Triple Chocolate Brownie
Total Time45 Minutes
Yield :20 Servings
- 1 lb Unsalted Butter
- 28oz Semisweet Chocolate Chips
- 3 oz Unsweetened Chocolate
- 6 eggs
- 2 Tbsp vanilla
- 2 ¼ cup Sugar
- 1 ½ cup Flour
- 1 Tbsp Baking powder
- Chocolate Ice Cream
Wine and chocolate? We finally went there, and we went big. Celebrate this wonderful full bodied Cabernet with a rich, luscious chocolate dessert. To help accent the incredible Lot 385 from Stags Leap, we wanted to something really rich and decadent. Ghiradelli was the only choice for this dish. The silky rich texture will compliment this outstanding wine in the finest fashion. This is a fun one to eat, serve and make. Treat yourself!
Preheat oven to 350*
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over double boiler and cool slightly. In a large bowl, stir together the eggs, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and cool to room temperature.
In a medium bowl, combine flour, baking powder, and salt. Add to the cooled chocolate mixture. Then pour into the baking sheet.
Bake for 20 minutes uncovered. Then bake covered for about 30 minutes, until a toothpick comes out clean. Remove from oven and let cool before cutting. Brownies should be soft and almost fudge like.