My husband and I ultimately decided on the Warm Mushroom Salad with Ginger Soy Vinaigrette, Roasted Parmesan Broccoli with Toasted Bread Crumbs, and Grilled Porterhouse Steak with Blue Cheese Butter. Then we’ll satisfy our sweet tooths by baking Triple Chocolate Fudge Brownies (recipe below).
And because we couldn’t stop drooling, we also chose our breakfast for the next morning: Topsy-Turvy Apple French Toast. We can’t wait!
Triple Chocolate Fudge Brownies
Makes 24 brownies
8 ounces unsweetened chocolate, coarsely chopped
6 ounces bittersweet chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter
1 3⁄4 cups sugar
2 tablespoons cocoa powder
5 large eggs
1 tablespoon vanilla extract
3⁄4 teaspoon espresso powder
1⁄2 teaspoon kosher salt
1 cup flour
6 ounces chocolate chips (semisweet, bittersweet, or white)
1 1⁄2 cups chopped walnuts, pecans, or hazelnuts (optional)
Preheat the oven to 325 degrees F.
Grease a 13-by-9-inch glass or light-colored rectangular pan and line the bottom with parchment paper.
In a microwave-safe bowl, melt the unsweetened chocolate and bittersweet chocolate with the butter. Microwave in 20-second intervals, until about 80 percent of the chocolate has melted. Stir the chocolate mixture—the remaining chocolate will melt from the residual heat. Set aside to cool.
In a large bowl, stir together the sugar, cocoa powder, eggs, vanilla, espresso powder, and salt. Add the cooled chocolate mixture and stir until combined. Stir in the flour, chocolate chips, and the nuts.
Pour the brownie batter into the prepared pan and bake for 30 to 35 minutes. Don’t overbake the brownies—they should be slightly soft in the center when you remove them from the oven. For cleaner slices, wrap the brownies in plastic wrap and freeze for 1 hour before slicing. The brownies will keep, well wrapped, in the freezer for up to 2 weeks.
I hope you like this post! Share your thoughts and opinions!I would love to hear them all!