Chocolate Truffle Brownies

The past month or so I was busy studying for a work-related exam to gain an additional certification, which left me with little time to cook/bake/blog during my free time. Having aced the exam this past week, my free time opened back up and I was free to try this brownie recipe sent to me by my grandma.

There’s something about brownies that intrigue me. I’ve tried many a recipe in search of the perfect brownie, but admittedly, I don’t know what the perfect brownie looks like to me. I don’t think I’m in love with cake-like brownies. I like them more fudgy. At the same time I like when the brownie crusts over on top. This brownie has both.

The only thing I don’t love about this brownie is how thin it is. When I’m eating a brownie I want it to be thick/deep. This brownie was probably about half-an inch thick. I could have easily doubled the below recipe to make it thicker or baked the below recipe in a smaller pan, square pan. That’s the only thing I would change when making subsequent batches of this brownie. Other than that, it was pretty darn perfect.


  • 4 large eggs, room temperature
  • 2 c. sugar
  • 1 c. (2 sticks) butter
  • 6 oz unsweetened chocolate, chopped
  • 1 tsp. vanilla extract
  • ½ c. flour
  • ½ tsp. salt
  • powdered sugar (optional)


  1. Preheat oven to 325 degrees. Prepare a 9×13-inch baking dish by greasing it generally.
  2. Over medium-low heat in a medium-sized heavy-duty pot melt butter and chocolate until completely smooth. Remove from heat and add sugar, using a whisk to incorporate. Whisk in eggs and vanilla. Stir in flour and salt.
  3. Pour into prepared pan and bake for about 40 minutes. The top will be crusted over but a toothpick inserted into the middle should come out with moist bits of brownie clinging to it.
  4. Cool completely before cutting. Garnish with powdered sugar, if desired.

One of the great things about making brownies is … how easy they are to make! I used one bowl (the pot) to make this dish and probably had the batter mixed up within 5 or 10 minutes. That’s it!

These brownies are very fudgy and tend to “stick” to anything when cutting. They stuck to my knife. They stuck to the spatula I used to try to remove them. They even stuck to each other a bit. I cut my brownies into 15 large-ish brownies (because I believe when you’re eating something such as a bar or brownie the portion should be humongous) but you can probably get 30 to 32 smaller pieces.

Recipe rating: 

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