How To make Triple Chocolate Fudge Brownies
3 ounces fine-quality bittersweet chocolate (not
chopped unsweetened) 1 ounce unsweetened chocolate :
chopped
3/4 stick unsalted butter -- (6 tablespoons) cut
into pieces 3/4 cup sugar
1 teaspoon vanilla
2 large eggs
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees and butter and flour an 8-inch square baking pan, knocking out excess flour. In a heavy 1 1/2-quart saucepan melt bittersweet and unsweetened chocolate and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, 1 at a time, whisking well until mixture is glossy and smooth. Stir in salt and flour just until combined and stir in chocolate chips. Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of waxed paper in an airtight container at cool room temperature, 5 days.
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Triple Chocolate Fudge Brownies
Very indulgent and rich, triple chocolate fudge brownies.
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How To Make Triple Chocolate Fudge Brownies Recipe
I took a double chocolate recipe and made it into a triple, complemented with a double chocolate frosting. Rich satisfying flavors but not overly sweet. Hope you like it.
Pre-heat over to 325 F
- 2/3 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon cocoa powder
- 3 ounces chopped unsweetened chocolate
- 3 ounces chopped semisweet chocolate
- 3/4 cup unsalted butter
- 1 1/4 cups of sugar
- 2 teaspoons of vanilla
- 3 large eggs
Chocolate Frosting
- 1/2 cup cream
- 1 teaspoon vanilla
- 4 tablespoons unsalted butter
- 2 tablespoons cream cheese
- 2/3 cup of sugar
- 1/4 cup cocoa powder
- 1 ounce chopped unsweetened chocolate
- 2 tablespoons icing sugar
Triple Chocolate Fudge Brownie (Best Chocolate Brownie You'll Ever Make)
Triple Chocolate Fudge Brownie (The Best Brownie You'll Ever Make) In today's video, we are sharing the recipe for the perfect fudgy brownies (the best brownies you will ever make) (seriously) These are the fudgiest brownies you can ever think of, perfect crisp crackly top, super fudgy centre, moist and gooey in all bites (chocolate heaven) You can add nuts or chocolate chunks to your brownies or serve with whipped cream or vanilla ice cream!
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INGREDIENTS
200g butter
2 cup sugar
4 free-range eggs
1 tsp pure vanilla essence
1.5 cup plain flour
2 tsp baking powder
1 cup good-quality cocoa
150g good-quality white chocolate, cut into small chunks
150g good-quality dark chocolate, cut into small chunks
Nuts - Optional
INSTRUCTIONS
1. Preheat the oven to 175c conventional. Line the base of your tray with baking paper.
2. Melt the butter in a saucepan over medium heat. Remove from the heat once the butter is melted, then whisk in the sugar. After the mixture is cooled (you don't want to cook your eggs) add the eggs one at a time and vanilla essence, and whisk to combine.
3. Sift the flour, baking powder and cocoa into the mixture, add the white and dark chocolate and nuts (if using), and very gently fold with a wooden spoon or spatula until just combined. Pour the mixture into the prepared tin.
4. Bake in the oven for about 15-20 minutes then test with a skewer. These brownies are done if the skewer still has a little of the mixture clinging to it. Remove from the oven and cool in the tin before slicing.
5. Enjoy!
I finally mastered FUDGY BROWNIES! I won't use another brownie recipe again
RECIPE:
SHOP:
If you're looking for an indulgent, fudgy brownie that is extremely flavorful and not cloyingly sweet, this recipe is it! Literally one of the best brownies I've ever had! With that beautiful shiny crinkled top (which took me a while to figure out ????), and gooey, rich interior, this will be your new favourite brownie recipe!
INGREDIENTS:
- ¾ cup (105 g) dark chocolate - I use 50% dark chocolate, semi-sweet chocolate chips okay too
- ¾ cup (90 g) flour - regular, all purpose
- ½ tsp salt
- ½ cup (113 g) unsalted butter - room temperature or melted
- ¼ cup (53 g) unflavored vegetable oil - I use canola
- 1 cup (200 g) white sugar - granulated
- ½ cup (100 g) soft brown sugar - packed, see note 1 on blog
- ⅔ cup (75 g) cocoa powder - unsweetened
- 1 tsp coffee powder
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
NOTE: In the video I mention 1/2 a cup or 100g of butter, but it should be 113g of butter as stated in the ingredients list above :)
Bake at 160 °C (320°F) with the fan on for 22-25 minutes depending on how fudgy you want your brownies to be (I recommend 22 minutes). If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Once done, poke a toothpick into the center and it should come out dirty.
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GHIRARDELLI CHOCOLATE TRIPLE FUDGE BROWNIE MIX #ghirardellitriplefudgebrownie
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