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How to make Truffle brownies

Yield = 12
Prep time: 0:30
Cook time: 0:45
Total time: 1:15

Ingredients

  • 60g unsalted butter
  • 185g 70% cocoa dark chocolate, chopped
  • 1/2 cup plain flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup caster sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2/3 cup thickened cream
  • Heart-shaped sprinkles, to serve

Method

  • Step 1 Preheat oven to 160C/140C fan-forced. Grease a 23cm-round springform pan. Line base and sides with baking paper.
  • Step 2 Place butter and 85g chocolate in a medium heatproof bowl over a saucepan of simmering water. Stir until melted. Cool 10 minutes.
  • Step 3 Whisk flour, baking powder and salt in a separate bowl. Set aside.
  • Step 4 Using an electric mixer, beat sugar and eggs together on medium speed for 4 minutes or until pale and creamy. Add chocolate mixture, milk and vanilla. Beat until combined. Add flour mixture. Beat, scraping down sides of bowl, until well combined.
  • Step 5 Spread batter in prepared pan. Smooth top with a spatula. Bake for 35 to 40 minutes or until a skewer inserted into brownie comes out with crumbs clinging (see notes). Cool completely in pan.
  • Step 6 Place remaining chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate. Stand for 5 minutes. Gently stir until smooth. Allow ganache to cool for 25 to 30 minutes, stirring every 10 minutes, until slightly thickened.
  • Step 7 Pour ganache over cooled brownie in pan. Refrigerate for 1 hour or until ganache is set. Stand brownie at room temperature for at least 15 minutes before serving. Remove brownie from pan. Cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top. Serve.