Chocolate Truffle Brownies
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:24 brownies
- 11tablespoons (155 g) unsalted butter, plus extra for greasing the pan
- 6ounces (170 g) good unsweetened chocolate, chopped
- 2⅓cups (465 g) sugar
- 6large eggs
- 1½tablespoons vanilla extract
- 1⅓cups (165 g) all-purpose flour
- ¾teaspoon salt
- 1cup/120 grams chopped nuts or 1 cup/175 grams chocolate chips (optional)
- Cocoa powder (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
237 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 4 grams protein; 97 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat oven to 325 degrees. Lightly grease a 9-by-13-inch baking pan.
- Step 2
Place the butter in a medium saucepan, and melt over low heat. Remove from the heat, add the chocolate and stir constantly until melted. Set aside.
- Step 3
In a large bowl, combine the sugar, eggs and vanilla. Stir until well mixed. Add the melted chocolate mixture, and mix until combined. Add the flour and salt, and mix just until combined. Fold in the nuts or chocolate chips if desired.
- Step 4
Place the batter in the greased pan, and bake for 25 to 30 minutes, or until the top is dull and an inserted toothpick comes out mostly clean. Do not overbake. Cool completely. If desired, dust the top with cocoa powder before cutting.
Private Notes
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Cooking Notes
Jane F
This is very close to the recipe in Joy of Cooking which is my absolute favorite ever. This recipe has larger quantities of ingredients and a smaller pan, which will make it more "fudgy," no doubt.
Talina
Amazing brownies, incredibly fudgy and ridiculously easy to make. I used whole wheat flour and coconut palm sugar, and made them sans toppings for my first attempt. Hubby said they were his new favorite dessert, tied with his mom's swiss chocolate cake. Maybe one day I'll win...
Marlette
SO, in your heading you say 2/3 lb bacon but no mention of it in your note. So where's the bacon come in? Sounds disgusting actually but convince me!
Anne C.
I just made this and it is delicious! One of the best brownies I have ever made. I used good quality chocolate, added half a bag of chocolate chips (a mix of dark, milk and white chocolate) and a cup of pecan. Excellent result!
Karen
I don't care for nuts, so I don't use them, but always add some chocolate chips as well, gilding the lily. I modestly say I am locally famous for my brownies, using a recipe very similar to this. These are even better the next day and my son used to say these brownies never get stale-- perhaps an exaggeration, but they stay moist a LONG time!!!
Alexandra
Having just checked the original recipe from 2002, the number of eggs was originally 5 rather than 6 - perhaps this explains the many undercooked brownies in these comments.
Seagulls
Maybe one day you will! But can you share that Swiss Chocolate Recipe?
Luna
I just made these and they were incredible. So moist and very fudgy! I did have to bake for considerably longer, however, about 40-45 mins in a 325 oven in a 9x13 light gray pan. Also, I added 1 cup of toasted chopped walnuts and would definitely up it to 1 1/2 cups, and also add either a caramel or whites chocolate swirl on top!
Jenny
I just made these with caramel chips and toasted walnuts and they turned out amazing! I plan on making a chocolate caramel ganache for the top, but it doesn't need it.
rob
27 minutes. Was dry at 30.
Renata
Delicious. Froze a few slices and ate frozen-it was like ice-cream, soft and creamy
Kim G
These brownies are absolutely delicious and my go to recipe now! I added two kinds of chocolate chips. Yum.
Julie A.
O.K. first time leaving a note. These are Oh. My. God. good. I have a KitchenAid gas oven. I followed this recipe EXACT. I can not for the life of me understand Any criticism of this recipe! I looked at 25 min, center looked "jiggly". Set the timer for 5 more min. Checked at 4 min, toothpick "almost" clean. All I can say is I sure did wow my guests today!! I did toast 1 1/4 c. pecans stove top with a pinch of malden sea salt, chopped them up and threw them in. YUM.
Sue G.
Made these many times -sometimes I stay true to the recipe, sometimes not. Using 5 eggs not 6 they cook completely in the 30 min. With 6 eggs, they seem fudgier but need bit more baking time. I watch them like a hawk, checking every added 2 min. I have a family member who has a nut allergy so I keep Enjoy Life nut-free dark chocolate chips to bake with. To adjust for using 6 oz. dark chocolate chips, I use 6 tablespoons less sugar. I always make a day in advance. Honestly, yummy either way.
MaryFrances
We made these gluten free by replacing the flour with a GF flour mix that is 1/2 white rice flour and 1/2 cornstarch. If you need grain-free then chickpea flour and tapioca flour would be what I would sue instead of the rice flour/cornstarch.
BostonFred
Found this disappointing. Firstly it was nowhere near cooked in the prescribed time. Took closer to 40 minutes to transition from liquid to solid. More importantly the flavor was entirely lacking. Taste seemed more akin to something you get from a boxed mix. Chocolate was in the background hidden by cloying sweetness. I’ve seen that originally the recipe had one less egg. That could make a difference. Maybe less sugar. But boy oh boy you need a LOT more chocolate to make this recipe work.
Slavin
These are delicious. Absolutely delicious. Make them.
SomeAmbition
Extremely sweet. Almost inedible. Good texture so will try again with 1/2 sugar...
Susan
Taste is amazing but the whole inside ran out like a lava cake…. Wah!!!
James
I've made these several times now, and while I love the flavor, I always have the same baking issue. The edges will be over baked while the center is still raw. I would love to know what I'm doing wrong.
Stefanie
Used 1 cup white sugar, 1 cup brown sugar. Used 185 g 72percent coca chocolate (didn't have unsweetened) Added 3/4 cup chopped dry toasted, lightly salted almonds. Added only a pinch of salt.
Theresa
Made these brownies to take to our annual family beach vacation. A stellar success! Did not add nuts or chocolate chips. Why gild the lily?
gab
Flavor is good but I think instead of stirring after adding the flour, it should say to whisk it because there were definitely some lumps of flour in the finished product, unfortunately, that could have easily have been whisked smooth.
Kim
I made these for my wedding last year--added in salted caramel chips--and people just loved them! Pretty sure that they were one of the favorites of all that I made for our dessert bar. I made them again today for a BBQ we're having, without any nuts or chips
readwriterunmom
These seemed raw at 25 minutes and still runny at 35. That said, they were DELICIOUS. I put them in the refrigerator overnight to harden them a bit, and they’re now perfect.
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