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Triple Chocolate Brownies

 

Triple Chocolate Brownie

Sink your teeth into these mouth-watering triple chocolate brownies. Made with Valrhona’s famous caramelized white chocolate Dulcey 35%, malty milk chocolate Jivara 40% and fine French cocoa powder. A cross between a cake and a brownie they're the ultimate treat for chilly winter evenings. 
Course Dessert
Cuisine American

Ingredients
  

  • 125g French Butter, melted
  • 1 Norohy Vanilla Pod, seeds scraped
  • 1 cup sugar
  • 4 eggs
  • 1 & 1/2 cups flour
  • pinch of salt
  • 1 tbsp milk
  • 1 tbsp Valrhona Cocoa Powder
  • 70g Valrhona Jivara 40% Chocolate Bar
  • 70g Valrhona Dulcey 35% Chocolate Bar

Instructions
 

  • Preheat oven to 180C, line a 20 x 20cm baking tin with some baking paper - or use an approximate sized tin.
  • Combine the butter, vanilla and sugar in a large mixing bowl, stir well before adding the eggs.
  • Add flour, along with a pinch of salt and mix until a smooth batter forms.
  • Add a tablespoon of milk to loosen batter - if needed.
  • Divide batter evenly between three bowls.
  • Add cocoa powder to bowl one, mixing thoroughly
  • Melt the Jivara chocolate in a separate bowl - until just warm and liquid, stir into bowl two and set aside.
  • Melt the Dulcey chocolate in a separate bowl, stir into bowl three.
  • Dollop alternate spoonfuls of the three chocolate batters, onto the base of the pre-lined baking tin, repeat until all the batter is used up.
  • Use a large skewer to swirl the mixture on top before baking.
  • Bake in the oven at 180C for 20-25 mins, or until the edges are firm and the centre wobbles only slightly.
  • Remove from oven and allow brownies to cool to room temperature before portioning into squares.
Keyword baking, Brownie, Chocolate

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