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Truffle Brownies

Yield: 12 Servings (8X8-inch pan)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

Brownie Layer:

  • ½ cup (85 g) semisweet or bittersweet chocolate, chopped
  • ¼ cup (57 g) salted butter
  • ½ cup (106 g) granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ¾ cup (107 g) all-purpose flour
  • Pinch of salt, about 1/8 teaspoon

Ganache Layer:

  • 1 cup (170 g) semisweet or bittersweet chocolate, chopped
  • ⅔ cup heavy cream
  • ¼ cup (53 g) granulated sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • M&M's for topping, optional

Instructions 

  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.