Truffle brownies
Instructions:
- Store these brownies in the refrigerator, covered,
for up to 2 days. Bring to room temperature before
serving. You can also make the brownies in
an 8-inch-square baking.
- for the batter
- 4 tablespoons unsalted butter, plus more for the pan
- 3 ounces good-quality unsweetened chocolate, coarsely chopped
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
- for the topping
- 4 ounces good-quality semisweet chocolate, coarsely chopped
- 2/3 cup heavy cream
- Heart-shaped sprinkles, for garnish
- Preheat the oven to 325F. Butter a 9-inch springform pan, and set aside.
- Make the batter: Put the butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
- Whisk together the flour, baking powder, and salt in a separate bowl; set aside.
- Put the sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add the chocolate mixture, milk, and vanilla, and beat until combined. Add the flour mixture; beat, scraping down the sides of the bowl, until well incorporated.
- Pour the batter into the prepared pan. Bake until a cake tester inserted into the brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in the pan.
- Make the topping when the brownies are cool: Put the chocolate in a medium bowl. Heat the cream in a small saucepan over medium-high heat until just simmering. Pour over the chocolate; let stand 5 minutes. Gently stir until smooth. Allow the ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
- Pour the ganache over the cooled brownies in the pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out the brownies; cut into wedges, wiping the knife with a hot, damp cloth between each cut. Scatter sprinkles on top.