Chewy, Fudgy Triple Chocolate Brownies

There is a great rift among people in the brownie world due to all the different types of brownies out there. Fudgy, Cakey, with nuts, without nuts, plain chocolate ones, peanut butter ones, cream cheese and on and on. Everyone has their own favorite recipe and when I started searching for a recipe that I would love I must have browsed a 100 different  ones with each blogger claiming that their version is the best. What is a girl to do in such a case? I just went with my instincts  and picked the Triple Chocolate Brownies from Annie's Eats and I sure picked a winner!

These are everything that I love in a brownie. I would describe my version as fudgy and chocolatey. (I have tried Ina's Outrageous Brownies before and they were too fudgy for me). These rose nicely in the pan even without any leaveners and had a great chocolate flavor. I did not use too much of unsweetened chocolate as I am not a fan of the flavor and made these with half dark and half milk chocolate. This ratio was perfect for me. I made half a pan with walnuts and half without and I loved both the versions. I can't wait to try this recipe with more mix ins in the future.

Recipe Source - Slightly Adapted from Baking Illustrated via Annie's Eats

Ingredients - Makes one 8X8 Pan of brownies.

100 Gms (approx 3.5 oz)  Dark Chocolate (70% Cocoa) (Chopped)
100 Gms (approx 3.5 oz) Milk Chocolate (Chopped)
8 Tbsp (113.4 Gms) Unsalted Butter (Cut into Quarters)
3 Tbsp Cocoa Powder
3 Large Eggs
1 1/4 Cups (8¾ oz.) Sugar
2 Tsp Vanilla Essence
1/2 Tsp Salt
1 Cup (5 oz.) All Purpose Flour
1/4 Cup Chopped Toasted Walnuts (Optional)

1. Pre-heat the oven to 175° C (350° F) and line an 8 inch square baking dish (I used a 10X6 inch rectangle) with foil (Use extra foil so that it hangs out from two sides). Grease lightly and set aside.
2. Place the chocolate and butter in a microwave proof bowl and melt in the microwave in 15 second bursts, stirring after each time till completely melted and smooth. (You can also use the double boiler method on the stove). Add the cocoa powder and whisk till combined. Keep aside to cool

3. Mix together the eggs, sugar, vanilla and salt in a medium bowl for 15 seconds.
4. Pour in the warm melted chocolate mixture and mix.
5. Stir in the flour with a wooden spoon until just combined. Add the walnuts if using.
6. Pour the mixture into the prepared pan and spread with a spatula to make an even layer. Place in the middle tray of your oven and bake until slightly risen and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35-40 minutes. 
7. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours.  

8. Pull the overhanging foil and remove the brownies from the pan. Transfer to a cutting board and cut as desired.  Store in an air-tight container.  

Happy Eating!!