Ultimate Triple Chocolate Chip Brownies
While I’ve long had a favorite brownie recipe, I find it near impossible to pass up trying other brownie recipes when they cross my path. With Valentine’s Day coming up this weekend, an easy chocolate dessert will probably be on the menu at my house, and who doesn’t love brownies?!
I originally made these a week after New Year’s and there are still a handful tempting me from the freezer, but I think a fresh batch is in order!
I’m 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
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I’ve been working my way through all the brownie recipes on this site and now that I’ve tried ’em all, this is my absolute favorite… with some adjustments. The first time I made them, I made them in a 9″ square pan. They very nearly overflowed and were just too thick. They refused to cook all the way through and I ended up rebaking them –twice– just to make them actually edible instead of goo. Still, they were delicious, so the next time I made them I used a 9″x13″ pan (I did not double anything, just used a whole bag of chocolate chunks and that bulked it up well) and they came out perfectly thick and good, the best brownies I’ve ever made. Alton Brown advises that his viewers use dark brown sugar in all chocolate baked things for extra depth, so the third time I made them I changed the light brown sugar for dark brown. What a difference! They were gone before dessert even started because the smell filled the house and all my guests had to have one right away. This is going to be my fourth time baking them, and I foresee many more of these in my future, as everyone who tries them wants me to make more. I’m never going back to a mix again!
Hi Venn, Thanks so much for taking the time to share your results and tips! I’m so glad these were a big win for you!
More posts please. I think you forgot to push publish. :P
Anyhow, on behalf of all your cyber fans. Enjoy the baby :D
I made the brownies yesterday. Worth the effort. They are amazing.
Making these for our pitch in tonight! Hope you are doing well – missing your great posts/recipes this pass week. LOVE your site!
Hi michelle! Are you still posting on your site? I miss it!
These were ok the first day, but AMAZING the second day! Mine baked for about 50 minutes. Thank you!
A delicious and classic dessert treat.
3 kinds of chocolate?! Count me in! I never think of white chocolate chips, poor things just sit in the cupboard. I love the addition of them in here!
These look amazing!! Can’t wait to try this myself!!
You’re right – these really do look like the ultimate brownies! Just how I like them, super-fudgy with a goooorgeous crispy top Pinning :)
How would I double them? A 9×13 would be too small, wouldn’t it? I have 4 kids, so at 9 inch would be just teasing everyone. :)
Hi Christine, To double it, yes use a 9×13-inch pan. Enjoy! :)
ahhhh, these look perfect!
I usually make sugar cookie roll outs for Valentine’s day – heart shaped, frosted, and decorated. No chocolate traditions really – except maybe Dove milk chocolate hearts.
Those look so wonderfully gooey! Can’t wait to try them!
The “Baked Brownie” here on your site is my all time favorite. And I always use it whenever I want them. But I must admit when I saw that this recipe has 3 different types of chips and I have all three kinds in my pantry that this will be made on Saturday for Valentines Day.
I’m surprised to see that there is no cocoa powder in this recipe.
That 9 oz of bittersweet chocolate does it for me! :) YUM!
YES! Thick and fudgy is just how a brownie should be. I don’t know how you kept them in your freezer. Mega self-control points to you!
Wow! All the different chocolate chips in one brownie…I’m in heaven. Looks like I’ll be at the gym for a few days after Valentine’s Day with the amount of goodies I plan on baking (and eating).
Maybe just because I’m a guy (not trying to stereotype myself too much here) but I didn’t know you could make brownies that, you know, didn’t come out of a box. At least that’s the only kind I’ve ever seen. Going to ask my mom to make these for me (wife’s a little busy these days)
This is my idea of a perfect brownie. I would never be able to freeze them. I think they would be gone the first day.