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    Triple-Chocolate Brownies

    Source of Recipe

    Bon Apptit

    Recipe Introduction

    "Tell the world youre working on a brownie recipe and you unleash everyones inner critic. Should brownies be fudgy or cakey? Should they contain only dark chocolate, or is milk chocolate invited to this party? Listen, were not about to make any grand declarations about what a brownie should be. Were just here to offer you our best brownie recipe: The chewy, crackly topped, chocolate-loaded version that requires only a bit more work than the boxed mix. We promise, theyre worth it."

    Recipe Link: https://tinyurl.com/4mhwd9wn

    List of Ingredients

    ◦ Nonstick vegetable oil spray or unsalted butter, room temperature
    ◦ cup all-purpose flour
    ◦ cup Dutch-process cocoa powder
    ◦ 1 teaspoons Diamond Crystal or teaspoon Morton kosher salt
    ◦ cup (1 stick) unsalted butter
    ◦ 4 ounces bittersweet chocolate, preferably 70%, broken into pieces
    ◦ 1 cups granulated sugar
    ◦ 3 large eggs
    ◦ 1 tablespoon vanilla extract
    ◦ 4 ounces semisweet chocolate chips

    Recipe

    Preheat oven to 375 F. Lightly coat a metal 8 by 8-inch baking pan with vegetable oil spray or unsalted butter, then line with parchment paper, leaving generous overhang on two sides. Lightly coat parchment with nonstick spray.

    Whisk flour, cocoa powder, and salt in a small bowl to combine.

    Combine unsalted butter and bittersweet chocolate in a medium metal bowl set over a large saucepan of barely simmering water (bottom of bowl should not be touching water). Heat, stirring occasionally, until chocolate is melted and smooth, about 5 minutes.

    Whisk in granulated sugar, then add eggs, one at a time, whisking very vigorously between additions. Once all eggs are incorporated, continue to whisk one minute more. Remove bowl from heat and whisk in vanilla extract, then whisk in dry ingredients. Using a rubber spatula, stir in chocolate chips. Scrape batter into prepared pan; smooth surface.

    Bake brownies until set across top and a tester inserted into the center comes out with just a few moist crumbs attached, 27 to 30 minutes. Let cool in pan at least 30 minutes, preferably in refrigerator, before cutting into 12 pieces.

    Makes 12






    ❧ Do Ahead:
    Brownies can be baked 4 days ahead. Store tightly wrapped at room temperature.

 

 

 

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