Divine Truffle Brownies Recipes

DIVINE TRUFFLE BROWNIES

Steps:

• Heat oven to 350°F.
• Line 8-inch square baking pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave 2 oz. chocolate and butter in medium microwaveable bowl on HIGH 1 min. 30 sec. or until butter is melted. Stir until chocolate is completely melted. Stir in 1/2 cup sugar. Blend in 1 egg. Add flour; mix well. Spread onto bottom of prepared pan.
• Microwave remaining chocolate and cream in microwaveable bowl 1 min. 30 sec.; stir until chocolate is completely melted. Beat remaining sugar and eggs in large bowl with mixer on high speed 1 min. or until thick and lemon colored. Add cream mixture; mix well. Pour over batter in pan.
• Bake 35 min. or until topping is set. Cool in pan. Run knife around sides of pan to loosen dessert; use foil handles to remove from pan before cutting to serve. Keep refrigerated.

DIVINE TRUFFLE BROWNIES

Steps:

• Heat oven to 350 F degrees (325 F for glass baking dish).
• Line 8-inch baking pan with foil extending over edges to form handles.
• Grease foil.
• Microwave 2 squares chocolate and butter in medium microwavable bowl on HIGH 1 1/2 minutes or until butter is melted.
• Stir until chocolate is melted.
• Stir in 1/2 cup of the sugar.
• Stir in 1 egg until well blended.
• Stir in flour.
• Spread batter in pan.
• Microwave remaining chocolate (6 squares if using semi-sweet, 4 squares if using bittersweet) and the cream in microwavable bowl on HIGH 1 1/2 minutes; stir until chocolate is melted.
• Beat remaining 1/4 cup sugar and 2 eggs in small bowl with mixer on high speed 1 minute until thick and lemon-yellow colored; beat in chocolate/cream mixture.
• Pour over batter in pan.
• Bake 35 to 40 minutes or until mousse topping is set and the edges begin to pull away from sides of pan.
• Cool in pan.
• Run knife around edge of pan to loosen brownies from sides.
• Lift from pan using foil as handles.
• Decorate with powdered sugar, if desired (see tip).
• Cut into 16 fudgy brownies.
• For an extra special touch, garnish with fresh red raspberries and whipped cream!

TRUFFLE BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds.
• Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed.
• With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.
• Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour.
• To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving.
• Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated.

DIVINE CHOCOLATE TRUFFLES

Steps:

• Crush the digestive biscuits into crumbs (Putting it into a small plastic bag and hitting it with a rolling pin works best).
• Break the chocolate into small pieces and put into a microwaveable bowl.
• Put the bowl into a saucepan about halfway full of water depending how big the bowl is (The bowl and water shouldn't touch each other) and heat until melted.
• Mix in the butter and crushed biscuits.
• Leave mixture in the fridge for 10 minutes.
• Take a teaspoonful of the mixture and roll it into a ball shape with your hands.
• To make it look more truffley roll it in cocoa powder or chocolate sprinkles.
• Enjoy!

TRUFFLE BROWNIES

Steps:

• Position rack in center of oven and preheat to 350°F. Line 9 x 9 x 2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.
• Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.
• Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
• Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.

TRUFFLE BROWNIES

Steps:

• Preheat oven to 325 degrees. Butter a 9-inch springform pan, and set aside.
• Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
• Whisk together flour, baking powder, and salt in a separate bowl; set aside.
• Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
• 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.
• Make topping when brownies are cool: Put chocolate in a medium 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. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
• Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.