Melissa Veytia

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Recipe

Truffle Brownies

Name: Truffle Brownies
Prep time: 150 min
Cook time: 150 min
Yield: 12
Cuisine: Internacional
Ingredients: 4 tablespoons unsalted butter, plus the one you use for the mold; 85 grams bitter chocolate, cut into large pieces; 1/2 cups flour; 1/4 teaspoons baking soda; 1/2 teaspoons salt; 1 cup sugar; 2 eggs, big; 1/4 cups milk; 1 teaspoon vanilla extract; 113 grams bittersweet chocolate, chopped up; 2/3 cups whipping cream; chocolate chips

2h 30 mins

Half

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Melissa Veytia

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This delicious recipe for truffle brownies will be a delicacy to enjoy Valentine's Day or any day you have a craving for a delicious chocolate dessert.

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Ingredients

12 portions

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Preparation

Preheats the oven to 160 degrees. Enmantequillar a mold and reserve.

Add butter and bitter chocolate until melted in a bain-marie. Let it cool a bit.

Mix the flour, baking powder and salt in a bowl separately.

Put the sugar and eggs in a bowl and whisk until the mixture is pale and fluffy for 4 minutes. Add the mixture of chocolate, milk, vanilla and mix until combined. Add the flour until everything is well incorporated.

Add the mixture to the mold and bake for 30 minutes or until a stick comes out almost clean with few crumbs. Avoid the center or the edges.

When the brownies are cold you can start to make the bitumen. Put the chocolate in a medium bowl. Heat the cream in a small skillet over very low heat. Add the cream to the chocolate and leave it for 5 minutes. Gently move until smooth. Let the ganache cool and revel every 10 minutes until it is a bit hard (25 to 30 minutes)

Pour the ganache over the cold brownies in mold. Let it sit for 20 minutes. Refrigerate and let cool from 30 minutes to 1 hour. Leave the brownies at room temperature for 15 minutes before serving.

Add the sprinkles above and enjoy!