Truffle Brownies

• 6 ounces, weight Unsweetened Chocolate, Chopped Up
• 1 stick Sweet Cream Butter
• 2 cups Vanilla Sugar
• 4 whole Large Eggs, Room Temperature
• 1/2 cups Whole Milk, Room Temperature
• 1-1/2 teaspoon Good Quality Vanilla Extract
• 1 cup All-purpose Flour
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt

1. Makes one 9x13" pan or about 12 large squares.
2. 1. Preheat oven to 325 F. Butter a 9"x13" pan and add parchment so that it covers bottom of pan and hangs over two sides.
3. 2. Melt chocolate and butter in the top of a double boiler until fully incorporated and melted. Once melted, remove from heat and set aside.
4. 3. While that's melting, in the bowl of your stand mixer with paddle attachment, beat sugar and eggs until light and fluffy or "creamed". This will take about 7 minutes.
5. 4. When egg/sugar mix is fluffy, slowly add milk and vanilla extract. Scrape sides of the bowl and mix again. Cool butter/chocolate mixture a tad, and then slowly add it into the egg/sugar/milk/vanilla mix. Scrape down sides of bowl, and mix again.
6. 5. Sift all dry ingredients together in a medium sized bowl. Then mix them slowly into the batter until fully incorporated. Do not over mix or else you could risk having dense brownies (and not in a good way).
7. 6. Bake 30-45 minutes, turning half way through baking. Check your brownies after 30 minutes, and then check every 5 minutes after that. They are done when a skewer inserted into the middle comes out with crumbs and is slightly pulling away from sides. Remove pan from oven. Let brownies cool just enough to handle and eat, eat, eat!
8. Adapted from Martha Stewart.com.

chocolate, sweet cream butter, vanilla sugar, eggs, milk, vanilla, allpurpose, baking powder, salt

Taken from tastykitchen.com/recipes/desserts/truffle-brownies/ (may not work)