Truffle Brownies {With M&M’s…or Not}

Truffle Brownies

If you’ve been known to scare children away from brownies in order to indulge, and/or you sometimes make ganache just to imagine what a truffle would look like while you eat the filling straight from the bowl, you’ll want to sit up, step away from the ganache, and pay attention.

Because today is brownies. And not just any brownies. Brownies topped with a decadent layer of truffly goodness.

These are so rich and so amazing and so delicious, and they’ve made this multi-tasking brownie and truffle lover very, very happy.

Why make two desserts when you can have one that combines everything there is to love in life?

As a quick sidenote: I sent a modified version of this recipe to my friend, Emily, who wanted to make a knock-off of the Fruffles at Red Robin for her sweet daughter (disclosure: I’ve never actually eaten the real, life fruffles but these are our best guess as to the deliciousness therein).

Emily took the truffle brownie recipe a couple steps further to make them fruffle-esque: baked the brownies in a slightly larger pan and cut the brownies into thin sticks, smothered them with a layer of chocolate shell (1 cup chocolate chips melted with 1/3 cup coconut oil), and sprinkled with a little fleur de sel (and a few heart-shaped sprinkles thrown in for good measure).

Oh, and she also successfully subbed in a gluten-free flour blend because their family is gluten-free. Seriously, how cute are they? (The homemade fruffles and her cute daughter?)

Truffle Brownies

After typing that whole paragraph up, yes, I’m realizing I should have made them in fruffle-fashion, too, and posted that version today but at least you’ll get the truffle brownie recipe and I’ll leave it up to you what you choose to do with it.

I’ll also let you decide whether to employ the M&M’s or not (gosh, aren’t I generous with all this freedom of choice stuff today). The brownies are cuter with them added but to be honest, I like them a tremendous amount without them also. Decisions, decisions.

I promise it will all work out if you just move yourself right along into the kitchen and get started (they do need to chill after all so there’s no time to lose).

Truffle Brownies

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Truffle Brownies

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Ingredients:

Brownie Layer:

  • 3 ounces semisweet or bittersweet chocolate, chopped (about 1/2 cup)
  • 1/4 cup (4 tablespoons) butter
  • 1/2 cup (3.75 ounces) granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (3.75 ounces) all-purpose flour
  • Pinch of salt (about 1/8 teaspoon)

Ganache Layer:

  • 6 ounces semisweet or bittersweet chocolate, chopped (about 1 cup)
  • 2/3 cup heavy cream
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • M&M’s for topping (optional)

Directions:

  1. Preheat the oven to 350 F. Line an 8X8-inch pan with foil, letting the foil extend on two opposite edges (so you can lift the brownies out after baking). Spray the bottom and sides of pan lightly with cooking spray. Set aside.
  2. For the brownie batter, melt the chocolate and butter in a saucepan over medium-low heat or in a microwave-safe bowl in the microwave until melted and smooth.
  3. Stir in the sugar, egg, and vanilla, and whisk until well combined. Add the flour and salt and mix until just combined. Spread the batter evenly in the bottom of the prepared pan.
  4. For the ganache layer, combine the chocolate and cream in a saucepan set over medium-low heat or in a microwave-safe bowl and melt until creamy and smooth (use 50% power if using the microwave). Set aside to cool to just slightly warm room temperature (you don’t want it overly hot).
  5. In a medium bowl using an electric hand mixer or in the bowl of an electric stand mixer, beat the sugar, eggs, and vanilla until thick and light in color, 4-5 minutes (don’t skimp on this step!). Add the melted chocolate/cream mixture and mix until combined. Spread the ganache mixture evenly over the brownie batter.
  6. Bake for 20-25 minutes until the top looks set – it shouldn’t jiggle when tapped but it also shouldn’t be overly firm. If using M&M’s, immediately after removing the brownies from the oven, press the M&M’s lightly into the top of the brownies. Cool the brownies completely in the pan and then refrigerate until chilled. Run a knife around the edges of the pan and gently lift the brownies out with the foil handles to cut into small squares.
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Recipe Source: adapted a little from this recipe at Kraft (added weights, split up the recipe for ease of following, added salt and vanilla and M&M’s)