Ingredients
Units
- 1/2 cup (115g) unsalted butter
- 3 oz semisweet chocolate
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- Pinch of salt
- 1/4 cup semisweet chocolate chips or chunks
- 1/4 cup white chocolate chips or chunks
- 1/4 cup milk chocolate chips or chunks
Instructions
- Preheat oven to 350ºF / 180ºC.
- Spray or butter an 8-inch square baking pan. Line the bottom and 2 sides with a strip of parchment paper almost as wide as the pan. Two sides will be greased but not lined. This is optional, but it will make it easier to remove the cooled brownies when you want to cut them.
- Melt the semisweet chocolate with the butter in the microwave (at 10-15 second intervals, stirring well between them) or in a double boiler with the bottom of the bowl not touching the water.
- Add sugars to the chocolate and mix well.
- Add eggs and vanilla and mix until it’s creamy and well mixed but don't beat. Use a whisk.
- Add flour and salt and stir to integrate.
- Add the chocolate chips and combine well until no dry spots remain and the batter is shiny. I use a rubber spatula for easier mixing.Â
- Pour batter into the prepared pan. Smooth the top.
- Bake for 20-25 minutes, until a bit puffed and the surface is shiny and dry. They still have to be a little jiggly in the middle. A toothpick should come out with very moist crumbs but not wet.Â
- Let cool completely on a wire rack before lifting the paper carefully, so the block of brownies comes out in one piece. Place brownies on a flat surface and cut them into squares.
- I cover the cooled pan in plastic wrap and leave them in a cool place for a day before serving. It makes cutting them easier and the flavors mellow. You can also refrigerate them, but the texture will be denser.
Notes
- Organization:Â read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Baking:Â take them out when the center still jiggles. That will ensure fudginess.
- Waiting:Â they taste better one or two days after baking them. Almost all chocolate recipes do. The intense chocolate flavor mellows in a way that is perfectly balanced with the rest of the ingredients.
- Freezing: they can be frozen, well wrapped - and are amazing almost directly from the freezer, in case you ask. The sugar makes them taste like candy, similar to what happens with the over the top brownies after a few days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bars & Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/
- Calories: 359
- Sugar: 41.6 g
- Sodium: 45.7 mg
- Fat: 18.7 g
- Carbohydrates: 46.9 g
- Fiber: 1.4 g
- Protein: 3.7 g
- Cholesterol: 70.5 mg
Keywords: Triple chocolate brownies