But can you blame me? Look at those warm brownies. That melting [Phish Food] ice cream. So worth it.
These brownies are pretty spectacular. Rich and sweet, but not too sweet. It has that signature flaky crust with a fudgy center. Plus, I may or may not have added some Extra Dark Lindt Chocolate truffles throughout the batter. Because chocolate chips and cocoa powder just wasn’t enough.
(Makes 1 8-by-8 pan)
1/2 cup unsalted butter, plus more for the pan
2/3 cup semisweet chocolate
3/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
6 tablespoons all-purpose flour
2 tablespoons cocoa powder
1/4 teaspoon salt
3-4 extra dark Lindt chocolate truffles
Preheat oven to 350 F. Prepare an 8-by-8 inch baking pan by coating with a very thin layer of butter.
In a large bowl and at 30 second intervals, melt the butter and semisweet chocolate together in a microwave. Cool slightly. Stir in the brown sugar, sugar, and vanilla extract. Beat in the eggs until the mixture is uniform. Add the flour, cocoa powder, and salt, and stir until just combined, being careful not to over-mix.
Pour the batter into the prepared pan. Add 3-4 chocolate truffles throughout the batter, if you want a little extra punch of flavor. Bake until the brownies are set in the middle, about 30 minutes. A toothpick at the center of the pan should come out with little to no batter on it.
Serve warm with a scoop of ice cream or homemade whipped cream!
– food on,