After over a month, my life has finally calmed down a bit. Hope at least a few of you didn't lose faith in me posting! To be honest, I've been baking up a storm recently. I just haven't had time to photograph anything. For rush I made sugar cookies in the shape of the Greek Alpha, Delta and Pi and decorated them with royal icing. That was my first time experimenting with royal icing and the test batch turned out amazing. The real batch, eh, not so much. Isn't that always the way it goes? But, of course, I picked out the better ones for the actual rounds and refused to bring over the rest. I also made my favorite cookie cake, which is actually on here, but I definitely need to post it again. It's my first or second post ever, and I tried to make it Halloween themed which was a big fail. I remember at the time wondering why Tastespotting turned me down. Ha! It's pretty embarrassing.
Today, I made truffle brownies. The name really says it all. These are so deliciously rich... almost to the extent that I would advise you not to make them for anyone who is not a chocoholic as they probably will be way too much. For those of you who could not possibly ever eat anything too chocolatey (like me), make these now! They are extremely easy, but because of cooling times do take a little longer than the average brownie. Luckily, when it comes to awesome desserts I manage to find the tiny shred of patience that fails to appear in traffic/while I'm on hold/during class lectures/etc. As always, I opted out of the nuts.
Recipe from First Look, Then Cook
- Nonstick vegetable oil spray
- 12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, divided
- 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, cut into 1-inch cubes
- 1 1/4 cups sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup unbleached all purpose flour
- 1 cup walnuts, toasted, coarsely chopped
- 3/4 cup heavy whipping cream
Position rack in center of oven and preheat to 350°F. Line 9x9x2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.
Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.
Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.
Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.