Truffle Brownies

Ingredients

• Al gustoSpray antiadherente para cocinar, para el molde
• 340 g (12 oz), picado y divididoChocolate negro
• 156 g (11 cucharadas: 1 barra más 3 cucharadas), cortada en dados de unos 2,5 cmMantequilla sin sal
• 250 g (1 1/4 tazas)Azúcar
• 3 grandesHuevos
• 7,5 ml (1 1/2 cucharaditas)Extracto de vainilla
• 1,25 ml (1/4 cucharadita)Sal
• 125 g (1 taza)Harina común sin blanquear
• 100 g (1 taza), tostadas y picadas gruesasNueces
• 120 ml (1/2 taza)Nata para montar

Instructions

1. 1

   Prepara el molde

   Coloca la rejilla en el centro del horno y precaliéntalo a 180 °C (350 °F). Rocía un molde de 23 × 23 × 5 cm (9 × 9 × 2 pulgadas) con spray antiadherente y fórralo con papel de horno, dejando que sobresalga por dos lados para poder levantar los brownies. Rocía ligeramente también el papel.

2. 2

   Funde el chocolate

   Pon 170 g (6 oz) de chocolate negro y la mantequilla en un bol metálico mediano. Coloca el bol sobre un cazo con agua a fuego lento y remueve hasta que se fundan y la mezcla quede lisa. Retira el bol del agua y deja que la mezcla se temple durante 5–10 minutos; resérvala.

3. 3

   Mezcla la masa

   Mientras tanto, bate el azúcar, los huevos, la vainilla y la sal en un bol grande hasta que se integren. Incorpora poco a poco la mezcla de chocolate, batiendo. Añade la harina y después las nueces tostadas picadas. Pasa la masa al molde preparado.

4. 4

   Hornea los brownies

   Hornea durante 25–35 minutos, o hasta que al insertar un probador en el centro salga con solo algunas migas húmedas adheridas. Coloca el molde sobre una rejilla y deja que los brownies se enfríen por completo.

5. 5

   Prepara la ganache

   Calienta la nata en un cazo pequeño a fuego medio hasta que empiece a hervir suavemente. Retírala del fuego, añade los 170 g (6 oz) restantes de chocolate y déjalo reposar 5 minutos para que se ablande; después, bate hasta que se funda y quede lisa. Vierte la ganache sobre el brownie y extiéndela para cubrirlo por completo. Déjala reposar a temperatura ambiente fresca hasta que se asiente, unas 4 horas.

6. 6

   Corta y sirve

   Usa el papel de horno para levantar la plancha de brownie del molde y pásala a un plato o una superficie plana. Córtala con un cuchillo grande y afilado, limpiándolo con un paño húmedo caliente después de cada corte. Sirve.

What are truffle brownies?

Brownies are an American bake known for their dense, chocolate-rich crumb, sitting somewhere between a cake and a softer, fudgier bar. This version adds a ganache layer, giving it the rich finish suggested by its truffle name.

Melted chocolate and butter build the base, while walnuts add crunch against the smooth topping. Cooling the brownie fully before adding ganache helps keep the layers distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 489 calories, 6g protein, 45g carbs, 32g fat.

The flour and sugar provide most of the carbohydrates, while chocolate, butter and cream account for much of the fat. Eggs, walnuts and chocolate contribute protein. Balance a brownie with fresh fruit, or serve it after a meal with a lighter main course.

Choosing the chocolate

Chocolate: Bittersweet chocolate is used in both the brownie and the topping, so its flavour carries through the whole bake. Chop it before melting or adding it to the hot cream so it softens evenly.

Butter: Unsalted butter melts with the first portion of chocolate to form the base of the batter. Keep stirring over gently simmering water until the mixture is smooth.

Getting a fudgy centre

Gentle mixing: Once the chocolate mixture is incorporated, stir in the flour and walnuts rather than beating the batter extensively. This keeps the method simple and avoids adding unnecessary air.

Doneness: Start checking at 25 minutes. The centre should give the tester a few moist crumbs; wait for the brownie to cool completely before judging its final texture.

Toasting and adding walnuts

Walnuts: The recipe calls for toasted, coarsely chopped nuts, which add a crisp contrast to the soft brownie and creamy ganache. Fold them in after the flour so they are distributed through the batter.

Keep the pieces coarse enough to give each slice some texture, but not so large that cutting the cooled slab becomes difficult.

Making the ganache

Hot cream: Bring the cream only to a gentle simmer, then take it off the heat before adding the remaining chocolate. A five-minute rest softens the pieces before you whisk the mixture smooth.

Setting time: Spread the ganache across the cooled brownie and leave it at a cool room temperature for about 4 hours. The topping needs this time to set before slicing.

Serving and slicing

Clean cuts: Use the parchment overhang to lift the brownie slab onto a flat surface. Wipe the sharp knife with a hot, damp cloth after every cut for tidier portions.

These brownies are rich, so small squares work well alongside coffee or tea. For a plated dessert, serve a piece with fresh berries.

Recipe notes & tips

• Line the pan with enough parchment to create two overhanging handles for lifting.
• Keep the water below the metal bowl at a simmer while melting the chocolate and butter.
• Let the melted chocolate mixture cool for 5–10 minutes before whisking it into the eggs.
• Check the centre from 25 minutes onwards and look for a few moist crumbs on the tester.
• Wait until the brownie is fully cool before spreading the ganache over it.
• Allow about 4 hours for the ganache to set before cutting.

Variations

• Use pecans: Swap the walnuts for an equal amount of toasted, coarsely chopped pecans.
• Add espresso: Stir a little espresso powder into the melted chocolate mixture for a deeper coffee note.
• Add orange: Mix finely grated orange zest into the batter for a citrus accent.
• Finish with salt: Sprinkle a small pinch of flaky salt over the ganache before it sets.
• Serve with berries: Add fresh raspberries or strawberries alongside each brownie.

Common mistakes to avoid

• Overheating the chocolate: Keep the water at a gentle simmer and stir until the mixture is just smooth.
• Adding hot chocolate to the eggs: Let the chocolate mixture cool for 5–10 minutes, then whisk it in gradually.
• Overbaking: Check from 25 minutes and remove the pan when the tester has a few moist crumbs.
• Topping a warm brownie: Cool the brownie completely first so the ganache stays in a distinct layer.
• Cutting before the ganache sets: Leave the slab at a cool room temperature for about 4 hours.
• Dragging a dirty knife through the topping: Wipe the knife with a hot, damp cloth after each cut.

How to store

Store the cut brownies in an airtight container in the refrigerator for up to 5 days. Let a portion sit at room temperature before serving, or warm it briefly if you prefer a softer texture.

Frequently asked questions