Chocolate Truffle Brownies

Over the years, I've collected no fewer than five outstanding brownie recipes that I've made, adored, and would use again in a heartbeat. Yet I find myself on a never ending quest to try new variations on a beloved theme. This quest recently led me to Chocolate Truffle Brownies.



These are a basic brownie with walnuts topped off with a layer of beautiful, rich ganache. This particular recipe is an ideal match for people who don't like cloyingly sweet desserts. The use of bittersweet chocolate, especially in the ganache layer, makes these treats feel more sophisticated than most. When all else fails, you really can't go wrong with ganache.

Make sure you leave plenty of time to make these. The preparation itself isn't lengthy, but there is cooling time required for both the brownies and the ganache. These can be made up to a day ahead of time; just cover and store at room temperature.

Chocolate Truffle Brownies
Adapted from Bon Appetit
Makes about 2 dozen
Printable Recipe

Nonstick vegetable oil spray
12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, divided
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, cut into 1-inch cubes
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup unbleached all purpose flour
1 cup walnuts, toasted, coarsely chopped
3/4 cup heavy whipping cream

1. Position a rack in the center of the oven and preheat to 350°F. Line 9 x 9 x 2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.

2. Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.

3. Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours.

4. Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.

Mexican Wedding Cookies

When we started our adventure in Dubai, I pictured myself cooking and baking to my heart's content all day, every day. As you may have noticed, that hasn't exactly been the case. Being half a world away from my wealth of beloved equipment and the constant desire to explore/eat out are just a few of the things keeping me away. But I have been taking a cooking class each week (more on that soon!) and I've also recently started making regular big group dinners for Andy and his coworkers, so it's fair to say that I'm recently re-inspired.



The first group dinner I organized for Andy's team was Taco Night. I made these Mexican Wedding Cookies for dessert and they were the perfect ending to a perfect meal. They're also often called Mexican Wedding Cakes. I haven't been a shortbread fan in the past, but these little beauties made me a believer. They're just the right balance of delicate and sweet, and while they may look plain, the nuts and cinnamon make them anything but.

Besides their obvious function after a Mexican-inspired meal, these would be lovely to serve at an afternoon tea. I even had a few for breakfast! Just make sure you let them cool completely before giving in to the temptation to taste one because of their extra crumbly texture. We had a few cookiesplosions in our kitchen before we realized this.

Mexican Wedding Cookies
Adapted from Bon Appetit
Makes about 4 dozen cookies
Printable Recipe

1 cup (2 sticks) butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup pecans, toasted, coarsely ground
1/8 teaspoon ground cinnamon

1. Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.

2. Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.

3. Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)

4. Sift remaining cinnamon sugar over cookies and serve.