Preheat oven to 375°F (190°C). Lightly coat a metal 8x8" pan with nonstick spray or butter, then line with parchment, leaving overhang on two sides. Grease the parchment as well.
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Triple-Chocolate Brownies
A chewy, crackly-topped brownie that layers melted bittersweet chocolate, rich cocoa powder, and molten chocolate chips.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Nonstick spray or unsalted butter | As needed | For greasing the pan and parchment overhang. |
| All-purpose flour | 62 g | |
| Dutch-process cocoa powder | 50 g | Guittard Cocoa Rouge or similar. |
| Kosher salt | 7.5 ml | Use 1.5 tsp Diamond Crystal or 0.75 tsp Morton. |
| Unsalted butter | 113 g | |
| Bittersweet chocolate (70%) | 113 g | Broken into pieces. |
| Granulated sugar | 250 g | |
| Large eggs | 3 eggs | Room temperature for easier mixing. |
| Vanilla extract | 15 ml | |
| Semisweet chocolate chips | 113 g | Stirred in at the end for texture. |
Preparation
Whisk flour, cocoa powder, and salt in a small bowl to combine and remove any lumps.
Combine butter and bittersweet chocolate in a medium heatproof bowl set over a saucepan of barely simmering water (the bowl should not touch the water). Stir until melted and smooth, about 5 minutes.
Whisk sugar into the warm chocolate mixture, then add eggs one at a time, whisking vigorously between each addition. Continue whisking for 1 minute after the last egg, then mix in vanilla.
Fold dry ingredients into the batter until just combined. Using a spatula, stir in the chocolate chips, avoiding overmixing.
Scrape batter into the prepared pan, smooth the top, and bake until set across the surface and a tester inserted into the center comes out with a few moist crumbs, 27–30 minutes.
Cool in the pan for at least 30 minutes (a chilled rest in the fridge makes slicing easier), then lift out by the parchment and portion into 12 pieces.
Brownies can be baked 4 days ahead. Store tightly wrapped at room temperature.