Make. These. Today.
Do I need to say anything more? Probably not, but I will. These are SO good, and they are super easy (hello, one-bowl recipes). With only 1/4 cup of flour, they have a delectable fudgy texture and a rich chocolate taste. I think these would be a perfect dessert to serve to company with a little raspberry sauce and some fresh whipped cream.
Anna at Cookie Madness suggested cutting these twice as small as I did because of the richness, but I personally prefer a two-bite brownie rather than a one-bite brownie, and they worked great. I did take her suggestion of serving them in mini cupcake wrappers. They looked quite elegant, and everyone who tried them loved them.
Do you see this texture? Do you SEE it?? Mmmmm…
Dark Chocolate Truffle Brownies (Recipe found here)
- 1 2/3 cups (10 oz) dark chocolate chips**
- 3 tablespoons unsalted butter
- 3 tablespoons water
- 1 cup granulated sugar (7 oz)
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 3 large eggs
- 1/4 cup unsifted all-purpose flour
Preheat oven to 325 degrees. Line an 8 inch square pan with foil and grease bottom of pan or spray with a little cooking spray.
Heat chocolate, butter and water in a large microwave-safe mixing bowl at 50% power for 2-3 minutes, stopping to stir after the first minute and at 30 second intervals thereafter. Make sure you use 50% power or the chocolate might seize.
Beat the sugar, salt and vanilla into the melted chocolate mixture with a wooden spoon. Beat in the eggs one at a time for a full minute after each addition, using an electric mixer, until smooth and glossy. Stir in the flour.
Spread the batter into the pan and bake 35-40 minutes. Do not overbake. The brownies will firm as they cool.
Cool completely or cool and chill. Lift from pan and cut into about 16 squares and then cut each of those squares into 2 or 4 pieces, depending on the size you want.
**Note from Anna: I used extra dark chips, but bittersweet would probably work just as well. I think the brownies might be a little too sweet if made with semi-sweet.