What's in this recipe?* Chocolate, chocolate, and more chocolate. They are, after all, triple chocolate fudge brownies.
This is the second of the four brownie recipes in The Book that I've made so far. I've said it before, and I'll say it again. Homemade brownies are so easy to make, and so delicious, I'll never, ever make boxed brownie mix again.
To make these brownies, I melted some bittersweet chocolate and some unsweetened chocolate with some butter in a metal bowl over a pot of simmering water. No fancy double boiler necessary. After the chocolate and butter have cooled just a bit, I mixed in some sugar and vanilla extract, and then a few eggs, one at a time. Finally, some flour, a bit of salt, and a generous helping of semisweet chocolate chips (I used big chocolate chunks). I spread the batter into a buttered 13 by 9 inch baking dish and cooked them until a toothpick came out just about clean.
These brownies were excellent. They were moist, chewey and, of course, chocolatey. The Book says that the brownies keep for three days in an airtight container at room temperture. I guess I'll just have to take their word on that since my brownies didn't last that long.
Date Cooked: February 8, 2009
Degree of Difficulty: Easy
*The recipe on epicurious is exactly the same as the one in The Book, except that The Book's recipe is doubled. I wonder if, after the original recipe appeared in the December 1996 issue of Gourmet, readers wrote in to complain that they ate all of the brownies in a single sitting and needed to make another batch right away. To avoid such problems, maybe the editors of The Book just went ahead and doubled the recipe.
2 years ago