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Back-to-school Brownies

August 29, 2010

We are in the thick of day-long school meetings this week (where meetings = people talking at you about improving your teaching practice, or laws regarding special education, or when we get our keys).  This year I don’t mind these meetings; last year they drove me crazy.  And next week our beloved students return (and I don’t mean that sarcastically: I really do like my students).

And tomorrow is my turn to bring dessert to book club.  Something to say farewell to summer, something uncomplicated, and something I can make with what’s in my kitchen because I don’t feel like going to the store. 

Conclusion:  truffle brownies.

I would say that these are the best brownies ever, but that title is tricky to bestow.  Some people like cakey brownies.  Some like dry-ish.  Some like nuts.  Some like frosting.  I like these because they melt in your mouth like the inside of a truffle:  mostly eggs and butter and really good chocolate with barely a hint of flour to hold it together.

Addendum:  I started this post last Wednesday with full intentions of taking photos of my book club eating the brownies, but then I got sick and had to send the brownie pan with a friend.  So no photos and no brownies for me. =(  Guess I’ll just have to make cupcakes for the day before classes start, to welcome the new staff and celebrate summer birthdays.  It’s a hard chore, but someone’s got to do it.

Truffle Brownies

adapted from a recipe published in the San Jose Mercury News


  • 4 oz. bittersweet chocolate, chopped
  • 1 oz. unsweetened chocolate, chopped
  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 cup brown sugar, packed
  • 1/4 cup sugar
  • 3 eggs, room temperature
  • 1 tsp. vanilla extract
  • 1/2 cup flour


  1. Preheat oven to 325 degrees.  Oil or butter an 8 x 8 inch pan (you could also double the recipe and make it in a 9 x 13″ pan).
  2. Place chocolates in microwave-safe bowl.  Microwave on high 30 seconds at a time, stirring well after each segment, until chocolate is melted and smooth.  Let mostly cool.
  3. Beat butter and sugars at medium speed until light and fluffy, maybe 5 minutes.
  4. Add eggs one at a time.  Beat well after each egg and scrape down sides of bowl.  Add vanilla and beat until smooth and fluffy, 2-3 minutes.  (Batter may look grainy; that’s okay.)  Pour in chocolate and mix well.  Finished mixture should be glossy and smooth.
  5. Gently fold in flour until all flour has been incorporated (no white spots!). 
  6. Pour batter into pan and bake 30 minutes, or until toothpick inserted near center comes out with dark, wet crumbs on it.
  7. Let cool in pan 1 hr, then cut and either serve or store.  Brownies will keep in sealed containers in the fridge for a week, or in the freezer indefinitely (or as long as you can stand it).
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