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Triple Chocolate Brownies Recipe

Triple Chocolate Brownies: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line the bottom and sides of an 8 inch (20 cm) square baking pan with foil or parchment paper. Butter the foil, or spray with a non stick vegetable spray.

Place the hazelnuts on a baking sheet and bake for about 13 minutes, or until lightly brown and fragrant. Let cool on a wire rack and then coarsely chop.

Melt the semi sweet and unsweetened chocolates and butter in a large heatproof bowl (I used stainless steel), placed over a saucepan of simmering water. Remove from heat and whisk in the cocoa powder and sugar. Next, whisk in the vanilla extract. Then, whisk in the eggs, one at a time, whisking well after each addition. Finally, stir in the flour, salt, and hazelnuts.

Pour into the prepared pan, smoothing the top with the back of a spoon or offset spatula. Bake for about 23 to 25 minutes or until a toothpick inserted into the center comes out with moist crumbs clinging to it. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These Brownies freeze very well.

Makes 16 brownies.

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Triple Chocolate Brownies:

1 cup (120 grams) raw peeled hazelnuts

4 ounces (115 grams) semisweet or bittersweet chocolate, coarsely chopped

1 ounce (30 grams) unsweetened chocolate, coarsely chopped

1/2 cup (113 grams) unsalted butter, cut into pieces

2 tablespoons (15 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)

1 cup (200 grams) granulated white sugar

1 teaspoon (4 grams) pure vanilla extract

3 large (150 grams) eggs, at room temperature

3/4 cup (95 grams) all-purpose flour

1/4 teaspoon (1 gram) salt