Newnan
Chocolate Truffle Brownies w/French Sea Salt
Chocolate Truffle Brownies w/French Sea Salt
Rated 4.0 stars by 2 users
Category
desserts
Gourmet Chocolate Truffle Brownies w/French Sea Salt
Branch & Vine
Ingredients
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¼ cup + 2 Tbsp. B&V Butter Olive Oil
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8 oz. chocolate chips, chopped
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3 eggs, at room temperature
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1 Tbsp. vanilla extract
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½ cup dark brown sugar
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½ cup granulated sugar
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½ cup all-purpose flour
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¼ tsp. Fleur de Sel Sea Salt-s.a.l.t. sisters
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1/2 cup heavy cream
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2 ounces chocolate chips, chopped
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¼-1/2 tsp. Fleur de Sel Sea Salt-s.a.l.t. sisters
Ganache
Directions
Preheat oven to 325 degrees. Line 8” sq. baking pan with sheet of overhanging parchment paper. Stir olive oil and 8 oz. chocolate over low heat until melted and smooth. Cool 10 mins. In medium bowl, beat eggs with vanilla and sugars. Add chocolate mixture and stir until blended. Fold in flour and ¼ tsp. salt just until incorporated. Pour batter into prepared pan and bake 35 minutes, or until edges are firm and center is still slightly soft. Remove from oven and cool completely on wire rack. Remove brownie in one slab and wrap in plastic wrap. Refrigerate until cold, at least an hour. Heat cream in a small saucepan over medium heat. Pour heated cream over chocolate and let set 30 seconds. Stir until smooth. Set brownie slab on a cooling rack over large piece of parchment paper. Pour ganache over center of slab and gently spread to the sides. Sprinkle salt over top. Let set about 1 hour before slicing into bars. Use a knife that has been heated under hot running water, wiping the blade clean after each cut.