Chewy Triple Chocolate Brownies (Ghirardelli Copycat)

Ingredients

• 0.333 cup Dutch-processed cocoa
• 1 tsp espresso powder
• 0.625 cup boiling water
• 2 oz unsweetened chocolate (Finely chopped; the author recommends Ghirardelli 100% cacao unsweetened chocolate bars.)
• 2 eggs (Brought to room temperature; number inferred from recipe context, as the excerpt omits the ingredient list after the chocolate chips.)
• 2 egg yolks (Number inferred from recipe context; the excerpt mentions yolks in the method but omits their ingredient quantities.)
• vanilla extract (Amount not visible in the source excerpt.)
• granulated sugar (Amount not visible in the source excerpt.)
• all-purpose flour (Amount not visible in the source excerpt.)
• salt (Amount not visible in the source excerpt.)
• 1 cup semisweet chocolate chips
• nonstick cooking spray (For preparing the pan; amount not stated.)
• powdered sugar (Optional, for dusting before serving; amount not stated.)

Steps

1. 1

   Remove the eggs from the refrigerator and let them come to room temperature.

2. 2

   Position an oven rack in the lowest position and heat the oven to 325°F (163°C).

3. 3

   Line a 9 × 13-inch baking pan with foil or parchment paper, leaving about a 1-inch overhang on all sides. Spray the lining with nonstick cooking spray.

4. 4

   Add the eggs, egg yolks, and vanilla extract, then whisk until smooth and well blended.

5. 5

   Whisk in the sugar until fully incorporated.

6. 6

   Add the flour and salt. Mix with a silicone spatula just until combined.

7. 7

   Fold in the semisweet chocolate chips.

8. 8

   Scrape the batter into the prepared pan and spread it into an even layer.

9. 9

   Bake for 35–45 minutes, or until a toothpick inserted halfway between the edge and center comes out with just a few moist crumbs attached.

10. 10

    Set the pan on a wire rack and let the brownies cool for 1½ hours.

11. 11

    Use the overhang to lift the brownies out of the pan. Place them on the wire rack and cool completely, about another hour.

12. 12

    Once cooled, optionally frost the brownies or dust them with powdered sugar just before serving. The cooled brownies can also be cut into round shapes with biscuit cutters.

Notes

The supplied page excerpt includes only part of the ingredient list: amounts for eggs, egg yolks, vanilla extract, sugar, flour, and salt are omitted, so those quantities cannot be confirmed here. The author says brownies keep for days at room temperature and mentions optional frosting or powdered sugar; frosting ingredients are not provided.

Nutrition per serving

• dessert
• baked
• chocolate
• chewy
• vegetarian
• make-ahead
• American