Tiny New York Kitchen: Truffle Brownies

By Victoria Hart Glavin of Tiny New York Kitchen

I have been in the biggest chocolate mood for the past two weeks. These brownies are unbelievably delicious and easy to make, especially when you use the parchment paper as a liner. The dense and creamy texture is more like a confection than a brownie.
INGREDIENTS

  • 2 Cups Dark Chocolate Chips
  • 3 Tablespoons Unsalted Butter
  • 3 Tablespoons Water
  • 1 Cup Sugar
  • 1/2 Teaspoon Kosher Salt
  • 1 Teaspoon Vanilla Extract
  • 3 Large Eggs (Room Temperature)
  • 1/4 Cup Unbleached Flour

Move your oven rack to the center and preheat to 325 degrees. Line an 8 inch square pan with parchment paper. Leave edges long enough to easily use as handles to lift brownies out after baking. Place chocolate chips, butter and water into large-size bowl and microwave for 2 to 3 minutes. Stir well after each 30 second interval until smooth and all chocolate has melted. If chocolate mixture is too hot let it sit for a minute or two. With a wooden spoon beat in sugar, kosher salt and vanilla. Beat in eggs one at a time.

Mixture should be smooth and glossy. Stir in flour until just combined. Pour batter into prepared pan and spread evenly. Place in oven and bake for 35 to 40 minutes. Remember that each oven heats differently so check at 35 minutes. The center will be moist so make sure not to overbake, as chocolate will harden up once it cools down. Remove from oven and place the pan of brownies on a rack. Cool for at least 3 hours. If you let cool overnight brownies will be easier to cut. Remove brownies from pan by lifting edges of parchment paper, place on counter and cut into two-inch squares. Makes about 16 brownies.

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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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