Truffle brownies

Preheat oven to 160C/140C fan-forced. Grease a 23cm-round springform pan. Line base and sides with baking paper.

Place butter and 85g chocolate in a medium heatproof bowl over a saucepan of simmering water. Stir until melted. Cool 10 minutes.

Whisk flour, baking powder and salt in a separate bowl. Set aside.

Using an electric mixer, beat sugar and eggs together on medium speed for 4 minutes or until pale and creamy. Add chocolate mixture, milk and vanilla. Beat until combined. Add flour mixture. Beat, scraping down sides of bowl, until well combined.

Spread batter in prepared pan. Smooth top with a spatula. Bake for 35 to 40 minutes or until a skewer inserted into brownie comes out with crumbs clinging (see notes). Cool completely in pan.

Place remaining chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate. Stand for 5 minutes. Gently stir until smooth. Allow ganache to cool for 25 to 30 minutes, stirring every 10 minutes, until slightly thickened.

Pour ganache over cooled brownie in pan. Refrigerate for 1 hour or until ganache is set. Stand brownie at room temperature for at least 15 minutes before serving. Remove brownie from pan. Cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top. Serve.