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Triple Chocolcate Fudge Brownies
Triple
Chocolcate Fudge Brownies
From the website of Gourmet.
Here's what you need:
6 ounces fine-quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 1/2 sticks (3/4 cup) unsalted butter
1 1/2 cups sugar
2 teaspoons vanilla
4 large eggs
1 teaspoon salt
1 cup all-purpose flour
1 cup semisweet chocolate chips
Here's what you do:
In a metal bowl set over a pan of barely simmering water melt the bittersweet
chocolate and the unsweetened chocolate with the butter, stirring until the mixture
is smooth, remove the bowl from the heat, and let the mixture cool until it is
lukewarm. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring
well after each addition. Stir in the salt and the flour, stirring until the mixture
is just combined, and stir in the chocolate chips. Pour the batter into a well-buttered
and floured 13- by 9-inch baking pan, smooth the top, and bake the mixture in
the middle of a preheated 350°F. oven for 25 to 30 minutes, or until a tester
comes out with crumbs adhering to it. Let the mixture cool completely in the pan
on a rack and cut it into 24 bars. Makes 24 brownies.
Serves 4.
Per serving: calories, 295; total fat, 15 g; saturated fat, 1 g; cholesterol,
0.
Suggestions/Reviews
I made this for a small party that my parents had me cook for. It was such a hit.
I've never seen a dessert be eaten so fast. My parents loved it so much that they
made me make another batch just for us. Me and my step-dad are chocolate-aholics
and we absolutely loved these brownies. Will definitely make them again.
Made this for a New Year's Eve party and they were a smash. No one ate the bakery
desserts once these were put out. They're very fudgy.
I made this recipe for my four year old's preschool class holiday party. The parents
and teachers hid them for themselves. Not even a crumb was left!
This recipe has been my favorite brownie recipe for years. I make it probably
once a month for one thing or another. I melt the butter in the microwave in a
glass pyrex quart measuring cup and then put the slabs of chocolate right in and
microwave it another minute or so and then stir it all together. Dump it into
a large bowl, grab a whisk and you're off and running. Goes together quickly and
always tastes great. I have substituted semi-sweet for bittersweet and white chips
for semi-sweet and it worked fine...I still prefer the original version though.
I don't bother with butter and flour for the pan...a shot of PAM works fine for
me but I think my metal pan is somewhat nonstick. Don't overbake...25 minutes
is ideal. Freezes great. ENJOY
From the website of Gourmet.
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