Truffle Brownies

• 4 tablespoons unsalted butter, plus more for the pan
• 3 ounces good-quality unsweetened chocolate, coarsely chopped
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon pure vanilla extract
• 4 ounces good-quality semisweet chocolate, coarsely chopped
• 2/3 cup heavy cream
• Heart-shaped sprinkles, for garnish

1. Preheat the oven to 325F.
2. Butter a 9-inch springform pan, and set aside.
3. Make the batter: Put the butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted.
4. Let cool slightly.
5. Whisk together the flour, baking powder, and salt in a separate bowl; set aside.
6. Put the sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes.
7. Add the chocolate mixture, milk, and vanilla, and beat until combined.
8. Add the flour mixture; beat, scraping down the sides of the bowl, until well incorporated.
9. Pour the batter into the prepared pan.
10. Bake until a cake tester inserted into the brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes.
11. Let cool completely in the pan.
12. Make the topping when the brownies are cool: Put the chocolate in a medium bowl.
13. Heat the cream in a small saucepan over medium-high heat until just simmering.
14. Pour over the chocolate; let stand 5 minutes.
15. Gently stir until smooth.
16. Allow the ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
17. Pour the ganache over the cooled brownies in the pan; let set, about 20 minutes.
18. Refrigerate until cold, 30 minutes to 1 hour.
19. Let brownies stand at room temperature at least 15 minutes before serving.
20. Lift out the brownies; cut into wedges, wiping the knife with a hot, damp cloth between each cut.
21. Scatter sprinkles on top.

unsalted butter, chocolate, allpurpose, baking powder, salt, sugar, eggs, milk, vanilla, chocolate, heavy cream, heartshaped sprinkles

Taken from www.epicurious.com/recipes/food/views/truffle-brownies-393186 (may not work)