Triple-Chocolate Espresso Brownies

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Appears in Cook's Illustrated May/June 2000, America's Test Kitchen TV

Baking brownies with a moist, velvety texture, a hint of chew, and deep chocolate flavor is no piece of cake. The secret lies in the perfect balance of ingredients and three different types of chocolate.

SERVES Makes 64 one-inch brownies

TIME 1 hour, plus 2 hours cooling

Triple-Chocolate Espresso Brownies

WHY THIS RECIPE WORKS

To develop a rich, deep chocolate flavor for our fudgy brownie recipe, we ultimately found it necessary to use three types of chocolate: unsweetened chocolate laid a solid, intense foundation; semisweet chocolate provided a mellow, even, so...

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