Triple Chocolate Brownies

If you like super-chocolatey, fudgy brownies, then these are for you. 

Prep and Cook Time: 45 minutes    Yield: Makes 16 brownies

Ingredients

85 g (3 oz) bittersweet chocolate, chopped
115 g (1/2 cup) butter
200 g (1 cup) light brown sugar
1 teaspoon vanilla extract
2 large eggs, beaten
60 g (1/2 cup) '00' or all-purpose flour
22 g (1/4 cup) unsweetened cocoa (not Dutch-processed)
1/2 teaspoon salt
170 g (1 cup) semisweet chocolate chips

Directions

Preheat oven to 175℃ (350℉). In a double boiler over simmering water; melt the 85 g of chopped chocolate and 115 g of butter. Stir in the 200 g of brown sugar and vanilla extract. Take the mixture off the heat. Add the eggs and mix thoroughly. Add the 60 g of flour, 22 g of cocoa and salt, mixing until smooth. Fold in the 170 g of chocolate chips.

Pour batter into a 20-cm (8-inch) square pan. Bake until a toothpick or knife inserted in the center comes out with moist crumbs sticking to it, about 20 to 25 minutes.

Alternative Melting Method

Put chopped chocolate in a small metal bowl along with the butter. In a large frying pan over high heat, bring about an 2.5 cm (1 inch) of water to a low boil. Take pan off the heat and set the bowl int he water. Let sit, stirring occasionally, until chocolate is melted. 5 to 10 minutes.

Yield: Makes 16 brownies.

Source: Sunset, July 2006

Notes:

Feb 2011 - not cakey, but super fudgy and really chocolatey.
May 2011 - 22 mins, check oven temp often!
July 2011 - Florida
May 2026 - Italy with a 25 cm x 18 cm rectangular pan, slightly larger than the recipe. To maintain the intended thickness, I scaled-up the recipe by 9% and baked for 22 minutes.

Bittersweet chocolate (chopped): 93 g
Butter: 125 g
Light brown sugar: 218 g
Vanilla extract: 1 tsp 
Large eggs: 2 (use extra-large eggs or just use 2 large eggs)
All-purpose flour: 65 g
Unsweetened cocoa powder: 24 g
Salt: 1/2 tsp
Semisweet chocolate chips: 185 g

Preheat your oven to 175℃. Melt the chopped chocolate and butter together. Stir in the brown sugar and vanilla, then remove from the heat. Whisk in the eggs thoroughly. Gently mix in the flour, cocoa, and salt until smooth. Fold in the chocolate chips.

Line your pan with parchment paper, pour in the batter and spread it evenly into the corners. Bake for 20 to 23 minutes. Start checking with a toothpick at the 18-minute mark, as rectangular edges cook a bit faster than square ones.

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