Triple-Chocolate Espresso Brownies

Name: Triple-Chocolate Espresso Brownies
Yield: Makes 64 one-inch brownies
Ingredients: 5 ounces, semisweet chocolate or bittersweet chocolate, chopped; 2 ounces, unsweetened chocolate, chopped; 8 tablespoons, unsalted butter (1 stick), cut into quarters; 3 tablespoons, cocoa powder; 1 1/2 tablespoons, instant espresso powder or coffee powder; 3 , large eggs; 1 1/4 cups, granulated sugar (8.75 ounces); 2 teaspoons, vanilla extract; 1/2 teaspoon, table salt; 1 cup, unbleached all-purpose flour (5 ounces)

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

Desserts or Baked Goods

Chocolate

Brownies & Bars

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.

SERVESMakes 64 one-inch brownies

TIME1 hour, plus 2 hours cooling

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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