Brownies with Three Types of Chocolate
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
12
Description
For those who love brownies with nuts, add a handful of chopped favorite nuts or use milk chocolate with nuts.
Ingredients
- Butter - 6.5 oz
- Liquid dark chocolate - 6.5 oz
- Wheat Flour - 3 oz
- Cocoa Powder - 1.4 oz
- White Chocolate - 1.8 oz
- Liquid dark chocolate - 1.8 oz
- Large eggs - 3 pieces
- Sugar - 9.7 oz
Step by Step guide
Step 1
For the first step, we need two containers of different sizes for a double boiler (the larger one should be metal, as it will be heated on the stove) and a wooden spatula.
Step 2
Cut the butter into cubes and place it in the smaller container. Break the dark chocolate into small pieces and add it to the same container. Melt our mixture over the double boiler. To do this, place the smaller container over a pot of boiling water, reduce the heat to low, and stir the ingredients with the spatula. Remove from heat and let cool to room temperature.
Step 3
Preheat the oven to 160/356°F (electric/gas). Line the baking container with parchment paper. I use a container measuring 30x22 cm.
Step 4
Sift the flour and cocoa into a separate container to eliminate lumps.
Step 5
Using a sharp knife, chop the milk and white chocolate into small pieces on a cutting board (it’s easier to do this if you place the chocolate in the freezer for a couple of minutes beforehand).
Step 6
In a separate container, beat the eggs (3 large or 4 small) with sugar using a mixer: separate the egg whites from the yolks. First, beat the egg whites with a pinch of salt, and when they slightly increase in size, gradually add all the sugar (but do not add it all at once!). Keep the mixer running and gradually increase the speed to maximum. When you have a stiff white foam, add the yolks and beat for another half a minute. The whole process takes about 4 to 8 minutes depending on the power of the mixer.
Step 7
Add the cooled melted chocolate and butter mixture to the beaten eggs, gently folding with a wooden spatula to preserve the airiness we worked so hard to achieve. As mentioned in the original source, the idea is to marry these two mixtures while keeping the fluffiness intact :)
Step 8
Add the sifted flour and cocoa to our mixture, gently and lovingly mixing until homogeneous. Then add the pieces of white and milk chocolate.
Step 9
Pour the mixture into the prepared baking container lined with parchment paper.
Step 10
Bake in the oven for 25-30 minutes (it should be preheated, which usually takes 15-20 minutes). Check for doneness in the middle; it should not be liquid. If you don’t want to check, just wait for the full 30 minutes. (If you have an old gas oven that doesn’t heat well, like mine, it may take a little longer.)
Step 11
Remove from the oven and let cool in the container without removing it. Once completely cooled, you can remove it from the pan and cut it into squares or triangles. This recipe yields about 16 small squares.
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