Big Batch Triple Chocolate Brownie Bars Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
• In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
• Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
• Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
• To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

Steps:

• Preheat oven to 350 degrees. Brush a 13-by-18-inch rimmed baking sheet with butter. In a bowl, whisk together flour, cocoa, baking soda, and salt until thoroughly combined.
• In a large heatproof bowl set over a pot of simmering water, melt butter with 10 ounces (2 cups) bittersweet chocolate. Remove from heat; stir until smooth. Let cool 5 minutes. Add both sugars, eggs, and vanilla and beat on medium speed, or whisk vigorously by hand, until thickened slightly and glossy, 2 to 3 minutes. Reduce speed to low; beat in flour mixture just until combined. Stir in two-thirds of nuts and dried fruits.
• Transfer batter to prepared sheet, spreading evenly to edges. Sprinkle evenly with white chocolate and remaining nuts, dried fruits, and 1 cup bittersweet chocolate. Gently press toppings into batter with flattened palms.
• Bake until edges are puffed and just set but center is still wobbly, 20 to 23 minutes. Transfer pan to a wire rack; let cool completely. Cut lengthwise into thirds, then crosswise into 1-inch-thick rectangles. Bars can be stored in an airtight container at room temperature up to 5 days, or stacked between layers of parchment in a freezer bag and frozen up to 1 month. (Thaw at room temperature before serving.)

Steps:

• Spray a jelly roll pan with no-stick spray (10x15).
• Preheat oven to 350°.
• Stir together dry ingredients (first 3); set aside.
• In large bowl combine brown sugar and oil till combined well; beat in eggs one at a time.
• Add vanilla and blend well.
• Add flour mixture, chips and nuts; mix completely.
• Pour into prepared pan.
• Bake at 350° for 35-40 minutes. Test with toothpick.
• Careful not to over bake. Check at 35 minutes.
• Cool on wire rack.
• Cut into squares and when cool store airtight.