Chocolate Truffle Brownies

Name: Chocolate Truffle Brownies
Cuisine: British
Ingredients: 200 g 70% dark chocolate; 150 g butter; 225 g caster sugar; 2 tsps vanilla extract; 2 large eggs; 1 extra egg yolk; 75 g plain white flour; pinch salt; icing sugar, for dusting

Joanne @JoanneinBath

Bath, UK

These rich chocolate bars come from Sam Stern. They are beyond brownies, moist, intensely chocolatey, and very easy to make. Don't cook them for too long otherwise you'll lose the truffle-like insides.

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Ingredients

200 g70% dark chocolate
150 gbutter
225 gcaster sugar
2tsps vanilla extract
2large eggs
1extra egg yolk
75 gplain white flour
pinchsalt
icing sugar, for dusting

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Steps

1

Preheat the oven to 180C/Gas 4. Butter and line a 20cm/8in square baking tin (4cm deep at least) with baking parchment.
2

Break the chocolate into pieces and add it with the butter into a large heavy based pan. The original recipe recommends you use a heatproof bowl on top of a simmering pan of water, but if you're really careful and use the lowest setting it's safe to melt the chocolate on a direct heat.
3

Remove the pan from the heat and beat in the sugar and vanilla, set aside and while it cools slightly, beat the eggs in a small bowl and measure out and sift the flour.
4

Whisk the eggs into the cooled chocolate and sugar mixture, then add and mix in the flour and salt.
5

Transfer the mixture to the prepared tin. Bake for 15 minutes then turn the heat down to 160C/Gas 3 and cook for another 10-15 minutes until just firm. Cool in the tin, cut into squares and dust with icing sugar to serve.

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Cooksnaps

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Joanne @JoanneinBath

on March 26, 2016 12:26

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.