Triple Chocolate Brownies
These are by far the best brownies I have ever made. I am serious. My family loves them so much that I am not allowed to any family gathering without them now. Even the kids love them. I cut them into really small pieces since they are just so rich and chocolaty. Now, some people feel that brownies shouldn't be frosted, but I think that is what makes them taste so good.
Triple Chocolate Brownies
Makes about 60 pieces (about 1 1/2-inches in size)
1 cup unsalted butter, cut into pats
2 bars (about 4 ounces each) bittersweet chocolate (at least 60% Cacao), broken into pieces
4 large eggs
1 cup granulated sugar
1 cup packed light brown sugar
2 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream
Preheat oven to 350°F. Spray a 13- x 9-inch baking pan with nonstick cooking spray. In a medium saucepan over very low heat, melt the butter and bittersweet chocolate, stirring constantly to prevent scorching, until smooth. Remove from heat.
In a large bowl, combine the eggs, granulated sugar, brown sugar, and vanilla. Beat with an electric mixer on low speed until combined, about 1 minute. Slowly stir in the melted chocolate mixture. Mix well.
In a separate bowl, combine the flour, baking powder, and salt. Add the flour mixture to the chocolate batter. Mix well making sure flour mixture is completely incorporated. Stir in the white chocolate chips and milk chocolate chips. Add the brownie batter to the prepared pan.
Bake the brownies until a toothpick inserted in the center comes out with some moist crumbs, about 35 minutes. Place pan on a wire rack to cool.
Meanwhile, place the semisweet chocolate chips and heavy cream in a microwave safe bowl. Heat on HIGH for 30 minutes. Stir until smooth and all the chocolate has melted. Spread the chocolate glaze on top of brownies. Chill brownies until ready to serve, at least 4 hours. Cut into 1 1/2 inch pieces to serve. Keep chilled for best taste.
(Each piece is about 3 pts.)
Triple Chocolate Brownies
Makes about 60 pieces (about 1 1/2-inches in size)
1 cup unsalted butter, cut into pats
2 bars (about 4 ounces each) bittersweet chocolate (at least 60% Cacao), broken into pieces
4 large eggs
1 cup granulated sugar
1 cup packed light brown sugar
2 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream
Preheat oven to 350°F. Spray a 13- x 9-inch baking pan with nonstick cooking spray. In a medium saucepan over very low heat, melt the butter and bittersweet chocolate, stirring constantly to prevent scorching, until smooth. Remove from heat.
In a large bowl, combine the eggs, granulated sugar, brown sugar, and vanilla. Beat with an electric mixer on low speed until combined, about 1 minute. Slowly stir in the melted chocolate mixture. Mix well.
In a separate bowl, combine the flour, baking powder, and salt. Add the flour mixture to the chocolate batter. Mix well making sure flour mixture is completely incorporated. Stir in the white chocolate chips and milk chocolate chips. Add the brownie batter to the prepared pan.
Bake the brownies until a toothpick inserted in the center comes out with some moist crumbs, about 35 minutes. Place pan on a wire rack to cool.
Meanwhile, place the semisweet chocolate chips and heavy cream in a microwave safe bowl. Heat on HIGH for 30 minutes. Stir until smooth and all the chocolate has melted. Spread the chocolate glaze on top of brownies. Chill brownies until ready to serve, at least 4 hours. Cut into 1 1/2 inch pieces to serve. Keep chilled for best taste.
(Each piece is about 3 pts.)
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