Assorted Brownie Triangles Recipe
Make Assorted Brownie Triangles Recipe in just 2h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brownie Batter
Assorted Mix-ins & Toppings (for variety)
Method
Brownie Batter
- 1
Prepare oven and pan
Preheat the oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving a 1–2 inch overhang on two opposite sides for easy removal. Brush the parchment with 1 tablespoon melted butter and dust lightly with 1 tablespoon cocoa powder; tap out excess.
- 2
Melt chocolate and butter
Place 170 g chopped bittersweet chocolate and 170 g unsalted butter in a heatproof bowl set over a gently simmering pot of water (double boiler), making sure the bowl does not touch the water. Stir occasionally until fully melted and smooth. Alternatively, microwave in 20–30 second intervals, stirring between bursts, until melted. Remove from heat and let cool 3–5 minutes.
- 3
Combine sugar and eggs
In a large mixing bowl, whisk 1.5 cups granulated sugar and 3 eggs together until smooth and slightly thickened (about 1–2 minutes by hand or 30–45 seconds with a hand mixer) to incorporate air for a lighter crumb. Stir in 2 tsp vanilla extract and 1 tsp espresso powder (optional) until combined.
- 4
- 5
Fold dry ingredients
Sift together 3.4 oz (about 3/4 cup) all-purpose flour, 2 tbsp unsweetened cocoa powder and 1/2 tsp fine salt. Gently fold the dry ingredients into the chocolate mixture with a spatula until just combined and no streaks of flour remain. Avoid overmixing to keep a fudgy texture.
Divide, Flavor & Bake
- 6
Divide batter for varieties
Spoon and spread the base batter into the prepared pan to an even layer. For assorted triangles, divide the surface into three long strips (or divide batter into three bowls beforehand): leave one plain, fold 1/2 cup chopped toasted walnuts into the second third, and fold 1/2 cup white chocolate chips into the third. Gently smooth with an offset spatula to an even thickness so each section bakes uniformly.
- 7
Top and bake
Sprinkle the third section with 1/2 cup dark chocolate chunks and a pinch of sea salt flakes on top of another section, as desired. Bake in the preheated oven for 20–25 minutes for fudgy brownies (center will still be slightly jiggly) or 28–32 minutes for more cake-like edges. To check doneness, insert a toothpick near the center: a few moist crumbs should cling for fudgy brownies. Rotate pan halfway through baking for even color.
- 8
Finish & Serve
- 9
Release and trim
Using the parchment overhang, lift the cooled brownie slab from the pan and place it on a cutting board. Trim uneven edges with a sharp knife to form a neat rectangle if desired.
- 10
Cut into triangles
Cut the rectangle into triangles: first slice the slab into even long strips (for example six strips for 12 triangles). Then cut each strip on the diagonal to create triangles. Wipe the knife between cuts for cleaner edges.
- 11
Garnish and present
Dust assorted triangles lightly with 2 tbsp confectioners' sugar, or scatter extra chopped nuts, white chocolate chips or a sprinkle of sea salt on specific varieties to identify them. Serve at room temperature. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days; bring back to room temperature before serving for best texture.