Chewy, Fudgy Triple Chocolate Brownies

By AllyBees

Now, there are a lot of really good brownie recipes out there. It was always hard for me to choose since all were fantastic, but nothing really stood out...then I tried this recipe. And I'll never look at another again.

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 cups (8 3/4 oz.) sugar
• 2 tsp. vanilla extract
• 1/2 tsp. salt
• 1 cup (5 oz.) all-purpose flour

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.