Chewy fudgy triple chocolate brownies
Sometimes, all you want is just a really good brownie.
This was the final thing that went into the care package I sent out last weekend. It's from Cook's Country Chocolate Desserts because I'm like a kid with a new toy when I get a new baking book. It's all I want to play with and make recipes from. The picture in the booklet led me to try these because the brownies looked so dark and fudgy.Skip to next paragraph
The Pastry Chef’s Baking
Carol Ramos trained to be a pastry chef at the Culinary Institute of America and has her certification in baking and pastry arts, but she has never baked professionally. Baking is just something she loves to do. Her blog chronicles her baking odyssey as she tests out different recipes. Her goals are to share her love of baking and convert people into becoming bakers, one dessert at a time.
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I added a layer of dulce de leche in the middle to jazz it up a bit. This was a dark chocolate brownie so I thought the dulce de leche would give it a nice sweetness contrast. For the most part, it worked. The brownies were dark chocolate fudgy goodness and would probably have been fine as is if you want an indulgent chocolate treat.
The dulce de leche also worked although I would probably use half the amount next time so it's more a ribbon of sweetness than a competing layer. It made slicing a little messy. Fortunately the dulce de leche layer was in the middle rather than on top so it was still doable to packaged them up in plastic wrap (2 squares to a package) and put them in the care package.
Chewy Fudgy Triple Chocolate Brownies
From Cook's Country Chocolate Desserts
5 ounces bittersweet or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter, cut into 4 pieces
3 tablespoons cocoa
3 large eggs
1-1/4 cups (8-3/4 ounces) sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup (5 ounces) all-purpose flour
[Editor's note: the original postings omitted the eggs by mistake]
Adjust oven rack to lower-middle position and heat oven to 350 degrees F.
Spray 8-inch square baking pan with vegetable oil spray. Make foil sling by folding 2 long sheets of aluminum foil so that they are as wide as the pan. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray foil with vegetable oil spray.
In medium heatproof bowl set over pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then 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 small amount of sticky crumbs clinging to it, 35 to 40 minutes.
Let cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles.
Cut into 1-inch squares and serve. Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated for up to 5 days.
Related post: Caramel Brownies
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