smc cooks with martha stewart

one of my favorite people gave me the martha stewart new classics cookbook. as a thank you for the lovely gift, i wanted to make her something from the book and decided on the truffle brownies on page 543. if you dont have the book, you can find it here.

truffle brownies
adapted from martha stewart, the new classics
* 4 tablespoons unsalted butter, plus more for pan
* 3 ounces good-quality unsweetened chocolate, coarsely chopped
* 1/2 cup all-purpose flour
* 1/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup sugar
* 2 large eggs
* 1/4 cup milk
* 1 teaspoon pure vanilla extract
* 4 ounces good-quality semisweet chocolate, coarsely chopped
* 2/3 cup heavy cream
* Heart-shaped sprinkles, for garnish

Directions

1. Preheat oven to 325 degrees. Butter a 9-inch springform pan, and set aside.
2. Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
3. Whisk together flour, baking powder, and salt in a separate bowl; set aside.
4. Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
5. Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.
6. Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
7. Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.