Triple Chocolate Chip Brownies
A triple chocolate chip brownie recipe, you say? Indeed. The brownie recipe to end all brownie recipes? Probably.
I realise most people have a brownie recipe or other in their arsenal, ready to be whipped up at bake sales and impress last minute guests. After all, what’s not to like, a chocolate overdose? Not in this house!
Howeve,r for years I felt the usual brownie recipes just lacked something. They were chocolatey, but not chocolatey enough, cake-like, instead of fudgy. I just felt like something was missing.
I therefore set out to make the brownie recipe to end all brownie recipes. The one that has flour just as an excuse to hold everything together. The one where the amount of butter and sugar is obscene. The one that uses both cocoa AND melted chocolate in the batter AND chocolate chunks to finish. I do not say this lightly, tears of joy are shed when people try these brownies for the first time.
You’ll probably wonder at the amount of salt. I get it, 1.5 tsp seems like a lot for a dessert recipe. However, let me tell you. It is just the right amount to bring this over the top. The light salty kick makes everything so moreish, in an Oreo type of way. It is divine.
Alright, I think I’ve sung its praises enough, let get to it!
FUDGY TRIPLE CHOCOLATE CHIP BROWNIES
Ingredients (makes a 25x25 cm pan)
340g dark chocolate, cut into chunks - separate into 2x 170g
255g butter, melted
375g sugar
1.5 tsp salt
3 eggs
3 tsp vanilla extract
150g flour
45g cocoa, Dutch processed (this will make for a deeper, more chocolatey flavour)
Preheat the oven at 180 degrees Celsius.
Line a baking dish with parchment paper, for easier removal later on.
Melt one half of the chocolate chunks (170g).
In a large bowl sift together flour, cocoa and salt.
Separately, whisk melted butter and sugar together until fluffy and pale.
Add the eggs one by one and incorporate them well. Add the vanilla.
Whisk in the melted chocolate.
Combine dry and wet ingredients. Fold until no streaks of flour or cocoa remain.
Fold in the remaining chocolate chunks (170g).
Pour into the prepared tin.
Bake at 180 degrees C for 20-25 minutes. You want to err on the side of underbaking.
You may need a scoop of ice cream. I promise I won’t tell.
Let me know if you make these, they truly are divine. They also do well with other add-ins, such as chopped nuts, but I like them purely chocolatey, as God intended.