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These rich, fudgy brownies are for the true chocolate lovers.
Triple Chocolate Brownies - 2 Dozen
nonstick cooking spray
1 cup unsalted butter
6 ounces unsweetened chocolate, finely chopped
2 ounces bittersweet chocolate, finely chopped
1 tablespoon cocoa powder
4 large eggs
1 large egg yolk
2 cups granulated sugar
1 cup packed light brown sugar
2 teaspoons instant espresso powder
2 teaspoons pure vanilla extract
¾ cup unbleached, all-purpose flour
¼ cup cake flour, not self-rising
1 teaspoon table salt
¾ cup bittersweet chocolate chips
Preheat oven to 375°F. Coat a 13x9-inch baking pan with nonstick cooking spray; line with parchment or aluminum foil. Reserve.
Add the butter and chocolates to a heatproof 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. Reserve.
In the bowl of the Cuisinart Hand Stand Mixer fitted with the flat beaters, mix the eggs and egg yolk on speed 3 until lightened, about 30 seconds. Add the granulated and brown sugars and beat on speed 4 until light and thickened, another 30 seconds to 1 minute. Add instant espresso and vanilla; beat until well combined. Stir the flours and salt into the chocolate mixture. Add the chocolate/flour mixture to the egg/sugars mixture and mix on speed 1 until just incorporated. With the mixer running, add the chocolate chips.
Pour into prepared pan. Bake for about 45 to 50 minutes, or until edges are dry.

Servings: Makes 24 brownies

Nutritional information per serving

Calories 270 (47% from fat) • carb. 36g • pro. 3g • fat 16g • sat. fat 9g • chol. 65mg • sod. 100mg • calc. 15mg • fiber 2g

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