Triple Chocolate Brownie Brownies Recipe

Triple chocolate brownies
Ingredients

    *      275g/10oz plain chocolate (70% cocoa solids)
    *      275g/10oz unsalted butter
    *      85g/3oz pecans, broken into pieces
    *      85g/3oz milk chocolate, cut into large chunks
    *      85g/3oz white chocolate, cut into large chunks
    *      175g/6oz plain flour
    *      1 tsp baking powder
    *      4 large eggs, lightly beaten
    *      1 tsp vanilla essence
    *      325g/12oz caster sugar

Preparation method

   1.     Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.
   2.     Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.
   3.     Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate.

4. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.
from: www.bbc.co.uk

Triple-Chocolate Brownies
Ingredients

    * 3 ounces bittersweet chocolate, chopped
    * 1/2 cup butter
    * 1 cup light brown sugar
    * 1 teaspoon vanilla extract
    * 2 large eggs, beaten
    * 1/2 cup all-purpose flour
    * 1/4 cup unsweetened cocoa (not Dutch-processed)
    * 1/2 teaspoon salt
    * 1 cup semisweet chocolate chips
Preparation

    * 1. Preheat oven to 350°. In a double boiler over simmering water, melt chocolate and butter (see "Melting Chocolate the Easy Way," below, for another method). Stir in brown sugar and vanilla. Take off heat. Add eggs and mix thoroughly. Add flour, cocoa, and salt, mixing until smooth. Stir in chocolate chips.
    * 2. Pour batter into an 8-inch square pan. Bake until a toothpick or knife inserted in the center comes out with moist crumbs sticking to it, 20 to 25 minutes.
    * Melting chocolate the easy way: Double boilers are great for gently melting chocolate, but we've found an even easier method that uses common kitchen equipment. Put chopped chocolate in a small metal bowl along with any other ingredients you need to melt, such as butter. In a large frying pan over high heat, bring about an inch of water to a low boil. Take pan off the heat and set the bowl in the water. Let sit, stirring occasionally, until chocolate is melted, 5 to 10 minutes.
    * Note: Nutritional analysis is per 2-inch brownie.
from: www.myrecipes.com

Triple Chocolate Brownie Recipe

This rich, moist brownie contains white and milk chocolate chunks. It can be served warm with cream and ice cream, at room temperature, or straight from the fridge. When served warm, the chocolate chunks are soft and melted. When served straight from the fridge, the chunks are firm and their texture provides a contrast to the soft, fudgey brownie.

We have also made this brownie with added nuts (reduce the chocolate chunks by 100g and add 100g of chopped nuts).

Edited 7/11/10: We found that the type of baking pan used affects the cooking time required for the brownie. The brownie took less time to cook in a dark-coloured non-stick pan than in a lightweight silver-coloured pan with a shiny finish. We have lowered the minimum suggested baking time to better reflect the range of possibilities. Thank you to the commenters who left feedback on the cooking time.

Serves about 12.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

125g butter
150g milk chocolate (we use Cadbury Dairy Milk chocolate)
50g dark chocolate
112g (1/2 cup) caster sugar
2 large eggs, lightly beaten (we use eggs with a minimum weight of 59g)
125g (3/4 cup + 1 tablespoon) plain flour
40g (1/4 cup) self-raising flour
125g white chocolate, chopped (we use Cadbury Dream white chocolate)
125g milk chocolate, chopped© exclusivelyfood.com.au

Preheat oven to 170 degrees Celsius (150 degrees Celsius fan-forced). Grease a 20cm (8 inch) square cake pan. Line the base and sides with baking paper.

Melt butter, 150g milk chocolate and 50g dark chocolate in a large saucepan over low heat, stirring occasionally. Remove from heat and allow to cool for 10 minutes.

Combine plain and self-raising flours in a small bowl. Stir sugar and eggs into chocolate and butter mixture. Add flours and chopped chocolate and stir until combined. Spread into cake pan.

Bake for 30 to 40 minutes. Allow brownie to cool in pan on wire rack. When cooled, cut into pieces. Store in the refrigerator in an airtight container. © www.exclusivelyfood.com.au