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!
This was soooo good. I also did semisweet as the melted chocolate base. Upped the espresso a little but because I like having a little bit of the flavor as well as an enhancer. I baked about 4 minutes too long. Literally making them again tonight to make them perfect. Also went all in and bought Tony’s chocolate for this recipe and that was the right choice. I think it would also be super fun/tasty with flavored chocolate bars as a topper.. dark chocolate chai.. sea salt caramel, literally you could not go wrong with anything.
Exceptional! I will say the steps are off. To be able to stream the melted chocolate, you need to do step 1, the first sentence of step 3, then step 1 and back to the rest of step 3 and forward. I found the baking time to be off by a good 10 minutes as the call for time still resulted in a lot of movement in the center. Reduced milk chocolate to half a cup and added 1/4 cup of dark chocolate, plus the rest as called for. Flaky sea salt really boosts the flavor. Many thanks for this
These brownies will have one questioning their life’s choices. As in, “Will doing this thing keep me from eating these brownies?” Because if the answer is “yes,” then I want no part of it. Made exactly as written. Atheist, but declaring Vaughn a god. Thank you, Vaughn!