Triple Chocolate Brownies
"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."
Ingredients
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 by Step Method
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
No special items needed.