Side Pannel
Triple Chocolate Brownies
Triple Chocolate Brownies
- Recipe Submitted by maryjosh on 03/20/2019
Ingredients List
- 1 cup (226 grams) unsalted butter, cubed
- 9 ounces (255 grams) bittersweet chocolate, chopped or use chips
- 1 1/2 cup (300 grams) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon instant espresso powder (optional)
- 1/2 teaspoon salt
- 1 cup (120 grams) all-purpose flour
- 1 cup (170 grams) bittersweet chocolate chips
- FOR THE GANACHE TOPPING:
- 1/4 cup (56 grams) unsalted butter, cubed
- 5 ounces (140 grams) bittersweet chocolate, chopped or use chips
Directions
Preheat oven to 325 degrees F. Line a 9-inch square baking pan with parchment paper.
In a medium saucepan set over low heat, melt the butter and chocolate, stirring frequently. When melted and smooth, remove from heat and stir in the sugar. Add the eggs one at a time, mixing after each. Stir in the vanilla and espresso, if using. Gently stir in the flour and salt, stirring only until streaks of flour are almost gone. Stir in chocolate chips.
Pour batter into the prepared baking pan. Bake until edges are firm and dry, and center is set but not dry, about 35-40 minutes. Let cool completely.
TO MAKE THE GANACHE:
Place the butter and chocolate in a glass bowl set over a pan of barely simmering water. Stir frequently as mixture melts. When smooth, remove from heat and let cool for 10 minutes. Pour onto the cooled brownies and use a spatula to spread it evenly.
Chill in the fridge for 1 hour before serving, for best results. For clean slices, wipe knife clean with a warm wet towel in between each cut.
In a medium saucepan set over low heat, melt the butter and chocolate, stirring frequently. When melted and smooth, remove from heat and stir in the sugar. Add the eggs one at a time, mixing after each. Stir in the vanilla and espresso, if using. Gently stir in the flour and salt, stirring only until streaks of flour are almost gone. Stir in chocolate chips.
Pour batter into the prepared baking pan. Bake until edges are firm and dry, and center is set but not dry, about 35-40 minutes. Let cool completely.
TO MAKE THE GANACHE:
Place the butter and chocolate in a glass bowl set over a pan of barely simmering water. Stir frequently as mixture melts. When smooth, remove from heat and let cool for 10 minutes. Pour onto the cooled brownies and use a spatula to spread it evenly.
Chill in the fridge for 1 hour before serving, for best results. For clean slices, wipe knife clean with a warm wet towel in between each cut.
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