NaBloPoMo, Day 10.
Here's another recipe that I promised quite a while ago: triple chocolate brownies. Just the name is enough to get your imagination going, isn't it? I don't think that's their original name, but I scribbled them down in my recipe notebook so long ago that I can't be sure. The recipe itself is difficult to read in spots, smudged and smeared as it is with chocolate stains and butter. Luckily I've made it so many times I almost know it by heart.
Triple chocolate brownies
Originally from America's Test Kitchen, I think
People have strong opinions about brownies - cakey vs. fudgey, nuts vs. no nuts, edges vs. middles. So I would never claim "perfect", or "best", or "ultimate" brownies; but these are my favorite brownies, the ones I make again and again and again. I've topped them with ice cream and caramel sauce, underbaked them to approximate molten chocolate cakes, and used them as the base for pumpkin-chocolate tartlets. They have never failed me.
5 oz/150 g semisweet or bittersweet chocolate, chopped
2 oz/60 g unsweetened chocolate, chopped
8 Tbsp/1 stick/4 oz/120 g unsalted butter
3 Tbsp cocoa powder
3 large eggs
1 ¼ cup/9 oz/270 g sugar
2 tsp/10 ml vanilla extract
½ tsp/2 g salt
1 cup/4 oz/120 g all-purpose flour
- Position oven rack in lower middle of oven and preheat to 350F/180C. Grease an 8-inch/20-cm square baking pan and line with foil; grease foil.
- Melt chocolates and butter in a double boiler. Whisk in cocoa and set aside to cool slightly.
- Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture, then stir in flour.
- Spread in pan and bake until slightly puffed and toothpick comes out with sticky crumbs, 35-40 minutes.
- Cool on wire rack to room temperature, about 2 hours. Remove from pan, cut into 1-inch/2-cm squares, and serve.