Ingredients for Divine Truffle Brownies
- Semisweet Chocolate
- 2 tablespoons (30g) unsalted butter, cut into pieces
- 3/4 cup (150g) granulated sugar
- Eggs
- 1/2 cup (60g) all-purpose flour
- Heavy Cream
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How to Make Divine Truffle Brownies
- Preheat oven to 350°F (175°C).
- Line an 8-inch square baking pan with foil, leaving an overhang on the sides to create handles.
- Grease the foil lightly with butter or cooking spray.
- In a medium microwave-safe bowl, combine 2 ounces (57g) dark chocolate, chopped, and 2 tablespoons (30g) unsalted butter, cut into pieces. Microwave on high for 1 1/2 minutes, or until butter is melted. Stir until chocolate is completely smooth.
- Stir in 1/2 cup (100g) granulated sugar until combined.
- Whisk in 1 large egg until well blended.
- Gradually add 1/2 cup (60g) all-purpose flour and stir until just combined. Do not overmix.
- Spread the batter evenly in the prepared pan.
- In a separate microwave-safe bowl, combine 4 ounces (113g) dark chocolate, chopped, and 1/4 cup (60ml) heavy cream. Microwave on high for 1 1/2 minutes, or until chocolate is melted. Stir until smooth and creamy.
- In a small bowl, beat 1/4 cup (50g) granulated sugar and 2 large eggs with an electric mixer on high speed for 1 minute, until thick and pale yellow.
- Gradually beat in the melted chocolate and cream mixture until well combined.
- Pour the mousse mixture evenly over the brownie batter in the pan.
- Bake for 35-40 minutes, or until the mousse topping is set and the edges of the brownies are pulling away from the sides of the pan.
- Let the brownies cool completely in the pan on a wire rack.
- Run a knife around the edges of the pan to loosen the brownies.
- Lift the brownies from the pan using the foil handles.
- Dust with powdered sugar using a heart-shaped stencil (optional).
- Cut into 16 squares.
- Garnish with fresh raspberries and whipped cream, if desired, and serve.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
38g
Fat
45g
Carbs
6g
