CategoryDesserts
These Triple Chocolate Brownies are the ultimate indulgence—rich, fudgy, and packed with dark, milk, and white chocolate chunks. With a crackly top and a dense, moist interior, every bite melts in your mouth. These brownies are perfect for chocolate lovers and make a decadent treat for any occasion.
For the Brownie Batter
1 cup (226g) unsalted butter
8 oz (225g) dark chocolate, chopped
1 cup (200g) granulated sugar
½ cup (100g) brown sugar
3 large eggs, room temperature
1 tsp vanilla extract
¾ cup (90g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
½ tsp salt
½ tsp baking powder
For the Triple Chocolate Mix-ins
½ cup (85g) dark chocolate chunks
½ cup (85g) milk chocolate chunks
½ cup (85g) white chocolate chunks
For Garnish
Extra chocolate chunks
Cocoa powder or powdered sugar (optional for dusting)
Melt Butter and Chocolate
1
- Preheat Oven:
- Set to 350°F (175°C). Grease and line an 8x8-inch (20cm) baking pan with parchment paper.
- Melt the Butter and Dark Chocolate:
- In a heatproof bowl, melt butter and dark chocolate over a double boiler, stirring until smooth.
- Alternatively, microwave in 30-second intervals, stirring between each until fully melted.
- Let Cool Slightly.
Prepare the Brownie Batter
2
- Whisk the Sugars and Eggs:
- In a large bowl, whisk together granulated sugar, brown sugar, and eggs for 2-3 minutes until light and fluffy.
- Add Vanilla and Chocolate Mixture:
- Stir in vanilla extract and the melted chocolate mixture.
- Incorporate the Dry Ingredients:
- Sift in flour, cocoa powder, salt, and baking powder.
- Gently fold until just combined (do not overmix).
Add the Triple Chocolate Chunks
3
- Fold in the Chocolate Chunks:
- Stir in dark, milk, and white chocolate chunks for extra richness.
- Pour into Pan:
- Transfer batter to the prepared baking pan and smooth the top.
- Add Extra Chocolate on Top:
- Sprinkle additional chocolate chunks over the batter.
Bake the Brownies
4
- Bake Until Set:
- Bake for 30-35 minutes, until the edges are firm but the center is slightly soft.
- Check for Doneness:
- A toothpick inserted in the center should come out with moist crumbs, not wet batter.
- Cool Completely:
- Let cool in the pan for 10-15 minutes, then transfer to a wire rack.
Serve and Garnish
5
- Slice into Squares:
- Once fully cooled, cut into 16 squares.
- Dust with Cocoa Powder or Powdered Sugar (Optional).
- Serve with Ice Cream or Coffee for extra indulgence.
Pro Tips
6
- For Extra Fudginess: Slightly underbake and chill before slicing.
- For a Chewy Texture: Use bread flour instead of all-purpose.
- For More Chocolate Intensity: Replace milk chocolate chunks with dark chocolate.
Ingredients
For the Brownie Batter
1 cup (226g) unsalted butter
8 oz (225g) dark chocolate, chopped
1 cup (200g) granulated sugar
½ cup (100g) brown sugar
3 large eggs, room temperature
1 tsp vanilla extract
¾ cup (90g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
½ tsp salt
½ tsp baking powder
For the Triple Chocolate Mix-ins
½ cup (85g) dark chocolate chunks
½ cup (85g) milk chocolate chunks
½ cup (85g) white chocolate chunks
For Garnish
Extra chocolate chunks
Cocoa powder or powdered sugar (optional for dusting)
Directions
Melt Butter and Chocolate
1
- Preheat Oven:
- Set to 350°F (175°C). Grease and line an 8x8-inch (20cm) baking pan with parchment paper.
- Melt the Butter and Dark Chocolate:
- In a heatproof bowl, melt butter and dark chocolate over a double boiler, stirring until smooth.
- Alternatively, microwave in 30-second intervals, stirring between each until fully melted.
- Let Cool Slightly.
Prepare the Brownie Batter
2
- Whisk the Sugars and Eggs:
- In a large bowl, whisk together granulated sugar, brown sugar, and eggs for 2-3 minutes until light and fluffy.
- Add Vanilla and Chocolate Mixture:
- Stir in vanilla extract and the melted chocolate mixture.
- Incorporate the Dry Ingredients:
- Sift in flour, cocoa powder, salt, and baking powder.
- Gently fold until just combined (do not overmix).
Add the Triple Chocolate Chunks
3
- Fold in the Chocolate Chunks:
- Stir in dark, milk, and white chocolate chunks for extra richness.
- Pour into Pan:
- Transfer batter to the prepared baking pan and smooth the top.
- Add Extra Chocolate on Top:
- Sprinkle additional chocolate chunks over the batter.
Bake the Brownies
4
- Bake Until Set:
- Bake for 30-35 minutes, until the edges are firm but the center is slightly soft.
- Check for Doneness:
- A toothpick inserted in the center should come out with moist crumbs, not wet batter.
- Cool Completely:
- Let cool in the pan for 10-15 minutes, then transfer to a wire rack.
Serve and Garnish
5
- Slice into Squares:
- Once fully cooled, cut into 16 squares.
- Dust with Cocoa Powder or Powdered Sugar (Optional).
- Serve with Ice Cream or Coffee for extra indulgence.
Pro Tips
6
- For Extra Fudginess: Slightly underbake and chill before slicing.
- For a Chewy Texture: Use bread flour instead of all-purpose.
- For More Chocolate Intensity: Replace milk chocolate chunks with dark chocolate.
Notes
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