Triple Chocolate Brownie Thins
- Total Time
Bite into a slim wedge of this brownie and enjoy deep chocolate flavor three ways: from the unsweetened chocolate, the semisweet chocolate chips, and the cocoa.
grated unsweetened chocolate1 oz, or chopped
regular butter2 Tbsp
unsweetened cocoa powder3 Tbsp, Dutch-process
vanilla extract½ tsp
all-purpose flour⅓ cup(s)
baking powder⅛ tsp
table salt⅛ tsp
semisweet chocolate chips¼ cup(s)
semisweet chocolate chips2 Tbsp
- Preheat the oven to 350°F. Line a 9-inch round baking pan with foil allowing the excess foil to extend over the rim of the pan by 2 inches. Lightly spray with nonstick spray.
- Combine the unsweetened chocolate and butter in a medium microwavable bowl. Microwave on High 1 minute, then whisk until smooth. Whisk in the cocoa until blended. Whisk in the sugar, egg, and vanilla. Add the flour, baking powder, and salt; stir just until blended. Stir in 1/4 cup of the chocolate chips.
- Scrape the batter into the prepared pan, spreading it to cover the bottom of the pan. Sprinkle evenly with the remaining 2 tablespoons chocolate chips. Bake until the brownies are firm along the edges and a toothpick inserted into the center comes out with moist crumbs clinging, 12 – 14 minutes. Let cool completely in the pan on a wire rack. Remove the brownies from the baking pan using the foil as handles. Cut into 12 wedges. Yields 1 wedge per serving.