I received an amazing little treat in the mail yesterday——- all thanks to Bakerella!! Next stop- trying to get my hands of candy coating- I would be terribly obliged if anyone out there can help??
I baked these brownies over the weekend. When I gave a taste to SS, he liked it but said that there is an amazing version of a brownie fudge served at his favourite restaurant which he wanted me to emulate.  Reason enough for me to tweak and adapt the original recipe and add a bit of chocolate on top- like there wasn’t enough chocolate in there already! The pictures are a mix of both the first and second batch so feel free to do as you please when you make them- I got wonderful feedback from both, in fact some preferred the former and some the latter! They’re both great deserts, snacks and travel wonderfully!
Adapted from The Three Cheeses (Makes 18 brownies)
Ingredients:
1.       1 1/2 cups all purpose flour
2.       1/2 cup dutch process cocoa powder
3.       1 1/2 cups brown sugar
4.       1 1/2 tsp baking soda
5.       ½ tsp salt
6.       3/4 cup freshly brewed coffee (mix 1 tbs instant coffee powder in 3/4th cup of boiling water)
7.       3/4 cup milk
8.       1/3 cup vegetable/canola oil
9.       1 cup walnuts, roasted and chopped
10.   1/2 cup semi sweet chocolate chips
 
For glaze:
11.    100 g slab of dark Belgian chocolate (I used Guylian 72%)
12.   75 g unsalted butter
Method:
1.       Pre-heat oven to 170 C. Prepare a 10”×8 pan by greasing it and then lining it with baking paper.

2.       Sift together the flour, cocoa, brown sugar, baking soda, baking powder and salt. In a separate bowl, stir together the coffee, milk and vegetable oil. Combine the wet and dry mixes and stir to mix well. Stir walnuts into the batter. Pour the batter into the prepared pan and sprinkle the top with chocolate chips or you can even mix them into the batter with the walnuts.

3.       The brownies took about 25 minutes.  Make sure to check that an inserted toothpick comes out clean. Cool on a wire rack or whatever is available. Upturn carefully and remove the baking sheet.

 
4.       The recipe calls for the glaze to be prepared by melting the chocolate and vegan margarine in a double boiler, then whisking and pouring over the cake. You however can make it a double chocolate brownie by skipping the glaze and opt instead for a simple, striking decoration by using some icing sugar stenciling! Just printed off the text wanted and used a stationary knife to carefully cut it out.
Feedback:
This was a truly gluttonous and fabulous chocolate lover’s paradise. Chocolate brownie with chocolate chips and chocolate glaze. How can it possibly go wrong?? Serving suggestion: obviously, with some farm fresh strawberries and a dollop of vanilla ice cream! 🙂

1 Comment on Triple Chocolate Brownie

  1. Pritika
    September 8, 2014 at 9:31 pm (5 years ago)

    Puj! I shared your blog with a friend at work and now I’m eating these delicious brownies for breakfast Heaven! <3 <3

    Reply

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