Ingredients for Chocolate Truffle Dessert Brownies
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How to Make Chocolate Truffle Dessert Brownies
- Preheat oven to 425°F (220°C). Grease a 9x9 inch square baking dish and set aside.
- In a large microwave-safe bowl, melt 1/2 cup (113g) unsalted butter on half power in the microwave. Stir occasionally to prevent burning.
- Whisk in 1 cup (200g) granulated sugar and 1/2 cup (50g) unsweetened cocoa powder. Set aside to cool for 5 minutes.
- Whisk in 1/2 cup (60g) all-purpose flour and 1 teaspoon vanilla extract.
- Add 2 large egg yolks one at a time, beating well after each addition.
- In a separate bowl, beat 2 large egg whites with 1 tablespoon (15g) granulated sugar on high speed until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 18-20 minutes, or until the brownies are puffed and the edges are set. A toothpick inserted into the center should come out with moist crumbs.
- Cool in the pan for at least 30 minutes before serving. For a firmer brownie, refrigerate for a couple of hours.
- Serve warm with a scoop of vanilla ice cream for an extra decadent treat. Leftovers can be stored in the refrigerator and reheated.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
95g
Fat
84g
Carbs
9g
