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Thursday, February 10, 2011

Triple Chocolate Brownies

I have been craving chocolate something fierce lately, the darker the better! I decided to make some brownies because I haven't made them in ages and need to find my go-to recipe. As with all things baking related, I knew I should turn to Annie's Eats. As usual, she did not let me down. These were so good, I want to make them again and again. They are moist and chewy and just dense enough to be the perfect balance between fudge and cake. They also have a thin little crust on top which completes the perfection. Yum, yum, yum.



Ingredients:
5 oz. semisweet or bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
8 tbsp. unsalted butter, cut into quarters
3 tbsp. cocoa powder
3 large eggs
1¼ cups (8¾ oz.) sugar
2 tsp. vanilla extract
½ tsp. salt
1 cup (5 oz.) all-purpose flour

Directions:
Place an oven rack in lower-middle position and preheat the oven to 350° F. Line an 8-inch square baking dish with foil and spray lightly with nonstick cooking spray; set aside.

In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth. Whisk in the cocoa powder until smooth. Set aside to cool.

In a medium bowl, combine the eggs, sugar, vanilla and salt; whisk until combined, about 15 seconds. Whisk in the warm chocolate mixture until incorporated. Then stir in the flour with a wooden spoon until just combined. (It took me a while to get the flour evenly incorporated and I was worried it would affect the texture of the brownies, but they turned out fabulously – no need to worry.) Pour the mixture into the prepared pan and spread with a spatula to make an even layer. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35-40 minutes. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours.

Remove the brownies from the pan using the foil and transfer to a cutting board. Cut into squares as desired. Store in an air-tight container.

 

Linked to Prairie Story Recipe Swap Thursday and Not So Homemade What's Cooking Wednesday.

Labels:

12 Comments:

Blogger anniebakes said...

oh yummy! I love annie's eats as well!

February 10, 2011 at 1:12 PM  
Blogger Kathryn said...

Hi Christina, your post arrived in my inbox a couple of minutes ago and I'm just getting ready to eat lunch...I'd LOVE to have one of those decadent brownies for dessert!!! If you get a chance, check out my post this week on MySaggyButt.com...I interviewed and photographed a Chocolatier...absolutely sinful!
Kathryn

February 10, 2011 at 1:12 PM  
Blogger Stephanie said...

How ironic! I've been on a tear looking for a good brownie recipe. I should've known to go to Annie's Eats! She's definitely one of my favorites :) Now I have to make a quick trip to the store tonight ;)

February 10, 2011 at 1:43 PM  
Anonymous ann said...

These look so fudgy and chocolately. They're wonderful!

February 10, 2011 at 1:58 PM  
Blogger Amelia@SavoryandSweet said...

These look delicious! I agree with you, the darker the chocolate the better.:)

February 10, 2011 at 10:52 PM  
Blogger shealennon said...

These look delicious!! My mouth is watering!

February 11, 2011 at 5:01 PM  
Blogger Kitchen Belleicious said...

Oh my gosh those looks absolutely fabulous! I wish I had one right now! Girl your pics are great! Love ya
Jessica

February 14, 2011 at 4:26 PM  
Anonymous A little bit of everything said...

one of my favorite brownie recipe calls for double chocolate but triple chocolate sounds way much better. yours look mouthwatering. Thanks for sharing Christina, hope you'll have a wonderful weekend

February 18, 2011 at 5:28 PM  
Anonymous Kankana said...

if only my husband could enjoy some dark chocolate ! ehhh i guess i will make some just for me ;)

February 18, 2011 at 7:25 PM  
Blogger Lindsey @ Inspiring Creations said...

Brownies are one of my favorite things to make! These look scrumptious! Thanks for sharing.

February 23, 2011 at 9:38 PM  
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C + C Marriage Factory: Triple Chocolate Brownies

Triple Chocolate Brownies

I have been craving chocolate something fierce lately, the darker the better! I decided to make some brownies because I haven't made them in ages and need to find my go-to recipe. As with all things baking related, I knew I should turn to Annie's Eats. As usual, she did not let me down. These were so good, I want to make them again and again. They are moist and chewy and just dense enough to be the perfect balance between fudge and cake. They also have a thin little crust on top which completes the perfection. Yum, yum, yum.



Ingredients:
5 oz. semisweet or bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
8 tbsp. unsalted butter, cut into quarters
3 tbsp. cocoa powder
3 large eggs
1¼ cups (8¾ oz.) sugar
2 tsp. vanilla extract
½ tsp. salt
1 cup (5 oz.) all-purpose flour

Directions:
Place an oven rack in lower-middle position and preheat the oven to 350° F. Line an 8-inch square baking dish with foil and spray lightly with nonstick cooking spray; set aside.

In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth. Whisk in the cocoa powder until smooth. Set aside to cool.

In a medium bowl, combine the eggs, sugar, vanilla and salt; whisk until combined, about 15 seconds. Whisk in the warm chocolate mixture until incorporated. Then stir in the flour with a wooden spoon until just combined. (It took me a while to get the flour evenly incorporated and I was worried it would affect the texture of the brownies, but they turned out fabulously – no need to worry.) Pour the mixture into the prepared pan and spread with a spatula to make an even layer. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35-40 minutes. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours.

Remove the brownies from the pan using the foil and transfer to a cutting board. Cut into squares as desired. Store in an air-tight container.

 

Linked to Prairie Story Recipe Swap Thursday and Not So Homemade What's Cooking Wednesday.

Labels: