Brownie Truffles

Poulos likes using dark brown sugar in this recipe for the rich molasses flavor it brings to the brownies, but says it’s ok to substitute light brown sugar if that’s what you have on hand. For the dark chocolate in this recipe, Poulos uses Valrhona 64 percent dark chocolate pistoles. 1 ½ cups dark chocolate

(about 9 ounces) ¼ pound unsalted butter 3 tablespoons plus 1

teaspoon cocoa powder 1 cup granulated sugar ¼ cup lightly packed dark

brown sugar 3 eggs 1 tablespoon vanilla

extract ½ teaspoon salt 1 cup all-purpose flour Sparkling sugar, sprinkles, edible glitter, if desired, for rolling truffles

Preheat oven to 350 degrees. Lightly spray an 8-by-8-inch square baking dish. Line with parchment paper and spray again.

In a large microwave-proof bowl, melt chocolate and butter. Whisk in cocoa.

In a medium bowl, whisk together granulated sugar, dark brown sugar, eggs, vanilla and salt. Pour sugar mixture into chocolate mixture and whisk to combine. Stir in flour and beat until just combined. Pour batter into prepared baking dish and bake, rotating pan half way through, for 30 minutes or until a toothpick inserted in the center comes out mostly clean. Do not overbake. Let cool completely on a wire rack. May be made up to 1 day ahead before cutting.

Cut brownies into small squares and roll each square in palm of hands to make balls. Roll balls in sparkling sugar or other garnish of your choosing. Makes: 48 truffles

Per truffle: 84 calories (percent of calories from fat, 43), 1 gram protein, 11 grams carbohydrates, trace fiber, 4 grams fat (1 gram saturated), 18 milligrams cholesterol, 28 milligrams sodium.

Brownie Truffles STYLING BY CHRYSTA POULOS / PHOTOGRAPHY BY RENEE BROCK