Triple Chocolate Brownies Recipe Is Pure Indulgence for Chocolate Lovers by Jan Mostrom

If you’re looking for something decadent to make for friends or family look no further than this amazing triple chocolate brownie recipe. This triple chocolate brownies recipe is made with milk, bittersweet and white chocolate. The chocolatey brownies are super simple to make and so beautiful and tasty.

To make these incredibly ooey, gooey chocolate fudge brownies you will need to gather the following ingredients from your fridge and pantry: unsalted butter, bittersweet chocolate, instant espresso powder, granulated sugar, brown sugar, eggs, vanilla extract, kosher salt, flour (all-purpose or gluten-free flour), cocoa powder, milk chocolate and white chocolate. If you like some saltiness with your chocolate, grab the optional flakey sea salt.

I decided to add a holiday twist and used peppermint bark and white chocolate, but you can use any chocolate types that are your favorites. Check out the health benefits of chocolate.

Serve these triple chocolate brownies for dessert after dinner, as part of your Christmas holiday dessert table or as an irresistible food gift for friends and family.

Cuisine: American
Prep Time: 15 minutes plus 1 to 2 hours to cool
Cook Time: 40 minutes
Total Time: 2 to 3 hours
Servings: 9

Ingredients

• 1/2 cup unsalted butter, cut into pieces, plus more for greasing pan
• 3/4 cup bittersweet chocolate, chopped (about 70 percent)
• 1 teaspoon instant espresso powder
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt 
• 1/2 cup all-purpose flour or gluten-free 1:1 flour
• 1/2 cup dutch-processed cocoa powder
• 3/4 cup milk chocolate, chopped (4 ounces)
• 3/4 cup white chocolate, chopped
• flaky sea salt (optional)

Here's how to make it: 

1. Preheat the oven to 350 degrees F. Grease an 8x8-inch baking pan with butter and line it with parchment paper that overhangs each side. Grease the parchment and set to the side.
2. In a medium saucepan melt the bittersweet chocolate and butter on low heat. As soon as the chocolate is mostly melted remove the pan from heat, add the expresso powder, stir and set to the side.
   
3. In a deep mixing bowl add granulated sugar, brown sugar, eggs, vanilla and salt.
   
4. Mix with a hand mixer for about 2 minutes.
   
5. Turn your mixer onto low and gently add the melted chocolate on the sides of the bowl, being careful to keep the bowl stable while mixing. (You can place a towel underneath the bowl to keep secure.) Keep beating until the chocolate is completely incorporated.
   
6. Add flour and cocoa powder. Mix on low until fully combined.
   
7. Use a spatula to fold in 3/4 of the milk and white chocolate into the batter.
   
8. Spread the batter into the prepared pan. Sprinkle the remaining chocolate on top.
   
9. Place in the oven to bake for 15 minutes and then remove the pan from the oven. Place a kitchen towel on your counter and bang the pan on top once or twice. This will create a fudge texture in the brownies. Sprinkle some flaky sea salt on top, if using. Place the pan back into the oven and bake for another 10 to 12 minutes, or until the center is no longer moving. Remove and set on a wire rack to cool for 1 to 2 hours. Cut brownies into nine squares and enjoy! Store the brownies in an airtight container to keep them fresh.
   

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