Brownie with three types of chocolate
12 servings
60 minutes
Brownies with three types of chocolate are the true embodiment of chocolate bliss. This dessert appeared in the USA in the late 19th century, becoming a symbol of rich flavor and airy texture. The recipe uses a combination of dark, milk, and white chocolate, giving it a deep aroma and layered taste. The brownies are slightly crispy on the outside and remain soft and melting on the inside. Its rich chocolate flavor perfectly complements coffee or tea, and when paired with vanilla ice cream, it becomes a true gastronomic delight. Brownies can be an excellent dessert for both festive tables and cozy evenings. They require no complex cooking techniques but provide real enjoyment to anyone who tries them.
1
For the first step, we need two containers of different sizes for a water bath (the larger one should be metal, as it needs to be heated on the stove) and a wooden spatula.
2
Cut the butter into cubes and place it in a smaller container. Break dark chocolate into small pieces and add it there. Melt the mixture in a water bath by placing the small container over a pot of boiling water, reducing the temperature to minimum, and stirring with a spatula. Remove from heat and let cool to room temperature.
- Butter: 185 g
- Dark chocolate: 185 g
3
Preheat the oven to 160/180 degrees (electric/gas). Line the baking dish with parchment paper. I use a dish measuring 30x22 cm.
4
Sift the flour and cocoa into a separate container to remove lumps.
- Wheat flour: 85 g
- Cocoa: 40 g
5
Use a sharp knife to cut the milk and white chocolate into small pieces on a board (it's easier to do this after placing the chocolate in the freezer for a couple of minutes).
- White chocolate: 50 g
- Milk chocolate: 50 g
6
In a separate bowl, beat the eggs (3 large or 4 small) with sugar: separate the whites from the yolks. First, beat the whites with a pinch of salt; when they slightly increase in size, gradually add all the sugar (but do not add it all at once!). Keep the mixer on and gradually increase the speed to maximum. When you have a strong white foam ready, add the yolks and beat for another half minute. The whole process takes from 4 to 8 minutes depending on the power of the mixer.
- Chicken egg (large): 3 pieces
- Sugar: 275 g
7
We add the cooled mixture of melted chocolate and butter to the whipped eggs, gently mixing with a wooden spatula to avoid destroying what we worked so hard for. As stated in the original source, the idea is to marry these two mixtures while preserving their airiness :)
- Butter: 185 g
- Dark chocolate: 185 g
8
Send flour and cocoa into our mixture, mixing carefully and lovingly until smooth. Then add pieces of white and milk chocolate.
- Wheat flour: 85 g
- Cocoa: 40 g
- White chocolate: 50 g
- Milk chocolate: 50 g
9
We are placing the mixture into a baking dish that we have previously lined with paper.
10
We send it to the oven for 25-30 minutes (it should be preheated, which usually takes 15-20 minutes). Check readiness in the middle; it should not be liquid. If you don't want to check, just wait for 30 minutes. (If you have an old gas oven that heats poorly like mine, it may take a bit longer.)
11
Remove from the oven and let cool in the container without taking it out. Once completely cooled, it can be removed from the mold and cut into squares or triangles. About 16 small squares are obtained.