Triple Chocolate Brownies

Triple Chocolate Brownies



6 ounces unsweetened chocolate

1 cup (2 sticks) UNSALTED butter

1 tablespoon espresso powder (optional)

1 tablespoon pure vanilla extract

1 tablespoon liqueur of your choosing (optional)

1 cup granulated white sugar

1 cup light brown sugar, firmly packed

4 large eggs

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1- 4 ounce bar white chocolate, coarsely chopped

1- 4 ounce bar milk chocolate, coarsely chopped

1- 4 ounce bar bittersweet chocolate, coarsely chopped



1. Preheat the oven to 350ºF. Line a square, 9x9 metal baking pan with parchment paper,

folding the parchment so that it will go up two opposing sides of the pan. (These

brownies are dense, and this will help in removing the baked brownies for the pan

without losing any product.)

2. Spray the parchment-lined pan with a baking spray, such as Pam®.

3. Melt the unsweetened chocolate and butter (and espresso powder, if using) in the top

of a double boiler or in the

microwave. (About 5 minutes) Whisk until smooth

4. Add the white and brown sugars to the melted chocolate mixture and incorporate by

hand or with a hand held electric mixer. Scrape the bowl.

5. Add vanilla extract and liqueur (if using) and whisk until blended.

6. Mix in the eggs, one at a time, and whisk until smooth after each addition. Scrape the

bowl.

7. In a separate glass bowl, whisk together flour, baking powder and salt until blended.

Add the flour mixture to the batter and mix just until smooth. Scrape the bowl to

ensure full incorporation of the dry ingredients, being careful not to over-mix.

8. Fold in the chopped white, milk and dark chocolate.

9. Spread the batter into the prepared pan and bake in preheated oven for about 35

minutes.

10. Remove the pan from the oven and cool on a wire rack for about an hour before

cutting.