Triple Chocolate Brownies

It’s hard to beat a good brownie, or a good brownie batter.  We went to an outdoor play with picnicing with some friends the other evening, so I decided it was the perfect time to try these brownies since there would be a crowd to help eat them.  They were so good, very chocolatey and moist, but still more of a cake-like brownie rather than a fudgey brownie.  These recipe is adapted yet again from a Barefoot Contessa recipe.  I changed it quite a bit though, because the original recipe calls for a pound of butter and over two pounds of chocolate, and to be honest I just couldn’t talk myself in to that!

Triple Chocolate Brownies
2 sticks butter
8 oz semisweet chocolate
3 eggs
1 1/2 tablespoon instant coffee granules
1 tablespoon vanilla
1 cup + 1 tablespoon sugar
1 cup flour
1/2 cup + 2 tablespoons unsweetened cocoa powder
1/2 tablespoon baking powder
1/2 teaspoon salt
1 cup  chopped walnuts
1 bag chocolate chips

Preheat oven to 350.  Grease and flour a cake pan.

Melt together butter and chocolate in a bowl over simmering water.  Allow mixture to cool slightly.




Stir together the eggs, coffee granules, vanilla, and sugar.  Then slowly stir in the cooled chocolate mixture.




Sift together flour, cocoa powder, salt, and baking powder.  Add to the wet ingredients, reserving 1-2 tablespoons.  Toss walnuts and chocolate chips in the remaining flour mixture.  This helps prevent the walnuts and chips from sinking to the bottom of the mixture while it bakes. Fold into mixture.
Smooth mixture into prepared pan and baek for 35-40 minutes, until a toothpick inserted in to the center comes out clean.



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