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I originally made these a week after New Year’s and there are still a handful tempting me from the freezer, but I think a fresh batch is in order!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
Incredibly moist and fudge-like brownies loaded with three different types of 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.
Nutritional values are based on one serving
Saturated fat: 13g
Vitamin A: 430%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!