--- title: "Triple-Chocolate Brownies Recipe" url: https://stacklist.com/card/53643534-5316-4aa1-a77a-20b9a3afbc16 source_url: "https://cooking.nytimes.com/recipes/1026584-triple-chocolate-brownies?campaign_id=243&emc=edit_ntdc_20260418&instance_id=174245&nl=bake-time®i_id=54613393&segment_id=218421&user_id=eba8a46032f295ac9bbdc10c17ea5d20" stack: https://stacklist.com/stack/9f7d7439-8342-4397-9e9f-0a7377c6d2c3 summary: "Triple Chocolate Brownies is a luxurious dessert recipe featuring a bittersweet-chocolate batter studded with white and milk chocolate shards, enriched with both melted dark chocolate and cocoa powder for complex flavor. The recipe employs both dark brown and granulated sugar to achieve a signature shiny surface and velvety soft interior, with a mid-bake pan tap creating the ideal gooey texture." tags: "brownies, chocolate, recipe, baking, dessert, new-york-times" key_entities: "Kelly Marshall (person), Samantha Seneviratne (person), The New York Times (organization), triple-chocolate (concept), bittersweet-chocolate (concept), fudgy-texture (concept)" classification: "recipe" content_hash: "sha256:e9dcde6dc3fbd028b47e4b8b6212d4601db2fbaac39740e3cb834204544dbfa8" acp_version: "0.2" token_counts_approximate: 1656 visibility: public agent_accessible: true status: "final" --- # Triple-Chocolate Brownies Recipe Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. 25 : 00 Credit... The New York Times Cooking Media 1 of 2 Total Time 50 minutes, plus cooling Prep Time 10 minutes Cook Time 40 minutes, plus cooling Rating 5 (507) Comments Read comments Featuring a terrazzo-esque contrast from a melted bittersweet-chocolate batter studded with shards of white chocolate and milk chocolate, these luxurious brownies owe their rich flavor and nuanced texture to a few essential details. The batter employs both melted dark chocolate and cocoa powder, a combination that provides complex flavor and a fudgy bite. Snappy chunks of milk and white chocolates get folded into the bittersweet base, creating a multidimensional celebration of chocolatiness. Both dark brown sugar and granulated sugar are key to obtaining that hallmark shiny surface and a velvety soft interior. About midway through the baking process, the baking pan gets tapped on the counter, resulting in a brownie that deflates until desirably gooey but not dense, which will please just about every type of brownie lover. Read More Save Log in or sign up to save this recipe. Give Subscriber benefit: Give recipes to anyone As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more. Subscribe Log In Share this recipe Copy link Email Pinterest Facebook X WhatsApp Reddit Print this recipe Include recipe photo Print Recipe Log in or sign up to print this recipe. Advertisement Ingredients Yield: 16 brownies ½ cup/113 grams unsalted butter, cut into pieces, plus more for greasing pan ¾ cup/113 grams chopped bittersweet (about 70 percent) chocolate 1 teaspoon instant espresso powder ¾ cup/150 grams granulated sugar ½ packed cup/110 grams dark brown sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract 1 teaspoon kosher salt (such as Diamond Crystal) ½ cup/64 grams all-purpose flour ½ cup/47 grams Dutch-processed cocoa powder ¾ cup/4 ounces chopped milk chocolate ¾ cup/4 ounces chopped white chocolate Flaky sea salt Add ingredients to Grocery List Ingredient Substitution Guide Nutritional Information Nutritional analysis per serving 34 grams carbs; 42 milligrams cholesterol; 254 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 13 grams fat; 2 grams fiber; 136 milligrams sodium; 3 grams protein; 28 grams sugar Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by Preparation Step 1 Heat the oven to 350 degrees. Grease an 8-by-8-inch metal baking pan with butter and line with one piece of parchment paper, creating overhang on two of the four sides. Grease once more over the pressed-in parchment for additional insurance. Step 2 In a medium saucepan, melt the butter and bittersweet chocolate over low heat. Remove from the heat once most of the chocolate has melted, stir in the espresso powder and set aside. Step 3 In a large bowl, beat the sugars, eggs, vanilla and salt with a hand mixer on medium speed for about 2 minutes, until much of the sugar has dissolved. Stabilize your bowl with a wet paper towel or a thick kitchen towel underneath, so it doesn’t slide around before proceeding with the next step. Continue beating on low speed and carefully stream in the melted chocolate, aiming toward the edge of the bowl and taking care to not pour the chocolate over the beaters to avoid a mess; beat until no streaks remain. Step 4 Add the flour and cocoa powder and mix on low speed until no dry spots remain. Fold in about ¾ of the milk and white chocolates, saving some for the top, then transfer the batter into an even layer in the prepared pan. Sprinkle the remaining milk and white chocolate over the surface. Step 5 Bake the batter for about 15 minutes. Once the top starts to look set, remove the pan from the oven and bang it on the counter once or twice — lay a kitchen towel on your counter if you’re worried about damaging it — until cracks start to form on the surface. This ensures a fudgy, but not dense, texture. Step 6 Sprinkle with flaky sea salt and return to the oven to finish baking, 10 to 12 minutes, until the edges are set and the center is no longer wobbly when the pan is jiggled. (A toothpick inserted will not come out clean, so trust the process.) Step 7 Cool completely to room temperature in the pan, about 2 ½ hours. Slice into 16 pieces to serve. Store leftovers at room temperature in an airtight container for up to 4 days. Private Notes Leave a Private Comment on this recipe and see it here. Ratings 5 out of 5 507 user ratings Your rating 1 star 2 stars 3 stars 4 stars 5 stars Submit Log in or sign up to rate this recipe. Have you cooked this? Mark as Cooked Log in or sign up to mark this recipe as cooked. Comments All Comments I’m 11 years old and just baked this recipe as an activity for a week without school. Unenlightened of the brownie’s incredible taste, I was bewildered by the perfect combination of these three types of chocolate. Surprisingly as well, it was not difficult to bake and didn’t matter that I didn’t add the espresso powder. Melting the chocolate was the hardest part for me, as I took it off the stove too early and left much sticking to the saucepan after I poured it. This recipe’s for sure a keeper. Is this helpful? 560 If there is white chocolate, milk chocolate, baking chocolate and cocoa these are 4 chocolate brownies. Ha, think you can pull the wool over our eyes? Is this helpful? 151 I used entirely white sugar, mixed the eggs after the chocolate, omitted the espresso and cocoa powders, and omitted the mix-in chocolate. Now it’s an easy brownies recipe! Is this helpful? 110 Vaughn Vreeland I owe u my life because this recipe is so idiot proof I was able to successfully make it which is saying a lot because me and brownies have never gotten along Is this helpful? I made this according to the recipe instructions. It is delicious but I struggled with it sticking to the parchment - even though I buttered it. I will definitely try again. Is this helpful? Big fan... made exactly as written for first time... Will try some variations (ditch the white chocolate? add nuts?) -- the future is chocolate! Is this helpful? Private comments are only visible to you. Recipe Tags Bake Bittersweet Chocolate Brownie Dessert Dutch-Processed Cocoa Powder Easy Espresso Powder Make-Ahead Milk Chocolate Mother’s Day Quick Valentine’s Day Vegetarian White Chocolate Log in or sign up to save this recipe.