Triplechocolatebrowniepie Recipes

TRIPLE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350°F. Line an 8 inch by 8 inch baking pan with parchment paper.
• Place the butter, and chopped chocolate (bittersweet and unsweetened) in a microwavable bowl. Microwave on low power in 15 second intervals until melted. Stir frequently between intervals.
• Place the eggs and sugar in a mixing bowl. Beat on high speed for 7 to 8 minutes until light in color, thick, fluffy, and almost tripled in size. You will know it is ready when you lift the beaters and the batter falls back onto the surface, leaving a ribbon-like pattern for a few seconds.
• Stir about 1/3 of the egg batter into the melted chocolate to lighten the chocolate then stir in the vanilla.
• Pour the chocolate mixture into the egg batter and use a wide spatula to fold the chocolate into the batter.
• Combine the flour, cocoa powder, and salt in a bowl. Whisk or sift to remove all the lumps then fold the flour into the batter.
• Spread the batter into the prepared pan. Bake for 35 to 40 minutes. The top will be slightly cracked and the edges will appear set. A toothpick inserted in the middle should have some moist, sticky crumbs (the toothpick shouldn't be wet but it shouldn't be clean). If you have an instant read thermometer, it should read 193°F to 198°F.

TRIPLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 325 degrees F. Line a 9-inch square baking pan with parchment paper.
• In a medium saucepan set over low heat, melt the butter and chocolate, stirring frequently. When melted and smooth, remove from heat and stir in the sugar. Add the eggs one at a time, mixing after each. Stir in the vanilla and espresso, if using. Gently stir in the flour and salt, stirring only until streaks of flour are almost gone. Stir in chocolate chips.
• Pour batter into the prepared baking pan. Bake until edges are firm and dry, and center is set but not dry, about 35-40 minutes. Let cool completely.

TRIPLE-CHOCOLATE BROWNIE CUPS

Steps:

• Preheat oven to 350 degrees. Place six 4-inch shallow paper baking cups on a baking sheet. In a heatproof bowl set over (not in) a pot of simmering water, melt butter and bittersweet chocolate, stirring until smooth. Remove from heat and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined. Stir in all chocolate chips.
• Fill each cup three-quarters full with batter. Bake until set and a tester inserted into centers comes out with only a few moist crumbs attached, 30 to 35 minutes. Transfer to a wire rack and let cool completely. (Brownies can be stored in an airtight container at room temperature up to 3 days.)

TRIPLE CHOCOLATE BROWNIE PIE

Steps:

• Heat oven to 350 degrees.
• Grease an 8 inch pie plate.
• In a small mixer bowl, beat eggs.
• Blend in sugar and butter.
• In a separate bowl stir together flour, cocoa, and salt.
• Add to egg mixture, blending well.
• Stir in chocolate chips, nuts and vanilla.
• Spread batter into prepared pie plate.
• Bake 35 minutes or until set.
• Pie will not test done in center.
• Cool completely.
• Cut into wedges and serve with ice cream and chocolate sauce!