Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

TRIPLE-CHOCOLATE FUDGE BROWNIES




Source of Recipe


Gourmet, September 1992


List of Ingredients




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

Recipe



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