Truffle Brownie Squares

10 ounces dark chocolate (58%, 64%, or 72%), chopped into 3/4" chunks
3 T. unsalted butter
3 T. water
1 C. sugar
1/2 t. salt
1 t. vanilla
3 large eggs
1/4 C. flour

Position rack in the center of the oven & preheat to 325°. Line an 8" square pan with foil, leaving edges long enough to easily use as handles to lift contents out after baking.

Melt the chopped chocolate, butter & water in a bowl set over a pan of simmering water, stirring until smooth and all of the chocolate is melted. With a wooden spoon, beat in the sugar, salt & vanilla. Beat in the eggs, one at a time, until smooth & glossy. Stir in the flour just until combined.

Spread the batter into the prepared pan & bake for 30-35 minutes, or until a crust forms on top. The center will still test moist. Do not overbake as the chocolate will solidify as it cools. Place pan on a rack & cool completely (2-3 hours). Brownies will cut more easily if allowed to cool overnight or can be covered & refrigerated once cooled to room temperature. Remove the brownies from the pan by lifting the foil by its edges & cut into 25 squares with a long bladed knife that has been warmed by dipping it into hot water.

Recipe from Guittard Chocolate   

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