Total Time
1 hour
Tell the world you’re working on a brownie recipe and you unleash everyone’s inner critic. Should brownies be fudgy or cakey? Should they contain only dark chocolate, or is milk chocolate invited to this party? Listen, we’re not about to make any grand declarations about what a brownie should be. We’re just here to offer you our best brownie recipe: The chewy, crackly topped, chocolate-loaded version that requires only a bit more work than the boxed mix. We promise, they’re worth it. Watch Chris’s development process here, and read more about his journey here!
As much as we love peanut-butter-spiked or cheesecake-swirled fudge brownies, this triple-chocolate brownie recipe is our everyday hero. It has (you guessed it) three types of chocolate—but no, we aren’t talking about milk or white chocolate chips. Melted bittersweet chocolate forms the fudgy-smooth base for the brownies; unsweetened cocoa powder adds pure, intense chocolate flavor and reduces the amount of flour needed as a binder; and semisweet chocolate chips provide textural contrast, forming molten pools while the brownies are warm and hardening into crunchy chocolate chunks once cooled.
No need for an electric mixer: Simply combine the melted butter-chocolate mixture with the sugar and eggs over a double boiler, then remove the bowl from the heat to fold in the dry ingredients and chocolate chips (be sure not to overmix, which will result in dry brownies). For crisp edges and a dense center, bake the brownie batter in a metal pan, as it transfers heat more readily than glass. We’re well aware that some people prefer gooey brownie batter over brownies themselves, but follow the recommended baking time for this one: It yields perfectly sliceable, still-fudgy brownies that pair remarkably well with a scoop of vanilla ice cream.
Presented by DoorDash
Ingredients
Makes 12
62
50
1½
½
113
250
3
1
113
Preparation
Step 1
Preheat oven to 375°. Lightly coat a metal 8x8" baking pan with nonstick vegetable oil spray or unsalted butter, room temperature, then line with parchment paper, leaving generous overhang on 2 sides. Lightly coat parchment with nonstick spray.
Step 2
Whisk 62 g (½ cup) all-purpose flour, 50 g (½ cup) Dutch-process cocoa powder, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a small bowl to combine.
Step 3
Combine ½ cup (1 stick) unsalted butter and 113 g (4 oz.) bittersweet chocolate, preferably 70%, broken into pieces, in a medium metal bowl set over a large saucepan of barely simmering water (bottom of bowl should not be touching water). Heat, stirring occasionally, until chocolate is melted and smooth, about 5 minutes.
Step 4
Whisk in 250 g (1¼ cups) granulated sugar, then add 3 large eggs one at a time, whisking very vigorously between additions. Once all eggs are incorporated, continue to whisk 1 minute more. Remove bowl from heat and whisk in 1 Tbsp. vanilla extract, then whisk in dry ingredients. Using a rubber spatula, stir in 113 g (4 oz.) semisweet chocolate chips. Scrape batter into prepared pan; smooth surface.
Step 5
Bake brownies until set across top and a tester inserted into the center comes out with just a few moist crumbs attached, 27–30 minutes. Let cool in pan at least 30 minutes, preferably in refrigerator, before cutting into 12 pieces.
Do ahead: Brownies can be baked 4 days ahead. Store tightly wrapped at room temperature.
Leave a Review
Reviews (34)
Back to TopI have made this recipe nearly ten times (including yesterday!) and it is my go-to brownie recipe.
GL
5/9/2024
Love baking with my daughter and this recipe is IT as far as brownies go. The whole family loved them. Easy, relatively quick and absolutely delicious. I didn't have bittersweet chocolate on hand so used 53% dark and also had a mix of very small and regular size chips for the semi sweet, which was fun. Super moist, super delicious. Will make again over and over!
Barb M
NY
5/6/2024
Made with almond flour, earth balance buttery sticks, 1 t salt, and a glass pan. Microwaved 'butter' and chocolate instead of using a double boiler. Baked 30 minutes at 375 and they were great, fudgey. Edges got pretty dark, but not hard. Forgiving recipe.
Kalao
Iowa
4/4/2024
These brownies are good, not great, imo. Even though I decreased the salt to 1/2 tsp, I felt like it was still a bit too much, as a salty aftertaste lingers. Also, I think 375 is a bit high of a temp. for baking brownies, so the edges were somewhat more done and dry than I would like, even though I pulled them at 26 minutes.
Margaret
London ON
2/24/2024
Just baked these and although I’m not a big brownie fan this recipe made me one!! I followed the recipe to the proverbial T with 4 slight exceptions: 1) I used an 8 inch round aluminum pan 2) I used 1/2 tsp. Of kosher salt 3) I used 3/4 cup of sugar 4) I placed some toasted pecans on the top before baking I baked it for 27 minutes and It came out crackly on top…I let it cool for 30 minutes in the fridge and then took my first bite. Absolutely delicious…definitely use the best chocolate you can find and you will get amazing results. Slightly cakey, dense not overly sweet deep chocolate goodness. Enjoy!
Gio
New York
2/18/2024
We need printable recipes. Leave the videos for tiktok. Boomers & Gen x are using this format.
Jennifer Shuford
2/18/2024
Call me old school but I like to print my recipes. BA you can do better. This recipe can easily fit on 2 pages using1 piece of paper printed on both sides. Please work on your printing program to help save paper!! Also, would be nice to have the option to print the picture - I believe you use to have that.
Genevieve
Saratoga Springs
2/17/2024
Bakes up with a shiny crackly crust. Dense and chocolaty. This is crack. Super good. I've made this 3X now and have doubled the batch each time. Definitely bake in a metal pan. Freezes well too. YUM. Thanks BA
Jenn
Victoria, BC
1/25/2024
This is the one. I can't even count how many brownie recipes I've tried. Most brownie recipes are just not... chocolate-y enough? Which is annoying, because that's the whole point of brownies. The combination of bittersweet chocolate and Dutch process cocoa give that chocolate hit while maintaining the perfect fudgy texture, without being too, too dense. OBVIOUSLY I'm going to tinker with it now and add all kinds of weird flavors, but I've finally found my baseline. Thank you Chris Morocco.
CG
Detroit, MI
8/8/2023
Great simple and easy recipe! Made the recipe as written and tripled the batch to fit a half sheet tray. The amount of sugar and salt are spot on, don’t mess with them. Sugar is hydroscopic, meaning it absorbs and holds water, which keeps your baked goods moist. If you lower the sugar without replacing it with something else (apple sauce for instance), you will end up with dry brownies. It is a dessert after all, so if you’re going to make it; make it right. If you’re worried about the sugar, eat a smaller piece. Also made a batch with peanut butter liberally drizzled on top. Ah-Mazing!
Anonymous
Houston, TX
5/8/2023
really great recipe, wont lie that the "bain marie" part made me not want to try it out. through i still ended up making it while making small changes but the biggest change I had brought was the oven temp which was 200° since that was the highest i could go, but still came out perfectly around 30-35min. I will definitely be making these brownies again in the future!!
Egan
Maldives, Male
5/7/2023
I’m not really a brownie person. Or a chocolate cake person. But these slightly cakey, slightly fudgy brownies have really got my number. I was expecting cloying sweetness, but find them perfectly balanced and satisfying. The only thing that could improve them is a proactive recommendation to Maldon the tops. Next batch will do so.
Shines
Evanston, IL
5/6/2023
really liked them but had to bake for like 20 additional minutes??? Maybe because I used a glass pan? Not sure. The edges are super chewy, maybe a bit too chewy. The middle is divine.
TD
5/2/2023
I was eager to try these even though I have a go-to brownie recipe (it's Smitten Kitchen's My Favorite Brownie...which is still my favorite). These were definitely on the cake-y side of brownies, which aren't my preference. I used very good cocoa, so that flavor really shined through, but overall, these were just fine. Not wow.
Anonymous
Philadelphia, PA
5/2/2023
Chris, thank you, thank you, thank you for going above and beyond and coming up with this perfect brownie recipe. Your hard work paid off, this recipe will be my go to brownie recipe from now on.
Anonymous
Brighton, MI
4/30/2023