The extra chocolate layer on top makes these brownies a true treat.
- Portion size 32 servings
- Credits : Holiday Best: 2005
Ingredients
Truffle Icing:
Method
Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring until smooth; let cool for 10 minutes.
In separate large bowl, whisk together sugar, eggs, vanilla and salt ; whisk in chocolate mixture. Add walnuts and flour; stir just until incorporated. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 25 minutes. Chill until cold, 2 hours.
Truffle icing: In heatproof bowl over saucepan of hot (not boiling) water, melt together chocolate, cream and vanilla, stirring until smooth; spread over brownie base. Chill until almost firm; cut into bars. Chill until firm, about 2 hours. Recut bars. (Make-ahead: Wrap and refrigerate in airtight container for up to 1 week or freeze for up to 1 month.)
Nutritional facts <b>Per bar:</b> about
- Sodium 38 mg
- Protein 2 g
- Calories 153.0
- Total fat 10 g
- Cholesterol 29 mg
- Saturated fat 5 g
- Total carbohydrate 14 g
%RDI
- Iron 6.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 4.0
