These fudgy Triple Chocolate Brownies have a combination of white, semisweet, and dark chocolate chips mixed into the batter. These rich chocolate brownies are made with whole wheat flour, but no one needs to know that!
12ounces(340grams)chocolate chips, (2 cups), see Recipe Notes
Instructions
Preheat the oven to 350 °F. Spray a 9- x 13-inch baking pan with baking spray, then line the pan with parchment paper leaving a 2-inch overhang (for ease in lifting out the brownies). To keep the parchment paper out of the batter, use binder clips to clip it to the sides of the pan.
In a medium-sized microwave-safe bowl, heat the butter for 30 seconds on HIGH, stir, and then heat another 30 seconds until melted. Or, melt the butter in a saucepan set over low heat.
Add in the brown sugar and stir to combine, then return to the microwave for another 30 seconds for the brown sugar to completely dissolve. If the mixture separates, recombine it with a quick stir. Alternatively, return the saucepan to the stove and warm the mixture until it’s just hot, about 110 °F to 120 °F on a digital thermometer.
Stir in the cocoa powder, vanilla, baking powder, espresso powder (if using), and salt.
Add the eggs, stirring the batter until fully combined. Stir in the flour, mixing until just combined. Fold in the chocolate, again stirring until just combined.
Transfer the batter to the prepared pan. Bake the brownies for 30 to 35 minutes, rotating halfway through the baking time. They’re done when the edges appear firm and the center is set. A cake tester or toothpick stuck in the middle will come out with a few crumbs, but not raw batter.
Let the brownies cool in the pan set on a wire rack for at least an hour. Towards the end of the cooling time, you can put the pan in the refrigerator to help speed the process.
Remove the brownie slab from the pan, using the overhanging parchment paper as a sling. Cut into squares, serve, and enjoy!
Storage instructions: Homemade brownies are best the day they're made, and can be stored in an airtight container on the counter for up to 3 days. They also freeze well for later snacking if you tightly wrap them and use an airtight bag or container.
Recipe Notes
Choose either regular unsweetened cocoa powder or double dark chocolate powder. The latter will give you a stronger chocolate flavor. Whichever cocoa powder you choose, just make sure it's Dutch process, not natural-style. Also, adding espresso powder to the brownie batter helps deepen the chocolate flavor. It’s optional, but highly recommended.If you'd prefer to use all-purpose flour rather than the white whole wheat flour, increase the brown sugar to 2¼ cups and the cocoa powder to 1¼ cups.You can use any combination of white chocolate, milk chocolate, semisweet chocolate, and dark chocolate chips or chunks in any proportion you prefer. Other mix-in choices are nuts (especially walnuts or pecans), other types of chips (think: mint chips, butterscotch chips, peanut butter chips, or toffee bits). And don't forget dried fruit like raisins and dried cranberries. The only caveat is to limit the total amount of mix-ins to no more than 2 cups.This recipe can be divided in half and baked for 28 minutes in an 8- x 8-inch baking pan. It’ll make 16 squares.