Triple Chocolate Brownies

Mar 2

Mar 2 Triple Chocolate Brownies

“Best ever brownies!”
“YESSSSSSS. I saw these on instagram and I was like ohhhh man I hope we get em, they are DELICIOUS”
“Drool worthy [drool emoji]”

Raves courtesy of my husband Dan’s co-workers who are the consumers of the majority of my baked goods…when I can bear to part with them.

Okay let’s talk about these brownies. There are two kinds of chocolate melted into the batter and three kinds of chocolate chunks folded in just before you spread the batter into the pan. In fact, there’s around 3¼ cups of chocolate in this recipe. These are CHOC-O-LATE-Y. Rich. Decadent. And yes, "drool worthy". They’re like biting into a thick, chewy, dark chocolate bar. I bet you didn’t know you wanted a thick, chewy chocolate bar. You do.

The recipe is an adapted version of Bake from Scratch magazine’s Ultimate Brownies recipe. While there’s plenty of chocolate chopping to do, like most brownie recipes it’s pretty simple. Melt some chocolate and butter, combine wet and dry ingredients, fold in chopped chocolate.

Triple Chocolate Brownie Recipe:

https://www.bakefromscratch.com/february-ultimate-brownies/2/

My minor adaptations:

Any brownie recipe is a breeze to adapt to your taste. I’m not a milk chocolate fan so I substituted semi-sweet chocolate for all of the milk chocolate. You could also substitute in nuts, dried fruit, or even marshmallows for some of the chopped chocolate that gets mixed in at the end.

(Also, I was out of dark brown sugar so I used light brown sugar and it came out fine. I don’t necessarily recommend this, but it’s what happened in my kitchen!)

Just a few tips:

• Weight your salt. I know this sounds silly, but this recipe calls for 2 tsp of salt. And that much of the wrong kind of salt can ruin your recipe. Even though I was using Kosher salt, 1 tsp equaled the 6 grams they called for.

• Use a double boiler/bain marie to melt your chocolate and butter together. It’s quick and the fact that you’re watching it (as opposed to blindly microwaving) helps ensure that the chocolate doesn’t burn.

• The batter is very thick. A small offset spatula will make spreading it out in the pan really easy.

Look at that thick and rich batter. That greased parchment paper lining is a great trick for easily getting your baked brownies out of the pan.

• The bake time indicates 35-40 minutes. Mine were done in around 32 minutes, so check yours at around 30 minutes. Slightly underdone brownies are vastly better than overdone, hard brownies.

And if you’re wondering, I skipped the Chickpea Flour listed in the recipe and used all AP Flour. I plan to try the Chickpea Flour someday, but I didn’t feel like running out to the store just for that!