Triple Threat Brownies
I have never been as big into brownies as my husband. He’s helped me develop an appreciation for brownies. We started out with boxed brownies, not that there’s anything wrong with that. My love for baking is strong so I always find a from-scratch recipe that is much better than anything boxed. I own Williams-Sonoma’s Dessert of the Day and I have taken this recipe from the book and added some ingredients to make more in a rectangular pan, as opposed to a square 8 inch pan they call for. I have added cocoa and chocolate chips, hence why I’ve renamed this recipe “triple threat brownies” from it’s original name of “classic brownies.” If you’re into brownies that are both moist and a bit fugdey then this is the brownie recipe for you! These are both adult and kid approved!
Triple Threat Brownies
Ingredients
6 oz. unsweetened chocolate chips, plus 3 more for sprinkling
3/4 cup (4 oz./125 g) unsalted butter
2 cups (10 oz./315 g) sugar
2 tsp. vanilla extract
1/2 tsp. salt
5 eggs
1 1/2 cup (4 oz./125 g) all-purpose flour
6 tbsp unsweetened cocoa
Prepare
1. Preheat an oven to 350°F (165°C). Grease a 11×8 inch baking pan.
2. In a large heatproof bowl, combine the chocolate and butter. Place over (not touching) barely simmering water in a saucepan and heat, stirring occasionally, until melted and smooth. Remove the bowl from the pan and let the mixture cool slightly.
3. Whisk the sugar, vanilla and salt into the chocolate mixture. Whisk in the eggs 1 at a time, mixing well after each addition. Continue to whisk until the mixture is velvety, about 2 minutes. Add the flour and whisk just until blended.
4. Scrape the batter into the prepared pan and smooth the top. Bake until the top is just springy to the touch and a tester inserted into the center comes out with a few moist crumbs attached, about 60 minutes. Let cool completely in the pan on a wire rack.
5. Cut into 16 squares. Store in an airtight container at room temperature for up to 4 days. Makes 16 brownies. Feel free to serve with a scoop of vanilla bean ice cream!
- 6 oz. unsweetened chocolate chips, plus 3 more for sprinkling
- 3/4 cup (4 oz./125 g) unsalted butter
- 2 cups (10 oz./315 g) sugar
- 2 tsp. vanilla extract
- 1/2 tsp. salt
- 5 eggs
- 1 1/2 cup (4 oz./125 g) all-purpose flour
- 6 tbsp unsweetened cocoa
- Preheat an oven to 350°F (165°C). Grease a 11x8 inch baking pan.
- In a large heatproof bowl, combine the chocolate and butter. Place over (not touching) barely simmering water in a saucepan and heat, stirring occasionally, until melted and smooth. Remove the bowl from the pan and let the mixture cool slightly.
- Whisk the sugar, vanilla and salt into the chocolate mixture. Whisk in the eggs 1 at a time, mixing well after each addition. Continue to whisk until the mixture is velvety, about 2 minutes. Add the flour and whisk just until blended.
- Scrape the batter into the prepared pan and smooth the top. Bake until the top is just springy to the touch and a tester inserted into the center comes out with a few moist crumbs attached, about 60 minutes. Let cool completely in the pan on a wire rack.
- Cut into 16 squares. Store in an airtight container at room temperature for up to 4 days. Makes 16 brownies. Feel free to serve with a scoop of vanilla bean ice cream!
