Dec 10, 2012
Loaded with dark, milk and white chocolate, these fudgy brownies will satisfy that chocolate craving every time!
12 ounces dark chocolate
1/4 cup butter + butter, for greasing the pan
1 1/2 cups sugar
3/4 cup all-purpose flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. espresso
2 ounces milk chocolate chunks, for brownies
2 ounces white chocolate chunks, for brownies
Melted white, milk and dark chocolate, to taste, for drizzling on finished brownies
Preheat the oven 325 degrees F. Butter a 9-inch x 9-inch baking pan and line with parchment paper.
Melt chocolate and 1/4 cup butter over a double boiler. Add sugar. Stir. Cool slightly. Add eggs one at a time, stirring with wooden spoon or spatula until incorporated. Add flour and salt and stir just to combine. Stir in vanilla, espresso and milk and white chocolate chunks.
Scrape batter into prepared baking pan. Bake in the middle rack until cake tester inserted in centre comes out with just a few moist crumbs clinging to it, about 35 to 40 minutes. Let cool completely.
Drizzle generously with white, milk and dark chocolate on to brownies.
Yield: 9 servings.