John Myers
Triple Chocolat Brownies
The perfect triple chocolat brownies recipe with a picture and simple step-by-step instructions.
- 125 g Dark couverture
- 125 g Butter
- 2 Eggs
- 125 g Sugar
- 4 drops Butter-Vanilla baking flavor
- 125 g Flour
- 50 g Baking cocoa
- 125 ml Cream
- 125 g Couverture whole milk
- 50 g Couverture white
- For the glaze
- 75 g Dark couverture
- 75 g Couverture whole milk
- 75 ml Cream
- Grease the brownie pan (I don’t use a brownie pan, I have a lasagne pan). Melt the chocolate in a double boiler and stir in the butter. Chop the milk and white chocolate. I don’t chop them too finely. Preheat the oven to 200 ° C top / bottom heat. Beat the eggs until frothy, pour in the sugar and keep beating until the mixture becomes creamy and then stir in the flavor. Mix the flour and cocoa, stir in the cream, fold in the melted chocolate and the chocolate pieces. Fill into the prepared form and bake in the preheated oven for about 15 minutes at 180 ° C (depending on the oven, this can also bake longer, my oven is still quite new and is still very hot). When testing the chopsticks, the stick should come out slightly damp. Take out and let cool in the mold. Then melt the two types of chocolate in a water bath and gradually stir in the cream. Spread this ganache over the cooled brownies and allow to cool further. The ganache does not become very firm but stays “wet” so don’t be surprised. Overall, the brownies are very juicy and “wet”. Oh and be careful: They’re really addicting;)
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