Ingredients:

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 8 oz semi-sweet chocolate, chopped
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup cocoa powder or powdered sugar for rolling

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine melted butter and sugar.
  3. Add eggs, one at a time, and whisk until smooth.
  4. Stir in vanilla extract.
  5. In a separate bowl, whisk together flour, cocoa powder, and salt.
  6. Gradually fold dry ingredients into wet mix to combine.
  7. Pour batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, until a toothpick comes out with a few moist crumbs.
  8. Remove from the oven and let cool in the pan for about 30 minutes.
  9. In a microwave-safe bowl, heat heavy cream until just simmering (do not boil).
  10. Pour hot cream over chopped chocolate. Let it sit for a minute, then stir until smooth.
  11. Mix in vanilla extract. Set aside to cool slightly.
  12. Once brownies are cool, crumble them into a large bowl.
  13. Add enough ganache to moisten the crumbs, mixing until combined. Use a melon baller or scoop to form small balls, placing them on a parchment-lined baking sheet.
  14. Refrigerate truffle balls for about 30 minutes, or until firm.
  15. Roll chilled truffles in cocoa powder or powdered sugar for coating.
  16. Enjoy immediately or store in an airtight container in the fridge.