Friday's Fare: Triple Chocolate Bakery-Style Brownies

Speaking to yourselves in psalms and hymns and spiritual songs, singing and making melody in your heart to the Lord; Giving thanks always for all things unto God and the Father in the name of our Lord Jesus Christ   - Ephesians 5:19-20 (KJV)

My son's school fall festival is this weekend and the younger children were asked to supply baked goods to sell as part of the fundraiser. I'll admit I was trying to ignore the posters and notes sent home about it. It seems that I'm giving something each week or even a few times each week and mass baking for strangers isn't very enticing. 

Then my son came home on Wednesday with the following sticker attached to him...

I almost feel that there is an implied "or else" at the end of that. Implied threats or not, the sticker did it's job and I started looking through my recipes. I have never baked goods for a sale before nor for a large crowd. At MOPS there are so many people bringing food that one normal sized dish is all that is required. Also, most of the desserts I usually make at home don't translate well to bake sales (pies and cakes mostly). I settled on a brownie recipe and I'm pretty sure they won't be disappointed. 

These brownies are amazing! They're a little fudgy, a little cakey, and so rich when you use a good quality chocolate. The recipe also doubled easily - I was able to mix all of the ingredients up until adding the flour in my 5qt. kitchenaid mixing bowl that came with my stand mixer. At that point I transferred it to my largest mixing bowl and finished mixing in the flour by hand. You can also add nuts to this recipe if desired.

Triple Chocolate Bakery-Style Brownies

adapted from here

**Click to Print!**

1 c. unsalted butter, cut into chunks

5 oz. Ghiradelli 60% bittersweet chocolate squares

3 oz. Baker's unsweetened chocolate squares

5 eggs

2 c. white sugar

1 c. light brown sugar, lightly packed

1 tbsp. vanilla extract

1 tsp. fine sea salt

1-1/2 c. all-purpose flour

1/2 c. Ghiradelli semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease a 9x13 baking dish with coconut oil or butter and set aside.

In a microwave safe bowl, heat the butter, bittersweet and unsweetened chocolate squares for 30 second intervals, stirring in between until the chocolate is fully melted. Set aside.

In the bowl of a stand mixer combine the eggs, sugars, and vanilla extract. Beat at medium speed for 3-5 minutes, or until lifting the paddle from the bowl produces ribbons.

On low speed, beat in the slightly cooled melted chocolate and butter. Add salt to mixer, then slowly add in the flour until just combined. Do not over mix.

Remove bowl from mixer and gently fold in chocolate chips (and nuts if using) 

Spread batter into prepared baking dish and bake for approximately 40 minutes, or until a toothpick inserted in the center comes out mostly clean.

Cool completely for easier slicing. 

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