These Dark Chocolate Truffle Brownies are made with 95% cocoa dark chocolate, stuffed with chopped truffles, baked to fudgy perfection and then sprinkled with sea salt. Your new favorite dessert obsession!
Brownies have always been one of my all-time favorite desserts. Seriously, absolutely NOTHING beats a warm, fudgy extra rich brownie. Especially when you eat it with cold ice cream. The combination is truly life-changing. Also, funny note: I was eating one of these leftover Dark Chocolate Truffle Brownies last night for dessert with fudge brownie ice cream. I kid you not. AND I HAVE NOT A SINGLE REGRET.
Okay, anyway. Brownies always remind me of my childhood. Of course we would always get the like, super cheap boxed brownie mix. But I always remember my Mom would let me lick the spoon (and even the bowl) once she got done pouring the batter into the pan. It was always the highlight of my life.
It’s kind of fun to be an adult now – knowing that when I’m making the brownies, I can eat the batter AT ANY POINT. I know, I know. You shouldn’t eat the raw dough since it has egg in it but I just can’t ever resist. And I figure if this is the only way that I live my life on the edge then so be it!
So let me tell you a little bit about these Dark Chocolate Truffle Brownies. They are:
- made with Lindt 95% dark chocolate
- stuffed with Lindor dark chocolate truffles
- so fudgy and rich
- drizzled in more dark chocolate
- topped with a generous amount of sea salt to balance out the richness
- oh my gosh so amazingly delicious you’ll want to eat the whole pan
Ingredients You’ll Need:
- 1 extra dark chocolate bar (90% or above)
- salted butter
- cocoa powder
- semi-sweet chocolate chips
- granulated sugar
- eggs
- flour
- espresso powder
- vanilla extract
- dark chocolate truffles
- salt
How to Make Dark Chocolate Truffle Brownies:
These brownies are SO easy to make. No mixer required. Let’s get into it!
Start by preheating the oven to 350 and getting out your brownie pan. I used an 8×8 glass pan. Set it aside for now.
Roughly chop the chocolate bar and the chocolate truffles.
In a microwave safe bowl, add your 95% dark chocolate bar (which is about 3 oz.), 1 oz of semi-sweet chocolate chips, and 1 stick (8 tbsp) of salted butter. Microwave this for about 30-40 seconds until almost melted and then stir it with a spoon until it’s super smooth and velvety. To this, add in the ¼ cup of cocoa powder and stir until there are no lumps. Set this chocolate mixture aside to cool.
In a large bowl, whisk 3 eggs, vanilla extract, espresso powder, sugar and salt until fully combined (about 10 seconds). To this, add the chocolate mixture and whisk together until fully combined. Next, switch to a wooden spoon and sift in your flour. Mix very well until it’s fully incorporated. Lastly, using the same wooden spoon, gently fold in the chopped chocolate truffles. The batter will have the consistency of thick chocolate frosting.
Butter the 8×8 brownie pan. Then line it with parchment paper. Add the brownie mixture and make sure it is evenly distributed. Bake for 30-35 minutes until a toothpick comes out *mostly* clean. The brownies will continue cooking once you get them out of the oven and if you over bake them, the fudgy factor will be gone and the edges will be dry. Just trust me here!
Let them cool for a good while (at least like, 30-ish minutes!) When they’re cooled, melt a handful of the semi-sweet chocolate chips with a little bit of butter (or coconut oil) and then drizzle it all over the brownies. Then sprinkle a generous amount of sea salt on top.
Seriously y’all I can’t get over how truly amazing these brownies are. So much better than boxed. So much easier. You know all of the ingredients going in. They are so fudgy and rich. Ugh, you’re going to love them. Please make them this weekend! Promise you won’t regret it!
Did you enjoy this recipe? Here are some other ones you might like:
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Dark Chocolate Truffle Brownies
These Dark Chocolate Truffle Brownies are made with 95% cocoa dark chocolate, stuffed with chopped truffles, baked to fudgy perfection and then sprinkled with sea salt. Your new favorite dessert obsession!
Ingredients
- 1 stick salted butter
- 1 3 oz. chopped 95% dark chocolate bar
- 2 oz. semi-sweet chocolate chips (divided)
- 1/4 cup cocoa powder
- 3 large eggs
- 1 tsp vanilla extract
- 2 tsp espresso powder
- 1 1/4 cup white granulated sugar
- 1 cup flour
- 1/2 tsp salt (plus more for garnishing)
- 3/4 cup chopped dark chocolate truffles (about 6 total)
Instructions
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Preheat the oven to 350 degrees. Roughly chop the 95% chocolate bar and the dark chocolate truffles. Set the truffles aside. In a microwave safe bowl, add the chopped 95% chocolate bar, 1 oz of semi-sweet chocolate chips (save the other half for later) and the stick of butter. Microwave for 30-40 seconds and then stir until it's fully melted and smooth.
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To the melted chocolate, add in the cocoa powder. Mix until smooth and no lumps. Set aside to let cool.
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In a large bowl, add the 3 eggs, vanilla extract, espresso powder, granulated sugar and salt. Whisk together for about 10 seconds, until combined. To this mixture, add in the melted chocolate and mix until fully combined. Sift in the flour. Mix with a large spoon (not whisk!) until it's fully combined. The texture should be like very thick chocolate frosting.
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To the batter, gently fold in the chopped chocolate truffles. Set aside.
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Butter the inside of the 8x8 pan and then line it with parchment paper. Add the batter directly to the pan, spreading it out evenly. Bake at 350 for 30-35 minutes. If you stick a toothpick in the brownies, it still might not be fully clean but that's okay because the brownies will continue to cook longer in the pan after you take them out. This is what makes them extra fudgy! Note: If you overbake them - they will be dry and cakey. Please trust me on this one!
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Let cool for at least 30 minutes to 1 hour. Take out of the pan. Take the remaining 1 oz of the semi-sweet chocolate chips and melt them in the microwave. It helps to get a good drizzling chocolate to add in a little bit of butter or coconut oil to melt with the chocolate. Drizzle the melted chocolate on top of the brownies and garnish with a good sprinkle of salt. Enjoy!
You have NO idea how excited I am to make these! I love, love dark chocolate. The darker, the better! AND I love Lindt. And brownies! These were pretty much meant for me! I think this weekend is the right time to try them out. PS – we don’t have the 95% chocolate here in Canada, only 90% and 99%. 95% would be PERFECT!
One time I tried 100% dark chocolate and it was a little too much for me so 95% is the perfect amount! Thanks for all the love, Katherine! 🙂
Love brownies and actually made a batch yesterday! These look beyond chocolatey and just what my Monday needs! One (or 3) of these and a cold glass of milk and I’m set! Have a wonderful week ahead, Haylie 🙂
Brownies are definitely one of my all time favorite desserts!! Especially with that cold glass of milk! YUM! Have a wonderful week, Dawn! 🙂
As if brownies weren’t delicious enough, you go ahead and add dark chocolate truffles! Dark chocolate is my favourite chocolate. I’ll need to try these some time soon! Hope you’re having a great week Haylie!
Yay! Thanks so much, Leanne! The truffles add a certain richness to them which I love! 🙂
That’s an interesting way to use truffles. I usually wind up with a lot of them around after the holidays, and I’m never sure what to do with them. I mean, of course I could eat them … but they’re just not that high up on my crave list. I could eat one, and then not care if I had another one for a week. However, if there were a pan of brownies around, I’d eat them for breakfast, lunch, and dinner.
I wind up with a lot of them as well, Jeff! I love having brownies around…I nibble on the pan all day long LOL! Thanks for the comment 🙂
OMG Haylie, these brownies! They look seriously decadent and perfectly fudgy! I could make a batch of these just to taste that batter! 🙂
Thanks, Kelly! You’re so sweet! Pretty sure I ate way too much of the batter lol!! 🙂
Ate these. Died. Went to heaven. Ate some more. All jokes aside, best brownie I’ve ever had, hands down!
Best compliment ever! Thanks Kate 🙂
Can I make these without the truffles? Have evrything else I need
Yes, you absolutely can, Bonnie!