Good Eats - Chocolate Truffle Brownies

Chocolate...Truffle...Brownies!!!

The box mix might be easy, but an extra 10 minutes can make all the difference.

Someday...in the far far away future (when we have less obligations), Nerdy Hubby and I would like to own a coffee shop (cafe).

 It's like Starbucks, but better.  He will own his dream espresso maker (a10K Italian made Belle Epoque), and I will make my little dessert pieces.

At times, I try out recipes with that in mind.
These Chocolate Truffle Brownies will definitely be on the list.
The trick to perfectly moist brownies is not to over-bake.  As soon as the tester comes out with moist crumbs, remove the pan from oven.

Ingredients

• Nonstick vegetable oil spray
• 12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, divided
• 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, cut into 1-inch cubes
• 1 1/4 cups sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 cup unbleached all purpose flour
• 1 cup walnuts, toasted, coarsely chopped (I omitted the nuts, not a fan of nut in my brownies)
• 3/4 cup heavy whipping cream

9x9x2-inch metal baking pan

Preparation

• Position rack in center of oven and preheat to 350°F. Line 9x9x2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.
• Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.
• Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.
• Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.