Triple Chocolate Brownie

This fudgy brownies are for real chocolate lovers – a piece of brownie with a dollop of vanilla icecream….. really delicious you know...  And this one is from the Cusinart Recipe Booklet – The credit goes to them.

Ingredients:

         All purpose flour                 --   ¾ cup
         Baking soda                           --   1 tsp
         Unsalted Butter                    --   1 cup
         Unsweetened Chocolate  --   6 oz
         Bittersweet Chocolate       --   2 oz
         Cocoa Powder                      --   1 tbsp
         Large Eggs                             --   4
         Egg Yolk                                  --   1
         Granulated Sugar                --   2 cups
         Brown Sugar                          --   1 cup packed
         Instant Expresso Powder --   2 tsp
         Vanilla Extract                      --   2 tsp
         Table salt                                 --   1 tsp
         Bittersweet Chocolate chips --   ¾ cup
        Chopped Almonds                 --   ½ cup

 

Preparation of the brownie:

Preheat oven to 350 F. Coat a 13x9 inch baking pan with non-stick cooking spray/butter. Line with parchment paper/Aluminum foil. Reserve.

Sift together the flour, baking soda and salt.

Add the butter and chocolates (other than the choco chips & cocoa powder)to a heat proof bowl and place over a pot of simmering water.

   

Once both are completely melted, stir in the cocoa powder and set aside to cool to room temperature.

In a large bowl, beat the eggs and the yolk for about 30 sec. Add the granulated sugar and brown sugar and beat until light and thickened. Add instant expresso and vanilla; beat until well combined.

     

Stir the flour mixture into the chocolate mixture. Add the chocolate/flour mixture to the egg/sugars mixture and mix until they are just incorporated.

Fold in the chocolate chips and chopped almonds.

   

Pour into the prepared pan. Bake for about 45 – 50 minutes or until the edges are dry.