BROWNIES WITH CHOCOLATE TRUFFLES & WHITE CHOCOLATE

The perfect way to celebrate UK Chocolate Week     

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

first posted  Mar 2016

67 has been making brownies for decades and this completely indulgent recipe is about as unhealthy as brownies can get.  But, boy, are they popular.

Attempts have been made to reduce general unhealthiness.  The huge amount of sugar has been slightly reduced and half the flour is wholemeal.  The icing is drizzled, not spread.  The chocolate truffles are optional but the brownies as pictured caused a sensation.  

Keep portions small; chocaholics can always take two.


Cost: £3.50p + £1 for truffles (opt) as of June 2022
Feeds: 24 (16 for the greedy!) Recipe halves or doubles nicely.

Ingred:
   100gm/4 oz 70% dark baking 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 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 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 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 over truffles

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
'Magnificent!  So chocolatey!'  Political activist

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 sprinkled with walnuts
• most supermarkets offer baking chocolate from £1-2 per 150 gm bar
• replacing white sugar with brown gives a more caramel taste

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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.