“Triple Chocolate Fudgy Brownies”

Who doesn’t love a good brownie? You know the little chocolatey bites that makes you swoon. The smell that takes you back in time as a child when Mom had just baked a fresh pan for after school. If you’re a chocolate lover and love brownies then my Triple Chocolate Fudgy Brownies are for you. There is something about that chewy middle, crunchy edges, full-on chocolate flavor packed in every bite. A handheld dessert that just screams for glass of milk or a cup of piping hot coffee and puts smiles on the faces of kids and adults alike. Just ask my coworkers at my workplace when I bring several dozen of these delectable treasures to work. When coworkers see me throughout the store, they walk past me saying, “B-R-O-W-N-I-E-S.” I know it’s time to start baking.

Triple Chocolate Fudgy Brownies

Hundreds of recipes exist for brownies of all types on the internet. Take your pick…Brownies are a very adaptable treat and most recipes produce a cake-like brownie or a fudgy brownie. I happen to like a combination of both. If I’m looking for cake then I bake a chocolate cake not a brownie. I happen to enjoy a chewy edge and fudgy middle like my Michelle’s Decadent Brownies recipe. My Triple Chocolate Fudgy Brownie is a different brownie because the texture is more dense and full of chocolate flavor, three different chocolates to be exact. While baking a crackly top forms but underneath is chewy chocolatey goodness. I promise a flavor not to be missed.

Triple Chocolate Fudgy Brownies

Adapted from a recipe from America’s Test Kitchen, these brownies are the perfect blend of bittersweet chocolate, special dark cocoa, and unsweetened chocolate. Bittersweet chocolate or dark chocolate adds the richness of chocolate because of the high percentage of cacao and 10 to 50 percent sugar content. I try to use at least 70 percent or higher such as Ghirardelli or Lindt brands. Bittersweet or Dark chocolate is known to be healthier than milk chocolate when eaten alone. Unsweetened chocolate is basic pure chocolate with no sugar added. Special dark cocoa is made from 100 percent cacao powder and is most often paired with baking powder for the acidic leavening component in baked goods where natural cocoa powder needs baking soda. Follow your recipes carefully or when creating your own recipes, stocking what is called for.

Triple Chocolate Fudgy Brownies

I promise memories of your childhood will surface as you bake the Triple Chocolate Fudgy Brownies. The ever familiar smell will fill your home and the taste will take you back. When I bake these brownies I can hardly wait until they’re cool enough to eat. Just promise me not to over bake them as the result will be dry so I under-bake slightly. All baked goods fresh from the oven continue to cook for several minutes before they began to cool. Note to self…It would be a shame to have dry brownies.

Triple Chocolate Fudgy Brownies

Bake up a batch or two of my Triple Chocolate Fudgy Brownies for your kids as an after school snack, a sweet treat in your kids lunch box. Having a party or potluck at work? These brownies will cure whatever ails you. Everything can be cured with a little chocolate. Even those who are not fond of chocolate will munch on a brownie. Put some smiles on the faces of the people you love. Happy Baking!

Triple Chocolate Fudgy Brownies

5 oz. Ghirardelli bittersweet baking chocolate, broken into pieces

2 oz. Bakers unsweetened chocolate, chopped

3 T. Hershey’s Special Dark Cocoa

1/2 cup (1 stick) unsalted butter, cut into pieces

3 large eggs

1¼ cups granulated sugar

2 ½ t. pure vanilla extract

1/2 t. kosher salt

1 cup unbleached all-purpose flour

Line an 8×8-inch square baking pan completely with foil, smoothing to cover pan and excess to hang over edges. Spray foil with non-stick cooking spray and set aside. Heat oven to 350 degrees.

In a large microwave safe bowl or 2-quart saucepan over low-heat melt chocolate and butter. Stir until melted and smooth. Whisk in cocoa until smooth. Set chocolate mixture aside to cool slightly.

Whisk in eggs, sugar, salt, and vanilla in a medium mixing bowl for about 15-20 seconds until well combined. Next whisk warm chocolate mixture into egg mixture. Using a large rubber spatula or wooden spoon, stir in flour and mix until just combined.

Spoon brownie batter into prepared pan, spreading evenly including corners. Bake until top is puffy and toothpick inserted comes out with some moist crumb, about 30 minutes. Do not over-bake.

Cool brownies at room temperature on wire rack for at least 2 hours before cutting. Lift brownies from pan and peel off foil. Cut brownies into small bite-sized squares and serve.

Note: These brownies are best left whole until ready to cut and serve. Wrap in plastic and store in refrigerator up to 5 days. Bring to room temperature before cutting and serving.