![\"brownie1\"](\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/brownie1-1024x682.jpg\")
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These triple chocolate brownie will make your weekend! Bake them <3<\/em><\/p>\n Triple chocolate brownies 200 g butter<\/span> These triple chocolate brownie will make your weekend! Bake them <3 Triple chocolate brownies 10-12 servings 200 g butter200 g dark chocolate, preferably Guanaja 70% from Valrhona\u00a0125 g flour3 eggs265 g sugar\u00bd tsp salt 80 g milk chocolate, preferably Jivara 40% from Valrhona 80 g white chocolate, preferably Ivoire 35% from Valrhona\u00a0Preheat the oven to…<\/p>\n
\n<\/strong>10-12 servings<\/p>\n
200 g dark chocolate, preferably Guanaja 70% from Valrhona\u00a0<\/span>
125 g flour<\/span>
3 eggs<\/span>
265 g sugar<\/span>
\u00bd tsp salt
\n80 g milk chocolate, preferably Jivara 40% from Valrhona
\n80 <\/span>g white chocolate, preferably Ivoire 35% from Valrhona\u00a0
Preheat the oven to 180 degrees Celsius. Melt the butter in a saucepan and remove from the heat. Immediately add the chopped dark chocolate to the melted butter and let it melt to combine. Whisk the flour, eggs, sugar and salt in a bowl until smooth and fluffy. Slowly add the chocolate-butter mixture. Chop the milk chocolate and white chocolate and add it to the brownie batter. Pour the brownie batter into a square cake pan (22 cm x 22 cm) lined with parchment paper. Bake for about 25 minutes.\u00a0<\/span>
The brownies have to rest before getting cutted into squares. Preferably over night, but for at least 4 hours. Store in the refridgerator until serving. <\/span><\/span><\/p>\n![\"brownie4\"](\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/brownie4-1024x682.jpg\")
<\/p>\n![\"brownie2\"](\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/brownie2-682x1024.jpg\")
<\/p>\n![\"brownie\"](\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/brownie-1024x682.jpg\")
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