Triple Chocolate Brownie Recipe

Preheat and prepare pan

Preheat the oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the parchment.

Melt butter and bittersweet chocolate

Place the unsalted butter and the chopped bittersweet (dark) chocolate in a heatproof bowl set over a pan of barely simmering water (double boiler). Stir until fully melted and smooth, about 5–7 minutes. Remove from heat and let cool 2–3 minutes.

Whisk sugars and eggs: In a large bowl, whisk together granulated sugar and light brown sugar. Add the eggs one at a time, whisking vigorously after each addition until the mixture is glossy and slightly thickened (about 1–2 minutes per egg). Stir in the vanilla extract.

Combine melted chocolate with eggs: Slowly pour the slightly cooled melted chocolate and butter mixture into the egg-sugar mixture while whisking constantly to temper and avoid scrambling the eggs. Continue until fully combined and smooth.

Fold dry ingredients: Sift the all-purpose flour, unsweetened cocoa powder, fine sea salt, and baking powder together. Gently fold the dry mixture into the wet mixture with a rubber spatula just until there are no streaks of flour — do not overmix.

Incorporate chocolate pieces: Reserve 2 tablespoons of the chopped white chocolate and 2 tablespoons of chopped pistachios for topping. Fold the chopped milk chocolate and the remaining white chocolate into the batter, along with about two-thirds of the chopped pistachios, distributing them evenly.

Transfer to pan and top: Pour the batter into the prepared pan, smoothing the top with a spatula. Evenly sprinkle the reserved white chocolate pieces and the reserved pistachios across the surface. If using, lightly dust the top with the 1 tablespoon unsweetened cocoa powder and finish with a very light pinch of flaky sea salt for contrast.

Bake: Place the pan in the preheated oven and bake until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter), about 22–28 minutes. Ovens vary; begin checking at 20 minutes.

Cool completely: Remove the brownies from the oven and let cool in the pan on a wire rack for at least 1 hour. The brownies will firm up as they cool. Use the parchment overhang to lift the slab from the pan and transfer to a cutting board. For clean slices, refrigerate 30 minutes before slicing if desired.

Slice and serve: Cut into 9 or 12 squares using a sharp knife wiped between cuts. Serve at room temperature. Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to 7 days.