Lightly crisp on the outside, and so creamy on the inside – you could swear you were eating a chocolate truffle! Bake it in a circle pan, cut it into wedges and you’ve created the perfect Christmas time dessert.
Cocoa powder can get quite lumpy, and if not mixed properly can remain in dry lumps in the batter. So sifting is always recommended whenever using cocoa.
To make individual Christmas trees, cut the cooled brownie into wedges, break off the hook of a candy cane and push in the straight end into the bottom of each brownie. Drizzle with some icing and add some sprinkles if you like!
|Classic Chocolate Truffle Brownies|| |
- 300 gr dark chocolate
- 1 cup butter or margarine
- ¼ cup whipping cream
- 4 eggs
- 1 cup sugar
- ¼ cup cocoa, sifted
- ¼ cup rice flour
- 1 tsp vanilla
- In a saucepan, melt together over low heat the chocolate, butter and cream. Stir until melted and smooth. Set aside and let cool slightly.
- In a bowl, beat together the remaining ingredients until smooth. Then stir in the chocolate mixture.
- Pour into a parchment lined 9"x9" baking pan, and bake at 350°F for 35-45 minutes, or until tester comes out clean. Let cool on rack, then chill for 1 hour.