Triple-Chocolate Brownies
Updated Feb. 26, 2025
- Total Time
- 50 minutes, plus cooling
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- ½ cup/113 grams unsalted butter, cut into pieces, plus more for greasing pan
- ¾cup/113 grams chopped bittersweet (about 70 percent) chocolate
- 1teaspoon instant espresso powder
- ¾ cup/150 grams granulated sugar
- ½ packed cup/110 grams dark brown sugar
- 2large eggs, at room temperature
- 1teaspoon vanilla extract
- 1teaspoon kosher salt (such as Diamond Crystal)
- ½ cup/64 grams all-purpose flour
- ½ cup/47 grams Dutch-processed cocoa powder
- ¾cup/4 ounces chopped milk chocolate
- ¾cup/4 ounces chopped white chocolate
- Flaky sea salt
Nutritional analysis per serving (16 servings)
254 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 28 grams sugars; 3 grams protein; 136 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Grease an 8-by-8-inch metal baking pan with butter and line with one piece of parchment paper, creating overhang on two of the four sides. Grease once more over the pressed-in parchment for additional insurance.
- Step 2
In a medium saucepan, melt the butter and bittersweet chocolate over low heat. Remove from the heat once most of the chocolate has melted, stir in the espresso powder and set aside.
- Step 3
In a large bowl, beat the sugars, eggs, vanilla and salt with a hand mixer on medium speed for about 2 minutes, until much of the sugar has dissolved. Stabilize your bowl with a wet paper towel or a thick kitchen towel underneath, so it doesn’t slide around before proceeding with the next step. Continue beating on low speed and carefully stream in the melted chocolate, aiming toward the edge of the bowl and taking care to not pour the chocolate over the beaters to avoid a mess; beat until no streaks remain.
- Step 4
Add the flour and cocoa powder and mix on low speed until no dry spots remain. Fold in about ¾ of the milk and white chocolates, saving some for the top, then transfer the batter into an even layer in the prepared pan. Sprinkle the remaining milk and white chocolate over the surface.
- Step 5
Bake the batter for about 15 minutes. Once the top starts to look set, remove the pan from the oven and bang it on the counter once or twice — lay a kitchen towel on your counter if you’re worried about damaging it — until cracks start to form on the surface. This ensures a fudgy, but not dense, texture.
- Step 6
Sprinkle with flaky sea salt and return to the oven to finish baking, 10 to 12 minutes, until the edges are set and the center is no longer wobbly when the pan is jiggled. (A toothpick inserted will not come out clean, so trust the process.)
- Step 7
Cool completely to room temperature in the pan, about 2 ½ hours. Slice into 16 pieces to serve. Store leftovers at room temperature in an airtight container for up to 4 days.
Private Notes
Comments
I’m 11 years old and just baked this recipe as an activity for a week without school. Unenlightened of the brownie’s incredible taste, I was bewildered by the perfect combination of these three types of chocolate. Surprisingly as well, it was not difficult to bake and didn’t matter that I didn’t add the espresso powder. Melting the chocolate was the hardest part for me, as I took it off the stove too early and left much sticking to the saucepan after I poured it. This recipe’s for sure a keeper.
If there is white chocolate, milk chocolate, baking chocolate and cocoa these are 4 chocolate brownies. Ha, think you can pull the wool over our eyes?
I used entirely white sugar, mixed the eggs after the chocolate, omitted the espresso and cocoa powders, and omitted the mix-in chocolate. Now it’s an easy brownies recipe!
I didn’t have the bars of milk and white chocolate so I substituted semi sweet and white chocolate chips. I also doubled the recipe to make it in a 13x9 pan, added about 14 min to the total cook time, and they came out wonderful,
My diet forbids me eating these, but my family and coworkers were over the moon. They said the texture and complexity of the flavors was incredible, and I loved the process of creating them. Super fun!
We made this by the recipe to tea with the exception of the milk and white chocolate. I imagine that substantially changes how this turns out, but I have to say without those ingredients the brownie isn’t quite what I had hoped for. It’s almost too dark chocolatey? It’s good, but certainly does not blow me away. I’ve had better brownies. Text her is lovely, but I think I would use regular cocoa powder not Dutch processed and perhaps semi sweet chocolate to tone it down.
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