Chocolate Truffle Brownies

By William Norwich

Chocolate Truffle Brownies
Craig Lee for The New York Times
Total Time
50 minutes
Rating
5(661)
Comments
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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.

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Ingredients

Yield:24 brownies
  • 11tablespoons (155 g) unsalted butter, plus extra for greasing the pan
  • 6ounces (170 g) good unsweetened chocolate, chopped
  • 2⅓cups (465 g) sugar
  • 6large eggs
  • 1½tablespoons vanilla extract
  • 1⅓cups (165 g) all-purpose flour
  • ¾teaspoon salt
  • 1cup/120 grams chopped nuts or 1 cup/175 grams chocolate chips (optional)
  • Cocoa powder (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)

237 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 4 grams protein; 97 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 325 degrees. Lightly grease a 9-by-13-inch baking pan.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Ratings

5 out of 5
661 user ratings
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Comments

Jane F

This is very close to the recipe in Joy of Cooking which is my absolute favorite ever. This recipe has larger quantities of ingredients and a smaller pan, which will make it more "fudgy," no doubt.

Talina

Amazing brownies, incredibly fudgy and ridiculously easy to make. I used whole wheat flour and coconut palm sugar, and made them sans toppings for my first attempt. Hubby said they were his new favorite dessert, tied with his mom's swiss chocolate cake. Maybe one day I'll win...

Marlette

SO, in your heading you say 2/3 lb bacon but no mention of it in your note. So where's the bacon come in? Sounds disgusting actually but convince me!

Kate M

Really amazing: FYI for chocolate I used the 90% dark Lindt bars. Definitely needed to cook for around 45 minutes; in the end I didn't quite ever get to a point where a toothpick came out very clean, but I really truly believe they were done cooking regardless. Waited overnight to cut into them, and I think that was an important choice

LHhi

We now affectionately call these crack brownies because they are so good!! I never have unsweetened chocolate so I use 6oz of semi sweet or dark chocolate chips and bring the sugar down to 2 cups. Also never have unsalted butter so just cut the salt to 1/4 tsp. Love how easy and delicious these are and so much better than the gross box brownies.

Nancy

I cut the sugar by 1 cup, used 8 oz of super high quality chocolate and 5 eggs. I agree with others that the baking time is short by at least 8 minutes. They came out very rich and smooth.

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