Tag: Chocolate

Triple-Chocolate Brownies

Triple-Chocolate Brownies

I don’t know the origin of this recipe and I’ve tweaked it a little over the years.  The original was a plain brownie, no chips or nuts. It’s one of those handed down by Grandma Mary to Mom to me. It’s probably another recipe that got clipped from a weekly newspaper’s food column or was found in a women’s magazine.

Triple-Chocolate Brownies

The brownies are moist and even better if made a day in advance. Don’t cut them into squares until they are completely cool (I mean cold) or they crumble.

Use an 8” x 8” x 2” square pan, lightly greased and you’ll end up with 16 brownies.

The nuts are optional and if you have a group that is divided over nuts, sprinkle some on half the top and all will be happy.

Triple-Chocolate Brownies

These triple-chocolate brownies are quick and easy to make and a real crowd pleaser. Don’t hesitate to serve with a scoop of ice cream on the side!

Watch the Triple-Chocolate Brownies Video here.

Triple-Chocolate Brownies

Triple-Chocolate Brownies

5 from 1 reviews

Brownies are an all-time favorite and these triple- chocolate brownies bring three times the flavor! Quick and easy to prepare.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 16 two-inch brownies
  • Category: Dessert/Bars
  • Method: Baking


  • 1/2 cup (1 stick) unsalted butter
  • 2 ounces unsweetened chocolate, chopped
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs, lightly beaten
  • 3/4 cup all-purpose flour
  • 1/2 cup dark chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup chopped walnuts, optional


  1. Preheat oven to 350 degrees F.
  2. Lightly grease an 8-inch by 8-inch by 2-inch baking pan.
  3. Place the butter and chocolate in a double boiler or microwave-safe bowl and melt over low heat, stirring occasionally. Once the butter is melted, take off heat to stir the chocolate to help it melt. Don’t let the mixture get too hot or the chocolate will seize.
  4. Stir in the sugar and vanilla extract, which helps cool the chocolate.
  5. Add eggs and vanilla and beat lightly. Beating too hard will incorporate air and create a less dense brownie.
  6. Stir in the flour mixing until all the flour has been incorporated.
  7. Stir in the chips and nuts, if using, until thoroughly blended.
  8. Spread mixture into the greased baking pan.
  9. Top the brownie batter with the walnuts, if desired.
  10. Bake in preheated oven for 25 minutes; the rownies are done when top looks cracked and the sides have pulled away slightly. A toothpick inserted in the middle should show a moist crumb.
  11. Cool and cut into squares.


Chapter 6 – Gluten-Free Biscotti

I learned so much making biscotti, but nothing has been more challenging that learning to bake without gluten. Here are the titles for Chapter 6 Gluten-Free Biscotti. See my post on the quest for good gluten-free flours, including a recipe for gluten-free Chocolate Peanut Butter Biscotti.


Almond Butter Biscotti
Apple Cranberry Walnut Biscotti
Bourbon Pecan Biscotti
Coconut Candied Lime & White Chocolate Biscotti
Cumin Apricot Biscotti
Fennel Orange Biscotti
Ginger Candied Lemon Peel Biscotti
Honey Sesame Seed Biscotti
Mocha Coffee Biscotti
PB&J Biscotti

Coconut Almond Biscotti

As you may already know, I love biscotti. That crisp first bite, the bitter/sweet contrast of a good dark chocolate, the nutty crunch—what could be better? See my recipe for Coconut-Almond Biscotti, which was inspired by the candy bar Almond Joy.

The word biscotti means “twice baked.” The first bake sets the loaf, and after cooling and slicing, the second bake dries the individual biscotto into a crispy cookie. I’ve made numerous attempts over the years at baking my own biscotti, with mostly abysmal results. They crumbled to dust every time I tried to slice them, and soon my favorite treat had become my nemesis. I was tempted to give up, but ultimately I rallied. I’m a culinary-school graduate after all—surely I could rise to the challenge. After many hours of online research and instructional videos, success was mine! Once I mastered that first batch, I was hooked.

A Little History

Biscotti are ubiquitous at this point—you can find them in just about any bakery or coffee shop you walk into. But the original biscotti weren’t quite as appealing as the version you now munch with your macchiato. They were flat, very dry, and very hard. They were utilitarian; portable with a long shelf life, making them easy to take on long trips. Some versions could last a year with no noticeable deterioration, though they got a little less mileage on the open seas due to animal and bug infestations.

Prior to the Industrial Age, there were few food resources available to travelers and military troops that were suitable for long journeys. Fresh foods were consumed first, and since there were rarely places to restock, especially for those at sea, biscotti became a standby. The original versions were hard as rocks, one had to dip the cookie into hot tea or a warm gruel to soften it up before eating. I imagine sailors gnawing on these like babies with teething biscuits!

Though the oldest recipe dates back to eighteenth-century Italy, twice-baked goods are not unique to that country. Other versions include English hardtack, Jewish Mandelbrot, the Dutch rusk, the German zwieback, and the Greek paximadia.

Happily, after the Industrial Age introduced canned and frozen foods, the original bland biscotti wasn’t discarded entirely but instead turned into a delightful, tasty treat with the addition of sugar, flavorings, nuts, dried fruit, and chocolate.

Biscotti can now be enjoyed at any time of the day: with a latte for breakfast, with tea in the afternoon, or with a glass of Vin Santo in the evening. They also partner nicely with ice cream, gelato, or sorbet. Biscotti are as portable as ever, so take a few with you on your daily travels!cookies1.1024.IMG_3621