Triple Chocolate Chunk Brownies

Triple Chocolate Chunk Brownies

I was provided with product samples at no cost. I do not accept monetary compensation for writing about these products or about my experiences while using them. All opinions expressed are my own.

Waaaay back in July, I was invited to attend a Chocolate Tasting and Luncheon at the French Culinary Institute in celebration of the cameo role of Scharffen Berger® chocolate in the motion picture Julie & Julia. Unfortunately, the luncheon was held just before I was let go from my job and I couldn't break away in the middle of the day to attend. It just killed me knowing that skipping the event meant skipping my chance to meet world-renowned master chef Jacques Pépin and the founder of Scharffen Berger Chocolate Maker John Scharffenberger.

Thanks to a little bit of quick-thinking on my part, I arranged to have some chocolate samples sent to me after the luncheon so I could develop a recipe that featured the chocolate and, hopefully, blog about the results. When a couple of weeks went by without a sign of a package, I figured they had run out of samples. But I received an email from my former employer that a package had arrived for me after my last day with the company. Eureeka! They hadn't forgotten to send the chocolate and it arrived when I needed it the most.

Triple Chocolate Chunk Brownies

Of course, I knew exactly what I wanted to make with the chocolate when I got my hands on the package -- brownies. Ooey, gooey, chocolatey brownies. And, oh my goodness, these brownies did not disappoint. Pair one or two of these bad boys with a tall glass of cold milk and you can't go wrong!

Triple Chocolate Chunk Brownies

Printable Recipe

INGREDIENTS

• 1.5 ounces Scharffen Berger 82% Cacao Extra Dark Chocolate
• 1/2 cup butter
• 1/2 cup Dutch processed cocoa powder
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup Scharffen Berger 70% Cacao Bittersweet Chocolate Baking Chunks

INSTRUCTIONS

1. Preheat oven to 350°F. Grease an 8x8x2-inch pan.
2. Melt extra dark chocolate and butter in a double boiler over simmering water.
3. When the chocolate and butter have melted completely, remove the mixture from the heat. Add the Dutch cocoa and stir until well-blended. Allow mixture to cool for 5 minutes.
4. Add the eggs, one at a time, and beat well after each addition.
5. Add the sugar and mix well.
6. Stir in the vanilla, flour, and salt. Do not overbeat.
7. Fold in the baking chunks.
8. Spread the batter in the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

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