Dark Chocolate Fudge Brownies Recipe:

Ingredients:

1 200g Mapro Subtle Dark Chocolate 46% Cocoa (chopped).
2 1/2 cup unsalted butter.
3 1 cup granulated sugar.
4 2 eggs.
5 1 tsp vanilla extract.
6 1/2 cup all-purpose flour.
7 1/4 cup cocoa powder.
8 1/4 tsp salt.
9 1/2 cup chopped walnuts or almonds (optional).
10 1/4 cup milk (or water).

Instructions:

1 Step 1: Melt the Chocolate
In a microwave-safe bowl or using a double boiler, melt the Mapro Subtle Dark Chocolate 46% Cocoa and unsalted butter. Heat in 20-30 second intervals, stirring each time until smooth. Set aside to cool slightly.
2 Step 2: Mix Wet Ingredients
In a separate bowl, whisk together sugar, eggs, and vanilla extract until smooth and fluffy.
3 Step 3: Combine Wet and Dry Mixtures
Add the melted chocolate mixture into the egg and sugar mixture. Stir well to combine.
Sift together flour, cocoa powder, and salt. Slowly add this dry mixture into the wet ingredients, stirring until everything is well combined.
4 Step 4: Add Nuts (Optional)
If you're using walnuts or almonds, fold them into the brownie batter.
5 Step 5: Bake the Brownies
Preheat your oven to 180°C (350°F). Coat an 8x8-inch baking pan with grease and line it with parchment paper.
Pour the brownie batter into the pan and smooth it out. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not raw batter).
6 Step 6: Cool and Serve
Allow the brownies to cool entirely in the pan before cutting them into squares.
Enjoy.

Subtle Dark Chocolate  Truffles Recipe:

Ingredients:

1 200g Mapro Subtle Dark Chocolate 46% Cocoa (chopped).
2 1/2 cup fresh cream.
3 2 tbsp butter.
4 1 tsp vanilla extract.
5 1/4 cup cocoa powder (for rolling the truffles).
6 1/4 cup chopped nuts (optional – almonds, walnuts, or pistachios).
7 Pinch of sea salt (optional).

Instructions:

1 Melt the Chocolate: Melt Mapro Subtle Dark Chocolate 46% Cocoa with butter in a heatproof bowl, either in a double boiler or microwave (30-second intervals).
2 Add Cream and Flavor: Stir in fresh cream, vanilla extract, and a pinch of sea salt to form a smooth ganache.
3 Chill the Mixture: Let the ganache cool, then refrigerate for 1 hour until firm.
Shape the Truffles: Scoop and roll the ganache into small balls.
4 Coat the Truffles: Roll truffles in cocoa powder or chopped nuts (optional).
5 Chill Again: Refrigerate for 30 minutes to firm up.
6 Serve and Enjoy: Your delicious truffles are ready to serve!
Enjoy the rich, smooth indulgence of these homemade Mapro Subtle Dark Chocolate Truffles!