Triple Threat Brownies

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The brownie is a classic American invention.

As legend has it, the Palmer House Hotel in Chicago was the first to serve these treats at the end of the 19th century. Since then, their popularity has grown here and throughout the world.

Triple Threat Brownies are my latest take on this classic.

Three types of chocolate are called for. Unsweetened chocolate flavors the batter; then chocolate chips (along with chopped pecans) are folded in. Finally, the baked brownies are dusted with cocoa powder. In this recipe the batter is prepared with a mixer, giving the brownies a lighter, cake-like texture.

Serve these decadent morsels unadorned, or for a special occasion embellish them with scoops of coffee ice cream and a drizzle of warm chocolate sauce.

Triple Threat Brownies with Coffee Ice Cream and Chocolate Sauce

Serves 8.

2 ounces unsweetened chocolate, coarsely chopped

8 tablespoons (1 stick) unsalted butter, softened plus extra for baking pan

2/3 cup sugar

2 large eggs

1/2 cup flour plus extra for baking pan

Pinch salt

4 ounces semisweet chocolate chips

2/3 cup coarsely chopped pecans

Unsweetened cocoa powder for dusting the brownies

1 quart coffee ice cream

8 mint sprigs, optional

Dark Chocolate Sauce (recipe follows)

Arrange a rack at center position and preheat oven to 350 F. Butter and flour an 8-inch square baking pan.

Melt unsweetened chocolate in a small, heavy saucepan over very low heat, stirring constantly until mixture is smooth and shiny. Cool slightly.

In a large bowl, cream butter with an electric mixer on medium speed until light and fluffy, about 2 minutes. Gradually beat in sugar until well blended. Reduce speed to low and pour in melted chocolate; beat until well blended. Add eggs, one at a time, mixing until incorporated. Beat in flour and salt. Fold in chocolate chips and pecans.

Pour batter into pan and smooth with a spatula. Bake until a tester inserted into the center comes out almost clean (there might be a few specks of chocolate on it), 20 to 22 minutes. Remove and cool at least 1 hour, or even better cool, cover with plastic wrap, and leave at room temperature overnight.

With a sharp knife, loosen edges of brownies from pan. Cut brownies into 4 equal squares, and cut each square into 2 triangles for a total of 8. (Brownies can be prepared 2 days ahead; store in an airtight container at room temperature.)

Dust brownies with cocoa powder. Arrange a brownie on each of 8 dessert plates. Top each with a scoop of coffee ice cream and if desired garnish with mint. Pass chocolate sauce separately.

Dark Chocolate Sauce

3/4 cup whipping or heavy cream

6 ounces semisweet chocolate, chopped

Heat cream in a medium, heavy saucepan over medium-high heat until it comes to a boil. Remove from heat and whisk in chocolate until mixture is smooth and shiny. (Sauce can be prepared 2 days ahead. Cool, cover, and refrigerate. Reheat, stirring, over low heat.)

 

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Triple Threat Brownies with Coffee Ice Cream and Chocolate Sauce

(c) 2010 Betty Rosbottom Recipes