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Triple Chocolate Brownies

Decadent Fudgy Triple Chocolate Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Laura Kasavan
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 brownies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

These one-bowl triple chocolate brownies are rich, decadent, and fudgy! They are made with cocoa powder plus 3 different kinds of chocolate: semisweet chocolate chips, milk chocolate chips, and white chocolate. Each bite is chocolate bliss!


Ingredients

Brownies

  • 3/4 cup (168 g) unsalted butter, cubed
  • 1 1/3 cups (267 g) granulated sugar
  • 3/4 cup (72 g) Dutch process unsweetened cocoa powder
  • 1/4 tsp (1.5 g) salt
  • 1 large egg (50 g), at room temperature
  • 1 large egg yolk (18 g), at room temperature
  • 1 1/2 tsp (6 g) vanilla extract
  • 1/2 cup (70 g) all-purpose flour
  • 1/4 cup (43 g) milk chocolate chips
  • 1/4 cup (43 g) dark chocolate chips
  • 3 oz (86 g) white chocolate, coarsely chopped

Topping

  • 1/4 cup (43 g) chocolate chips
  • 1 oz (28 g) white chocolate, coarsely chopped
  • flaky salt

Instructions

  1. Preheat oven to 325°F and spray an 8-inch square metal baking pan lightly with nonstick spray. Line the pan with parchment paper.
  2. Make brownies: Melt butter in a medium saucepan over low heat. Once melted, whisk in sugar for 30 seconds until incorporated. Whisk in cocoa powder and salt until combined – the texture will appear granular at this point. Remove saucepan from the heat and let stand for 5 minutes. Whisk in egg and egg yolk one at a time, until completely incorporated and batter is thick and shiny. Whisk in vanilla extract. Add flour and fold in just until no streaks remain. Fold in chocolate chips and chopped white chocolate.
  3. Spread brownie batter in prepared pan and smooth the top with an offset spatula. Gently tap pan once to remove air bubbles. Top with chocolate chips and chopped white chocolate, pressing gently into the batter.
  4. Bake brownies for 30 to 32 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs attached. Remove from oven and sprinkle with flaky salt. Place on a wire rack to cool completely.
  5. Lift parchment and place brownies on a cutting board. Cut into squares with a sharp knife. Store leftover brownies in an airtight container at room temperature.

Notes

Unsweetened cocoa powder: Use Dutch process cocoa powder for the richest chocolate flavor. I recommend Hershey’s Special Dark Cocoa or Rodelle Gourmet Baking Cocoa.

Freeze brownies: To freeze brownies, cool completely before wrapping with plastic wrap and foil. Freeze up to 3 months. Thaw brownies overnight in the refrigerator (still wrapped to prevent condensation), then bring to room temperature before serving.