A few weeks ago when I made my crispy almond meringue layer cake, I was faced with a conundrum: what does one do with TEN leftover egg yolks? I knew I wanted to make another dessert, because I was already in the dessert frame of mind (and can you really ever have too many desserts? I think not). I know that adding egg yolks to a recipe results in a more tender, dense finished product, so I figured brownies would be the perfect solution. And I kind of love brownies, so my mind just goes there anyway.
I’m calling these truffle brownies because they have that same density and richness that truffles possess. It’s the best of both worlds, friends. Brownies + truffles surely = love.
- 1½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 10 egg yolks
- 1 tablespoon vanilla
- ⅓ cup heavy cream
- 2 cups of semi-sweet chocolate chips
- 2 tablespoons of butter
- 1 cup packed brown sugar
- ¾ cup white sugar
- 2 cups milk chocolate chips (optional)
- Preheat the oven to 350 degrees. Grease an 8x8 pan.
- In the microwave, slowly heat the two cups of semi-sweet chocolate chips with two tablespoons of butter about 20 seconds at a time until they are fully melted. Stir in between each heating and make sure not to overheat the chocolate, as it can easily burn. Set aside to cool.
- In a medium bowl, mix the egg yolks, cream, and vanilla. Stir in the chocolate (you want it to be fairly close to room temperature before adding it to the egg mixture).
- Mix in salt and baking powder, stirring well.
- Incorporate flour ½ cup at a time until everything is well combined; Mix in milk chocolate chips if you are using them.
- Pour batter into your prepared pan and bake for 35-40 minutes or until a toothpick comes out mostly clean. Allow brownies to cool, then slice and serve.