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Thursday, December 10, 2009

Triple Chocolate Brownies


I love cookies. In fact I think I might be addicted... but when I was searching for the perfect cookie recipe to make this week, I came across this  Triple Chocolate Brownie recipe that I just couldn't pass up! You see... chocolate is an obsession and the simple fact that these have three (that's right, I said three!!) different kinds of chocolate, well the search was over... I had to try it. And I am glad I did! They were warm, super rich with bittersweet chocolate and butter and required nothing more that a cold glass of milk. Plus, the recipe made filled a 9x13 pan so there are plenty to share.

 The challange this week for I heart Cooking Clubs was Cookies or Dessert Exchange and here is the recipe I chose.

Ingredients
3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

Directions
Preheat the oven to 350 degrees F.
Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
In a bowl, beat the eggs together with the superfine sugar and vanilla extract.
Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
Bake for about 25 minutes (I cooked mine for about 33 minutes). You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool..
To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

5 comments:

  1. Wonderful! My family loves brownies too, I often make them instead of birthday cake.
    They look awesome.

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  2. oLA Leana,
    great brownies here....
    wonder if these are the same as the snow flecked brownies with a change in choco chips-will check.
    i was supposed to bake these in feb ,after i watched nigella baking these on television but didn have choco chips back then...

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  3. Yum! You can't go wrong with brownies and three kinds of chocolate--they look wonderful.

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  4. These are so yummy! When I made them I baked them in 2 8 inch square pans so they came out super thick and fudgey. They are too die for!

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  5. Anything with three kinds of chocolate is a winner for me. They look like they turned out perfectly!

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