This version puts any boxed version to shame. The hardest part would be melting the chocolate, after that it is a little bit of stirring, and then waiting for these beauties to bake up. The end result is a beautifully thick fudge-like brownie that is sinful. In my opinion, nothing beats a warm brownie with some vanilla ice cream on top. I promise if you make these, you will never need another brownie recipe in your life.
Chewy, Fudgy Triple Chocolate Brownies
5 ounces semisweet or bittersweet chocolate, chopped
2 ounces unsweetened chocolate , chopped
8 tablespoons (1 stick) unsalted butter, cut into quarters
3 tablespoons cocoa powder
3 large eggs
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup unbleached all-purpose flour
What you’ll do:
Adjust oven rack to lower-middle position and preheat oven to 350 degrees. Spray an 8-inch square baking pan with nonstick cooking spray. Line the pan with foil making sure that you have an overhang. The foil overhang will help you lift the brownies out of the pan. Spray foil with nonstick cooking spray.
Place a medium heatproof bowl over a pan of almost-simmering water. Melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
In a separate medium bowl, whisk together eggs, sugar, vanilla and salt until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners and level surface with rubber spatula. Bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.
Completely cool brownies on a wire rack to room temperature. Remove brownies from pan using foil handles. Cut into squares and serve.
Source: Bakin’ and Eggs