Triple Chocolate Brownies

A few months ago I blogged about a brownie recipe that contained (gasp!) a full pound of chocolate. Although those decadent brownies were excellent, when a recent customer requested birthday brownies for her husband, I decided to try a different recipe, and it was a big success.


Triple Chocolate Brownies

1-1/4 cups unbleached flour
1 teaspoon Kosher salt
2 tablespoons cocoa powder
1 teaspoon instant espresso
1 cup (2 sticks) unsalted butter
11 oz semisweet chocolate chips
1-1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
2 teaspoons vanilla extract
5 large eggs, room temperature

Preheat oven to 350 F. Spray 9 X 13 pan with nonstick spray; line with parchment paper.

Sift together flour, salt, cocoa powder, and espresso and set aside.

In a large bowl, melt butter in microwave, then add chocolate chips and whisk until smooth. Add sugars and vanilla and stir until smooth. Add 3 eggs into chocolate mixture and very gently whisk until smooth. Add remaining 2 eggs and gently whisk again. Add flour mixture and gently fold with spatula, until just combined. Scrape batter into prepared pan and level batter with spatula.

Bake in center of preheated oven, rotating pan halfway through. Baking time depends on your oven--the recipe states 30 minutes; mine took almost 45. Bake until a toothpick inserted into center of pan comes out with moist crumbs attached. Cool completely before cutting.

Although these brownies are stand-alone delicious, in order to make a nice presentation I sprinkled semisweet chocolate chips over the brownies after they had cooled a few minutes. When the brownies were completely cooled, I drizzled them with white chocolate. After the white chocolate had firmed, I cut into a dozen squares.