Name: Tri-Chocolate Brownies
Yield: Makes about 1½ dozen.
Ingredients: Unsweetened cocoa powder, sifted; 2 oz. semisweet or bittersweet chocolate, coarsely chopped; 2 oz. unsweetened chocolate, coarsely chopped; 6 tbsp. unsalted butter, softened to room temperature; ¾ cup granulated sugar; 1 tsp. pure vanilla extract; 2 large eggs, lightly beaten; ½ cup unbleached, all-purpose flour; ½ tsp. salt; ½ cup semisweet chocolate chips

Preparation info

Makes about
1½ dozen

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

My culinary students always tell me that the only thing better than a brownie of mine with one or two chocolates in it is (you guessed it) a brownie of mine with three chocolates. These brownies are dark and dense and—oh!—so chocolaty.

Ingredients

Brownie Base

Unsweetened cocoa powder, sifted
2 oz. semisweet or bittersweet chocolate, coarsely chopped
2

Method

Heat oven to 350 degrees. Lightly grease an 8" square pan. Sprinkle bottom with cocoa powder, tapping out any excess.

Combine the semisweet or bittersweet and unsweetened chocolates in a double boiler set over simmering water. Stir often, over low heat, until mixture is melted and smooth.

Remove top of double boiler from heat, carefully wipe bottom (so none of the moisture steam