Skip to main content

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.

Labels:

Comments

  1. NKPDecember 10, 2009 at 10:16 PM

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

    ReplyDelete
  2. ♥Sugar♥Plum♥Fairy♥December 11, 2009 at 11:51 AM

    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...

    ReplyDelete
  3. Deb in HawaiiDecember 11, 2009 at 2:15 PM

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

    ReplyDelete
  4. KathleenDecember 12, 2009 at 11:54 AM

    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!

    ReplyDelete
  5. KimDecember 12, 2009 at 3:34 PM

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Fried Ravioli

Benvenuto Giada! I am so excited that Giada is the chef we will be cooking from for the next six months over at I Heart Cooking Clubs!!! She is my absolute favorite celebrity chef. Over the years I've made many of her recipes and can't wait to make more. After browsing through some of her recipes over at the Food Network web site I settled on a simple but oh so delicious recipe of fried ravioli. They were so good! And easy... and GOOD!! Mmmm, just looking at the picture makes me wish I has more. Ingredients: Olive oil, for frying 1 cup buttermilk 2 cups Italian-style bread crumbs 1 box store bought cheese ravioli 1/4 cup freshly grated Parmesan Marinara sauce, heated, for dipping Directions: Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medioum heat until a deep-fry thermometer registers 325 degrees. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Dip ravioli in buttermilk to coat, al
12 comments
Read more

Hazelnut Cinnamon Rolls

Recipe courtesy Giada De Laurentiis I love cinnamon rolls, and hazelnuts and icing... but mostly, I love that this recipe starts with a loaf of frozen dough!! I love short cuts and things that make my life easier... in general. I'm submitting this to IHCC for Potluck week. Ingredients 3 tablespoons butter, melted 1/3 cup hazelnuts, toasted and coarsely chopped 1/4 cup packed dark brown sugar 2 tablespoons sugar 1 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 (1-pound) loaf purchased frozen white bread dough, thawed  3/4 cup powdered sugar 3 tablespoons mascarpone cheese 1 tablespoon buttermilk Directions Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish. Mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface to a 12 by 9-inch rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inc
8 comments
Read more

Spinach Salad in a Parmesan Frico Cup

Recipe courtesy Giada De Laurentiis Resolutions... My resolution is always to lose weight... Always! I find it very difficult because I am a self diagnosed Chocoholic with a huge sweet tooth and no self control! True diagnosis, I swear!! My favorite place is my kitchen, and I find cooking to be very calming, so while I can't resolve to stay out of the kichen I can chose healthier recipes to prepair... At least in January ;o)  The theme at IHCC this week is Resolutions so I decided to find a healthy recipe to make and I saw Giada make the parmesan crisps on a show once and it kind of stuck in my mind, so when I saw this recipe I knew I had to try it. Perfect! Pretty, don'tcha think!! Ingredients: For the Parmesan Frico Cups: 1 1/2 cups grated Parmesan For the Citrus Vinaigrette: 1/4 cup extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon orange juice 1/2 teaspoon lemon zest 1/2 teaspoon orange zest 1 teaspoon honey 1/2 teaspoon kosher salt 1/2 teaspoon
4 comments
Read more