Chocolate Truffle Brownies
10 oz. bitter sweet or semi-sweet chocolate in 1 inch pieces
1 c. melted butter
Pinch of salt
1-1/4 c. granulated sugar
5 eggs
1 tsp. vanilla
In food processor, process chocolate and sugar until it is
the consistency of sea salt. Pour butter through feed tube.
Process. Add until blended eggs, salt, vanilla. Butter a
springform pan. Pour batter in and cover with waxed paper to
prevent drying. Bake at 325 degrees; 45 minutes for cake; 35
minutes for brownies; 30 minutes for truffles. Refrigerate
four hours before serving. When making truffles, roll into
ball shape. Cover with nuts, jimmies or cocoa. May freeze
truffles wrapped tightly.
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