A double Chocolate Truffle Brownie is a creation so rich in chocolate, butter and cream that one taste gives you shivers of delight. You melt the butter and chocolate and carefully stir it into the richest, darkest bowl of delight. Then you whip the eggs and sugar into frothy golden thickness. Add the chocolate mixture. Lovingly stir in the cocoa flour and finish with the freshest roasted walnuts. The brownie cake cools filling the kitchen with its sensual chocolate perfume. You top it with ganache – that bit of chocolate heaven other wise known to mortals as truffles, and sprinkle with glittering sea salt flakes.
DOUBLE CHOCOLATE TRUFFLE BROWNIES is the chocoholics dream. You might consider going over the top and serving it with a scoop of vanilla ice cream. Why not?
| DOUBLE CHOCOLATE TRUFFLE BROWNIES WITH SEA SALT | Print |
- ⅔ cups (6 oz.) unsweetened butter
- 6 oz. bittersweet chocolate (Preferably Callebaut or any good quality chocolate).
- 4 large eggs at room temperature
- 1 cup granulated sugar
- 1½ tsp. vanilla
- 1 generous cup coarsely roasted walnuts chopped
- 11/4 cup all-purpose flour
- ¼ cup cocoa
- ½ tsp fine sea salt (plus additional flaky sea salt to sprinkle over the ganache
- ½ tsp. cinnamon
- 6 oz. (28 g.) bitter-sweet Callebaut chocolate for the ganache
- ½ cup whipping cream (cream should contain no thickening additives) for the ganache
- Preheat oven to 350F (l80 C)
- Grease a 9-inch (2.25L) square cake pan. It is preferable to use the correct size pan. Don't be tempted to use your old stand by 8 inch pan. You want the ratio of brownie to ganache to be perfect.
- Grease the pan, line with parchment paper and grease the paper.
- Melt chocolate and butter in an oven-proof dish. The safest way to do this is to put the dish in a saute pan that has a couple of inches of water. Put the pan over low to medium heat. Stir your ganache until smooth and melted. Be careful not to get any water in your ganache. Melting chocolate this way as opposed to using a double boiler allows you to monitor the water level and temperature. Remove from heat and set aside.
- In your stand mixer add the eggs and beat at medium speed adding sugar a tablespoon at a time. DO NOT OVER BEAT.
- Stir in the reserved chocolate mixture and vanilla and mix briefly.
- Add walnuts, flour, cocoa, cinnamon and salt, mixing just until combined.
- Spread evenly in prepared pan and bake for 25 to 30 minutes - or until just set. Monitor your baking carefully and do not over-bake. Cool completely in pan on rack, then chill for one hour.
- To Make the Ganache Topping:
- Combine the chocolate and whipped cream in an oven-proof bowl set in a saute pan filled with an inch or so of water over low to medium heat. Stir the mixture often until smooth and melted. Again be very very careful not to get any drops of water in your beautiful ganache.
- Water will turn your ganache grainy and there is no rescuing that problem.
- Pour over the chilled brownie and spread evenly. Sprinkle a little flaky sea salt over the top of the brownies.
- Chill until the ganache is set, about 2 hours. Cut into squares.
How to melt your chocolate – carefully.
Combine the chocolate and whipped cream in an oven-proof bowl set in a skillet filled with an inch or so of water over medium heat.
Pour over the chilled brownie and spread evenly. Sprinkle a little flaky sea salt over the top of the brownie. Chill until the ganache is set, about 2 hours. Cut into squares.
Now remember, the cook always get to lick on the ganache bowl. Then wash the dishes.
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