Truffle Brownies

Preparation info
  • Makes


    square brownies—see
    • Difficulty


Appears in
Bake!: Essential Techniques for Perfect Baking

By Nick Malgieri

Published 2010

  • About

These are so named because they’re almost as rich as chocolate truffles. They are best cut the day after being baked so they have time to firm up.


  • 225 g unsalted butter
  • 280 g dark chocolate (65-70% cocoa solids), cut into 5mm pieces


  1. Set a rack in the centre of the oven; preheat to 180°C/gas mark 4.
  2. Melt the butter in a medium saucepan over a medium heat. Let the butter get hot and start to sizzle after it’s melted. Add the chocolate all at once and gently shake the pan to submerge