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wyf4lyf Triple Chocolate Brownie Report


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wyf4lyf Triple Chocolate Brownie Report

Foodie2 | Mar 6, 2006 09:48 AM

Delicious. These came out very intensely chocolate, fudgy but with a soft and fine crumb -- quite different from my standard recipe, which makes for a chewier fudgier brownie... I really enjoy the depth of flavor when using the three chocolates and the TBSP of espresso powder... a good recipe, easy to make, wildly successful. I melted the butter and chocolates in the microwave, then whisked a tablespoon of instant espresso in with the cocoa powder. The foil handles made for a super easy and foolproof exit strategy for the brownies.

Chewy, Fudgy Triple-Chocolate Brownies

These brownies are very rich, so you can cut them small, if need be. :)

5 ounces semisweet or bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into quarters
3 tablespoons cocoa powder
3 large eggs
1 1/4 cups (8.75 ounces) sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup (5 ounces) unbleached all-purpose flour

Place oven rack to lower-middle position and heat to 350. Spray 8" square pan with nonstick cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan (overhang will help in removal of baked brownies). Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.

In medium bowl set over pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.

Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.)

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