Truffle Brownies

Name: Truffle Brownies
Yield: Makes 12
Ingredients: 4 tablespoons unsalted butter, plus more for the pan; 3 ounces good-quality unsweetened chocolate, coarsely chopped; 1/2 cup all-purpose flour; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 1 cup sugar; 2 large eggs; 1/4 cup milk; 1 teaspoon pure vanilla extract; 4 ounces good-quality semisweet chocolate, coarsely chopped; 2/3 cup heavy cream; Heart-shaped sprinkles, for garnish

January 26, 2012

Store these brownies in the refrigerator, covered, for up to 2 days. Bring to room temperature before serving. You can also make the brownies in an 8-inch-square baking pan (prepare the pan as directed in step 1 of Double Chocolate Brownies, page 541).

Recipe notes

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