Chewy, Fudgy Triple Chocolate Brownies

By RoketJSquerl

While I will always hold Ina’s brownies in very high regard, this version has them beat. I vastly prefer the texture of these (as the title says, chewy and fudgy) where I sometimes find Ina’s on the verge of crumbly. Not only that but these are quite a tall brownie, yielding a thick bar of yummy chocolate goodness. And, they bake up with a thin, delicate shiny crust on top that makes them pretty. I’ve never made such aesthetically pleasing brownies before, but I like it! As far as methods go these are not that different from other brownie recipes.

Ingredients

• 5 Oz. Semisweet or Bittersweet Chocolate, chopped
• 2 Oz. Unsweetened Chocolate, chopped
• 8 Tbsp. Unsalted Butter, cut into quarters
• 3 Tbsp. Cocoa Powder
• 3 Large Eggs
• 1 1/4 C Sugar, 8.25 ounces
• 2 Tsp. Vanilla Extract
• 1/2 Tsp Salt
• 1 Cup All-purpose Flour (5 oz.)

Details

Servings 12

Preparation

Step 1

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.