Melt in Your Mouth Triple Chocolate Brownies

Hello, lovely.

I'm so glad I found you.

After all these years of searching.

Finally. A homemade brownie that tastes better than a box mix.

No, not just better. That box mix is like a wimpy kid with braces compared to your dark, rich, handsome self.

Let's recap how this little love story began.

I melted chocolate...three kinds of chocolate. And butter. I was already falling hard.

I stirred cocoa powder into the buttery chocolate mixture. Oh my. Dreamy.

I whisked together some eggs. Then the eggs and chocolate got together. And made pretty little swirls.

Finally, some white stuff. Just to hold all the chocolatey goodness together.

At this point, the Mr. came in to check out what was baking in the kitchen. He asked to lick the spatula. Then the bowl. Then he just grabbed a spoon and started dipping into the batter. I'm surprised it made it into the oven at all.

But it did. And we pulled the pan out to find these. The directions said to wait 1 hour before serving these. We waited 10 minutes. And I thought our self control was quite impressive.

I mean, look at them. Thick, chewy, rich, fudgy. Every bite melts in your mouth.

I've found a new love. But I'm willing to share. Go ahead, mix these up. Slip them in the oven. Pour yourself a tall glass of cold milk, and prepare to fall in love.

Melt in Your Mouth Triple Chocolate Brownies
Yield: 9-12 brownies
Recipe adapted from Baking Illustrated

Ingredients:
3 oz semisweet chocolate
2 oz bittersweet chocolate
2 oz. unsweetened chocolate
8 Tablespoons unsalted butter, cut into quarters
3 Tablespoons cocoa powder
3 large eggs
1 1/4 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup all purpose flour

Directions:
1. Preheat the oven to 350 degrees and grease and flour an 8 in square baking pan.
2. Place chocolate and butter in a heat proof bowl that is small enough to fit inside another larger heat proof bowl. Put water in the larger bowl and bring to a simmer. Place bowl of chocolate inside bowl of simmering water and melt, stirring occasionally. (Basically, you're making your own double boiler).
3. Once chocolate and butter mixture is smooth, remove from heat. Whisk in cocoa powder until smooth. Set aside to cool.
4. In a medium bowl, whisk together eggs, sugar, vanilla, and salt. Whisk in the warm chocolate mixture until incorporated. Gently stir in the flour until just combined. This could take 1 or 2 minutes. Pour the mixture into the pan and spread evenly. Bake until a toothpick inserted into the center of the brownies comes out with a very small amount of sticky crumbs, about 35-40 minutes. Let cool to room temperature (about 2 hours) or as long as you can stand it (about 10 minutes). Slice and serve warm with a tall glass of milk.