Three Chocolatiers Brownies Recipes

TRIPLE CHOCOLATE CHIP BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Spray an 8x8 inch baking pan with baking spray.
• Whisk together melted butter, sugar, eggs, and vanilla extract.
• Whisk in the cocoa powder, flour, salt, and baking powder.
• Gently fold in the semi sweet chocolate chips, milk chocolate chips, and white chocolate chips.
• Spread batter evenly into greased baking pan.
• Bake for 30 to 35 minutes, until an inserted toothpick comes out clean with moist crumbs.

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.

RICH TRIPLE CHOCOLATE FUDGE BROWNIES

Steps:

• Preheat the oven to 350 °F. Spray a 9- x 13-inch baking pan with baking spray, then line the pan with parchment paper leaving a 2-inch overhang (for ease in lifting out the brownies). To keep the parchment paper out of the batter, use binder clips to clip it to the sides of the pan.
• In a medium-sized microwave-safe bowl, heat the butter for 30 seconds on HIGH, stir, and then heat another 30 seconds until melted. Or, melt the butter in a saucepan set over low heat.
• Add in the brown sugar and stir to combine, then return to the microwave for another 30 seconds for the brown sugar to completely dissolve. If the mixture separates, recombine it with a quick stir. Alternatively, return the saucepan to the stove and warm the mixture until it's just hot, about 110 °F to 120 °F on a digital thermometer.
• Stir in the cocoa powder, vanilla, baking powder, espresso powder (if using), and salt.
• Add the eggs, stirring the batter until fully combined. Stir in the flour, mixing until just combined. Fold in the chocolate, again stirring until just combined.
• Transfer the batter to the prepared pan. Bake the brownies for 30 to 35 minutes, rotating halfway through the baking time. They're done when the edges appear firm and the center is set. A cake tester or toothpick stuck in the middle will come out with a few crumbs, but not raw batter.
• Let the brownies cool in the pan set on a wire rack for at least an hour. Towards the end of the cooling time, you can put the pan in the refrigerator to help speed the process.
• Remove the brownie slab from the pan, using the overhanging parchment paper as a sling. Cut into squares, serve, and enjoy!
• The brownies can be stored at room temperature for 4 to 5 days. The texture will be firmer on the second day.

TRIPLE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
• In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
• Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
• Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
• To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

TRIPLE-CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees. Lightly butter a 9-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. In a large microwave-safe bowl, combine butter, bean puree, and chocolates and microwave in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Whisk in sugar, eggs and egg white, and vanilla until smooth.
• In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Stir into chocolate mixture until just combined. Pour batter into pan; smooth top. Bake until top is cracked and a toothpick inserted in center has moist crumbs attached, about 25 minutes (center will seem undercooked but will set further as it cools). Let cool completely in pan on a wire rack. Using parchment, lift brownie from pan and cut into 16 squares.

CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
• In a medium bowl, beat sugar, oil, eggs, and vanilla until light and fluffy. Combine the flour, baking powder, salt, and cocoa; stir into the sugar mixture. Blend in the peanut butter. Spread batter evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until edges of brownies start to pull away from the sides of the pan. Cool before cutting into bars and serving.

THREE-LAYER CHOCOLATE BROWNIES

Steps:

• In a small bowl, combine the first six ingredients; beat on low speed until blended. Press into a greased 9-in. square baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a large saucepan over low heat, melt butter and chocolate. Remove from the heat; stir in the sugar, eggs, milk and vanilla. Combine the flour, baking soda and salt; gradually stir into the chocolate mixture until smooth. Pour over crust. , Bake for 35-40 minutes or until the top springs back when lightly touched. Cool on wire rack. , In a small bowl, combine the frosting ingredients; beat until smooth. Frost cooled brownies.

TRIPLE-CHOCOLATE BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening. In 1-quart saucepan, melt baking chocolate and butter over low heat, stirring frequently; remove from heat. Cool slightly.
• In large bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. On low speed, beat in chocolate mixture. Beat in flour just until blended. Stir in nuts and chocolate chips. Spread in pan.
• Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely, about 2 hours. Spread with chocolate frosting. For regular brownies, cut into 6 rows by 4 rows; for mega-size brownies, cut into 3 rows by 3 rows.

TRIPLE CHOCOLATE BROWNIES RECIPE

Steps:

• Preheat oven to 325 degrees. Line a 9×13 inch pan with parchment or foil, set aside.
• In a large double boiler, melt butter then add espresso powder, mixing to dissolve. Add sugar and cook until the mixture becomes smooth and glossy. Remove from heat and allow the mixture to cool for 20 minutes.
• In the bowl of a stand mixer, combine the cooled (really it can be slightly warm) butter mixture and vanilla. With mixing speed on low add one egg at a time, mixing just until incorporated.
• In a medium size mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. With mixing speed on low, gradually add dry ingredients. Mix until no flour pockets remain. Remove bowl from stand and fold in the three kinds of chocolate chips.
• Spread the brownie batter evenly into the prepared pan. Place in oven and bake for 25-30 minutes or until the brownies are set. Remove from oven and allow to cool for 45 minutes before cutting and serving.

TRIPLE-TIER BROWNIES

Steps:

• Prepare and bake brownie mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack. , In a large saucepan, combine chocolate chips and peanut butter. Cook over low heat for 4-5 minutes or until blended, stirring occasionally. Stir in cereal; set aside. , Spread frosting over brownies. Sprinkle with peanuts. Spread with peanut butter mixture. Chill for 30 minutes or until set before cutting. Store in the refrigerator.

THREE-LAYER BROWNIES

Steps:

• Prepare the dark chocolate brownie mix as directed on the package.
• When they are just done, remove from the oven, sprinkle with the peanut butter chips, cover with a cookie sheet and let sit for 5 minutes; remove cookie sheet and spread melted peanut butter chips over the brownies.
• Let cool until the peanut butter chips are firm enough to not get messed up when you frost them (put them in the refrigerator for a little while if necessary).
• When cool, frost with the cream cheese frosting and let sit at room temperature, uncovered, overnight so the flavors blend and the top of the frosting dries to a bit of a crust.
• Serve at room temperature.
• This is so good!
• *NOTE:These ingredients are to be used to prepare the dark chocolate brownie mix; if your mix calls for different amounts, use the package directions.

NO-BAKE TRIPLE CHOCOLATE BROWNIES

Steps:

• Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
• In a large bowl, mix together the graham cracker crumbs, hazelnuts, cocoa, and salt. Stir in the condensed milk. Place bittersweet chocolate in a medium bowl and set over a pot of barely simmering water until chocolate is melted, about 4 minutes.
• Stir chocolate into graham cracker mixture until combined. Scrape mixture into prepared pan. Cover mixture with a piece of plastic wrap and press firmly into the pan. Chill until firm enough to cut, at least 1 hour.
• Lift the parchment paper to remove brownies from pan. Cut into 16 small squares. Store brownies in an airtight container in the refrigerator for up to 5 days.

TRIPLE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 160C/fan 150C
• Break up dark and milk chocolate into small squares, cut butter up into cubes, and melt together over a ban marie until smooth and glossy. Set aside and allow to cool whilst carrying out other steps.
• Beat sugar and eggs together in a jug until well combined.
• Mix flour, hot chocolate powder, and baking powder together until well combined.
• Pour egg mixture into the melted and cooled chocolate. Then seive dry ingredients into that, gently mixing to ensure the ingredients are thoroughly mixed with no lumps.
• Then chop up Carmac bar (or white chocolate) into very small chunks and add to mixture. Carmac is my preference for baking chunks as it differs to traditional chunks like white chocolate or dark chocolate, and I find most people really enjoy it as it tastes almost like fudge when baked.
• Pour into a well greased rectangular dish, should be a large dish around 32 cm. Place in oven and retrieve after 30-40 minutes and then leave to cool for at least 10 minutes.

THREE CHOCOLATIERS BROWNIES

Steps:

• Preheat oven to 350 degrees. Spray a 9 X 13 pan with cooking spray.
• Melt unsalted butter, set aside to cool.
• Measure flour and chop nuts, set aside.
• Mix the sugar and cocoa powder by hand, then mix in the melted butter; mixture will be grainy.
• Beat in the 4 eggs all at once until batter is smooth and glossy.
• Stir in vanilla, then flour and finally pecans.
• Pour batter into prepared pan.
• Bake for 30 - 35 minutes, or until toothpick tested in center shows moist crumbs.
• Cool.
• For Icing:.
• Scald the cream in a saucepan large enough to add chocolate.
• Add chocolate and stir until smooth.
• Pour icing over brownies.
• Chill to firm.