Fudgy Triple Chocolate Brownies

Fudgy Triple Chocolate Brownies

Minimal flour, no leavening agents, and silky melted chocolate are the secret warriors in these fudgy brownies. Studded with bursts of molten milk and white chocolate - these brownies are divine.

2 hrs total time

20 mins active time


Makes 16 pieces



  • Cooking spray
  • 2 oz semisweet chocolate


  • 4 oz butter


  • ¾ cup (5 oz) white sugar
  • ¾ cup (5 oz) light brown sugar
  • 2 tsp vanilla extract
  • ¼ tsp kosher salt
  • 3 large eggs

    at room temperature

  • ½ cup (2½ oz) all-purpose flour
  • ⅓ cup (1 oz) cocoa powder
  • ½ cup (3 oz) milk chocolate chips
  • ½ cup (3 oz) white chocolate chips


  • 1Spray a 8-inch square (2-inch deep) cake pan with cooking spray and line the base and sides with parchment paper.
  • 2Place the semisweet chocolate and butter in a large heatproof bowl over a saucepan of barely simmering water. Don’t allow the base of the bowl to touch the water, so the chocolate doesn’t overheat and seize. Stir occasionally for 5 minutes, or until melted and smooth. Remove the bowl from the heat.
    Tip: It can also be melted in the microwave on High in 20 second bursts, stirring well between each burst.
  • 3Stir to combine.
  • 4Insert the wire rack into position 6. Meanwhile, continue to the next step.
  • 5Stir in the eggs one at a time until well combined.
  • 6Sift the flour and cocoa over the chocolate mixture and stir. Add the chocolate chips and pour into the pan.
  • 7Once preheated, place the pan in the oven and start the timer.
  • 8The brownie is cooked when a skewer inserted into the center comes out with a few moist crumbs clinging to it. If not, give it a bit more.
  • 9Remove from the oven and cool in the pan for 1 hour.
  • 10Lift out of the pan and cut into 16 pieces.
  • 11Serve warm or cooled. Store in an airtight container at room temperature for up to 5 days.