posted by Becky 02-10-102 9:14 PM
Truffle Dessert Brownies
2 teaspoons vanilla extract
1-1/4 cups (2-1/2 sticks) butter
1 cup plus 1 tablespoon sugar, divided
3/4 cup HERSHEY'S Dutch Processed Cocoa
3 tablespoons all-purpose flour
4 eggs, separated
Heat oven to 425°F. Grease bottom of 9-inch square baking pan.
Melt butter over low heat. Add cocoa and 1 cup sugar; stir well. Remove from heat; cool about 5 minutes. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition.
Beat egg whites with 1 tablespoon sugar until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.
Bake 18 to 20 minutes or until edges are firm (center will be slightly soft). Cool completely. Refrigerate about 4 hours. Let stand at room temperature about 15 minutes before serving. Garnish with powdered sugar. 20 servings.
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