Judy's Truffle Brownies

TRUFFLE BROWNIES



1 2/3 cups (10 oz) 63% Guittard Extra Dark Chocolate Chips (or
Ghirardelli 60% dark chips would be fine)

3 tablespoons unsalted butter

3 tablespoons water

1 cup sugar

½ teaspoon salt

1 teaspoon vanilla extract

3 large eggs

¼ unsifted all-purpose flour



Position rack in the center of the oven and preheat to 325 degrees.
Line an 8-inch square pan with aluminum foil, leaving edges long
enough to easily use a handles to lift contents out after baking.



Heat chocolate, butter and water in a large microwave-safe bowl at
medium power (50% or level 5) for 1 ½ to 3 minutes, stirring well
after 1 minute, then at 30 second intervals until smooth and all of
the chocolate is melted. (1 ½ minutes worked for me) With a wooden
spoon, beat in the sugar, salt and vanilla. Beat in the eggs, one at
a time until smooth and glossy. Stir in the flour just until combined.



Spread batter into the prepared pan and bake for 35 minutes or until a
puffed crust forms on top. The center will still test moist. Do not
overbake as the chocolate will solidify as it cools. Place pan on a
rack and cool completely for 2-3 hours. Brownies will cut more easily
if allowed to cool overnight or can be covered and refrigerated once
cooled to room temperature. Remove the brownies from the pan by
lifting the foil by its edges and cut into 16 squares.



I recommend making them a day ahead of time and then refrigerating
them overnight.