Triple Chocolate Fudge Brownies
There are so many national food-related holidays that some of them are just not believable. Some of them make sense, while others, I have no idea about. Well, while I was driving home today, I heard it was national "eat what you want" day. Hey, that's my daily existence, but if others need a national holiday to partake, then so be it. I figure since there's a holiday promoting the idea of free eating, there's now an excuse to indulge.
When I was trying to decide what I wanted to indulge in, it was a pretty easy decision. I decided to make brownies, which by themselves may seem harmless. But, you're mistaken. When I do things, I kind of go crazy with it. I decided to make these brownies...triple chocolate fudge brownies. Yes, that's right. Triple chocolate fudge. These are immensely rich, but the government says it's okay to indulge today, so we have no reason to feel guilty.
How to make Triple Chocolate Fudge Brownies
- First, start by melting the butter and chopped chocolate.
- Add in the cocoa powder and instant coffee and mix until combined.
- Set aside and let the mixture cool. In a separate bowl, combine the sugar, vanilla and eggs. Mix until thoroughly combined.
- Add the cooled chocolate mixture into the egg mixture and mix until combined.
- Dump in the dry ingredients and use a wooden spoon to fold until just combined.
- Pour your batter into the prepared square pan and spread it into an even layer.
- Bake at 350°F for about 30 minutes or until a toothpick comes out with moist crumbs.
- You can optionally top with a ganache glaze. I make mine with half heavy cream, half chocolate, a pinch of salt, a pinch of instant coffee and some vanilla.
- Scald the heavy cream and pour over the chocolate. Combine with the rest of the ingredients and let it sit for about five minutes. Stir until combined and pour over the top of the cooled brownies.
- Cover and cool in the freezer overnight.
- Use a chef's knife and a tall container of hot water, along with a clean towel to cut the edges off, score the bars and cut them.
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Triple Chocolate Fudge Brownies
Ingredients
- Brownies:
- 5 ounces semisweet or bittersweet chocolate chopped
- 2 ounces unsweetened chocolate chopped
- 8 tablespoons unsalted butter
- 3 tablespoons cocoa powder
- 3 large eggs
- 1 ¼ cups granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 cup unbleached all-purpose flour
- ¼ teaspoon instant coffee
- Glaze:
- 7 oz heavy cream
- 7 oz semisweet or bittersweet chocolate
- ¼ teaspoon instant coffee
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350°F
- Prep your 8" square baking pan and line it with 2 pieces of foil and vegetable spray.
- Melt the chocolates and butter over a double boiler or in a microwave, in 30 second intervals. When melted, whisk in the cocoa powder and instant coffee and mix until smooth. Set it aside to let it cool.
- In a separate bowl, combine the sugar, eggs, vanilla and salt and mix until smooth and uniform in color
- Mix in the melted chocolate and mix until uniform in color.
- Dump in the dry ingredients into the egg mixture and fold in with a wooden spoon until just combined. Don't overmix.
- Transfer this batter into the prepared pan and spread evenly; Bake for 25-30 minutes or until a skewer or toothpick comes out with a few moist crumbs.
- Allow the brownies to cool while you work on the glaze.
- To make the glaze, pour the chocolates into a bowl. Scald the heavy cream in small saucepan over medium heat. Pour the hot mixture over the bowl full of chocolates and let it sit. Pour in the vanilla extract and add in the salt and instant coffee. After letting it sit for about five minutes, begin to stir until it thickens slightly. It will continue to thicken as it cools.
- Once room temp, pour over the brownies and spread evenly. Cover and freeze overnight;
- Cut the next day with the method shown in the video and enjoy! Let it come to room temperature before eating.
