- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 20 min
- Yield: 16 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 322
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 31 g
- Protein
- 3 g
- Cholesterol
- 54 mg
- Sodium
- 111 mg
Ree’s Chuckwagon Brownies combine three types of chocolate to create an exquisite pan of brownies. As her husband, Ladd, is a huge chocolate fan, she decided to make these as a treat for his last birthday.
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 20 min
- Yield: 16 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 322
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 31 g
- Protein
- 3 g
- Cholesterol
- 54 mg
- Sodium
- 111 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
- In a saucepan, melt the butter until just bubbling. Remove from the heat and whisk in the granulated sugar and powdered sugar until combined. Add the bittersweet chocolate and stir to melt. Add the eggs and vanilla, then mix until well combined.
- Add the flour, cocoa powder, espresso powder and salt and fold in until well mixed.
- Transfer to the prepared baking dish. Sprinkle the top with the chopped semisweet chocolate and bake until just set in the middle, 22 to 25 minutes.
- Let cool completely, then cut in the pan into 16 pieces, or to your desired size.
