TRIPLE CHOCOLATE TRUFFLE BROWNIES, Pure Indulgence, Not Healthy at All!

If you've given up chocolate for lent, these brownies will make up for it, big time!

Easter Brownies with White Chocolate Icing & Crushed Lindt Truffles
'Magnificent!  So chocolatey!' Taster

These brownies, which 67 has been making for decades, are about as unhealthy as brownies can get.  But, boy, are they popular.

The Blogger used to supply the brownies to a large gym in central London; they'd be put on sale in the morning and be gone by tea-time.

The original recipe came from a magazine 20 years ago but the title has been lost in the mists of time.  67 tried to make them less unhealthy. The huge amount of sugar has been reduced slightly and half the flour is wholemeal.  The optional icing is drizzled, not spread, and the chocolate truffles are obviously an Easter treat and optional. 

But the changes aren't enough to make a big difference and smaller portions will be better for everyone.  Try small bars instead of big squares; chocoholics can always take two.  

An 11x7 in/28x17 cm tin will produce 24 portions (3 horizontal strips; 8 vertical).

Cost: £2 + £1 for truffles(opt) + 50p for white chocolate (opt)
Feeds: 24 (16 for the greedy!) Recipe halves or doubles nicely.

Ingred:
   100gm/4 oz 70% dark chocolate (Bournville for the frugal) 
   100gm/4oz unsalted butter
   2 med eggs
   210 gm/7.5oz sugar
   75 gm/3 oz self-raising flour (half white, half wholemeal opt)
   1/2 tsp vanilla

   Icing:
     50gm/2oz white baking/cooking chocolate (not white chocolate bars)
     a tablespoon of milk or cream
     50 gm (4) Lindt chocolate truffles (any flavour)

Method:

1. Preheat oven to 200c/180fan/400f/gas 6
2. Line a 11x7 in/28x17cm pan or equiv with greaseproof paper
3. Break up dark chocolate and coarsely chop butter.  Place in a heatproof bowl set in a pan over but not touching simmering water 
4. Meanwhile use a free-standing mixer or electric whisk to beat eggs and sugar until pale and frothy; it will take a few minutes 
5. When the chocolate is nearly melted, remove from heat 
6. Cool to the stage where you can stick your finger in the chocolate without yelping; add 1/3 to the egg mix; beat until just blended
7. Add 1/3 flour; beat until just blended
8. Add second third chocolate; beat; then rest of flour & beat
9. Add final third chocolate + vanilla; beat only until blended.  
10. Pour into tin and level with spatula  
11. Bake 25 mins just below centre of the oven; the sides should be drawing away from the pan
12. Remove from oven even if slightly sticky in the centre ; it will continue to cook; place on cooling rack
13. When the brownies are no longer hot, place cooling rack over the brownie tray and turn over; peel off paper
14. Place another cooling rack over the brownies and turn right side up again; cut into portions
15. Melt white chocolate (as in 3); meanwhile chop truffles, if using, coarsely 
16. When white chocolate is cool, add milk and stir; the mix should be of pouring consistency; use a spoon to drizzle over the brownies
17. Sprinkle truffles over 

Tips:

• the basic brownie recipe is brilliant on its own or can be customised when the batter is in the tin, with fresh raspberries or salted caramel sauce drizzled over the top and swirled with a fork OR studded with walnuts
• most supermarkets offer baking chocolate from £1-2 per 150 gm bar
• replacing white sugar with brown gives a more caramel taste

Comments:
'I can feel myself melting into my seat with pleasure; in fact, I need to test them once more...the taste comes in 2 waves, the second more intense.' Political agent 

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.