Truffle Brownies: Monthly Mingle

I really wanted to use this Monthly Mingle to attempt macarons for the first time, but as luck would have it making your own almond flour without a proper mill was a little harder than I thought.  I still plan to make the macarons, but they will have to be for Santa.  I did however make Truffle Brownies, which was the recipe for Mario’s Weekend Cooking Challenge and very chocolatey, so a perfect alternative for the Chocolate Extravaganza themed mingle.

For those of you who aren’t familiar with Mario Bosquez, he is the host of “Living Today” on Martha Stewart Living Radio, which was nominated for a James Beard award for Excellence n Broadcasting.  I found him through a fellow blogger The Foodista NYC, who happens to live in Astoria, my old neighborhood.  Mario is an avid Facebook-er and is available for his friends and fans to answer your questions.  I had asked him about tips to restore some old wagon wheels that we found while renovating our village house.

His readers gave me lots of great ideas, but there is still much work to be done on our house before the wagon wheels will come into play.

Every month Mario hosts a Weekend Cooking Challenge, where anyone blogger or not can post photos of their creations.  I had been meaning to participate for many months, but things, as they do, always got in the way.  This month however, I managed to get organized and knock out my Steamed Persimmon Pudding and these Truffle Brownies in the same day.  My daughter came home from school and her face just lit up.  She was like “what is that smell?” My husband was quite annoyed that the brownies need to rest overnight before cutting.  I needed to hide them not only from the kids, but my husband too!  
Truffle Brownies: adapted from Bake! by Nick Malgieri

8oz (226g) unsalted butter
10oz (284g) bitter sweet choclate (65 – 70% cocoa solids), chopped into small pieces
2 cups (400g/ 14.11oz) light brown sugar, packed
1 cup all purpose flour, spooned into a dry measuring cup and leveled off)
1/4 tsp salt, *I used kosher.
4 large eggs, room temperature
2 tsp vanilla extract *I am in the process of making homemade, which has only seeped for about a month.


Pre-heat your oven to 350F (177C), butter and flour a 9 x 13″ dish, line the bottom with parchment.

Melt the butter in a medium sauce pan over medium heat.  After the butter is melted and sizzling add all the chocolate and shake to incorporated.  Stir to combine.  Set aside off the heat.

Combine the brown sugar, flour and salt with an electric or stand mixer fitted with the paddle attachment.  Beat on the lowest speed till everything is mixed.  Add the eggs, two at a time, beating well after each addition, then add the vanilla.

Whisk the chocolate and butter mixture to remove any clots or clumps. Once smooth add to the the sugar egg mixture, use a rubber spatula to remove the chocolate from the sauce pan.  Pour mixture into the prepared dish and spread evenly.

Bake the brownies until they are firm, but not dry, and a knife inserted in to the center has only moist crumbs clinging to it, the recipe suggest 30 minutes, but it took me 45.

Cool on a rack, then keep the pan at cool room temperature or in the refrigerator overnight. The next day, carefully invert the brownies on a cutting board and remove the paper.  Slice into 2in (5cm) squares.  Wipe you knife between slices for cleaner slices…

I found this recipe produced some amazing brownies.  They turned out perfectly.   The only issue I had with them was the original recipe, was not written in a clear manner.  I felt there were some omitted details, like the recipe was written hastily… Since, I don’t have his book, I can’t be sure, but if they rest of his recipes turn out like these brownies, I am going to have to add it to my wishlist!!!

Thank you Mario and Ria from Ria’s Collection.  I am very happy that I had the chance to participate in both events.  I look forward to January! I only am a little worried about how I will manage it for my dorm kitchen. Happy Holidays!

Boryana loved every step of the brownie process!
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Author: caseyangelova

Eating, Gardening & Living in Bulgaria

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