Sunday, January 22, 2012

Triple Chocolate Fudge Brownies

I made these brownies last Tuesday.

I wanted to tell you about them as soon as possible. Really. I wanted to tell you how easy they were to make. How they formed a perfectly thin and crackly crust on top. And how they tasted even more fudgy the second day.

But then it snowed.

Snow may be old news to most of the country, but we really can't handle it here in the Pacific Northwest. If people hear that there's even a chance of snow, you can bet they're in their cars on the way to the store to buy firewood, bottled water, matches, and rope.

On Wednesday, it snowed more than six inches. Which was followed by freezing rain. Which turned everything into ice. Which was followed by the power going out for two days.

In a word? Snowpocalypse.

And so it came to be that instead of telling you about triple chocolate fudge brownies, I was

not washing my hair for two days
sleeping in the fort Stephen built in our living room
charging my iPad at Safeway
sitting in the car outside of the AT&T store and stealing their wireless internet
watching hours of Prison Break on Netflix
judging all the people at Starbucks who were surfing the internet in their pajamas

But at least I had brownies, right?

Triple Chocolate Fudge Brownies
Adapted from Baking Illustrated

5 ounces semisweet chocolate chips
2 ounces unsweetened chocolate, chopped
1/2 cup unsalted butter, cubed
3 tablespoons cocoa powder (natural or dutch-processed)
3 large eggs
1 & 1/4 cups granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour


1. Preheat the oven to 350°F. Line an 8-inch square baking dish with foil and coat with nonstick spray.

2. Combine the semisweet chocolate, unsweetened chocolate, and butter in a small microwaveable bowl. Heat in the microwave in 30-second intervals until melted completely, stirring after each interval. Whisk in the cocoa powder, and set aside to cool slightly.

3. In a medium bowl, whisk together the eggs, sugar, vanilla, and salt until thoroughly combined. Add the warm chocolate mixture, and whisk until smooth. Stir in the flour with a rubber spatula just until combined.

4. Pour the batter into the prepared pan. Bake 35-40 minutes, or until the brownies are slightly puffed, and a toothpick inserted in the center comes out with just a few sticky crumbs. Cool completely before cutting into squares.

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1 comment:

  1. Excellent brownies!! Substituted half the white sugar with brown.... Yum!!