Triple Chocolate Brownies (Fat Witch Brownies)

Triple Chocolate Brownies - made December 28, 2021, modified from Fat Witch Brownies by Patricia Helding

8 tablespoons (1 stick) unsalted butter

1/3 cup bittersweet chocolate chips

1/2 cup milk chocolate chips, divided

3 large eggs

1 cup granulated sugar

1/2 teaspoon vanilla extract

3/4 cup unbleached all-purpose flour

1/4 teaspoon salt

1/3 cup white chocolate chips

1. Preheat oven to 350 degrees F. Line an 8 x 8-inch baking pan with foil and lightly spray with nonstick cooking spray.
2. In the top half of a double boiler set over hot water, melt butter, bittersweet chocolate chips and 1/4 cup milk chocolate chips. Whisk until completely melted and smooth. Cool slightly.
3. In a mixing bowl, beat together eggs, sugar and vanilla until combined. Add melted butter-chocolate mixture and mix to combine.
4. Add flour and salt, mixing until combined and batter is glossy. Fold in 1/4 cup milk chocolate chips and white chocolate chips. Pour batter into prepared pan and smooth top.
5. Bake 30-35 minutes or until toothpick inserted near the center comes out with a few moist crumbs, not raw batter. Cool completely before cutting and serving.

For 2022, I'm going to focus more on using my baking books, some of which I've had for years and barely used, others of which I've used and found good recipes from. I typically get sidetracked by recipes I find on pinterest but this year, I'm focusing on using more of what I already have.

This recipe comes from Fat Witch Brownies. I got this recipe book shortly after I discovered Fat Witch Brownies and a) bought their brownies on a trip to New York City and b) ordered from them online and got their brownies that way. But that was literally years ago and after trying out a few brownie recipes, I haven't opened this book since. For the record, the ones I've tried already are the original Fat Witch Brownies, Cakey Brownies, Cocoa Brownies, Caramel Witches, Lemon Bars and Butterscotch Flip. But it looks like I haven't made a thing from it since 2013. 

All the recipes in this book are for brownies and bar cookies meant to be made in a 9-inch baking pan. That makes the brownies too thin in my opinion so I made these in an 8-inch pan which made for the right amount of thickness (to me). 

These were pretty good but to my jaded brownie taste buds, they're more sweet than chocolaty. I prefer a richer, darker chocolate brownie rather than a sweet one. If I made these again, I'd swap out the milk chocolate that gets melted into the batter for unsweetened chocolate and see if that would sufficiently ramp up the chocolate factor.