If you love chocolate, these Triple Chocolate Brownies will delight you! Loaded with three different types of chocolate (milk, semisweet, and bittersweet) these will satisfy even the most diehard chocolate fans. Easy to make, you will have these ready in no time – the hardest part is letting them cool before cutting and eating them!
Have you ever watched the Great British Baking Show? If you have, you know Paul Hollywood is one of the professional judges and the one that strikes the most fear in baker’s hearts. His opinion can make or break the results. Getting a handshake from him is the ultimate reward for the hopeful bakers.
Paul is a very accomplished and talented baker in his own right with an impressive resume and is an excellent choice for a judge. He is tough but fair and always gives constructive criticism. Everybody on the show wants to get a nod of approval from him. These Triple Chocolate Brownies are his creation and I wanted to try them. What better reason than to share them with you on Chocolate Monday!
Brownies are one of the best, most popular, and easiest desserts to make. Melt the chocolates over simmering water, beat the sugar and butter together, mix in the melted chocolates, add the dry ingredients and stir in the solid chocolates. Pour into the baking pan and in a little while your whole house will smell wonderful and the brownies will be sitting on the counter waiting to cool enough for you to cut and serve them!
Combining the three different chocolates is a beautiful balancing act. You want enough to give you all the chocolate flavor you crave but not too much to overwhelm the sugar in the recipe. Give these a try and let me know what you think!
An optional ingredient in this recipe you may not have heard of is cacao nibs. They are also known as cocoa nibs and are crumbled pieces of dried cacao beans, part of the same bean used to make chocolate. Nibs are versatile, you can use them in sweet or savory dishes. They have a bitter chocolate flavor and crunchy texture. You don’t need to make a special trip to the store for them if you don’t want to, you can just leave them out.
These triple chocolate brownies are baked in a 9×13-inch pan and make plenty for parties and get-togethers. If you need more, bake a second batch rather than doubling the recipe. It is always the safer and smarter way to increase your yield.
While this recipe does not call for frosting the brownies, if that is your preference you can use any frosting recipe that you love. I personally think they are perfect right out of the oven and I don’t mess with perfection, LOL.
I hope you love these Triple Chocolate Brownies and that they become a favorite with your family, friends, and neighbors! Have a wonderful Chocolate Monday and we’ll see you here again on Friday for another terrific new recipe!
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Ingredients needed for Triple Chocolate Brownies:
- Gluten-free flour blend or all-purpose flour, baking powder, salt
- Milk chocolate chips, semisweet chocolate chips, butter, eggs
- Superfine sugar, bittersweet chocolate chips, vanilla, cacao nibs
PRO Tip:
I used a blend of milk, semisweet, and bittersweet chocolates in this recipe. If you prefer a darker, more intense flavor, you can use semisweet and bittersweet instead. I wouldn’t go with all bittersweet because there isn’t enough sugar to balance the flavors.
How to make Triple Chocolate Brownies:
- In a heatproof bowl set over simmering water, melt the milk and semisweet chocolate chips with the butter. Stir until fully melted and smooth; set aside to cool. In another bowl, whisk together the flour, baking powder, and salt. Set aside.
- Blend together the eggs with the sugar, beating 2 to 3 minutes until lightened in color and thickened. Stir in the vanilla and then the melted chocolate until there are no streaks. Fold in the flour mixture, chocolate chips (1/2 cup or 100g of each), and nibs if using. Fold until fully incorporated.
- Pour the batter into a buttered and parchment-lined 9×13-inch 23x33cm) baking pan and bake at 350°F (177°C) for 20 to 35 minutes until the top has a crust which is cracked and a toothpick inserted in the center comes out with a few moist crumbs. Transfer pan to a wire rack to cool.
- Leave the brownies in the pan to completely cool then use the parchment sling to lift them out and place on a cutting board. Use a long sharp knife to cut into squares. Store in an airtight container.
PRO Tip:
If you don’t have super fine sugar, you can make your own by pulsing regular granulated sugar in a food processor or blender for about 20 seconds. If you choose to use regular sugar, be sure to thoroughly beat the butter and sugar together, giving it an extra minute or so to more thoroughly incorporate the sugar.
PRO Tip:
Folding is one of the safest ways to combine ingredients without activating the gluten in regular all-purpose flour. If you are making these with a gluten-free flour blend, you can use your mixer for all the steps. Just keep it on low so you don’t get a shower of flour or break up the chocolate chips too much.
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Cutting board
- Kitchen scale
- Mixing bowls
- 9×13-inch (23x33cm) baking pan
- Parchment paper sheets
- Saucepan
- Stand mixer or hand mixer
- Long, sharp knife
Gluten-Free Tips:
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Triple Chocolate Brownies (Gluten Free)
If you love chocolate, these Triple Chocolate Brownies will delight you! Loaded with three different types of chocolate (milk, semisweet, and bittersweet) these will satisfy even the most diehard chocolate fans. Easy to make, you will have these ready in no time – the hardest part is letting them cool before cutting and eating them!
Ingredients
- 2 sticks (227g) unsalted butter, cut into pieces
- 4 ounces (113g) milk chocolate chips
- 4 ounces (113g) semisweet chocolate chips
- 2/3 cup (80g) gluten-free flour blend* (see Note) or all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3 large eggs
- 1 cup plus 2 tablespoons (225g) superfine sugar
- 1 teaspoon vanilla extract
- 1/2 cup (100g) bittersweet chocolate chips
- 1/2 cup (100g) milk chocolate chips
- 1 tablespoon cacao nibs, optional
Instructions
- Preheat your oven to 350°F (177°C). Line a 9x13-inch (23x33cm) baking pan with parchment paper. Leave two ends hanging over the edges to create a sling. Set aside.
- In a heatproof bowl set over a saucepan of simmering water (don’t let the bottom of the bowl touch the water), melt the butter with the milk and semisweet chocolate chips (4 ounces each). Using a hot pad to hold the bowl, stir until fully melted and smooth, then set aside to cool.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of your stand mixer or a large mixing bowl and using a hand mixer, beat the eggs and sugar together until pale and thickened, 2 to 3 minutes (add an extra minute if using regular granulated sugar). Stir in the vanilla. Add the melted chocolate and butter mixture and fold in until thoroughly combined with no streaks. Fold in the flour mixture, chocolate chips (1/2 cup each), and nibs if using. Fold until fully incorporated.
- Pour the mixture into the parchment-lined baking pan. Bake for 20 to 35 minutes until the top has a crackly crust, and a toothpick inserted in the center comes out with a few moist crumbs on it. My oven took a lot longer than I thought it would, so continue baking if you don’t feel a slight resistance when you insert the toothpick – you want to be sure it is baked through.
- Transfer the pan to a wire rack to cool. Cooling thoroughly is especially important if you are baking with gluten-free flours, which need the extra time in the pan to finish baking.
- Leave the brownies to cool completely in the pan, then lift them out using the parchment sling and place on a cutting board. Use a long, sharp knife to cut them into individual squares. Store in an airtight container.
Recipe found at www.theheritagecook.com
Notes
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from “BAKE: My Best Ever Recipes for the Classics” by Paul Hollywood
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 155Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 99mgCarbohydrates: 21gFiber: 1gSugar: 11gProtein: 3g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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