Triple Chocolate Brownies

Ingredients

• 113 gunsalted butter
• 85 gsemi-sweet chocolate
• 150 ggranulated sugar
• 50 gsoft brown sugar
• 2 largeeggs
• 1 teaspoon (5 ml)vanilla paste or extract
• 30 gcocoa powder
• 1/2 teaspoon (2.5 ml)salt
• 63 gall-purpose flour
• 100 gwhite chocolate chips or chunks
• 100 gmilk chocolate chips or chunks

Instructions

1. 1

   Prepare the pan

   Heat the oven to 180°C and set a rack in the middle. Line an 20 × 20 cm square brownie pan, or a similar-sized pan, with parchment paper.

2. 2

   Melt butter chocolate

   Put the butter and semi-sweet chocolate in a medium saucepan or a microwave-safe heatproof bowl. Warm over low heat or over a double boiler, stirring with a wooden spoon or rubber spatula until melted and combined. Alternatively, microwave in 20-second bursts, stirring after each one.

3. 3

   Stir in sugars

   While the melted mixture is still hot, whisk in the granulated sugar and soft brown sugar.

4. 4

   Add eggs vanilla

   Beat in the eggs one at a time, then mix in the vanilla.

5. 5

   Mix the batter

   Add the cocoa powder and salt, whisking until the batter looks glossy. Whisk in the flour.

6. 6

   Add chocolate pieces

   Stir in the white and milk chocolate chips or chunks. Pour the batter into the prepared pan and spread it right to the edges with a spatula or knife.

7. 7

   Bake until fudgy

   Bake for about 28–32 minutes. A knife inserted into the brownies should come out fairly clean, with a few moist crumbs but no wet batter. Take care not to overbake them.

8. 8

   Cool and slice

   Leave the brownies to cool completely in the pan on a wire rack. Lift them out and slice once cool.

What are triple chocolate brownies?

Brownies are a classic American bake, typically cut into squares and made somewhere between a cake and a dense, chewy bar. This version brings together semi-sweet chocolate and cocoa in the batter, then adds milk and white chocolate pieces.

The recipe relies on melted chocolate and butter for richness, while a relatively small amount of flour helps keep the crumb dense rather than cakey. The different chocolates give the squares a mix of deep cocoa flavour and sweeter pockets.

Nutrition and macros by portion

The nutrition label shows one serving as written: 222 calories, 2g protein, 27g carbs, 12g fat.

The sugars and flour supply most of the carbohydrates, while butter and the three chocolates contribute much of the fat. Eggs and chocolate provide some protein, though the recipe is mainly a sweet treat. Pair a square with fresh fruit or yoghurt for a more balanced plate.

Choosing the chocolate

Base chocolate: Semi-sweet chocolate melts with the butter to form the foundation of the batter. Use chocolate intended for eating or baking, chopped into pieces if needed.

Mix-ins: Chips or chopped bars work for the white and milk chocolate. Chunks tend to make larger pockets, while chips distribute more evenly.

Build a glossy batter

Warm chocolate: Melt the butter and semi-sweet chocolate gently, stirring often so the mixture combines smoothly. If using a microwave, short 20-second bursts make it easier to control the heat.

Sugar and eggs: Whisk the sugars into the warm mixture, then add the eggs separately. This order helps the ingredients blend into a cohesive batter before the dry ingredients go in.

Know when they are done

The edges should look set, while the centre should remain moist. A knife should come out with a few damp crumbs attached, but not streaked with raw batter.

Brownies continue to firm up as they cool, so avoid waiting for a completely dry tester. The stated 28–32 minutes is a guide; check towards the earlier end of that range.

Cool before cutting

Cooling: Let the pan rest on a wire rack until the brownies are completely cool. Cutting while warm can make the soft centre smear and the squares harder to lift neatly.

Clean slices: Use a sharp knife and wipe it between cuts if you want tidy portions. Lift the brownies from the pan using the parchment once they have cooled.

Serving and timing

The listed 40 minutes covers the active preparation and bake, but the brownies need additional time to cool fully before slicing. Plan for that cooling period if you want neat squares.

Serve a square on its own, or pair it with berries or a spoonful of yoghurt for a less rich contrast. For a dessert-style serving, add ice cream.

Recipe notes & tips

• Line the pan with parchment so the cooled brownies are easier to lift out.
• Stir the chocolate and butter frequently as they melt to help them combine evenly.
• Add the eggs one at a time and beat each into the batter before adding the next.
• Spread the batter into the corners so it bakes at an even thickness.
• Start checking the brownies at 28 minutes, as ovens can differ.
• Let the brownies cool fully before slicing for cleaner portions.

Variations

• Use chocolate chunks: Chop bars into uneven pieces for larger melted pockets.
• Change the mix-ins: Replace the chips with the same amount of another chocolate variety.
• Add a little crunch: Stir chopped nuts into the batter along with the chocolate pieces.
• Finish with salt: Sprinkle a small pinch of flaky salt over the batter before baking.
• Serve with fruit: Add fresh raspberries or strawberries alongside each brownie.

Common mistakes to avoid

• Overheating the chocolate: Use low heat or short microwave bursts and stir frequently.
• Adding all the eggs together: Beat them in one at a time so the batter combines evenly.
• Overmixing after the flour: Whisk just until the flour is incorporated to avoid a tougher texture.
• Baking until the tester is dry: Take the brownies out when a few moist crumbs remain.
• Cutting while warm: Cool them completely in the pan first to help the squares hold their shape.

How to store

Once fully cool, store the brownies in an airtight container at room temperature for up to 3 days. Reheat a square briefly in the microwave if you prefer it warm.

Frequently asked questions