July 16th, 2018

The Kosher Gourmet

Chocolate Truffle Brownies: Chewy, Moist and Divine

Diane Rossen Worthington

By Diane Rossen Worthington

Published Sept. 15, 2014

Chocolate Truffle Brownies:   Chewy, Moist and Divine
The brownie is the amateur baker's best friend. Easy to mix and put together, a batch of brownies is tough to mess up.

Brownies come in two styles, cake-style and fudgy.

Cake-style brownies include baking powder and a higher ratio of flour and lower ratio of butter than their counterpart. Often the butter is creamed together with the sugar, resulting in a more airy, cakelike texture.

Fudgy brownies are richer and creamier than their cakelike cousins. Melting the butter and chocolate together results in a fudgy, dense texture, slightly akin to a chocolate truffle. I have tried dozens of recipes and have concluded that there is nothing quite as satisfying and comforting as a fudgy brownie, especially when accompanied with a big glass of cold milk.

I have served the truffle-like brownies in the following recipe, an adaptation of a friend's recipe, for school events and as a more formal dessert, with equal raves from my guests. Since there is no leavening in the mixture, the brownies are shallow yet packed with rich chocolate flavor.

The best part about preparing these brownies is that you mix everything right in the top part of the double boiler. This increases the chocolate and reduces the amount of flour, resulting in a crispy-chewy and very moist, chocolaty brownie. I prefer these brownies plain but if you like nuts, add 1/2 cup of toasted chopped pecans or walnuts. Store remaining brownies in an airtight container. Help is on the Way

  • These can be prepared up to 2 days ahead and kept in an airtight container until serving. --Use a metal baking pan for even cooking; use a light colored pan, since dark pans cook faster.

  • Make sure that the pan is well greased for ease in releasing the brownies.

  • You can melt the butter and chocolate in a medium glass bowl or measuring cup in the microwave; use medium power and stir after every 30 seconds until completely melted.

  • The center should be slightly moist when the brownies are done.

  • Make sure that the brownies are totally cooled. Use a sharp knife and cut into squares by first cutting in one direction and then the other. Dip the knife in hot water to keep the knife clean for easy cutting.


MAKES: 32 brownies

  • 1 cup unsalted butter

  • 6 ounces unsweetened chocolate, cut into small pieces

  • 2 cups sugar

  • 4 large eggs at room temperature

  • 1 teaspoon vanilla extract

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon salt

  • Powdered sugar, for garnish

1. Preheat the oven to 325 F. Grease a 9-by-13-inch baking pan.

2. Combine the butter and chocolate in the top of a double boiler over medium-low heat and melt slowly, stirring occasionally.

3. When the butter and chocolate are melted, remove the pot from the heat, add the sugar, and whisk vigorously. Add the eggs and vanilla and whisk until completely incorporated. Add the flour and salt and blend in, making sure there are no lumps of flour. The mixture should now be a shiny batter-like consistency.

4. Pour the batter into the prepared pan and gently smooth the top. Bake in the center of the oven for 40 minutes or until the top is crisp and dry and a wooden toothpick inserted 1 inch from the center comes out barely moist. Cool to room temperature before cutting into squares or bars. Sprinkle with powdered sugar, if desired.

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Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host.