Triple Chocolate Brownies

I realized the other day when my friend Andy was bugging me to make brownies that I’ve never posted a real brownie recipe on here…which is strange, because I love brownies. There are so many brownie recipes out there that yield such different results, so I don’t have one on file that I automatically rely on.

I found this recipe via the Food Network (where else?) from Nigella Lawson, one of my favorite FN chefs. She really knows how to make sweets simple and delicious. I was really pleased with this recipe because it’s pretty easy, but it yields some fantastic results. It’s a classic, rich, moist, decadent brownie in no time at all. These brownies were a huge crowd-pleaser!

Triple Chocolate Brownies

• 3 sticks plus 2 tablespoons unsalted butter
• 12 ounces best-quality bittersweet chocolate
• 6 eggs
• 1 3/4 cups superfine sugar
• 1 tablespoon pure vanilla extract
• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 cup white chocolate buttons, chips, or morsels
• 1/2 cup semisweet chocolate buttons, chips or morsels
• Approximately 2 teaspoons confectioners’ sugar, for garnish
• Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

Directions

Preheat the oven to 350 degrees F.

Melt the butter and dark chocolate together in a large heavy based pan over a low heat.

In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.

Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.

Sprinkle with confectioner’s sugar to serve.

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Your cast of characters:

Start melting your chocolate. Use very low heat and stir often. You can start the other steps while doing this. When it’s smooth and pretty lump-free, take it off the heat.

Eggs, sugar, and vanilla, beaten together thoroughly.

Definitely make sure your chocolate is cooled at least a little before adding it to the egg mixture or it will cook your eggs, and you don’t want that.

Add your flour and salt and fold it all together. Then stir in your chips and you’re good to go.

Pour it in your baking dish and bake for approximately 25 minutes. I used a different sized baking dish than what is mentioned, so I needed about 35-40 minutes.

Cool, sprinkle with powdered sugar, and serve. Yum!

These are really fantastic. They’re super moist and rich, and pretty darn easy to make. If you like, add some walnuts or other nuts. I definitely would have added walnuts if I didn’t have some very picky boys (who refuse to eat brownies with nuts in them) waiting to devour these. This will definitely be my go-to brownie recipe from now on! Unless, of course, I magically find a better one. Any recommendations?