This brownie recipe was sent to me all the way from Venezuela! Patricia, who seems to think I have a PhD in brownies, asked me to try these and let her know what I thought of them. Can you get a PhD in brownies? If so, where do I sign up? 🙂
But seriously, not only did I like these brownies, I LOVED them! Dense, rich and loaded with chocolate, these give you some serious bang for your buck.
The recipe is from Anna Olson, who is a celebrity chef based in Canada. Here’s the link to her site – she has some interesting recipes worth taking a look at.
However, I was most interested in the brownie recipe – and although they are called Triple Chocolate Brownies, I left out the white chocolate, simply because I don’t care for it.
Otherwise, I made them per the directions – and I’d definitely make these again. In fact, I almost had to because I had eaten just about the entire brownie before I realized I didn’t have a picture!
Thanks again, Patricia!
Triple Chocolate Brownies – adapted from Anna Olson
10 ounces bittersweet or semisweet chocolate, chopped
2/3 cup unsalted butter
3/4 cup sugar
1 tsp vanilla extract
3 large eggs
1/2 cup all-purpose flour
1/2 tsp salt
3 ounces milk chocolate chunks
* Preheat oven to 325 F (160 C) and grease and line an 8-inch pan with parchment paper.
* In a bowl resting over a pot of barely simmering water, melt chocolate and butter, stirring gently. Remove from heat and stir in sugar and vanilla.
* Stir in eggs, one at a time. Stir in flour and salt, then add milk chocolate chips.
* Bake for 35 to 40 minutes, until a tester inserted in the centre of the brownies comes out clean. Cool before slicing.