The Pioneer Woman Tasty Kitchen
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Triple Chocolate Brownies

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Level: Intermediate

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Description

I have been told these set new standards in how much chocolate one can pack into a bite. Dense, dark chocolate brownies, topped with whipped cocoa buttercream frosting, then decorated with white chocolate shavings.

Ingredients

  • 6 Tablespoons Unsalted Butter
  • 4 ounces, weight 70% Dark Chocolate
  • 4 ounces, weight 85% Dark Chocolate
  • 1 cup Granulated White Sugar
  • ¼ teaspoons Salt
  • 2 whole Large Eggs
  • ⅓ cups All-purpose Flour
  • ¼ cups Butter, Softened
  • ⅓ cups Unsweetened Cocoa Powder
  • ⅛ teaspoons Salt
  • 1 teaspoon Pure Vanilla Extract
  • 1-½ cup Powdered Sugar
  • ¼ cups Milk
  • White Chocolate For Shaving

Preparation

Preheat oven to 325 degrees.

Grease an 8×8 pan, and line with wax paper, leaving a few inches on each side so brownies can be lifted out when done.

In a large bowl, melt dark chocolate and butter in a double boiler, or in the microwave (at 15-30 second intervals) until just smooth. Be careful not to overheat.

Remove bowl from heat and using a spatula, mix in sugar and salt. Mixture will be slightly grainy.

Slowly add in eggs, one at a time, mixing well.

Add in flour and beat until smooth and batter pulls away from the bowl.

Pour batter into prepared pan and level by tapping gently on counter top. Bake in preheated oven for 35 minutes.

Allow to cool for 10 minutes before removing brownies from pan using wax paper. Place on rack and cool completely before frosting.

FROSTING:

Using a hand mixer, beat together softened butter, salt, cocoa powder and vanilla until smooth.

Alternating by 1/2 cup powdered sugar and tablespoon milk at a time, beat into butter mixtures until light and fluffy.

Frost cooled brownies, and garnish with white chocolate shavings.

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