Triple Chocolate Expresso Brownies and Rocky Road Brownies

What i love about brownies is that they are chocolatey, ooey and gooey. I like 'em bitter and not too sweet.

Here's one recipe that I love after trying on different brownie recipe, i think i tried about 8 brownie recipe and this recipe and Hershey's Best Brownie recipe stood out the most.

Ingredients:
Flour

Eggs

Pure Vanilla Extract

Semi Sweet Chocolate

Un-sweetened Chocolate

Hersheys Cocoa Powder

Butter

Granulated White Sugar

Optional:

Cashew Nuts

Semi-sweet chocolate chips

Mini Marshmallows

Directions:

1. Preheat oven to 350 degrees. Butter the bottom and sides of a 9x13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the brownies from the pan) Butter the parchment.

2. On a bowl, sift flour and set aside. Do this to avoid lumps in your batter.

2. In medium heatproof bowl or stainless steel bows set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa powder and espresso until smooth. Set aside to cool slightly.

3. In a medium bowl, whisk together the eggs, sugar and pure vanilla extract until combined. Be sure to use quality vanilla extract, this will affect the taste of your brownies. I've already tried different vanilla extracts for all my recipes, so far The Vanilla Company - bourbon vanilla extracts were perfect for my triple chocolate expresso brownies. Remember, crappy ingredients means crappy food! hehe... :)

4. Now slowly pour in your melted chocolate mixture onto your egg mixture, whisk them together until just combined. Mix in your flour using a wooden spoon.

5. Slowly pour in your batter onto the prepared pan. Spread onto the corners and level it using a rubber spatula.

6. Bake this baby until slightly puffed and toothpick inserted comes out with some moist crumbs. That's about 30-45 minutes. Be sure to check it first at 15 mins, and test it again every after 5 minutes. You don't want to over bake your brownies, as it will result to very tough and rubbery brownies. Cool the brownies on a wire rack to room temperature, that's about 2 hours.
Using parchment paper overhang, lift brownies from pan. Cut into 1-inch squares and serve (well 1 inch isn't enought for us so I cut them into 2 inch squares). Brownies can be wrapped in plastic and refrigerated up to 5 days.

7. Melt some white chocolates and drizzle them on top of your brownies.

Optional:

My husband is crazy about mallows, so I've added a little bit more toppings on one portion of my brownies. I've added them after the first fifteen minutes, so the marshmallows and chocolate would melt a bit, causing them to stick with the rest of the toppings. That ooey gooey yumminesss would fill your mouth! Yum! 

Rocky Road Brownies

Triple Choco Expresso

Dig in!