Truffle Interior Brownies for 12

Instructions:

1. Heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped dark chocolate and let it sit for 5 minutes.
2. Stir in the room temperature butter and sea salt until the ganache is glossy and smooth.
3. Spoon small, 1-teaspoon mounds of ganache onto a parchment-lined tray and freeze for at least 2 hours until rock solid.
4. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with a parchment paper sling.
5. In a large bowl, whisk melted butter and coconut sugar vigorously for 2 minutes.
6. Beat in eggs and vanilla extract until the mixture is pale and fluffy.
7. Sift in the cocoa powder, flour, and salt; fold gently with a spatula until just combined.
8. Fold in the dark chocolate chips for extra texture.
9. Pour half of the brownie batter into the prepared pan and spread evenly.
10. Place 12 frozen ganache truffle cores evenly across the batter.
11. Cover the cores with the remaining batter, smoothing the top.
12. Bake for 38 minutes, then allow to cool completely before slicing into 12 squares.