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I made these brownies for no good reason, except that I wanted some brownies. I seemed to be seeing brownies everywhere I turned and they were always saying “make me, Sara". So, I did.
There are tons of brownie recipes out there, and I wanted to try something new that I had never made. I found the original recipe on the Guittard Chocolate Company’s website, to which I made some changes. I renamed these little guys Truffle Brownie Bites, because they are so rich and decadent that they need to be eaten in bite size pieces.
Truffle Brownie Bites
original recipe by Guittard Chocolate Company, adapted by Sara at Imafoodblog.com
Yield: 25 one and a half-inch squares
If you know a vicious chocoholic or you yourself are one, this is the perfect brownie to try. These brownies are really so chocolaty it is like eating a truffle, with a hint of espresso. The bite size piece was about all I could handle at a time, they were almost too rich for me. However, this was actually a good way to keep me from eating them all myself.
I let them cool at room temperature overnight before cutting them. I did not refrigerate them or dip my knife in warm water when cutting as Guittard suggests, but can see how this would be helpful since the brownie is still so sticky.
In fact, it was wet enough the next day that I worried that the eggs were not completely cooked through. (I get paranoid about that stuff) So I ate one as a guinea pig, in the name of preventing food poisoning for my co-workers and loved ones, and I was just fine.
I actually enjoyed these better after they had a full 24 hours to relax and dry out a tad.
Here is the pan just out of the oven.
Cut up into little bite size brownies.
Treat yourself to a brownie sometime soon.