Valentine’s Day May Be Over!

 

But guess what! My chocolate supply is holding steady. In fact, I made a batch of wonderful brownies yesterday. These Triple Chocolate Brownies, as I named them, distracted me from possibly feeling sad about the end of my favorite holiday.

Today I bought a 72-ounce bag of Costco’s chocolate chips. That should last a while and keep my sweet tooth happy.

Meanwhile, try making these brownies as soon as possible. You won’t regret it.

Triple Chocolate Brownies – serves 8-10

 2 tablespoons butter + more for greasing

4 ounces semi-sweet chocolate

1/4 cup water

1/4 cup unsweetened cocoa powder

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup chocolate chips

1/2 cup chopped walnuts (optional)

Place an oven rack in the middle position and preheat the oven to 350 degrees. Line an 8- or 9-inch square pan with aluminum foil, making sure two ends of the foil overhang the pan by about 2 inches so you can easily lift the brownies out of the pan later. Lightly rub the bottom and sides of the foil with butter. Set aside.

Combine the chocolate, water and butter in a medium, heavy pot over low heat, stirring occasionally. When the chocolate is just melted, turn off the heat and add the cocoa. Stir until combined and set aside to cool for a few minutes.

Add the sugar, eggs and vanilla and stir until well blended. Add the flour, baking soda and salt and stir until no flour shows. Stir in the chocolate chips and walnuts (if using).

Scrape the batter into the pan and bake for about 20 minutes, or until the top feel firm and the brownies pull away from the sides of the pan. Remove from the oven and cool on a rack for 15 minutes. Carefully lift the ends of the foil and remove the brownies from the pan. Cut into 25 squares and serve. Store in an airtight container or wrapped in foil or plastic wrap.

              For more chocolate recipes get “Chocolate on the Brain”