2 sticks butter (1 cup), cut into pieces, room temperature
8 oz. Chocolate Decadence dark chocolate (62%), coarsely chopped
1 cup sugar
1 cup firmly packed dark brown sugar
2 tsp. vanilla extract
¾ teaspoon table salt
2 teaspoons espresso powder
1 cup flour
½ cup Chocolate Decadence Milk Chocolate (chips, buttons, or bars chopped up)
½ cup Chocolate Decadence 62% Dark Chocolate (semi-sweet)
½ cup Chocolate Decadence 72% Dark (bitter sweet)
Heat oven to 350°. Line a 13X9 metal pan with parchment paper (its handy to allow a few inches the parchment paper to come up the sides of the pan). Spray parchment with non-stick spray. Set pan aside.
Pour enough water into a 4-quart saucepan that it reaches a depth of 1". Bring to a boil; reduce heat to low. Combine butter and chocolate in a medium sized metal bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat; set aside.
Whisk together eggs in a large bowl. Add sugar, brown sugar, vanilla, espresso powder, and salt; whisk to combine. Stir in chocolate mixture; fold in flour.
Stir in the three kinds of chocolate chips.
Pour batter into prepared pan; spread evenly. Bake until a toothpick inserted into center comes out clean, 35 minutes. Let cool on a rack for two hours. Cut and serve.
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