Dessertsbonappetit4.7
Triple-Chocolate Brownies
This recipe calls for not just one but three types of chocolate, leaving you with homemade brownies that are fudgy and dotted with pools of melted chocolate.
👥 12 Servings👤 Chris Morocco📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●saucepan
- ●spatula
📝 Preparation Steps
1
Preheat oven to 375°. Lightly coat a metal 8x8" baking pan with nonstick vegetable oil spray or unsalted butter, room temperature, then line with parchment paper, leaving generous overhang on 2 sides. Lightly coat parchment with nonstick spray.
Nonstick vegetable oil spray or unsalted butter, room temperature(½ cup) all-purpose flour62 g(½ cup) Dutch-process cocoa powder (such as Guittard cocoa rouge)50 g(4 oz.) bittersweet chocolate, preferably 70%, broken into pieces113 g(1¼ cups) granulated sugar250 g(4 oz.) semisweet chocolate chips113 g
2
Whisk 62 g (½ cup) all-purpose flour, 50 g (½ cup) Dutch-process cocoa powder, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a small bowl to combine.
(½ cup) all-purpose flour62 g(½ cup) Dutch-process cocoa powder (such as Guittard cocoa rouge)50 g½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt1(4 oz.) bittersweet chocolate, preferably 70%, broken into pieces113 g(1¼ cups) granulated sugar250 g(4 oz.) semisweet chocolate chips113 g
3
Combine ½ cup (1 stick) unsalted butter and 113 g (4 oz.) bittersweet chocolate, preferably 70%, broken into pieces, in a medium metal bowl set over a large saucepan of barely simmering water (bottom of bowl should not be touching water). Heat, stirring occasionally, until chocolate is melted and smooth, about ⏱️ 5 minutes.
4
Whisk in 250 g (1¼ cups) granulated sugar, then add 3 large eggs one at a time, whisking very vigorously between additions. Once all eggs are incorporated, continue to whisk ⏱️ 1 minute more. Remove bowl from heat and whisk in 1 Tbsp. vanilla extract, then whisk in dry ingredients. Using a rubber spatula, stir in 113 g (4 oz.) semisweet chocolate chips. Scrape batter into prepared pan; smooth surface.
(½ cup) all-purpose flour62 g(½ cup) Dutch-process cocoa powder (such as Guittard cocoa rouge)50 g(4 oz.) bittersweet chocolate, preferably 70%, broken into pieces113 g(1¼ cups) granulated sugar250 glarge eggs3(4 oz.) semisweet chocolate chips113 g. vanilla extract1 Tbsp
5
Bake brownies until set across top and a tester inserted into the center comes out with just a few moist crumbs attached, 27–⏱️ 30 minutes. Let cool in pan at least ⏱️ 30 minutes, preferably in refrigerator, before cutting into 12 pieces. Do ahead: Brownies can be baked 4 days ahead. Store tightly wrapped at room temperature.
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