Fudgy Triple Chocolate Brownies
These fudgy chocolate brownies are speckled with semisweet, milk and white chocolate chips, have an irresistibly crackly crust and a deep chocolate flavor. An easy, one-bowl recipe that can be made ahead and freezes well.
Servings 9 squares
Ingredients
- ½ cup unsalted butter
- 3 ounces semisweet chocolate
- ½ cup brown sugar
- ½ cup white sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour
- pinch salt
- ¼ cup semisweet chocolate chips or chunks
- ¼ cup white chocolate chips or chunks
- ¼ cup milk chocolate chips or chunks
Instructions
- Preheat oven to 350ºF (180ºC).
- Spray or butter an 8-inch square baking pan. Line with parchment paper for easier removal. See Notes below.
- Melt 3 ounces semisweet chocolate with ½ cup unsalted 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 ½ cup brown sugar and ½ cup white sugar to the chocolate mixture and mix well.
- Add 2 eggs and 1 teaspoon vanilla extract and mix until it’s creamy and well mixed but don't beat. Use a whisk.
- Add ⅓ cup all-purpose flour and pinch salt and stir to integrate.
- Add ¼ cup semisweet chocolate chips, ¼ cup white chocolate chips and ¼ cup milk chocolate chips. Fold to combine well until no dry spots remain and the batter is shiny. I use a rubber spatula for easier mixing.
- 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.
- 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
Prepare the pan: line the greased pan with strips of parchment paper. When ready to cut and serve, they will help you remove the whole block of brownies. The strip (or strips) must be as wide as the pan. 1 strip: cover the bottom and two short sides. The two long sides will be greased but not lined. 2 strips: make a crisscross pattern and cover the bottom (twice) and all sides. One strip will be wider than the other.
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 possible, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
Baking: take them out when the center still jiggles. That will ensure fudginess.
Waiting: they taste better one or two days after baking, as do most chocolate recipes. The intense chocolate flavor mellows perfectly 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.
