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Milk Chocolate Truffle Brownies

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Milk Chocolate Truffle Brownies
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Servings
Ingredients
  • 10 tablespoons unsalted butter
  • 2 ounces milk chocolate chopped
  • 1 cup granulated sugar
  • 1 tablespoon instant coffee
  • 2 teaspoons vanilla extract
  • 1 tablespoon coffee flavored liqueur (optional but so good!)
  • 2 large eggs
  • 1/2 cup cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 4 ounces milk chocolate chopped
  • 3 tablespoons heavy cream
  • 2 tablespoons creamy peanut butter
  • 1/2 tablespoon coffee flavored liqueur
  • powdered sugar for dusting (optional)
Servings
Ingredients
  • 10 tablespoons unsalted butter
  • 2 ounces milk chocolate chopped
  • 1 cup granulated sugar
  • 1 tablespoon instant coffee
  • 2 teaspoons vanilla extract
  • 1 tablespoon coffee flavored liqueur (optional but so good!)
  • 2 large eggs
  • 1/2 cup cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 4 ounces milk chocolate chopped
  • 3 tablespoons heavy cream
  • 2 tablespoons creamy peanut butter
  • 1/2 tablespoon coffee flavored liqueur
  • powdered sugar for dusting (optional)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Line an 8x8 inch baking dish with parchment paper or foil, let the edges overhang from the pan.
  3. Add the butter and 2 ounces milk chocolate to a medium size mixing bowl that is microwave safe.
  4. Microwave the butter and chocolate on 30-second intervals, stirring after each interval, until melted and smooth. This takes me about 1 minute and 30 seconds.
  5. To the melted chocolate mixture add the sugar and instant coffee, whisking until completely combined.
  6. Add the vanilla, coffee flavored liqueur and egg and whisk until smooth.
  7. Stir in the cocoa powder, flour and salt until smooth and just combined, try not to over mix the batter, it will be thick.
  8. Stir in the remaining 4 ounces chopped milk chocolate.
  9. Pour the batter into the prepared pan and bake for 25-30 minutes, until the brownies are set on top. Do not over bake, if anything under bake.
  10. Meanwhile make the truffle layer.
  11. Add the 3 ounces semi-sweet chocolate and the cream to a microwave safe bowl.
  12. Microwave the chocolate and cream on 30-second intervals, stirring after each interval, until melted and smooth. This takes me about 1 minute.
  13. Stir in the peanut butter and Kahlua until smooth.
  14. Remove the brownies from the oven and let cool for 5 minutes, then lift out of the pan.
  15. Pour or drizzle the chocolate truffle/ganache right over the brownies.
  16. Allow the brownies to set at least one hour in the fridge or two hours at room temperature before cutting. I personally like them best at room temp so everything is soft and fudgy.
  17. Dust with powdered sugar if desired.
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