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Super-Fudgy Triple Choc Espresso Browni

Meryl's picture

I just made these brownies a few days ago and they are fantastic! Bittersweet and very fudgy, and of course even fudgier after refrigeration. I used a combination of 3 different brands of bittersweet chocolate, mostly Scharffen Berger 70%, then Lindt 70%, and then Ghirardelli. I also used Callebaut unsweetened, and Scharffen Berger cocoa. The mixture of all these different brands, percentages, and types of chocolate, gave these a really complex taste. I think the three different sources of bittersweet chocolate alone made them taste more interesting and gave them more depth, as opposed to using just one source, as I usually do. And of course the mixture of chocolate and cocoa also contributed to a more complex chocolate taste.


Super-Fudgy Triple Chocolate Espresso Brownies


Ingredients:


5 oz semisweet chocolate, chopped (I used bittersweet)


2 oz unsweetened chocolate, chopped


3 tb cocoa powder


1 1/2 tb instant espresso or coffee powder (I used espresso powder)


8 tb unsalted butter; cut into quarters


3 lg eggs; room temperature


2 ts vanilla extract


1 1/4 c sugar


1/2 ts salt (I used 1/4 tsp)


1 c all-purpose flour


Instructions:


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 lengths 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. (I lightly buttered an 8x8 pan).


In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa and espresso powder until incorporated. Set aside to cool slightly.


Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined. Whisk chocolate mixture into egg mixture; then stir in flour 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 moist batter clinging to it, 35 to 40 minutes. (I baked about 33 1/2 - 34 minutes).


Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch square, (I cut into 12 larger squares), and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.)


Makes sixty-four 1-inch brownies (I cut them into 12 squares).


Source:"Cook's Illustrated"


 






Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

Adele's picture

(post #63334, reply #1 of 2)

Did I mention my freezer is already full?   Did I mention that you have simply got to stop this?  Did I mention it's printed out?  LOL

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Meryl's picture

(post #63334, reply #2 of 2)

I know, I know, I've got to slow down; my husband has been begging me to stop also. We've been gaining weight from all this chocolate decadence, and my freezer is about to explode. LOL.


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.