Triple Chocolate Chip Brownies
While we've long had a favorite brownie recipe, we find it near impossible to pass up trying other brownie recipes when they cross our path. With Valentine’s Day coming up this weekend, A straightforward chocolate dessert will probably be on the menu at our house, and who doesn’t love brownies?!
We originally made these a week after New Year’s and there are still a handful tempting us from the freezer, but we think a fresh batch is in order!
We're a huge fan of the chewy, fudgy brownie variety versus the cake-like versions, and these triple chocolate chip brownies totally fit the bill. Not only is the texture spot on, but the brownies also develops a fabulous crisp, crackly top that represents brownie nirvana. Throw in the fact that these are simple to assemble and include a trifecta of dark, milk and white chocolate chips, well, these are totally irresistible.
What is your favorite dessert for Valentine’s Day?
One year ago: Red Velvet Roll Cake with White Chocolate-Cream Cheese Filling
Three years ago: How to Make Sushi at Home: Sushi Rice & The California Roll
Four years ago: Red Velvet Whoopie Pies
Five years ago: Icebox Cake
Ultimate Triple Chocolate Chip Brownies
Yield: 16 brownies Incredibly plush and fudge-like brownies loaded with three different types of chocolate chips.- 1 cup (227 g) + 2 tablespoons unsalted butter
- 9 ounces (255.15 g) bittersweet chocolate, finely chopped
- 1¼ cups (250 g) granulated sugar
- 1 cup (220 g) + 2 tablespoons light brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- ½ cup (90 g) white chocolate chips
- ¼ cup (45 g) milk chocolate chips
- ¼ cup (45 g) dark chocolate chips
- Preheat oven to 325 degrees F. Grease a 9-inch square baking pan and line with parchment paper; set aside.
- Place the butter and chopped chocolate in a heatproof bowl set over a pan of barely simmering water. Stir occasionally until completely smooth and melted. Remove the bowl from the heat and allow to cool slightly.
- Meanwhile, in a medium bowl, sift together the flour, baking powder and salt.
- In a large bowl, whisk together the sugars, eggs and vanilla until completely smooth and there are no lumps of sugar. Add the melted chocolate mixture and whisk gently until thoroughly combined.
- Add the flour mixture, white chocolate chips, milk chocolate chips and dark chocolate chips and, using a rubber spatula, fold into the chocolate batter until no streaks of flour remain.
- Pour the batter into the prepared pan, smoothing it into an even layer. Bake for 45 minutes to 1 hour, until a crust has formed on top and a toothpick inserted into the center comes out covered in sticky crumbs.
- Allow the brownies to cool completely in the pan, then slice into squares and serve. They can be stored at room temperature in an airtight container for up to 4 days, or wrapped individually and frozen for up to 1 month.
Notes
Nutritional values are based on one serving
- Yield: 16 brownies
- Prep: 30 minutes
- Cook: 1 hour
- Total: 1 hour 30 minutes
Ingredients
- 1 cup ( 227 g ) + 2 tablespoons unsalted butter
- 9 ounces ( 255.15 g ) bittersweet chocolate, finely chopped
- 1¼ cups ( 250 g ) granulated sugar
- 1 cup ( 220 g ) + 2 tablespoons light brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups ( 250 g ) all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- ½ cup ( 90 g ) white chocolate chips
- ¼ cup ( 45 g ) milk chocolate chips
- ¼ cup ( 45 g ) dark chocolate chips
Method
- Preheat oven to 325 degrees F. Grease a 9-inch square baking pan and line with parchment paper; set aside.
- Place the butter and chopped chocolate in a heatproof bowl set over a pan of barely simmering water. Stir occasionally until completely smooth and melted. Remove the bowl from the heat and allow to cool slightly.
- Meanwhile, in a medium bowl, sift together the flour, baking powder and salt.
- In a large bowl, whisk together the sugars, eggs and vanilla until completely smooth and there are no lumps of sugar. Add the melted chocolate mixture and whisk gently until thoroughly combined.
- Add the flour mixture, white chocolate chips, milk chocolate chips and dark chocolate chips and, using a rubber spatula, fold into the chocolate batter until no streaks of flour remain.
- Pour the batter into the prepared pan, smoothing it into an even layer. Bake for 45 minutes to 1 hour, until a crust has formed on top and a toothpick inserted into the center comes out covered in sticky crumbs.
- Allow the brownies to cool completely in the pan, then slice into squares and serve. They can be stored at room temperature in an airtight container for up to 4 days, or wrapped individually and frozen for up to 1 month.
