Double Layer Truffle Brownies

Double Layer Truffle Brownies

My bakery manager, Lori Maki, gave me this recipe. I have never seen one quite like it. It has a fudgy brownie base filled with walnuts, and a ganache layer that is baked right on top for a richer than rich taste and texture. Very decadent and also one of my favorite recipes from my Bake It to the Limit book. Make sure you do not over-bake these.

Makes 32 brownies

Bottom Layer:

4 ounces (1 stick) unsalted butter, cut into large pieces

2 1/2 ounces semisweet chocolate, finely chopped

1 1/2 teaspoons vanilla extract 1 teaspoon instant coffee or espresso

pinch salt

1 cup granulated sugar

2 large eggs

1/2 cup all-purpose flour

6 ounce (about 1 1/4 cups) walnut halves, toasted and coarsely chopped

Top layer:

8 ounces semisweet chocolate, finely chopped

4 ounces (1 stick) unsalted butter, cut into large pieces

2 tablespoons granulated sugar

1/2 cup heavy cream

pinch salt

1 teaspoon instant coffee or espresso

1 teaspoon vanilla extract

1 large egg

4 large egg yolks

Preheat oven to 325 degrees F. Spray 13 by 9-inch pan with pan coating.

For bottom layer: melt butter and chocolate together in double boiler or microwave. Stir in vanilla extract, instant coffee and salt. Whisk in sugar and eggs, one at a time, whisking well after each addition. Add flour and stir briefly just until smooth. Stir in nuts and scrape batter into pan.

For top layer: melt chocolate and butter together in double boiler or microwave. Off heat, whisk in sugar, cream, salt, coffee and vanilla extract. Add eggs and yolks one at a time, whisking well after each addition. Stir until smooth. Pour over bottom layer, using an offset spatula, if necessary, to spread evenly.

Bake for 18 to 20 minutes, or until top has a dull cast and the edges are just beginning to pull away from the pan sides. A toothpick inserted in the center will have moist batter clinging to it. Do not over bake. (They will look loose, DON'T WORRY. They are like cheesecakes; they firm up a lot upcon cooling). Cool on wire rack.

These must be chilled before cutting. Feel free to refrigerate or freeze these. They are one of the very few recipes I make where I don't mind freezing them. Store refrigerated, covered with plastic wrap. Best eaten within 2 days.(Or freeze for up to a month after wrapping in plastic, foil and popping in a ziplock bag). May be eaten at room temperature or chilled. Bake it to the Limit You will need a 1 1/2-inch round cookie cutter and 35 dark chocolate covered espresso beans. Cool brownies to room temperature, then refrigerate for 1 hour. Cut out 35 rounds with the cookie cutter (rows of 5 across and 7 down). Place each round in a fluted cup, if desired, and top with a chocolate covered espresso bean. Perfect with coffee, following a fancy dinner. Follow storage and serving instructions above.

The chocolate covered espresso beans are real coffee beans, covered with dark chocolate. You can find them at better coffee stores and specialty food stores. Other TIPS: Try a square of these under vanilla or coffee ice cream with hot fudge sauce. Or fold chunks into ice cream.