Triple-Chocolate Espresso Brownies

From Cook's Illustrated | May/June 2000

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, somewhat sweet flavor; and cocoa smoothed out any rough… read more

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, somewhat sweet flavor; and cocoa smoothed out any rough edges introduced by the unsweetened chocolate (which can contribute a sour, acrid flavor) and added complexity to what can be the bland flavor of semisweet chocolate. We focused on flour, butter, and eggs to arrive at the chewy texture we wanted in our brownie recipe. Too little flour meant the batter was goopy; too much made the brownies dry and muted the chocolate flavor.

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Makes 64 one-inch brownies

Either Dutch-processed or natural cocoa works well in this recipe. These brownies are very rich, so we prefer to cut them into small squares for serving.

Ingredients

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