso, vanilla, and salt. Whisk in the sugar and add eggs 1 at a time, whisking well after each addition. Add flour and stir briefly until smooth. Stir in nuts and scrape batter into prepared pan.


Prepare top layer by me;ting chocolate and butter together in a double boiler. Off the heat, whisk the sugar whipping cream, salt, espresso, and vanilla. Add the egg and egg yolks one at a time, whisking well after each addition. Stir until smooth.

Pour top layer over bottom layer and spread evenly.

Bake in a 325 preheated oven 25-30 minutes until the edges are just starting to pull away from the pan. When inserting a toothpick in the center....it should not come out clean...rather a little moist batter attached to it. Cook on a wire rack and refrigerate 1 hour before serving.

If desired...cut into rounds and place a chocolate espresso bean on top and serve with ice cream.

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