Chewy, Fudgy Triple Chocolate Brownies

For all you die hard chocolate lovers out there, here is a thick and chewy, rich and fudgy brownie.  No frosting needed-these babies stand on their own!  However, if you choose to serve it warm with some vanilla ice cream you may experience complete and utter bliss.  Or try cutting them up in small pieces and adding them to some homemade ice cream.  I did just that and the end results were delicious!  I'll be sharing that recipe with you soon.  So, the next time a chocolate craving hits give these brownies a try.  They're sure to satisfy even the deepest of cravings.

Chewy, Fudgy Triple Chocolate Brownies
from Annies-Eats

Ingredients:


2 oz. unsweetened chocolate, chopped
5 oz bittersweet chocolate, chopped
3 tbsp. cocoa powder
8 tbsp. unsalted butter, cut into cubes3 large eggs
1¼ cups (8¾ oz.) sugar2 tsp. vanilla extract½ tsp. salt1 cup (5 oz.) all-purpose flour


Directions:

Place an oven rack in lower-middle position and preheat the oven to 350° F.  Line an 8-inch square baking dish with foil and spray lightly with nonstick cooking spray; set aside.

In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth.  Whisk in the cocoa powder until smooth.  Set aside to cool.

In a medium bowl, combine the eggs, sugar, vanilla and salt; whisk until combined, about 15 seconds.  Whisk in the warm chocolate mixture until incorporated.  Then stir in the flour with a wooden spoon until just combined.  (It took me a while to get the flour evenly incorporated and I was worried it would affect the texture of the brownies, but they turned out fabulously – no need to worry.)  Pour the mixture into the prepared pan and spread with a spatula to make an even layer.  Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35-40 minutes.  Transfer the pan to a wire rack and let cool to room temperature, about 2 hours.  

Remove the brownies from the pan using the foil and transfer to a cutting board.  Cut into squares as desired.  Store in an air-tight container.   

Source: adapted from Baking Illustrated