Fran’s Truffle Brownies

If you agree with most children that nuts just get in the way of a good brownie, these moist, dense chocolate cakes are for you. At our first shop in Seattle’s Madison Valley, we would wrap each brownie individually and stack them on the counter for those in need of an indulgent bite or to include in a special lunchbox. By combining two types of chocolate, this delectable dessert builds a far deeper, more complex flavor than your typical brownie provides. This really is a cross between a brownie and a truffle!

Makes 24 large brownies or 48 miniatures


  • 8 ounces bittersweet chocolate, finely chopped
  • 2 ounces unsweetened chocolate, finely chopped
  • ½ pound (2 sticks) unsalted butter, room temperature
  • 1 cup packed brown sugar
  • ½ cup sugar
  • 6 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup flour


  1. Position a rack in the middle of the oven and preheat to 325°F.
  2. Lightly butter a 9-by-13-inch sheet pan, or quarter-sheet pan.
  3. In a double boiler over simmering water, combine the bittersweet and unsweetened chocolates. Remove when nearly melted and continue stirring until completely smooth.  Set aside to cool.
  4. In a mixer with a paddle attachment, beat the butter and both sugars at medium speed until light, 5 to 6 minutes.
  5. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl.
  6. Add the vanilla and continue beating until the mixture is smooth and light, 2 to 3 minutes.
  7. Pour in the cooled chocolate and mix well. If the butter begins to melt when the chocolate is added, stop pouring and let the chocolate cool further. The finished mixture should be glossy and smooth.
  8. With a rubber spatula, gently fold in the flour until all traces of white have disappeared. Be careful not to overmix.
  9. Pour the batter into the prepared pan and bake 30 minutes, or until the crust is dull on top and a cake tester inserted into the center comes out with dark, wet crumbs.
  10. Let cool in the pan about 1 hour, then cut into squares and remove with a spatula.
  11. Store in sealed plastic containers for as long as a week, or freeze.

These special treats are made even more delicious when topped with a scoop of ice cream, lightly whipped cream, and a richly-flavored dessert sauce.

And, of course, we’re always partial to our very own Dark Chocolate, Caramel, and Raspberry Dessert Sauces.

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