Seven years ago, I was headed to a football game watching party and I whipped up a batch of these Truffle Brownies for all the guests in attendance. They were decadent, rich and a HUGE hit with everyone.
Fast forward… there are now certain photos that are cringe-worthy when you take a step back into my archives of really old posts.
Truffle Brownies just so happened to be a recipe that I made a month into my blog. (I had no idea what I was doing back then in the blogosphere) Photos were taken in harsh lighting and if you were to see the photos that I took back then there is NO WAY you would want those brownies. It’s never bad to retest a recipe and to retake the pictures. Yes, we often make mistakes in writing out recipes and readers are quick to help us out. I’ve also personally grown in my baking and cooking skills in the past seven years, or at least I hope I have.
If you are looking for a great brownie recipe that just so happens to be homemade and not from a box, then I suggest you break out the baking ingredients for this Truffle Brownie recipe.
It takes a while for the icing to set on top, so feel free to make them a day ahead. If you’re impatient like me and you don’t care if it’s set or not feel free to cut a slice whenever you like. I hope you enjoy this recipe as much as we do.
ENJOY ~ Meagan
- 6 ounces bittersweet chocolate
- 10 tablespoons unsalted butter
- 1 1/4 cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup Bob’s Red Mill unbleached flour
- 6 ounces semi-sweet chocolate
3/4 cup heavy whipping cream
Preheat oven to 350 degrees F.
Add bittersweet chocolate and butter to a double boiler over low heat. Stir until all chocolate has melted and then remove from heat to cool. (Allow to cool for at least 15 minutes before pouring it over batter.)
In a separate bowl whisk together the sugar, eggs, vanilla and salt. Then slowly stir in the flour. Pour the batter into a 9X13 greased baking dish.
Bake in the oven for 20-24 minutes or until a toothpick inserted comes out clean. Remove from oven and allow for cool down.
Add semi-sweet chocolate and whipping cream to a double boiler over low heat. Stir until all chocolate has melted. Pour over the top of the brownies and allow everything to sit for 4 hours before serving.
*Greased Baking Dish – You may use butter, non-stick spray or flour baking spray