Wednesday, August 31, 2011

Triple Chocolate Brownies

My sister made these at our 4th of July party this year, and the other day after a stressful day at work I just needed a really chocolatey chocolate brownie. They were just what I needed. She made hers with instant coffee... I loved the mocha-chocolate flavor, but you dont' have to use coffee. With mine, since I don't drink coffee, but I had some Postum (which is supposed to taste like coffee). I put some in my brownies but couldn't taste it really... I'm not sure if it enhanced the chocolate flavor but they were good, and really a dark chocolatey goodness that I needed at the moment. YUMMO!

Triple Chocolate Brownies

1 stick plus 6 tablespoons butter
6 (1-oz) squares bittersweet baking chocolate
1 Tablespoon (heaping if you want more of a mocha flavor) instant coffee granules (optional, just as good without)
3 eggs
1 scant cup granulated sugar (just under a cup)
1/2 tablespoon pure vanilla extract
3/4 cup plus 1 Tablespoon all-purpose flour
1/2 teaspoon salt
1/2 cup white chocolate chips
1/2 cup semisweet chocolate chips
1/2 cup coarsely chopped pecans (or walnuts) if desired
Approximately 2 teaspoons powdered sugar, for garnish if desired

Line a 9x9 square glass baking pan with parchment paper ( you can spray with non-stick cooking spray as well, I like lining mine with parchment paper with a little hanging over the sides, after brownies cool, you can lift out of the pan, and cut into pretty squares)
Preheat the oven to 350 degrees F.
Melt the butter and dark chocolate together in a large heavy based pan over a medium/low heat. If you are making yours with the coffee in it, add the coffee granules to this butter/ chocolate mixture.
In a bowl, beat the eggs together with the sugar and vanilla extract.
Allow the chocolate mixture to cool a little, then add the egg/sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate chips, the semisweet chocolate chips and the nuts; stir to combine. Pour the brownie mixture into the prepared baking pan, (be sure to scrape the bowl with a rubber spatuala to get all the batter out.... or you can be like me and leave a little in there to lick while waiting for the brownies!!)
Bake for about 20-25 minutes. You can see when the brownies are ready because the top dries to a slightly lighter brown speckle, while the middle remains dark, dense and gooey. Keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook a little as they cool.
To serve, cut into squares while still warm and pile up on a large plate, sprinkling with powdered sugar pushed with a teaspoon through a small sieve. Serve with ice cream while still warm... YUMMO

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