Finally, my Triple Chocolate Brownie Recipe. Many of you have been asking for it but I didn’t have any photos of these brownies from heaven to post. I finally got around to making the brownies specifically to take photos.
Here’s another recipe that I’ve made hundreds of times in my years as a caterer. This was always a featured item on a cookie or dessert buffet and usually the first to disappear. There are several variations of these chewy, delicious brownies: Cream Cheese Swirl Brownies, Turtle Brownies, Peanut Butter Brownies, Raspberry Brownies – the list goes on and on but since I don’t have any photos of them I’ll wait to post the variations as I make the different brownies.
This Brownie recipe is truly a Chocolate Lover’s Delight. Plus it is easy, has few steps, can be made ahead and is a real crowd pleaser. The recipe makes a lot of brownies. You can cut them into large brownies getting about 18 to 24 or bite size brownies in which you can get up to 60 pieces. It all depends on what size you like. They also freeze really well as long as they are double wrapped in plastic wrap and them placed in a freezer plastic bag. They can last up to a month in the freezer.
Makes 2 Dozen Large Brownies or As Many As 60 Bite-Size Brownies
1 Pound Unsalted Butter
1 Pound Hershey’s Special Dark Chocolate Chips
6 Ounces Unsweetened Chocolate, Coarsely Chopped (I put the Chocolate in a plastic bag and pound it with a mallet to break it up)
8 Large Eggs
3 Tablespoons Instant Espresso Powder
2 Cups Granulated Sugar
2 Tablespoons Pure Vanilla Extract
1½ Cups All-Purpose Flour
1 Tablespoon Baking Powder
1 Teaspoon Fine Sea Salt
1 12 Ounce Bag White Chocolate Chips
1 12 Ounce Bag Hershey’s Special Dark Chocolate Chips
1 12 Ounce Bag Mini Chocolate Chips
Preheat oven to 350°F with rack in the middle of the oven.
Line a 13”x18” half sheet pan with heavy duty aluminum foil bringing the foil up the sides about 1 inch all the way around the pan. Spray the pan with non-stick baking spray such as Pam. Be sure to use wide foil to avoid any seams.
Place the butter, 1 pound of chocolate chips and unsweetened chocolate in a large bowl and melt over a double boiler of simmering water. Stir often to blend together. Remove the bowl from the double boiler and set aside to cool to room temperature.
In a large bowl, lightly beat the eggs and sprinkle the espresso powder over them. Let rest for 5 minutes to soften the espresso powder. After 5 minutes add the sugar and vanilla and blend well with wire whisk. Stir in the cooled chocolate mixture and blend well.
Stir together the flour, baking powder and the salt. Sprinkle over the cooled chocolate mixture and fold in with a rubber spatula making sure there are no white streaks running through the batter. Add the white chocolate and dark chocolate chips to the batter and blend until evenly distributed. Pour into the prepared pan, smooth out with an off-set spatula and sprinkle the mini chips evenly over the top of the batter.
Bake the brownies for 35-40 minutes turning the pan half way through the baking time. The brownies are done when there is a slight wiggle in the middle of the pan. Don’t over cook them as they will continue to cook while cooling down.
Cool the brownies on a wire rack and when completely cool transfer to the refrigerate for at least three hours. After refrigerator chilled, remove the pan from the refrigerator and invert onto a cutting board. Remove the foil (it will peel back easily) and re-invert the brownies so that the mini chips are facing up (Be careful here, you don’t want it to break apart. The longer in the refrigerator the less likely that will happen). Cut into desired size squares.
camille@camillecooksforyou.com