1/2 cup butter
3 ounces chocolate truffle ( to make truffle 1/4 cup powdered sugar,1 lb semisweet or bittersweet chocolate, finely chopped, 3/4 cup cream, 2 tbsp light corn syrup)
1 cup sugar
1 teaspoon vanilla
2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup chopped pecans or walnuts
- 3/4 cup semisweet chocolate piec4es (optional)
Directions1. In a medium saucepan, melt and stir butter and unsweetened chocolate over low heat until smooth. Remove from heat; cool. Make the truffle, by heating the cream (do not boil) add to the butter, stir in chocolate stir until smooth, add sugar, corn syrup, mix until all incorporated smooth and shiny.
Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of pan. Grease foil; set aside.
Stir the sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla.
In a small bowl, stir together the flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in 1/2 cup of the pecans and 1/2 cup of the chocolate pieces. Spread batter evenly in the prepared pan.
Bake in the preheated oven for 30 minutes. Cool in pan on a wire rack.
Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving. Makes 16 brownies.
To Store: Cover; place cooled brownies in the refrigerator for up to 3 days. Let stand for 30 minutes at room temperature before serving. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving.
For a longer make ahead, bake brownies as directed through step 5. Wrap and freeze for up to 3 months. Before serving, top thawed brownies as directed in steps 6 and 7. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving.
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