Triple chocolate-loaded Brownie
Valentine’s Day calls for something deeply chocolate, unapologetically indulgent, and meant to be shared… or not ??
This Chocolate-Loaded Brownie is rich, fudgy, and layered with three kinds of chocolate — because love, just like dessert, should never be subtle.
Crackly on top, molten in the center, and dusted like a little snow of sweetness… it is the kind of treat that says I love you without needing words.
Save this for your Valentine — and bake it for yourself for your loved ones!
Triple chocolate-loaded Brownie
Yield: 8
Ingredients
- Softened unsalted butter, for the skillet
- 12 ounces semisweet chocolate chips
- 1½ sticks (6 ounces) unsalted butter
- ½ cup all-purpose flour
- 2 teaspoons instant espresso powder
- 1½ teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3 large eggs, at room temperature
- ½ cup sugar
- 1/2 cup Nutella
- 2 teaspoons vanilla extract
- 4 ounces dark chocolate (60% cacao), roughly chopped
Instructions
- Preheat the oven to 350°F (176 C).
- Grease an oven-safe 12-inch skillet or baking dish with butter.
- Add the chocolate chips to a large heatproof bowl.
- In a small pot, melt the butter over medium heat. Once the butter is totally melted, pour it over the chocolate and let the mixture sit for 5 minutes then whisk until the chocolate is completely melted and smooth. Allow the mixture to cool at room temperature for about 10 minutes.
- In a medium bowl, combine the flour, espresso powder, baking powder, and salt and mix well.
- Add the eggs, sugar, Nutella, and vanilla to the cooled chocolate mixture and whisk until smooth.
- Fold the flour mixture with a spatula into the chocolate mixture making sure there are no more flour streaks. Avoid overmixing or your brownie can toughen up instead of staying nice and soft.
- Fold in the chopped dark chocolate just until the pieces are evenly distributed.
- Pour the batter into the prepared pan.
- Bake until the top is crisp and there is a slight jiggle when you shake the skillet, for about 25 to 30 minutes (25 if you prefer a gooey, pudding-like center and 30 minutes if you like a more set brownie).
- Let the brownie cool in the pan for 10 minutes before serving.
- Serve warm from the pan topped with ice cream, if desired. Enjoy!
