Triple Chocolate Brownie Recipe

Preheat and prepare pan

Preheat the oven to 175°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal; lightly butter or spray the parchment.

Measure and separate ingredients: chop the bittersweet chocolate if not in chips; measure chips/chunks for add-ins; bring eggs to room temperature for even mixing.

Melt butter and chocolate

Place the butter and chopped bittersweet chocolate in a heatproof bowl set over a simmering pot of water (double boiler) or microwave in 20–30 second bursts, stirring between, until fully melted and smooth. If using espresso powder, stir it into the warm chocolate mixture until dissolved.

Mix sugars into chocolate

Remove the bowl from heat and whisk in the granulated sugar and brown sugar until combined and slightly glossy. Let the mixture cool for 3–5 minutes so it is warm, not hot.

Add eggs and vanilla

Whisk in the eggs, one at a time, fully incorporating each before adding the next. Stir in the vanilla extract. Whisk until smooth and slightly thickened.

Fold in dry ingredients

Sift together the all-purpose flour, unsweetened cocoa powder, and fine salt directly over the chocolate mixture. Fold gently with a rubber spatula until no dry streaks remain — avoid overmixing to keep brownies fudgy.

Incorporate chocolate add-ins

Fold in about half of the semisweet chips, milk chocolate chunks, and white chocolate chips into the batter so the batter has pockets of additional chocolate. Reserve the remaining chips/chunks for topping.

Transfer to pan

Spread the batter evenly into the prepared pan, using an offset spatula or the back of a spoon to smooth the top. Sprinkle the reserved semisweet, milk, and white chocolate pieces evenly over the top.

Bake

Bake in the preheated oven for 25–32 minutes. Test for doneness by inserting a toothpick — a few moist crumbs should cling to it; you do not want it completely clean. The edges will be set and the center slightly soft.

Salt and cool

If using, immediately sprinkle coarse sea salt over the hot brownies as soon as they come out of the oven to enhance the chocolate flavors. Let the brownies cool in the pan on a wire rack for at least 1 hour to set; for cleaner slices refrigerate for 30 minutes after cooling.

Slice and serve

Use the parchment overhang to lift the brownies from the pan. Place on a cutting board and use a sharp knife warmed under hot water and wiped dry to make clean cuts. Cut into 12 squares. Serve at room temperature or slightly chilled with ice cream if desired.