Photo: Triple Chocolate Brownies Recipe
Ingredients
- 3 sticks plus 2 tablespoons unsalted butter
- 12 ounces best-quality bittersweet chocolate
- 6 eggs
- 1 3/4 cups superfine sugar
- 1 tablespoon pure vanilla extract
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 cup white chocolate buttons, chips, or morsels
- 1/2 cup semisweet chocolate buttons, chips or morsels
- Approximately 2 teaspoons confectioners' sugar, for garnish
- Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.
Directions
Preheat the oven to 350 degrees F.
Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.
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By notemeril
on November 22, 2012
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Epic Fail, leaving us without dessert for Thanksgiving. I made these the night before, following the directions exactly, but wondering if my extra large eggs were an issue - but her directions didn't say egg size. But I think it was more than the eggs.
At 25 minutes, the dough was no where near done. I took the pan out at 36 as the top was starting to set, and the pierce test seemed to show the dough was congealing. WRONG
This needed to cook at least 45, maybe 55 minutes. What this produced, after an hour of my time, and 20 bucks of ingredients, was a soggy mess of uncongealed dough in the middle with a bit of dough ok at the edges. I threw it out - it needed it's own trash bag it was so heavy. Something is wrong with this recipe. Maybe if I had divided it among two pans it would have worked. Obviously it's not working in the pan size she suggests. Just cause it's on the food network page doesn't mean it's good.
By saimarafan
on November 04, 2012
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very delicious!!!I luved it ;D
By NiyaNycole1201
Bradenton , FL
on June 18, 2012
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Tasty! I love to bake and I love her cooking!!
Read all 86 reviews