Chocolate Truffle Dessert Brownies

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“This is a super-rich, restaurant-style dessert brownie recipe that I found on the back of a box of Hershey's cocoa. It's the kind of brownie that you eat on a plate with a fork or spoon. Absolutely wonderful served warm with a scoop of good ice cream. This is one of my favorite special-occasion desserts, and a very easy way to make a great impression on your guests. NOTE: PLEASE do not let the first bad review prevent you from trying this!!! I have wowed many guests with this one. In fact, every single person I have ever made this for has raved about it, and I've had numerous requests for the recipe. Yes, this is rich - not something you make if you're looking for a regular pan of brownies. It's kind of a cross between a brownie and a souffle, very much like those molten chocolate brownies you get in restaurants. In fact, you could probably bake these in individual ramekins, although I'm not sure about the bake time because I haven't tried it.”

Ingredients Nutrition


  1. Preheat oven to 425°F Grease a 9-in. square baking dish and set aside.
  2. In a large microwave-safe bowl, melt butter on half-power in the microwave (you can also do this on a stovetop). Whisk in 1 cup sugar and the cocoa, and set aside to cool for 5 minutes.
  3. Whisk in flour and vanilla. Add egg yolks one at a time, beating well with each addition.
  4. In a separate bowl, beat egg whites and 1 tablespoons sugar on high until soft peaks form. Fold into chocolate mixture until just combined. Pour into prepared pan.
  5. Bake for 18-20 minutes or until brownie is puffed and edges are firm (center will be soft). Cool for about 30 minutes before serving or refrigerating.
  6. Now, you can serve this dish warm (my favorite), and it will have a gooey, molten center. Or you can refrigerate it and serve it cold, in which case it will be firmer. Store leftovers in the refrigerator, and reheat if desired.

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