Brownie Truffles

by Van Glass | September 28, 2014



Preheat oven to 350°, and butter a 9x12 baking pan. Line it with waxed paper and butter and flour the paper. 

In the top of a double boiler, over hot but not boiling water, stir and melt the 8 oz. chocolate and butter, and set aside. Beat eggs with sugar until very creamy, about 2 minutes.

Gradually fold together the chocolate and flour into the egg mixture.  Pour into the pan and bake until a knife inserted into the center comes out clean, about 25 minutes. Cool, and while still a little warm, cut into 1 1/2 inch squares, and roll into balls.

Freeze 30 minutes, and brush away crumbs.  Temper the remaining chocolate and dip each ball into it.  Store in a cool dry place.


Tagged: dark chocolate buttons