Sugar and Plumm Triple Chocolate Brownie

Sugar and Plumm Triple Chocolate Brownie
Staff Writer
Delicatessan

Even people who claim they "aren’t chocolate people" (it’s a nice lie, isn’t it?) will fall in love with this decadent piece of chocolaty goodness. The geniuses at Sugar and Plumm don’t mess around when it comes to desserts, and now you don’t have to, either.

12
Servings
707
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2  Cup  all-purpose flour
  • 1  Tablespoon  baking powder
  • 2 1/4  Cups  unsalted butter
  • 19  Ounces  bittersweet chocolate, roughly chopped
  • 8  Ounces  unsweetened chocolate, roughly chopped
  • 2  Teaspoons  salt
  • large eggs, room temperature
  • 2 1/4  Cups  sugar
  • 1  Tablespoon  vanilla extract
  • 1  Cup  semi-sweet chocolate chips

Directions

Preheat the oven to 350 degrees. Spray a 12-by-17-inch rimmed baking sheet with nonstick cooking spray, line with parchment paper, and spray again. Set aside.

Meanwhile, sift together the flour and baking powder and set aside. Melt the butter, bittersweet chocolate, unsweetened chocolate, and salt together in a double-boiler or in a heatproof bowl set over a saucepan of gently simmering water, stirring occasionally to blend. When completely melted and smooth, remove from the heat.

Put the eggs in the bowl of an electric mixer fitted with the whisk attachment and whisk at medium speed until frothy. With the machine running, add the sugar and continue to whisk until the mixture is pale yellow, thick, and doubled in volume, 8 minutes. Add the vanilla and mix to incorporate. Turn the mixer speed to low, add the melted chocolate in a slow, steady stream, and whisk for 2 minutes. Remove the bowl from the mixer, fold in the flour mixture, and chocolate chips.

Spread the batter evenly into the prepared pan and bake for 15 minutes, then rotate the pan and bake until a tester comes out barely clean, another 10 minutes. The surface should be dry to the touch. Cool in the pan and serve.

Nutritional Facts

Total Fat
29g
41%
Sugar
21g
23%
Saturated Fat
10g
42%
Cholesterol
13mg
4%
Carbohydrate, by difference
99g
76%
Protein
11g
24%
Vitamin A, RAE
21µg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
92mg
9%
Choline, total
18mg
4%
Fiber, total dietary
8g
32%
Fluoride, F
2µg
0%
Folate, total
123µg
31%
Iron, Fe
4mg
22%
Magnesium, Mg
43mg
13%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
158mg
23%
Riboflavin
1mg
91%
Selenium, Se
13µg
24%
Sodium, Na
393mg
26%
Thiamin
1mg
91%
Water
41g
2%
Zinc, Zn
1mg
13%

Sugar Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Sugar Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

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