There was a time that I thought there was one perfect brownie recipe out there.
However, I’m realizing that sometimes it’s nice to have a fudgy brownie.
Other times, a cakey brownie may be in order.
And then there are times when it’s nice to have a brownie that’s part fudgy goodness and part chewy, cakey deliciousness – like these Chocolate Truffle Brownies.
The keys to keeping these brownies fudgy and truffle-like is to avoid overbaking them and to chill them.
You’ll want the edges to begin to look done (barely dry and begin to pull away from the sides) and the center will be set (not too jiggly) but won’t look dry.
Also, you can leave the almond extract and ground almonds out if you prefer.
More brownie recipes!
If you’ve tried this chocolate truffle brownie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Chocolate Truffle Brownies
- 2 oz . semisweet chocolate
- 1/4 c . butter
- 1/2 c . granulated sugar
- 1 large egg
- 1/2 tsp . vanilla extract
- 2/3 c . all-purpose flour
- pinch of salt
Chocolate Truffle Layer
- 6 oz . semisweet chocolate
- 2/3 heavy cream
- 1/4 c . granulated sugar
- 2 large eggs
- 2/3 c . almonds (, ground)
- 1/4 tsp . almond extract
- Preheat oven to 350 F. Grease an 8x8-inch baking dish. Set aside.
- For the brownies, melt together chocolate and butter, whisking until smooth.
- Remove from heat, and stir in sugar.
- Stir in egg and vanilla until combined.
- Add flour and salt; stir until just combined.
- Pour into prepared pan, smoothing as needed. Set aside.
- For the truffle layer, heat chocolate and cream, whisking until chocolate has melted. Set aside.
- With a mixer (either hand or stand), beat sugar and eggs together on high for 2-3 minutes.
- With the mixer running on low, stream in chocolate/cream mixture.
- Stir in ground almonds and almond extract until just combined.
- Pour truffle layer over brownie layer.
- Bake for about 25-35 minutes or until center is set and edges begin to look done. Do not overbake. The truffle layer won't be soft and fudgy if the brownies are overbaked.
- Remove to wire rack, and let brownies cool to room temperature before cutting.
- If you want the brownies to be as fudgy and truffle-like as possible, chill brownies before serving.