Chocolate Truffle Brownie

Ingredients:

• 1.5 cups premium flour
• 1.5 tsp baking powder
• 1/4 teaspoon fine salt
• 280 g finely chopped semi-sweet chocolate
• 60 g finely chopped unsweetened chocolate
• 110 g unsalted butter
• 2 tbsp. sugar
• 1 tsp vanilla extract
• 4 large eggs

Preparation:

1. Preheat oven to 350°F (175°C). Line a 9 x 13-inch baking dish with foil, leaving a 2-inch overhang on both sides, and lightly spray with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt and set aside. In a medium saucepan, bring 1 inch (2.5 cm) of water to a boil over medium heat. Place the semisweet and unsweetened chocolate and butter in a medium heatproof bowl that fits comfortably over the saucepan without touching the water. Stir occasionally until the chocolate is melted and the mixture is smooth. Remove from heat.
3. In a large bowl, combine the sugar, vanilla, and eggs. Add the eggs one at a time and whisk them into the sugar. Add the chocolate mixture and mix until smooth. Melted butter mixed with sugar helps create the crust. Then whisk in the flour mixture until smooth. The batter will be thick. As you stir, you'll additionally beat the butter to create the perfect batter.
4. Spread the batter into the prepared pan. Bake until a toothpick inserted into the center of the brownie comes out with a few moist crumbs, 25–30 minutes. Check 5 minutes before the end; the brownies shouldn't be dry; they'll look slightly underdone in the center. Let the brownies cool completely in the pan on a wire rack. Remove from the pan by pulling on the foil and cut into squares.