Martha Stewart Truffle Brownies Recipe

December 1, 2006 | Posted by Allison as Sweets at 12:00 pm |

No matter how many pre-prepared meals Martha Stewart & Co make, they will never come close to the homemade taste that we create in our kitchens. Don’t believe me? Well then, try on this Martha Stewart Truffle Brownies Recipe on for size & see if you think this bad boy would be just as good frozen & baked! Enjoy.

Ingredients:

4 tablespoons unsalted butter, plus more for pan
3 ounces good-quality unsweetened chocolate, coarsely chopped
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/4 cup milk
1 teaspoon pure vanilla extract
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 cup heavy cream
Heart-shaped sprinkles, for garnish

What’s Next:

Go ahead & preheat your oven to 325 F or 162 C.

Butter a 9-inch springform pan, and set aside.

To make the 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.

Eat well & Laugh often!

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[…] To me, nothing says the holidays like something sweet & something salty & a hot drink! Now, we have a lot of that sweet already, let’s tackle the salty! Say hello to a holiday tradition of mine, chex mix. And this Cashew Herb Chex Mix recipe has just enough herb to make it interesting. Take a stab & let me know what you think! […]