A Brownie Recipe for Chocoholics: Chewy Triple Chocolate Brownies

Cocoa Heaven is  doing something a little different this week. We realize not everyone has the cash to satisfy those persistent chocolate addictions. But don’t sign up for chocoholics anonymous just yet. What is the unemployed, out-of-cash chocolate lover to do? Start making chocolate at home!

To help alleviate those money stresses, we’re featuring a chocolate dessert you can make in your own home. This recipe comes courtesy of Cook’s Illustrated. This recipe’s three different types of chocolates are sure to satisfy those yearnings for the cacao without taking a chunk out of your wallet. We’ve made a few amendments to the original recipe as it is written in the Cook’s Illustrated so that these brownies are extra fudgy and full of chocolate filled goodness. Enjoy!

Chewy Triple Chocolate Brownies:

6 ounces semisweet or bittersweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

8 tablespoons (1 stick) unsalted butter, cut into quarters

3 large eggs

1 1/4 cups sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

1 cup all-purpose flour

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.

2. In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.

3. Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days).

Trust us, these brownies have just the rich chocolate flavor and gooey texture you’d want out of a triple chocolate brownie. Let the brownies cool a few minutes before cutting into them.

One final addition you can try with this recipe – particularly if you think walnuts and chocolate are a match made in heaven – is to sprinkle about a cup of walnuts over the top of your brownie mixture before you put it into the oven. It’s a great final touch to this already mouthwatering treat!