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1
Preheat oven to 350 degrees F. Line a 9-by-13-inch cake pan with nonstick foil.
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2
Set aside.
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3
Bottom brownie layer:
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4
Whisk in the chopped unsweetened chocolate, stirring until smooth.
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5
Beat in sugar until combined.
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6
Add eggs, one at a time, beating on medium speed with an electric mixer until well-mixed.
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7
Mix in flour and vanilla.
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8
Fold in cashews and mini chocolate chips.
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9
Pour batter into prepared pan.
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10
Bake 25 minutes.
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11
Do not overbake.
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12
Cool on a rack to room temperature before adding the topping.
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13
Truffle Topping:.
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14
Pour 1/2 inch of water in the bottom section of a double-boiler and bring to a simmer.
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15
Place chopped dark or semi-sweet chocolate in the top section of the double-boiler and place on top of simmering water.
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16
Remove from heat and stir chocolate until melted and smooth.
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17
Set top bowl of chocolate aside.
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18
Empty water from bottom section, add heavy whipping cream and corn syrup.
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19
Bring slowly to a boil, mixing to combine.
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20
Pour cream mixture into melted chocolate, whisking until smooth.
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21
This is the ganache.
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22
Let the ganache cool 5 to 7 minutes until it thickens to a custard consistency.
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23
Whisk in softened butter.
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Let cool completely to room temperature, then briskly whisk the ganache until it lightens in color.
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25
Lift brownies from the pan using the foil.
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26
Peel down the sides.
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27
Cut the brownies into 1-inch squares and separate the squares about 1/4-inch apart.
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28
Mix white chocolate chips and cashews together.
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29
In a hand chopper or food processor, chop until pieces are no more than 1/4-inch in size.
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30
Pour chocolate ganache evenly over cut brownies so that it drips down the sides in between each square.
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31
Sprinkle with chopped white chocolate and cashews.
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32
Let rest at room temperature until chocolate ganache sets up.
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33
Store chocolate cashew truffle bars in a covered container to keep them from drying out.
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34
Serve these truffle squares at room temperature for best flavor and texture.
