Truffle Brownies

These brownies are dec-a-dent. And they are just as delicious the second day (like you'll be able to save any).

The original recipe is baked in a 9-inch square pan. I thought the wedges made the presentation a bit more fancy.

Truffle Brownies
recipe adapted from Bon Appetit

12 oz bittersweet chocolate (do not exceed 61% cacao), chopped, divided
11 T (1 stick plus 3 T) unsalted butter, cut into 1-inch cubes
1 1/4 cups sugar
3 large eggs
1 1/2 t vanilla
1/4 t salt
1 cup unbleached all purposed flour
3/4 cup heavy whipping cream

Position rack in center of oven and preheat to 350 degrees F. Line bottom of a 9-inch round pan (I used a spring-form pan) with parchment paper. Spray paper with nonstick spray.

Combine 6 ounces of the bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5-10 minutes.

Whisk sugar, eggs, vanilla and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour. Transfer batter to prepared baking pan.

Bake brownies until tester inserted in center comes out with moist crumbs attached, 25-30 minutes. Transfer pan to cooling rack and let brownies cool completely.

To make ganache, bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie in pan and spread to cover completely. Let stand at room temperature until topping is set, about 4 hours.

Using foil as an aid, lift brownie from pan. Fold down foil edges. Using large sharp knife, cut browniet into wedges, wiping knife with hot, moist cloth after each cut.