Hello triple chocolate fudgy brownies.

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1 Hello triple chocolate fudgy brownies.

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3 In my February goals post, I mentioned one of my goals for the month was to develop a recipe for perfectly chocolatey and fudgy brownies. Because priorities. Lucky for you and me operation perfect fudgy brownies was a success! And there may have been a little dancing and fist pumping in the kitchen when I finally nailed the recipe.

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5 I set out to create a brownie recipe completely from experimenting in the kitchen. I spent a quiet Sunday afternoon researching the history of brownies, different techniques, what makes them fudgy, what makes them cakey, what makes them have the crust on top (beating the eggs too much!). It was all so interesting.

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7 You re questioning our friendship now aren t you? Umm I made you brownies.

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9 Brownies are subjective. Some like em cakey, some like em fudgy, with nuts, without nuts, frosted, unfrosted. But I think we can all agree that there are times when absolutely nothing will satisfy a chocolate craving like a brownie. Here s what I wanted out of this brownie recipe: Fudgy (if I want chocolate cake, I will eat chocolate cake!) Unapologetically chocolatey (this brownie has three types of chocolate) Quick and easy, no stand mixer required Made with ingredients I typically have on hand

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11 Armed with my brownie research and a plan, I confidently bounded into the kitchen, melted chocolate with butter, stirred in flour and sugar, added a little oil and a few eggs, and eagerly popped them in the oven, awaiting my brownie success. And the first try was a gritty, bland consistency that was far from that intense fudgy, chocolate experience I was after. Things only went downhill from there.

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13 There were a few pans that went straight in the trash. One that was particularly bad Garrett is still talking about to this day they were dry and greasy! At the same time! One batch was more like brownie pudding than brownies. Tasty, but not anything you could cut and stack. A few other pans were okay, but not the rich, fudgy, chocolatey brownie that I was craving. Somewhere around recipe try number 5, I had a bit of an existential crisis where I was no longer sure what a brownie was or if such a thing even existed. There also came a point where there was a bit of an argument in the kitchen after Garrett unnecessarily and INCORRECTLY stated that I might be taking this whole brownie recipe testing a bit too seriously and what was wrong with the box kind? Dark times, friends.

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15 I persevered through the doubt and persecution and hostile environment and finally, FINALLY, found the perfect balance of flour, chocolate (three kinds!), eggs, and melted butter. A mix of sugars brown and white gives these brownies the right amount of sweetness with a little added moisture from the molasses in the brown sugar. A pinch of salt balances out all the sweet and a little vegetable oil makes it possible to mix into a shiny, chocolatey, fudgy batter. And glorious espresso powder. Let s chat about that a minute. Coffee is lurking in many of your favorite chocolate baked goods because a little bit of coffee brings out that intense chocolate flavor. You can skip the espresso powder in this recipe if you would like, but we can t be friends anymore I strongly encourage you to try it! You won t taste coffee, but you will taste an amazing chocolate brownie!

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17 Here we are many recipe tests later with a glorious brownie that is exactly what I need when that fudgy brownie craving strikes. I really want a brownie now.

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19 Print Triple Chocolate Fudgy Brownies Author: Jessica Wood Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins Serves: 9-12 These triple chocolate fudgy brownies are my new favorite recipe and exactly what I need whenever a chocolate craving hits. Ingredients 6 tbsp butter 4 oz semi-sweet chocolate baking bar, chopped ½ tsp espresso powder 1 tbsp cocoa powder ¼ tsp salt ½ cup flour ½ cup brown sugar ½ cup white sugar ½ tsp baking powder ½ cup vegetable (or canola) oil 2 tsp vanilla extract 3 eggs 1 cup milk chocolate chips Instructions 1. Preheat oven to 325. Prepare an 8x8 pan with foil or parchment paper. 2. In a glass bowl set over a pan of simmering water (or in a double boiler), slowly melt the butter, chopped chocolate, espresso powder, and cocoa powder until smooth and shiny. Keep the bowl over the heat and stir in the salt, white sugar, and brown sugar, one ingredient at a time. Remove from heat and set aside to let cool. 3. In a small bowl, mix flour and baking powder. Stir flour mixture into chocolate mixture.

20 4. Combine vegetable oil, eggs, and vanilla in a glass measuring cup or bowl and stir into cooled chocolate mixture until batter is smooth and glossy. 5. Add milk chocolate chips. 6. Pour batter into prepared pan and bake for minutes, rotating pan once about halfway through cooking time. Let cool, slice, pour milk, and enjoy! Notes This recipe can be doubled and baked in a 9x13 pan. Cooking time should be increased by about 10 minutes.