Description
They are like brownies. They are like chocolate truffles. They taste silky smooth and can melt in your mouth. I call them brownie truffles. Just be careful because they are addictive.
Ingredients
Units
Scale
- 1/3 cup whole milk
- 2 tablespoons granulated sugar
- 1 (3.5 oz) Ghirardelli Intense Dark Twilight Delight 72% Cacao bar, chopped
- 3 oz unsalted butter
- 2 teaspoons (10g) all-purpose flour
- 1 egg, beaten
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla
- cocoa powder
Instructions
- Preheat oven to 350°F.
- Heat up milk and sugar in a saucepan over medium heat. Keep stirring until the sugar is completely dissolved and bring to a slow boil. Turn off the heat.
- Dissolve dark chocolate in the saucepan by stirring constantly.
- Stir in butter until melted.
- Add egg, sea salt, and vanilla into the chocolate mixture and stir.
- Add flour and stir until all the flour is gone and the final mixture is visually smooth and even.
- Pour the mixture into a 5″ x 9″ buttered baking dish. Bake for 25 minutes.
- When done baking, let the brownie truffle cool down and refrigerate it over night.
- Cut the truffle into small squares (0.5″ x 0.5″) and coat them with cocoa powder. Serve and enjoy!
Notes
- Feel free to double the recipe if you desire to yield more. Add 10-15 more minutes of the baking time or until the mixture is solidified.
- I recommend using 72% cocoa dark chocolate for this recipe. A Higher percentage of cocoa will increase the bitterness, but it’s totally up to your own taste. 🙂
- Make sure to refrigerate the brownie truffle overnight before serving. It’s a crucial step to reach our desired tenderness and smoothness.
