Triple Chocolate Brownies


I LOVE THEM!!!

I tried Sarah Carey’s Triple Chocolate Brownies and trust me there is nothing better than these!! So much chocolaty goodness in every mouthful. It’s got the perfect balance of crunchiness and fudgyness. Addition of salted peanuts makes it super delicious. You can’t have just one!!
The recipe makes a huge batch of brownies that can even be frozen and stored for a long duration. 

Ingredients: 
Dark Chocolate - 250 gm (comes out great with milk chocolate also)
Butter - 300 gm
All purpose flour - 3 cups
Cocoa unsweetened - 1/4 cup ( I used Hershey’s)
Brown Sugar - 1.5 cups
Granulated Sugar - 1 cup
Eggs - 3 
Baking Soda - 1.5 tsp
Vanilla Essence - 2 tsp
Salt - 1/2 tsp
Roasted and chopped Walnuts - 1/2 cup
Roasted and chopped salted peanuts - 1/2 cup
Raisins, cranberries - 1 cup
White chocolate chips - 1/2 cup 


Method: 

  1. Melt chopped chocolate and butter on a double boiler or microwave. Let it cool. 
  2. Preheat oven at 180 degrees. Grease and line two 9” rectangular pans with parchment paper. 
  3. Mix flour, salt, cocoa and baking soda and whisk slightly. 
  4. Transfer chocolate and butter sauce in a large mixing bowl. Add in both the sugars and mix. 
  5. Crack one egg at a time and beat with a beater. Once all the eggs are mixed in keep mixing the batter with the beater for 2-3 mins. 
  6. Mix in the dry ingredients. 
  7. Add half of the walnuts, peanuts, raisins.
  8. Transfer the batter in both baking trays. The batter will be thick so use the back of a spoon to spread it evenly.
  9. Spread the rest of the walnuts, peanuts, raisins and white chocolate on top n press slightly. 
  10. Bake for 20-25 mins when the sides have puffed up but the centre is still wobbly. Let it cool completely. 
  11. Cut in squares. Store in air tight container. They taste better the next day. Sarah Carey’s

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