These brownies have three – count ‘em – three types of chocolate, are dense, fudgy, and totally indulgent. I highly advise you to make them for a crowd, or export them from your kitchen immediately, as they have been known to cause severe chocolate overdose. To adapt to a 30 Rock cheese-themed dinner party, or just for the cheese of it, add in the optional whipped cream cheese.
Lily Bellow graduated in 2009 from Harvard University with a degree in English Literature. While in college, she bartended and cooked at the campus pub, and as a result has a difficult time eating chicken wings. She is the Managing Editor for Small Kitchen College.
Fudgy Triple Chocolate Brownies
Adapted from Smitten Kitchen
Makes 20 small but intense brownies
Note: This is half the original recipe, which alleges to make 24 brownies. This one makes 20 brownies that are a size I can eat without keeling over immediately. Plus, I purposefully make them in a slightly too-small pan (8×8) so that they’re extra thick. Don’t be intimidated by the call for 1/2 an egg—you can easily crack one into a bowl and approximate half the beaten liquid (it’s not a big deal if you over- or under-estimate).
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1 tablespoon dark unsweetened cocoa powder
3/4-1 teaspoon chipotle powder or paprika
1/2-3/4 teaspoon cinnamon
1/8 teaspoon ginger
5.5 ounces dark chocolate (60 to 72% cacao), chopped
1 stick unsalted butter, cut into tablespoons
1/2 teaspoon instant espresso powder
3/4 cups granulated sugar
1/4 cup packed light brown sugar
2.5 large eggs, at room temperature
3 tablespoons cream cheese, at room temperature and whipped until smooth (optional)
1 teaspoons pure vanilla extract
1/4 cup semisweet chocolate chips
Preheat the oven to 350°F. Butter the sides and bottom of an 8×8 square pan.
In a medium bowl, whisk the flour, salt, cocoa powder, chipotle, cinnamon, and ginger together.
Put the chocolate, butter, and espresso powder into a double boiler if you have one, or set a large bowl over a saucepan of simmering water. Stir occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
Add 1.5 eggs (you can crack one into a bowl and approximate half) to the chocolate mixture and whisk until combined. Add the 1 remaining egg and whisk until combined. Add the whipped cream cheese if you’re using it, then add the vanilla and stir just until combined. Do not overbeat the batter at this stage if you want your brownies dense and fudgey.
Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour is visible. Add about half your chocolate chips to the batter and stir.
Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining tablespoon or so of chocolate chips evenly over the top of the batter. Bake in the center of the oven for 25-30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. At this stage I usually underbake it in the center a bit, as it will continue to stiffen up as the brownies cool, and I like a few gooey center pieces. Let the brownies cool completely, then cut them into squares and serve.