These brownies are a chocolate lovers delight. The basic brownie recipe was formed over the course of my college years as I attempted in trail and error, a countless number of times to make brownies that tasted better than ones from a box. (It wasn't easy!)
These kind of brownies are thick, gooey, dense and chocolaty, and when you add the truffle cream to them, they are absolutely rich and delicious!
Brownies
-1 C butter (room temperature)
-2 C sugar
-1/2 tsp salt
-1 tsp vanilla
-4 eggs (room temperature)
-1 C cocoa
-1 C flour
-Mix butter and sugar together in a bowl until combined
-add salt and vanilla
-Mix in eggs one at a time, until fully blended
-add in cocoa and flour, mixing only until combined
Truffle Center
-1 C milk chocolate chips
-1/4 C heavy whipping cream (if using white chocolate chips, use a little less than 1/4 C cream)
-In a microwave safe bowl add chocolate chips and heavy cream.
-Melt chocolate chips in cream on high for 30 second intervals, stirring each time until chips are completely melted and it makes a nice chocolaty sauce.
Putting it all together:
-Spray a 9 x 13 pan with cooking spray and spread out 1/2 of the brownie batter.
-Pour on the truffle cream and spread it out as best as you can over the brownie batter.
-Add the rest of the brownie batter and then use a knife gently to spread it over the truffle cream.
Bake at 350 degrees for 30 to 40 minutes
(The center will be set and not jiggle. The toothpick test will NOT work on these brownies as the truffle cream does not set up until cool)
(The center will be set and not jiggle. The toothpick test will NOT work on these brownies as the truffle cream does not set up until cool)
Let chill. These are super gooey when warm, but will firm up as they cool.
