Tuesday, March 1, 2016

Triple Chocolate Brownies

Aside from chocolate chip cookies, and chocolate cake with lots of frosting, brownies are something I make a lot. In part because I love brownie batter, almost more than the brownies, but also because they are simple to make and easy to send in the mail to family and friends.

This brownie is a recipe that I discovered in what I like to call the "bible" of brownies, Extreme Brownies  by Connie Weiss. If you are a brownie lover than you will definitely want to get this book!

Triple Chocolate Brownies

3 sticks (12 ounces) unsalted butter
4 1/2 ounces unsweetened baking chocolate

1 1/2 cups (9 ounces) 60% cocoa bittersweet chocolate chips

6 large eggs, room temperature

1 1/2 cups (10.5 ounces) granulated sugar

1 1/2 cups (12 ounces) light brown sugar

1 teaspoon salt

1 tablespoon pure vanilla extract

1 1/2 cups (6.8 ounces) bleached all-purpose flour

3/4 teaspoon baking powder

Chocolate drizzle
1 tablespoon unsalted butter
1 teaspoon light corn syrup
1/4 cup of semi-sweet chocolate chips
1 teaspoon very hot water

Preheat oven to 350. Line a 9 x 13 baking pan with foil and spray with cooking spray. set aside.
In a small saucepan, melt the butter over low heat, then add the chocolate and the chocolate chips. Use a whisk to mix the chocolate butter mixture until smooth then remove from heat and set aside. 
In a large bowl, whisk the eggs. In another bowl mix together the two sugars and the salt and than whisk into the egg mixture until just combines. Gradually add the slightly cooled chocolate to the egg mixture and whisk until combined. Then add the vanilla. 
In a bowl whisk together flour and the baking powder, then sift with a strainer into the chocolate/egg mixture. Stir the mixture with a spatula until just combined. Pour the batter into a pan and smooth the top. Bake for 30-35 minuted until a toothpick inserted into the center comes out clean. Cool brownies on cooling rack. 

Chocolate Drizzle
Melt the butter and corn syrup over low heat in a small pan. Remove pan from heat and stir in chocolate chips, stir with a spatula until smooth, Stir in the hot water to thin the mixture. Then drizzle the chocolate over the brownie slab. Let the cool for 30 minutes, then refrigerate for 7-8 hours or overnight. Cut and serve. 


NOTE: I did not use the drizzle as I wanted to ship these and did not want them stuck together. They are fabulous with or without the chocolate drizzle. 

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1 comment:

Anonymous said...

My mouth is drooling. How does one get on your mailing list???
As much as I love the desserts in France, brownies strike just the right balance between the soft, gooey-ness of a fondant au chocolat (which is really too molten to eat with your fingers) and the firmness of a moelleux au chocolat (which, despite the name, tends too often to be dry).