brownie1I don’t think it’s possible to have valentine’s day without chocolate.  Eventhough I should be doing last minute packing for my two week vacation to the caribbean, I somehow managed to make time to do some baking.  Honestly…I baked so I could have an onboard snack on my 4 hour flight.  I looked around my kitchen and saw a box of  E. Guittard 64% chocolate  and I thought about homemade brownies.  With Valentine’s Day rapidly approaching, I realized that I would leave without posting about the day of  love.

Are brownies sexy?  Has anyone associated brownies with love?  When its deep, dark, silky chocolate brownies it is sexy.  So I urge you to leave the typical truffles and mousses to the side and be a pioneer, bake a sexy Truffle Brownies for your sweetie.  Luckily for me..I found this recipe in the box!!

Truffle Brownie Squares

1 bar (9.7oz) dark chocolate chopped

3 tbsp unsalted butter

3 tbsp water

1 cup sugar

1/2 tsp salt

1 tsp vanilla

3 large eggs

1/4 cup all purpose flour

Position rack in the center of the oven and preheat to 325 degrees.  Line 8 inch square pan with aluminum foil.  Melt chocolate*, butter and water, stirring unitl smooth and all of the chocolate is melted.  With a spoon beat in sugar, salt and vanilla.  Beat in eggs, one at a time until smooth and glossy.  Stir in the flour just until combined.  Spread batter into prepared pan, bake for 30-35 minutes or until a crust forms on top.  The center will still test moist.  Do not overbake because the chocolate with solidify as it cools.  Cool on rack for 2-3 hrs.  These brownies will cut more easily if allowed to cool overnight.  Remove from pan by lifting out foil and cut into 25 squares with a long bladed knife that has been warmed by dipping it into hot water.

*Microwave instructions for melting chocolate

Heat the chopped chocolate, butter and water in a large microwave proof bowl at medium power for 2-3 minutes, stirring well after 3o seconds intervals until chocolate is smooth and completely melted.