Chris Morocco, Food Director at Bon Appetit magazine, calls these the “fudgy, crackly brownies of my dreams.” Chris baked 144 brownies before declaring these his ideal version of brownies. His hard work, patience and determination paid off. With three types of chocolate, hence the name Triple Chocolate Brownies, these rich and decadent brownies have become one of my favorite chocolate desserts.
The original recipe recommends using 70% bittersweet chocolate but I used 60% since it was what I had on hand.
Lining the pan with parchment paper will make it much easier when it’s time to lift out the brownies once they are cooled. Since parchment paper is a bit stiff, it’s best to cut two separate pieces that are the same dimensions, then overlap them. This will allow for neater corners.
Butter and bittersweet chocolate are melted in a bowl set over a saucepan with barely simmering water.
Sugar and eggs have been added to the butter and chocolate mixture.
Once the bowl is removed from the heat, the vanilla extract, dry ingredients, and chocolate chips are mixed in.
Look at that gorgeous shiny, crinkly top. These are exquisite chocolate-loaded brownies that have perfect rich, fudgy centers and slightly crisp edges.
Recipe adapted from Bon Appetit magazine
Ingredients
Nonstick vegetable spray
1/2 cup (62g) all-purpose flour
1/2 cup (50g) Dutch-process cocoa powder (such as Guittard cocoa rouge)
1 1/4 teaspoons Diamond Crystal or 1/2 teaspoon Morton kosher salt (increase Diamond Crystal to 1 1/2 teaspoons and Morton to 3/4 teaspoon when using unsalted butter)
1/2 cup (1 stick) Earth Balance Buttery Sticks or unsalted butter
4 ounces (113g) bittersweet chocolate (60% or 70%) broken into pieces
1 1/4 cups (250g) granulated sugar
3 large eggs
1 tablespoon vanilla extract
4 ounces (113g) semisweet chocolate chips
Directions
- Preheat oven to 375 degrees. Line an 8×8-inch baking pan with parchment paper, leaving a generous overhang on two sides. Lightly coat parchment with nonstick spray.
- Whisk flour, cocoa powder, and salt in a small bowl to combine.
- Combine Earth Balance Buttery Stick (or unsalted butter) and bittersweet chocolate pieces in a medium heatproof bowl set over a saucepan of barely simmering water (bottom of bowl should not be touching water, see photo above). Heat, stirring occasionally, until chocolate is melted and smooth, about 5 minutes.
- Whisk in granulated sugar, then add 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 vanilla extract, then whisk in dry ingredients. Using a rubber spatula, stir in semisweet chocolate chips. Scrape batter into prepared pan; smooth surface.
- Bake brownies until set across top and tester inserted into the center comes out with just a few moist crumbs attached, 27-30 minutes. Let cool in pan at least 1 hour before removing from the pan and cutting into 12-16 pieces. If you live in a warm climate, transfer the pan to the refrigerator once cool enough to place on the refrigerator shelf and chill for 30 minutes. This will help firm up the brownies.
Notes
- Thoroughly cooled brownies can be frozen in an airtight container (separate layers with wax paper) for a few months.