Ultimate brownies

First off, these are the brownies I make to in attempt to make friends. Why? Because these brownies are amazing. They're fudgy and pack a chocolatey wallop. So good that while I generally am all for mix-ins (M&Ms, chocolate chips, Reese's pieces, etc.) I would never mix anything into this batter as that would be a travesty. However they don't keep well (they still taste OK but they are prone to drying out, while this is my favorite brownie recipe, I do have another that I use for brownies that need to stay moist for a few days/or if I need to make a big batch). At first I was intimidated by this recipe, it calls for three (or if you're adventurous, four) types of chocolate. But no, do not be intimidated, it's from the fine people at America's Test Kitchen (aka Cook's Illustrated) and let me tell you, that Christopher Kimball is a wizard in a bow-tie. While the America's Test Kitchen recipes sometimes require some extra work, their recipes are hands-down the best. I'm serious, the best. You bring these brownies to a party (as I am doing tonight) and everyone can't help but like you.

Let's get on with the show, despite the numerous types of chocolate, there's nothing too unusual in this recipe (I did forget to pull out the cocoa powder, so it's not pictured...whoops).

This time I used bittersweet chocolate because that's what I had. You could also use semisweet or a mixture of both. The first time I made these brownies (and probably the best batch I made) were a mix of semisweet and bittersweet, maybe 3 oz. semi and 2 oz. bitter, because I had bunch of leftover chocolate types and wanted to use them up. Using all bittersweet is intense, and while delicious, I think it may be bordering too intense.

The chocolate and butter get melted in the microwave and the cocoa powder whisked in. After looking into its dark depths, you know this is going to turn out well.

Eggs, sugar, vanilla and salt get mixed together briefly, all in all I probably used the stand mixture for less a minute, it's a quick recipe.

Chocolate goes into the egg goop and that gets mixed with the stand mixer. The flour gets mixed in by hand (I use a big wooden spoon). I'm not exactly sure why, but the recipe explicitly states it and I'm afraid to see what happens if I don't listen. I'm guessing the power mixer would make your brownies too tough. But after the flour gets mixed in, you get a very thick, very tasty brownie batter.

The batter is pretty dang thick so getting it into the pan can be a little tricky but it's not too bad.

It's also important not to overbake these brownies. Like I said earlier, they dry out pretty fast so making them a tiny bit underbaked keeps them moist and fantastic. The timing is a bit tricky and you have to get them out when a toothpick will have a small amount of sticky crumbs still on it. Also, you want to cut them right before serving and you want to cut them small. What may seem like a good idea (eating a big brownie of this kind) will quickly become a bad one.

Anyways, these brownies are really, really, really good. I can't stress that enough. I just thought I'd share my wisdom as I feel all recipes should be shared. But remember, use this power for good, not evil.


Triple Chocolate Brownies

5 oz. semisweet or bittersweet chocolate, chopped (or chips)
2 oz. unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter, quartered
3 tablespoons cocoa powder
3 eggs
1 1/4 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup flour

Adjust oven rack to lower-middle and preheat oven to 350 degrees. Grease or spray 8-inch square pan.

In a microwave-safe bowl, microwave semisweet/bittersweet and unsweetened chocolate for 2 minutes at 50% power. Stir and add the butter, microwaving for another 2 minutes at 50% power, stopping to stir after 1 minute. If chocolate is not completely melted, microwave an additional 30 seconds at 50% power. Whisk in the cocoa powder and set aside to cool.

Whisk eggs, sugar, vanilla, and salt in separate bowl until combined, about 15 seconds. Whisk in warm chocolate mixture until combined. Stir in flour with a wooden spoon until just combined. Pour mixture into prepared pan, spreading into corners and leveling the surface with a spatula.

Bake until slightly puffed and toothpick comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours. Cut into 1-inch squares right before serving. Uncut brownies can be wrapped in plastic and refrigerated for up to 5 days.

For an Espresso brownie variation: Whisk in 1 1/2 tablespoons instant espresso or coffee powder along with the cocoa.