I almost titled this post “Airbnb Brownies”, as that is where I made them last week in Camden, Maine! We decided that the year and a half that we’d been away was too long, and were thrilled for the chance to visit friends and so many of our favorite places. So much good food—!
The highlight of the trip was catching up with friends, and with our two year old in tow, being able to invite people over to our Airbnb after her bedtime made it all the more possible. Upon arrival, I checked out the pantry…low and behold were most of the ingredients for brownies! All I needed from the store were eggs, butter, and a bit more chocolate, and then we were set. They come together unfussily in one pan, and are easily made with drink in hand, deep into conversation for a decadent late night snack.
To me, these are the ultimate brownies. They are fudgy but not overly gooey; I love the defined structure and fine crackly top. Obviously there is nothing like a warm brownie barely cooled from the oven, but I also love them in the days to come, when the chocolate chunks set and provide a delicious textural contrast to the rest.
Triple Chocolate Brownies
Adapted from Epicurious - yields 12 ( or 16 small-) brownies
Ingredients
3 ounces fine-quality bittersweet chocolate, chopped
1 ounces unsweetened chocolate, chopped
6 T (85 g) unsalted butter
3/4 cup (150 g) sugar
1 teaspoons vanilla
2 large eggs, room temperature
generous 1/2 tea spoon salt
1/2 cup (65 g) all-purpose flour
3 oz. milk chocolate, chopped
Directions
Butter an 8x8” square baking pan and line with parchment paper, allowing overhang on two opposing sides; lightly butter the parchment. Preheat the oven to 350 F.
In a medium saucepan, melt together the chocolate and butter, stirring constantly to keep the chocolate from overheating/burning, and removing from heat as soon as the mixture is mostly liquid (there may be a few pieces of stubborn unmelted chocolate, but rest assured they will melt in time! the important thing is not to over-do it.).* Set aside to cool for around 5-10 minutes.
Whisk in the sugar, followed by the eggs, one at a time, whisking well after each addition. Add the vanilla. Using a spatula, gently fold the salt and flour into the mixture, and when it’s about 3/4 of the way mixed in, add the chopped milk chocolate before completing.
Pour the batter into the prepared baking pan, and bake for about 20-25 minutes, or until fairly firm to the touch in the center. You can also insert a tester or toothpick; brownies will be done when no crumbs adhere.
Let cool and cut into desired size bars, and enjoy!
*You may also melt the chocolate and butter in a double boiler, or a medium bowl set over a pot of simmering water. I recommend this if you’d rather not risk the chocolate overheating or need to multitask!
Rockport, Maine
Chocolate is her favorite!