Truffle Brownies
A thick layer of poured chocolate ganache frosts the top of these wedge-shaped brownies. Sprinkle with tiny heart-shaped candies for your Valentine, change the garnish to suit other occasions, or simply present them unadorned.
Recipe information
Yield
makes about 1 dozen
Ingredients
for the batter
for the ganache
for the garnish
Preparation
Step 1
Preheat oven to 325°F. Butter a 9-inch springform pan.
Step 2
Make batter: Put butter and chocolate in a heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.
Step 3
Whisk together flour, baking powder, and salt in a bowl.
Step 4
Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, the milk, and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl, until well combined.
Step 5
Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan on a wire rack.
Step 6
Make ganache: Put chocolate in a bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Let ganache cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
Step 7
Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour.
Step 8
Let brownies stand at room temperature at least 15 minutes before serving. Release spring-form, and remove brownies; cut into wedges, wiping knife with a hot damp cloth between each cut. Scatter sprinkles on top, if desired. Brownies can be refrigerated in a single layer in an airtight container up to 2 days. Bring to room temperature before serving.
