Triple Chocolate Brownies

April 15, 2011 at 7:00 am Leave a comment


One evening, I was sitting at home alone with the baby when the chocolate urge struck. The baby was already in her jammies and I didn’t want to drag her out of the house so I found myself searching through recipes that would satisfy. Brownies seemed like an obvious choice and since I hadn’t tried a new variation in quite some time I decided to give it a go. I must say, at first bite I wasn’t overly impressed with these brownies. I was expecting a chewy, fudgy brownie and it just wasn’t so. I was so disappointed I almost threw the whole pan in the garbage. Good thing I didn’t though, because after these brownies sat overnight they turned into just that. A perfectly chewy, fudgy, delicious brownie. These were a real treat and I’m glad I gave them a second chance.

Triple Chocolate Brownies
Ingredients:
5 oz. semisweet or bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
8 tbsp. unsalted butter, cut into quarters
3 tbsp. cocoa powder
3 large eggs
1 1/4 cups (8 3/4 oz.) sugar
2 tsp. vanilla extract
1/2  tsp. salt
1 cup (5 oz.) all-purpose flour

Directions:
Place an oven rack in lower-middle position and preheat the oven to 350° F.  Line an 8-inch square baking dish with foil and spray lightly with nonstick cooking spray; set aside.

In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth.  Whisk in the cocoa powder until smooth.  Set aside to cool.

In a medium bowl, combine the eggs, sugar, vanilla and salt; whisk until combined, about 15 seconds.  Whisk in the warm chocolate mixture until incorporated.  Then stir in the flour with a wooden spoon until just combined.  (It took me a while to get the flour evenly incorporated and I was worried it would affect the texture of the brownies, but they turned out fabulously – no need to worry.)  Pour the mixture into the prepared pan and spread with a spatula to make an even layer.  Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35-40 minutes.  Transfer the pan to a wire rack and let cool to room temperature, about 2 hours.  

Remove the brownies from the pan using the foil and transfer to a cutting board.  Cut into squares as desired.  Store in an air-tight container.   

Source: Baking Illustrated

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Entry filed under: Brownies/Bars, chocolate, dessert.

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