Chocolate Truffle Brownies

The best part about preparing these brownies is that you mix everything right in the top pan of a double boiler.

Ingredients

• 1 cup unsalted butter
• 6 ounces unsweetened chocolate, cut into small pieces
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• Powdered sugar for dusting

Directions

1. Preheat the oven to 325°F. Grease a 9-by-13-inch baking pan.
2. Combine the butter and chocolate in the top pan of a double boiler set over (but not touching) simmering water over medium-low heat and melt slowly, stirring occasionally. (Alternatively, combine the chocolate and butter in a 6-cup microwave-safe glass measuring cup and heat on high power for 1 1/2 minutes, or until melted, stirring once.)
3 When the butter and chocolate are melted, remove from the heat, add the sugar, and whisk vigorously. Add the eggs and vanilla and whisk until completely incorporated. Add the flour and salt and blend in, making sure there are no lumps of flour. The mixture should now be a shiny batter.
4 Pour the batter into the prepared pan and gently smooth the top. Bake in the center of the oven for 40 minutes, or until the top is crisp and dry and a skewer inserted 1 inch from the center comes out barely moist. Let cool to room temperature before cutting into squares or bars. Sprinkle with powdered sugar.

Submitted 4/27/06.
Source: The New California Cook
Submitted By: b smith

Chocolate Truffle Brownies