Fabulous Guittard Truffle Brownies are dense, moist, extra chocolatey, and more like a truffle candy than a brownie. If you are a “fudgy” brownie lover then you are going to enjoy these!
The second December starts, I move right into Christmas mode, decorating, buying and wrapping gifts and, of course, baking.
Although I always make truffles this year I thought I would make Truffle brownies using a recipe I found on the back of a bag of Guittard extra-dark chocolate chips.
Since you know I love fudgy brownies, these did not disappoint me at all! In fact, I was completely satisfied with the rich truffle-like texture.
Why you’ll love these extra dark chocolate Truffle Brownies
Quick and easy recipe
Uses only a few pantry ingredients
Rich, fudgy, truffle-like brownies
They pack well if you’re giving gifts or going to a holiday party
Position a rack in the center of the oven and pre-heat to 325.
Line an 8 inch square pan with aluminum foil leaving the edges long enough to use as handles to lift out the brownies after they bake.
In a medium pan, melt the chocolate, butter and water and stir until smooth.
With a wooden spoon beat in the sugar, salt and vanilla.
Beat in the eggs, one at a time until smooth and glossy.
Stir in the flour until just combined.
Spread the batter into the pan and bake 35-40 minutes or until a crust forms on the top. The center of the brownies will be moist when tested with a toothpick.
Do NOT OVER BAKE.
Place pan on a rack and cool for 3 hours or overnight.
Remove brownies from pan and cut into 16 squares.
Enjoy!
Tips & Variations
Try some mix-ins. Add some chopped nuts, toffee bits, white chocolate chips, crushed peppermint candies or your favorite mix-in.
Swirl in some fruit. Try swirling in some raspberry, strawberry or apricot jam for a fruity twist.
Frost them. A ganache glaze or a layer of chocolate buttercream will dress them up.
Add some liqueur. Your favorite liqueur will take these brownies to a new level.
Storage
Cover these brownies and store in a cool place for up to 3 days, then refrigerate for up to 4 days.
Position a rack in the center of the oven and pre-heat to 325.
Line an 8 inch square pan with aluminum foil leaving the edges long enough to use as handles to lift out the brownies after they bake.
In a medium pan, melt the chocolate, butter and water and stir until smooth.
With a wooden spoon beat in the sugar, salt and vanilla.
Beat in the eggs, one at a time until smooth and glossy.
Stir in the flour until just combined.
Spread the batter into the pan and bake 35-40 minutes or until a crust forms on the top. The center of the brownies will be moist when tested with a toothpick.
Do NOT OVER BAKE.
Place pan on a rack and cool for 3 hours or overnight.
thank you thank you they removed this recipe of the website and bags.. they edited it and use a different chocolate and it just doesn't taste good now.. so glad you have the original..
I love the sound and look of your brownies.
thank you thank you they removed this recipe of the website and bags.. they edited it and use a different chocolate and it just doesn't taste good now.. so glad you have the original..