For The Love of Chocolate
– There are days when you feel like celebrating a happy occasion by sinking your teeth into a little slice of heaven. And there are days when you just want to cuddle up under a blanket with your favourite TV-show and wallow in sweet treats and self-pity. Incidentally, these triple chocolate brownies are absolutely perfect for both!
This batter contains no less than 450 grams of chocolate – from the dark, bittersweet melted kind that contains 70 % cocoa solids to the lovely sweet chunks of white chocolate and milk chocolate that pops up in every single bit of the brownie. Add to that a nice portion of chopped nuts to give it a little bite and you have an intense, extravagant and simply irresistible triple chocolate brownie that will melt the heart of any true lover of chocolate.
Today I’m feeling a bit melancholy. My eldest sister, who is 18 years old, has just moved away from home. This in itself gives occassion to some nostalgia – so many good times and memories come to mind now that she is truly becoming adult and independent. My sisters are 11 and 13 years younger than me, and the three of us have always had a relationship that is very special to me.
However, after spending a couple of days with us here in Vindinge, where we have gone all in on quality time, yesterday we send Line off on a one-way ticket to Paris where she is determined to seek her happiness. This is of course a very exciting and brave thing to do – but also a bit sad for the ones who are left behind to wonder how you remain close in a long-distance relationship. Skype and Snapchat is just not the same as getting together and having a real talk over a cup of coffee or a glass of wine.
As if that weren’t enough, my sweet baby girl is struggling with her second tooth coming out, which means that she is feverish and extra sensitive these days – so it’s all just party, party, party over here
All in all now is a perfect occassion for gorging in obscene amounts of chocolate in the shape of my favourite brownie. The recipe is inspired by this triple chocolate brownie from BBC‘s archives, where I would strongly recommend you take a look around if you are searching for other mouth-watering brownie variations (I might for instance recommend these delicious marshmallow brownies).
I have made some adjustments to the list of ingredients and method of preparation – added some extra white and milk chocolate (because 100 g is such a lovely round number ), whisked the eggs and sugar into a thick and airy eggnog to compensate for reduced amounts of plain sugar and butter, and also I like to use walnuts instead of pecans as I like how their bitterness counter-balances the intense sweetness of this chocolate delicasy. However, feel free to use your own favourite nuts.
I recommend that you serve these triple chocolate brownies at room temperature with whipped cream on the side.
Triple chocolate brownies
- 250 g dark chocolate (70 % cocoa solids), chopped coarsely
- 200 g butter in cubes (I prefer salted butter)
- 75 g nuts (e.g. pecans, walnuts, hazelnuts, almonds), chopped coarsely
- 100 g milk chocolate chunks
- 100 g white chocolate chunks
- 175 g plain / all-purpose flour
- 1 tsp baking powder
- 4 large eggs, room temperature
- ½ cup whole milk
- 1 tsp vanilla extract
- 250 g sugar
- Preheat the oven to 170 degrees C and prepare a small baking pan (ab. 30 x 20 x 3,5 cm) with a baking sheet.
- Melt the dark chocolate and the butter in a bowl placed over simmering water. Stir until smooth and remove from the heat to cool off.
- Sift flour and baking powder into a medium-sized bowl, mix it gently and put it aside.
- Whisk eggs and sugar until thick and airy. Continue to whisk at low speed while slowly pouring in the melted butter and chocolate. Add milk and vanilla extract and whisk slightly until just incorporated.
- Carefully fold in the flour and baking powder in three additions, preferably sifting it again. Fold in the white and milk chocolate chunks and the nuts and pour the batter into the prepared baking pan. Use a spatula to spread it out evenly.
- Bake for 20-25 minutes – the top should be firm, but inside the brownie should remain soft and moist. You may test it by inserting a toothpick and see that it comes out without a thick layer of batter, remembering that melted chocolate chunks may keep it from coming out clean. Leave the brownie in the pan to cool before cutting it up to serve cold.