I like chocolate. A lot. Not quite as much as I like apples and cinnamon, but pretty darn close. Especially if it comes in cake form.
Mmmmmm…. cake form….
In fact, my love of all things chocolate and cake has only grown as I’ve gotten older. Except for when I was a vegetarian. When I went veggie, my interest in sweets dwindled to pretty much zilch. I just wasn’t that into them. Then, I brought back the meat and perplexingly, my sweet tooth returned as well.
I’m not a scientist (at least not a “real” scientist by scientist standards – because you know, sociology isn’t “real” science) so I can’t say with 100% certainty that there’s a direct meat-sweet correlation, but it certainly seems so. At least in my body. So, now that I eat meat, I eat sweet. Not at the same time though because as much as I love my grass-fed (NOT grain fed) PEI Striploins, and as much as I love me some good quality chocolate, I do not love them together. At least I don’t think I do. Hmmm… I feel an experiment coming on.
Anyway. I love chocolate. And cake. So when I was researching my Secret Recipe Club assignment this month – Chris at Mele Cotte – and spotted her Triple Chocolate Brownies, I knew I’d found my recipe. These chocolate brownies are so good, I wish I could take credit for them. Seriously.
Rich. Decadent. Triple chocolate. Cake. I’m not even kidding – you want chocolate? This is the recipe for you. Life just doesn’t get any more chocolate than this.
And considering that this is my final Secret Recipe Club assignment – yes, I’ve bowed out of the club to pursue other interests (like podcasting) – I thought I should do a big send off for myself with a crap ton of chocolate and nuts – which is pretty much how I think nuts should be if they’re going in my mouth. Covered in chocolate.
- 8 oz. Semi-Sweet Chocolate, roughly chopped
- 5 oz. Dark Chocolate, roughly chopped
- 1 Cup Unsalted Butter, room temperature
- ½ Cup Cocoa Powder
- 6 Large Pastured Eggs, room temperature
- 3 Cups Sugar
- 1 Tbsp. Pure Vanilla Extract
- 1/4 C Luke-Warm Espresso
- 1 Tsp. Fine Sea Salt
- 3 Cups All-Purpose Flour
- 1 – 1½ cups Chopped Nuts, lightly toasted.
- 8 oz. Dark Chocolate, roughly chopped
- ½ C Heavy Cream
- 1 Tbsp. Unsalted Butter, room temperature
- Pre-heat your oven to 350 °F. Line a half-sheet pan (about 13 x 18×1) inch with foil and grease with non-stick spray or a little butter.
- Pour some water into a double boiler (or medium sized saucepan) and place over medium heat. If using a pot, cover with a medium-sized heat proof bowl. You'll use this to melt the chocolate and you want it hot, but not so that the boiling water hits the bottom of the bowl. Put the brownie chocolate and butter in the bowl and melt over medium-low heat. Whisk frequently to blend and avoid burning. When completely melted, add cocoa powder. Whisk thoroughly to combine. Remove from stove to cool slightly while preparing the other ingredients.
- In another bowl, mix flour and salt; set aside.
- In the bowl of an electric mixer, mix eggs, sugar, vanilla and coffee until combined and light in color.
- Carefully pour the chocolate mixture into the egg mixture, mixing continuously to combine. Do this in batches so you temper the mix and don't cook the eggs with warm chocolate. Fold in the flour and mix until just combined.
- Transfer to the prepared pan. Bake for 20-25 minutes, or an inserted knife comes out almost clean. Do not over-bake or you'll end up with tough brownies! Cool completely before preparing ganache.
- Ganache: Place chocolate in a small heat-proof bowl; set aside. In a small saucepan, slowly heat cream until it just begins to boil. Pour over chocolate and let stand for about 30 seconds; whisk until chocolate is melted and mixture is blended. Add butter; mix until smooth. Chill briefly until thickened (approx 15 minutes). Spread over brownies & top with chopped nuts. Let stand at least 1 hour, then refrigerate at several hours (if you can) before cutting into servings.
Do you have a chocolate obsession? Another kind of treat? Any strange food correlational experiences? Can you verify my sweet-meat hypothesis?