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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Bottom Layer:
1/2 cup unsalted butter, cut into large pieces
2 1/2 oz semisweet chocolate, finely chopped
1 1/2 tsp vanilla extract
1 tsp instant coffee or espresso
pinch salt
1 cup sugar
2 large eggs
1/2 cup flour
6 oz (about 1 1/4 cups) walnut halves, toasted and coarsely chopped
Top layer:
8 oz semisweet chocolate, finely chopped
1/2 cup unsalted butter, cut into large pieces
2 tbsp sugar
1/2 cup heavy cream
Pinch salt
1 tsp instant coffee or espresso
1 tsp vanilla extract
1 large egg
4 large egg yolks
Preheat oven to 325. Spray 13 by 9-inch pan with pan coating.
For bottom layer: melt butter and chocolate together in double boiler or microwave. Stir in vanilla extract, instant coffee and salt. Whisk in sugar and eggs, one at a time, whisking well after each addition. Add flour and stir briefly just until smooth. Stir in nuts and scrape batter into pan.
For top layer: melt chocolate and butter together in double boiler or microwave. Off heat, whisk in sugar, cream, salt, coffee and vanilla extract. Add eggs and yolks one at a time, whisking well after each addition. Stir until smooth. Pour over bottom layer, using an offset spatula, if necessary, to spread evenly.
Bake for 18 to 20 minutes, or until top has a dull cast and the edges are just beginning to pull away from the pan sides. A toothpick inserted in the center will have moist batter clinging to it. Do not over bake. (They will look loose, DON'T WORRY. They are like cheesecakes; they firm up a lot upon cooling). Cool on wire rack.
These must be chilled before cutting. Feel free to refrigerate or freeze these. Store refrigerated, covered with plastic wrap. Best eaten within 2 days.(Or freeze for up to a month after wrapping in plastic, foil and popping in a ziplock bag). May be eaten at room temperature or chilled.
TIPS: Try a square of these under vanilla or coffee ice cream with hot fudge sauce. Or fold chunks into ice cream.
Variation: Using a 1 1/2-inch round cookie cutter and 35 dark chocolate covered espresso beans. Cool brownies to room temperature, then refrigerate for 1 hour. Cut out 35 rounds with the cookie cutter (rows of 5 across and 7 down). Place each round in a fluted cup, if desired, and top with a chocolate covered espresso bean.
NOTE: You'll be left with extra scraps of brownie. Fold them into vanilla ice cream for Truffle Brownie Ice Cream.
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DOUBLE LAYER TRUFFLE BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Bottom Layer:
1/2 cup unsalted butter, cut into large pieces
2 1/2 oz semisweet chocolate, finely chopped
1 1/2 tsp vanilla extract
1 tsp instant coffee or espresso
pinch salt
1 cup sugar
2 large eggs
1/2 cup flour
6 oz (about 1 1/4 cups) walnut halves, toasted and coarsely chopped
Top layer:
8 oz semisweet chocolate, finely chopped
1/2 cup unsalted butter, cut into large pieces
2 tbsp sugar
1/2 cup heavy cream
Pinch salt
1 tsp instant coffee or espresso
1 tsp vanilla extract
1 large egg
4 large egg yolks
Preheat oven to 325. Spray 13 by 9-inch pan with pan coating.
For bottom layer: melt butter and chocolate together in double boiler or microwave. Stir in vanilla extract, instant coffee and salt. Whisk in sugar and eggs, one at a time, whisking well after each addition. Add flour and stir briefly just until smooth. Stir in nuts and scrape batter into pan.
For top layer: melt chocolate and butter together in double boiler or microwave. Off heat, whisk in sugar, cream, salt, coffee and vanilla extract. Add eggs and yolks one at a time, whisking well after each addition. Stir until smooth. Pour over bottom layer, using an offset spatula, if necessary, to spread evenly.
Bake for 18 to 20 minutes, or until top has a dull cast and the edges are just beginning to pull away from the pan sides. A toothpick inserted in the center will have moist batter clinging to it. Do not over bake. (They will look loose, DON'T WORRY. They are like cheesecakes; they firm up a lot upon cooling). Cool on wire rack.
These must be chilled before cutting. Feel free to refrigerate or freeze these. Store refrigerated, covered with plastic wrap. Best eaten within 2 days.(Or freeze for up to a month after wrapping in plastic, foil and popping in a ziplock bag). May be eaten at room temperature or chilled.
TIPS: Try a square of these under vanilla or coffee ice cream with hot fudge sauce. Or fold chunks into ice cream.
Variation: Using a 1 1/2-inch round cookie cutter and 35 dark chocolate covered espresso beans. Cool brownies to room temperature, then refrigerate for 1 hour. Cut out 35 rounds with the cookie cutter (rows of 5 across and 7 down). Place each round in a fluted cup, if desired, and top with a chocolate covered espresso bean.
NOTE: You'll be left with extra scraps of brownie. Fold them into vanilla ice cream for Truffle Brownie Ice Cream.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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