When DK PUBLISHING asked me to come on board and be a reviewer for them I didn’t even hesitate for a second. My answer was…. A BIG FAT YES!!!
They even gave me a BADGE! I always wanted my own BADGE!!
It’s so purdy.
Within days I received my first book to review, simply named DESSERTS.
The authors of the book are Caroline Bretherton and Kristan Raines. These ladies are now my dessert idols.
So here’s the thing. There are 400 recipes in this book. Each one looks more scrumptious than the next. The book is filled with pages and pages of the most beautifully styled step by step instructions.
Which recipe do I try for this review?
I chose 3 fairly simple ones and I’m bringing you a review of the brownies today followed by some outta control Apple Galettes and Mini Kiwi Pavlovas. Stay tuned for parts 2 & 3 this week.
These Triple Chocolate Chip Brownies were soft, gooey, and bar none one of the best recipes I have ever made. I decided to make two recipes from one batter. The Triple Chocolate Chippers and a Dark Chocolate Sea Salt. No matter what you put in or on top of these brownies they are shear chocolate decadence. Is it possible to fall in love with a brownie? I think so.
Now let’s talk about my patience. Or lack thereof. As you can see in these photos, I jumped the gun and sliced into these suckers while they were still too warm. They kinda fell apart BUT there’s no law that says you can’ t enjoy warm gooey chocolate right? What’s the worst thing that can happen here? Licking the chocolate off your fingers? No problem.
All in all a 10 out of 10 thumbs up recipe. I think you will fall in brownie love too.
- 8 tablespoons unsalted butter, plus extra for greasing
- 6 oz good quality dark chocolate, finely chopped
- 2 oz unsweetened chocolate, finely chopped
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- ¼ cup dark brown sugar
- 2 large eggs
- 1 cup all purpose flour
- 3 tablespoons natural cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅓ cup good quality milk chocolate chips
- ⅓ cup white chocolate chips
- (Optional - sea salt for garnish)
- Preheat oven to 350F. Lightly grease and line an 8 inch baking pan with parchment paper, leaving an overhang.
- Melt butter and both types of chocolate in a heatproof bowl over a saucepan of simmering water, stir until smooth and let cool.
- Gradually add the vanilla extract and both types of sugar to the mixture, whisk to combine.
- Then add the eggs, one at a time, whisking well after each addition until smooth. Place the flour, cocoa powder, salt and baking powder in a separate bowl and mix well.
- Use a spatula to fold the dry ingredients into the chocolate mixture and combine until smooth.
- Add in the two types of chocolate chips until evenly incorporated.
- Pour the brownie mixture into the prepared pan and spread it out evenly.
- Bake for 40 - 45 minutes, until an inserted toothpick comes out clean. Let cool slightly before removing brownies from pan. Cut into 9 equal size pieces. Clean the knife with a damp paper towel between cuts. Serve warm or store in airtight container for up to 5 days.