Here’s why I like this recipe. It is Christmas time, the holiday season; you are running around trying to make everything perfect for the big day. Family, good friends, food and spirits, and a time to reflect on the wonder of being able to wake up every morning and embrace the day! So, do you really have extra time to spend in the kitchen? Not really. This recipe comes together without a mixer – less to clean, and that’s always a plus in my books. This is Christmas Cookie #5 – Triple Chocolate Brownie Bites.

We usually think of brownies in large squares (well I do anyway) but again, this is Christmas, I will have (at least 12) items on my sweet table so cut them into small squares. The use of a 9” square pan gives you a decent bite – especially when frosted, but even without. I want my guests to try as much as possible on my table so the smaller the better. There will be plenty, no worries about that.

This recipe is also for the kids – little and big. After all, who doesn’t like a Chocolate Chocolate Chocolate brownie – Dark Chocolate, Semi-sweet Chocolate Chips and Cocoa, not to mention the Chocolate frosting which is optional and only if you have the time. I’ve given a couple of savory recipes, adult really, so make this for the kids and the kid in you. Then for that 35 minutes that it bakes – sit back, relax, make a list (that’s what my wife always tells me), drink some wine (that’s what I always do/say when she tells me to make a list), and think of happy times when someone else is hosting Christmas lunch/dinner. Just kidding! As always – enjoy!

8 ounces Lindt Couverture, dark chocolate, chopped into pieces
2 tablespoons Ghirardelli Cocoa powder
1 cup Churn 84, European Style unsalted butter
1 cup sugar
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 teaspoon instant espresso powder
4 eggs
1 cup all-purpose flour
1 cup semisweet chocolate chips

Preheat the oven to 350° and line a 9-inch square pan with parchment paper leaving an overhang on two ends so it is easy to remove from the pan when cool
In a medium bowl, combine the chocolate, cocoa powder and butter
Set the bowl over a small saucepan of simmering water, stirring occasionally until a smooth ganache comes together – I find if the butter and chocolate are both cubed/chunked it comes together easier, also if you like sift the cocoa powder over the chocolate/butter chunks
Meanwhile, in a large mixing bowl, mix the sugars, salt, instant espresso powder until combined
Break the eggs into a 2 cup glass measure (or really any bowl) and lightly whisk with a fork, add the vanilla extract and whisk again
Add the egg mixture to the dry mixture and stir until well incorporated
Add the melted chocolate mixture to the egg/sugar bowl – stir
Slowly (so you don’t spray flour all over the place) fold in the flour until a batter comes together followed by the chocolate chips
Pour the batter into the prepared pan and bake until just set, about 35 minutes
Let cool completely, then remove from the pan and (frost – optional, or) cut into squares, and serve
Pictures below have some frosted and some not frosted