Lindor Truffle Brownies Recipes

LINDOR TRUFFLE BROWNIES

LINDOR TRUFFLE BROWNIES image

Yield 12

Number Of Ingredients 9

Ingredients

12 Milk Chocolate Lindor Truffles
Â½ cups Butter
1 cup White Sugar
2 Eggs
1 teaspoon Vanilla Extract
Â½ cups All-purpose Flour
â cups Unsweetened Cocoa Powder
Â¼ teaspoons Salt
Â¼ teaspoons Baking Powder

Steps:

Preheat oven to 350 F and line a 12-count muffin tin with cupcake liners. Unwrap your milk chocolate Lindor truffles and drop one into the center of each cupcake liner. In a large saucepan over medium low heat, melt 1/2 cup butter. Remove from heat and stir in sugar, eggs, and vanilla. Beat in the flour, cocoa powder, salt and baking powder. Pour batter over each Lindor truffle, filling the cupcake liners almost 3/4 of the way up. Bake in preheated oven for approximately 12-15 minutes. Do not overcook. They should be a little gooey. Remove from oven, set pan on a rack and let them cool before serving. http://tastykitchen.com/recipes/desserts/lindor-truffle-brownies/

TRUFFLE BROWNIES

Truffle Brownies image

Provided by The Hearty Boys

Categories dessert

Time 1h35m

Yield 8 brownies

Number Of Ingredients 10

Ingredients

2 eggs
1/2 teaspoon salt
1 cup sugar
1 tablespoon pure vanilla extract
1 stick margarine
3 ounces unsweetened chocolate chopped
1/2 cup all-purpose flour
Chocolate ganache for topping, recipe follows
1/2 cup (4 ounces) semisweet chocolate chips
1/4 cup heavy cream

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 TRUFFLE BROWNIES

Divine Truffle Brownies image

Try these delightfully gooey Divine Truffle Brownies and experience chocolate heaven. Take a bite out of fudgy goodness and share this recipe with all of your friends and family because these brownies are nothing short of delicious.

Provided by My Food and Family

Categories Bars & Squares

Time 55m

Yield Makes 16 servings.

Number Of Ingredients 6

Ingredients

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1/4 cup butter or margarine
3/4 cup sugar, divided
3 eggs, divided
3/4 cup flour
2/3 cup whipping cream

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.

Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 40 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 16 g, Protein 3 g

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