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Truffle Brownies

in Diana's Recipe Book

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(total ratings: 2)
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Servings: 20
1 1/4 cups (2 1/2 sticks/10 oz/284 g) butter
3/4 cup dutch processed cocoa
1 cup plus 1 tablespoon sugar, divided
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 eggs, separated
Confectioners' sugar

Preheat oven to 425°F (220°C). Grease bottom of a 9-inch square baking pan.

Melt butter over low heat. Add cocoa and 1 cup sugar; stir well. Remove from heat; cool about 5 minutes. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition.

Beat egg whites with 1 tablespoon sugar until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.

Bake in preheated oven 18 to 20 minutes or until edges are firm (center will be slightly soft). Cool completely. Refrigerate for about 4 hours. Let stand at room temperature about 15 minutes before serving. Garnish with confectioners' sugar.

Makes 20 servings.

Recipe adapted from Hersheys.

Date: April 3, 2004


Reviewer: Alicia Danek
I recently made these and they were unbelievable. So chocolately, but not heavy at all. They really melt in your mouth. A winner!

Reviewer: Crystal
I was a little scared at first because i had no cocoa and i was not about to go to the store on christmas eve. I did with what i had and i used hot chocolate mix (powder) They turned out fabbbbbulious!!!! If you ask me they were #1


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