Fudgy Chocolate Truffle Brownies
Serves: yields 16 brownies
  • 10 ounces (about 1⅔ cups) dark chocolate chips
  • 3 tbsp unsalted butter
  • 3 tbsp water
  • 1 cup granulated sugar
  • ½ tsp Kosher salt
  • 1 tsp vanilla extract
  • 3 large eggs
  • ¼ cup unsifted all-purpose flour
  1. Preheat the oven to 325 degrees Fahrenheit. Line an 8-inch square baking pan with aluminum foil (hint: you will use this to lift the brownies from the pan, so be generous with the foil). I use my favorite glass one for this, but a metal pan would work as well.
  2. In a small sauce pan, stir together the chocolate, butter and water over medium heat until melted and smooth. Remove from heat, and use a wooden spoon to beat in the sugar, salt and vanilla extract.
  3. Add the eggs, one at a time, stirring well after each addition. The batter should be smooth and glossy when you've fully incorporated all of them. Fold in the flour until just combined.
  4. Pour the batter into the prepared pan, and tap gently to even it out into one layer. Bake for 35-40 minutes, or until the top is a dry crust. Note: the center will still be moist -- it's supposed to be. It will solidify as it cools.
  5. Remove from the oven and place the pan on a cooling rack to cool for at least 2 hours. You can cut it at this point, but it won't cut cleanly. For a cleaner cut, chill in the fridge for several hours before cutting into 16 squares.
  6. Enjoy. With friends.
Recipe by Maine Course at http://mainecourse.bangordailynews.com/2016/01/19/recipes/fudgy-chocolate-truffle-brownies/