Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Triple Chocolate Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 3 reviews

Deliciously rich and indulgent Triple Chocolate Brownies packed with dark, milk, and white chocolate chips. These brownies offer a perfectly fudgy texture with a deep chocolate flavor, ideal for chocolate lovers looking for a decadent dessert.

  • Total Time: 55 minutes
  • Yield: 16 servings

Ingredients

Chocolate and Butter Mixture

  • 115 g dark chocolate (45-60% cocoa) (4 oz)
  • 115 g unsalted butter (1 stick / ½ cup / 4 oz)

Wet Ingredients

  • 3 large eggs, room temperature
  • ¾ cup caster sugar or white granulated sugar (150 g / ~5¼ oz)
  • ½ cup packed brown sugar (100 g / 3½ oz)
  • 1 ½ teaspoons vanilla bean paste

Dry Ingredients

  • 95 g plain flour (all purpose flour) (¾ cup / ~3½ oz)
  • ½ teaspoon table salt
  • 25 g dutch processed cocoa powder (or regular unsweetened) (¼ cup / ~1 oz)

Chocolate Chips

  • ½ cup white chocolate chips (90 g / ~3¼ oz)
  • ½ cup milk chocolate chips (90 g / ~3¼ oz)
  • ½ cup dark chocolate chips (90 g / ~3¼ oz)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 180°C (160°C fan forced) or 350°F. Grease and line an 8×8 inch square baking pan with baking paper to prevent sticking and allow for easy removal of the brownies.
  2. Melt Chocolate and Butter: Place the butter and dark chocolate in a medium saucepan over low heat. Stir constantly until melted smoothly. Remove from heat and set aside to cool slightly.
  3. Mix Sugars and Eggs: In a large mixing bowl, combine the caster sugar, brown sugar, and eggs. Using a handheld mixer, beat on medium-high speed for about 2 minutes until the mixture is light and fluffy, which helps create a tender texture.
  4. Add Melted Chocolate Mixture: Pour in the vanilla bean paste and melted chocolate-butter mixture. Beat on medium speed just until combined, avoiding overmixing to keep the batter tender.
  5. Sift Dry Ingredients: Hold a sieve over the bowl and sift in the plain flour, cocoa powder, and salt. Gently beat on low speed until just combined to maintain the brownies’ fudgy texture.
  6. Fold in Chocolate Chips: Reserve a handful of chocolate chips for topping. Add the remaining chips to the batter and fold in using a spatula until evenly distributed. Avoid overmixing to prevent tough brownies.
  7. Pour Batter and Add Topping: Transfer the batter to the prepared baking pan, spreading it evenly. Sprinkle the reserved chocolate chips over the top for added texture and chocolate bursts.
  8. Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with a few sticky crumbs for fudgy brownies. Adjust time slightly if you prefer them more or less cooked.
  9. Cool: Allow the brownies to cool in the pan for at least 1 hour. Use the baking paper overhang to lift them out and transfer onto a wire rack to cool completely, which helps them set properly.
  10. Serve and Enjoy: Once cooled, cut into 16 squares and serve. Remember to leave a comment and rating if you enjoyed this recipe!

Notes

  • Use room temperature eggs to help the batter come together smoothly and achieve a light, fluffy texture.
  • The brownies are best enjoyed once completely cooled to allow them to set properly and cut cleanly.
  • Baking times may vary depending on your oven; start checking at 35 minutes to avoid overbaking.
  • For a gluten-free version, substitute plain flour with a gluten-free all-purpose blend.
  • Storing brownies in an airtight container at room temperature keeps them fresh for up to 4 days.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/triple-chocolate-brownies-recipe/