Brownie Truffle Bars
This recipe makes 32 servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 153153 cal |
| pro | 2 g2g pro |
| total fat | 10 g10g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 14 g14g carb |
| fibre | 1 g1g fibre |
| chol | 29 mg29mg chol |
| sodium | 38 mg38mg sodium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 66 iron |
| vit A | 44 vit A |
| folate | 44 folate |
The extra chocolate layer on top makes these brownies a true treat.
Ingredients
- 6 oz bittersweet chocolate , chopped6 oz bittersweet chocolate, chopped
- 1/2 cup butter , cubed1/2 cup butter, cubed
- 1 cup packed brown sugar 1 cup packed brown sugar
- 3 eggs 3 eggs
- 2 tsp vanilla 2 tsp vanilla
- 1 pinch salt 1 pinch salt
- 1 cup quartered walnuts 1 cup quartered walnuts
- 1/2 cup all-purpose flour 1/2 cup all-purpose flour
- Truffle Icing:
- 6 oz bittersweet chocolate , chopped6 oz bittersweet chocolate, chopped
- 1/4 cup whipping cream 1/4 cup whipping cream
- 1/2 tsp vanilla 1/2 tsp vanilla
Preparation
Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring until smooth; let cool for 10 minutes.
In separate large bowl, whisk together sugar, eggs, vanilla and salt ; whisk in chocolate mixture. Add walnuts and flour; stir just until incorporated. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 25 minutes. Chill until cold, 2 hours.
Truffle icing: In heatproof bowl over saucepan of hot (not boiling) water, melt together chocolate, cream and vanilla, stirring until smooth; spread over brownie base. Chill until almost firm; cut into bars. Chill until firm, about 2 hours. Recut bars. (Make-ahead: Wrap and refrigerate in airtight container for up to 1 week or freeze for up to 1 month.)
Source : Holiday Best: 2005
- Keywords : Dessert; Bake; Make-Ahead; Christmas; Kid-Friendly; Chocolate;
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