If you are lucky enough to find your "one," then the sky is the limit. You can add peanut butter, marshmallows, or candy bar bits. You can frost them, sandwich them, even fry them if you so choose. This tried-and-true brownie recipe took me years to nail down, but still never fails to hit the right spot. It's loaded with three types of chocolate (well, technically four, but who's counting) to really knock the flavor ball out of the park. They are fudgy yet light, sweet but not too. And like most good things in life, only need an iced cold glass of milk to help wash them down.
Triple Chocolate Chip Brownies
Makes 9 - 12 squares
3/4 cup all-purpose flour
2 tablespoons good-quality cocoa powder
1/2 teaspoon ground espresso powder (optional)
1/4 teaspoon baking powder
1/4 teaspoon table salt
1/2 stick (2 ounces) unsalted butter
2 ounces good-quality bittersweet chocolate
2 ounces good-quality semisweet chocolate
2 large eggs
3/4 cup sugar
1 teaspoon pure vanilla extract
1/2 cup good-quality semi or bittersweet chocolate chips
For the brownies, preheat oven to 350°. Grease an 8" x 8" baking dish.
In a medium-sized bowl, stir together the flour, cocoa powder, espresso powder, baking powder, and salt; set aside.
Melt butter, bittersweet chocolate, and semisweet chocolate together over a double boiler (or in the microwave on medium power for 2 minutes, stirring halfway through) until the mixture is melted and smooth. In a separate mixing bowl, beat the eggs, sugar, and vanilla at high speed until light and fluffy, about 2 minutes. Fold the melted chocolate into the egg mixture thoroughly.
Gently fold the dry ingredients into the chocolate-egg mixture until just combined and no flour is visible. Pour the batter into the prepared baking dish and smooth the top with an off-set knife if necessary. Sprinkle the chocolate chips evenly over the top.
Bake the brownies for 27-29 minutes, until only a few moist crumbs are visible when pricked with a toothpick. Let the brownies cool completely before serving, preferably overnight.
Recipe sponsored by Cool Whip Whipped Topping.
(Images: Nealey Dozier)