Mary Jane's Triple Chocolate Brownie Recipe
Make Mary Jane's Triple Chocolate Brownie Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brownie Batter
Triple Chocolate Mix-ins
Finishing
Method
Brownie Batter
- 1
Prepare oven and pan
Preheat the oven to 350°F (175°C). Line a 9x9-inch square baking pan with parchment paper leaving a 1–2 inch overhang on two opposite sides to lift the brownies out; lightly grease the parchment.
- 2
Melt butter and chocolate
Place the chopped bittersweet/semisweet chocolate and unsalted butter in a heatproof bowl set over a simmering pot of water (double boiler) or microwave in 20–30 second bursts, stirring between bursts, until fully melted and smooth. Remove from heat and let cool for 3–5 minutes.
- 3
Whisk sugars into chocolate
Stir the granulated sugar and packed light brown sugar into the warm chocolate-butter mixture until incorporated and glossy. The mixture will be slightly grainy from sugar but should be even.
- 4
Add eggs and vanilla
Add the eggs one at a time, stirring vigorously after each addition until each egg is fully incorporated and the batter is smooth. Stir in the vanilla extract. This emulsion creates a fudgy texture and good rise.
- 5
Combine dry ingredients
In a separate bowl whisk together the all-purpose flour, unsweetened cocoa powder, fine sea salt, and optional espresso powder until evenly combined. Sift or whisk well to remove lumps.
- 6
Fold dry into wet
Fold the dry ingredients into the chocolate mixture in two additions using a rubber spatula, mixing just until no streaks of flour remain. Do not overmix — a few streaks are okay but ensure uniform color.
Triple Chocolate Mix-ins
- 7
Add chips and nibs
Fold in the semisweet chocolate chips, white chocolate chips, and cocoa nibs or chopped bittersweet chocolate until evenly distributed. Reserve a small handful (about 2 tablespoons) of chips for sprinkling on top if desired.
- 8
Transfer to pan
Scrape the batter into the prepared 9x9 pan, spreading it to an even thickness with an offset spatula. Smooth the top and sprinkle the reserved chips over the surface for a decorative finish.
Baking & Finishing
- 9
Bake
Bake in the preheated 350°F (175°C) oven for 28–34 minutes. Start checking at 25 minutes: the edges should be set and pulling slightly away from the pan, and a toothpick inserted into the center should come out with a few moist crumbs (not wet batter) for fudgy brownies.
- 10
Cool and finish
Remove from oven and immediately sprinkle the surface with the coarse sea salt. Let the brownies cool in the pan on a wire rack for at least 1 hour to set (longer if you prefer firmer slices). Use the parchment overhang to lift the brownies from the pan and transfer to a cutting board. If desired, dust lightly with confectioners' sugar before slicing into 9 or 12 squares.
- 11
Storage
Store cooled brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days. For best texture, bring to room temperature before serving; warm briefly in a microwave (10–15 seconds) for a gooey center.
