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Chewy, Fudgy Triple Chocolate Brownies

My 9-year old daughter likes to try recipes on her own, and when she does, I am usually relegated to sous chef, washing dishes and wiping down counter tops.  Recently, she let me “help” her make these Chewy, Fudgy Triple Chocolate Brownies, which we found on Cook’s Illustrated.  They were awesome (and gone pretty soon after they came out of the oven)! What we, and the rest of our family, liked about these brownies is the intense chocolate flavor.  That is achieved by adding the three different types of chocolate.  The unsweetened chocolate provided the intense chocolate flavor, the bittersweet chocolate imparted a mellower, somewhat sweet flavor, and cocoa smoothed out the flavor of the unsweetened chocolate, which can add a sour flavor. So, the next time you decide to make brownies, don’t buy a mix. Try these. They are just as easy, but they are far more delicious. 

Ingredients

5 ounces semisweet chocolate or bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter (1 stick), cut into quarters
3 tablespoons cocoa powder
3 large eggs
1 ¼ cups granulated sugar
2 teaspoons vanilla extract
½ teaspoon table salt
1 cup unbleached all-purpose flour

Optional

1 cup toasted chopped walnuts*

*Shortly after my daughter made these brownies, I made a batch to take to a party.  I added 1 cup of toasted chopped walnuts. (Toasting walnuts, or any nut, brings out their flavor.) To toast nuts, put them on a pan in a single layer and bake at 350 degrees for 15 minutes, stirring every 5 minutes. Set aside when done, as you will need to let them cool before using them in this recipe. The best part is, because you are preheating the oven at 350 degrees for the brownies, you can conveniently toast the walnuts ahead of time.

Instructions

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in the bottom of greased pan, pushing it into corners and up sides of pan.  (The overhang will help in removing the baked brownies from the pan.) Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray. See similar method using parchment paper here.

Put solid chocolates (not the cocoa powder) and butter in a medium microwave-safe bowl.  Microwave for 15 seconds and stir.  Continue to microwave mixture in 15-second intervals, stirring in between each interval until the chocolate and butter are completely melted. (I had to microwave the mixture 5 times to melt all the chocolate and butter).

Whisk in cocoa until smooth. Set aside to cool slightly.

In a separate, medium-sized bowl, whisk together eggs, sugar, vanilla, and salt until combined, about 15 seconds.

Whisk warm chocolate mixture into egg mixture. (If you are concerned that the chocolate will “cook” the egg mixture, add a little bit of the egg mixture to the chocolate and stir.  Then, combine the rest, either by adding all of the egg/chocolate mixture to just the chocolate mixture or vice versa.)

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 a 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 overhang. Cut into 9 squares (3 x 3) and serve. (Do not cut brownies until ready to serve.  Brownies can be wrapped in plastic and refrigerated up to 5 days.)

Chewy, Fudgy Triple Chocolate Brownies
Author: 
Recipe type: Baked Goods
 
My 9-year old daughter likes to try recipes on her own, and when she does, I am usually relegated to sous chef, washing dishes and wiping down counter tops.  Recently, she let me "help" her make these Chewy, Fudgy Triple Chocolate Brownies, which we found on Cook's Illustrated.  They were awesome (and gone pretty soon after they came out of the oven)! What we, and the rest of our family, liked about these brownies is the intense chocolate flavor.  That is achieved by adding the three different types of chocolate.  The unsweetened chocolate provided the intense chocolate flavor, the bittersweet chocolate imparted a mellower, somewhat sweet flavor, and cocoa smoothed out the flavor of the unsweetened chocolate, which can add a sour flavor. So, the next time you decide to make brownies, don't buy a mix. Try these. They are just as easy, but they are far more delicious.
Ingredients
  • 5 ounces semisweet chocolate or bittersweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 8 tablespoons unsalted butter (1 stick), cut into quarters
  • 3 tablespoons cocoa powder
  • 3 large eggs
  • 1 ¼ cups granulated sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon table salt
  • 1 cup unbleached all-purpose flour
  • Optional
  • 1 cup toasted chopped walnuts*
  • *Shortly after my daughter made these brownies, I made a batch to take to a party.  I added 1 cup of toasted chopped walnuts. (Toasting walnuts, or any nut, brings out their flavor.) To toast nuts, put them on a pan in a single layer and bake at 350 degrees for 15 minutes, stirring every 5 minutes. Set aside when done, as you will need to let them cool before using them in this recipe. The best part is, because you are preheating the oven at 350 degrees for the brownies, you can conveniently toast the walnuts ahead of time.
Instructions
  1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in the bottom of greased pan, pushing it into corners and up sides of pan.  (The overhang will help in removing the baked brownies from the pan.) Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray. See similar method using parchment paper here.
  2. Put solid chocolates (not the cocoa powder) and butter in a medium microwave-safe bowl. Microwave for 15 seconds and stir.  Continue to microwave mixture in 15-second intervals, stirring in between each interval until the chocolate and butter are completely melted. (I had to microwave the mixture 5 times to melt all the chocolate and butter).
  3. Whisk in cocoa until smooth. Set aside to cool slightly.
  4. In a separate, medium-sized bowl, whisk together eggs, sugar, vanilla, and salt until combined, about 15 seconds.
  5. Whisk warm chocolate mixture into egg mixture. (If you are concerned that the chocolate will "cook" the egg mixture, add a little bit of the egg mixture to the chocolate and stir.  Then, combine the rest, either by adding all of the egg/chocolate mixture to just the chocolate mixture or vice versa.)
  6. Stir in flour with wooden spoon until just combined.
  7. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula.
  8. Bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.
  9. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil overhang. Cut into 9 squares (3 x 3) and serve. (Do not cut brownies until ready to serve. Brownies can be wrapped in plastic and refrigerated up to 5 days.)
 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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