Triple Chocolate Brownies

16
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"The DH saw this in Recipe + magazine and asked me to save to make. The cooks tip was that you can store these in an air tight container for up to 4 days (so you can make ahead) and they freeze well for up to 3 months. I have since made this but when I went to the pantry for my white chocolate chips/bits I discovered I only had dark chocolate, milk chocolate and caramel chips/bits so let the DH choose and he chose caramel other than that I made as directed and ended up with dense but moist brownie. DH has suggested a bigger pan may be better so would suggest a 25cm (10" x 10" instead of the 20cm (8" x 8") and he also said they may be better cut into smaller slices even half as they are very rich."

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (49.6 g)
  • Calories 204.7
  • Total Fat - 12.3 g
  • Saturated Fat - 7 g
  • Cholesterol - 69.6 mg
  • Sodium - 83.7 mg
  • Total Carbohydrate - 20.5 g
  • Dietary Fiber - 1.2 g
  • Sugars - 13.6 g
  • Protein - 3.2 g
  • Calcium - 18.9 mg
  • Iron - 1.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 180C/160C for fan forced.

Step 2

Grease and line a 20cm (base measurement) square cake pan (please see note in intro) with baking paper, extending paper at two opposite sides for handles.

Step 3

Place dark chocolate and butter in a medium heavy based saucepan over low heat and cook and stir for 5 minutes or until melted and smooth and then stir in sugar.

Step 4

Cool slightly and stir in eggs, chocolate chips and essence.

Step 5

Sift flour and cocoa over the chocolate mixture and stir to combine.

Step 6

Pour mixture into prepared pan and level surface and then bake for 25 minutes or until firm to the touch.

Step 7

Cool completely in pan (brownie will firm on standing).

Step 8

Remove from pan using your paper handles and cut into 16 pieces and serve dusted with icing sugar.

Tips & Variations


No special items needed.