DIVINE TRUFFLE BROWNIES
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
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
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 TRUFFLE BROWNIES
A perfectly decadent dark chocolate truffle brownie--perfect for Valentine's Day or other romantic occasion like anniversaries, -or- just because!. Tip: to take these brownies seriously over the top, lay a heart shaped stencil over each portion (before cutting), and sift powdered sugar over the top. Remove stencil, and oooh-la-la! Serve with hot fudge sauce or fresh raspberries and whipped cream, if desired.
Provided by BecR2400
Categories Dessert
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 209.2, Fat 15, SaturatedFat 9, Cholesterol 60.9, Sodium 40.9, Carbohydrate 19.9, Fiber 2.6, Sugar 9.6, Protein 4
CHOCOLATE TRUFFLE BROWNIES
If you're a member of the cake-y brownie club, move along. If fudge-y is your jam, step right up. These brownies are soft, dense and super-rich, but the best part is that they are incredibly simple to make. Melt butter in a saucepan (we often melt ours in the microwave because who needs another pot to clean?) then stir in the chocolate until it's melted. Combine the wet ingredients with the dry ingredients, pour it all into a buttered pan, slide it into the oven and in about a half hour: brownies worthy of their name.
Provided by William Norwich
Categories dessert
Time 50m
Yield 24 brownies
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees. Lightly grease a 9-by-13-inch baking pan.
- Place the butter in a medium saucepan, and melt over low heat. Remove from the heat, add the chocolate and stir constantly until melted. Set aside.
- In a large bowl, combine the sugar, eggs and vanilla. Stir until well mixed. Add the melted chocolate mixture, and mix until combined. Add the flour and salt, and mix just until combined. Fold in the nuts or chocolate chips if desired.
- Place the batter in the greased pan, and bake for 25 to 30 minutes, or until the top is dull and an inserted toothpick comes out mostly clean. Do not overbake. Cool completely. If desired, dust the top with cocoa powder before cutting.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 93 milligrams, Sugar 20 grams, TransFat 0 grams
TRUFFLE BROWNIES
A layer of glossy ganache gives these brownies an air of sophistication (but kids will still clamor for a slice).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes about 1 dozen
Number Of Ingredients 12
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.
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