Triple Chocolate Brownies
I made this first batch gluten-free and they were amazing
If you love a gooey, super chocolatey brownie, this is the recipe for you. If you want them thick, like the ones pictured, use and 8 x 8 pan. If you’d like them a little thinner us a 9 x 13 pan.
1 1/4 sticks salted butter, softened
1 cup bittersweet chocolate chips
1 cup sugar
4 large eggs
2 tsp vanilla extract
1/4 teaspoon kosher salt
1 cup flour ( I used Cup 4 Cup Gluten-Free)
2/3 cup white chocolate chips
2/3 cup milk chocolate chips
Preheat the oven to 300°. Lightly spray with oil then line the bottom of your 8 x 8 or 9 x 13 baking pan with parchment paper and spray parchment with oil. Make sure you leave a slight overhang of parchment on two sides of the pan, so you can easily lift the brownies out after they’re baked. In a small saucepan, or using the microwave, melt the butter with the bittersweet chocolate over low heat, stirring frequently, until completely melted. In a medium bowl, whisk the sugar with the eggs then add vanilla and salt. Add the melted chocolate/butter and whisk until smooth. Add the flour and whisk until smooth. Stir in the remaining 1/4 cup bittersweet chocolate and 1/3 cup of the milk & white chocolate chips. Spread the batter in the prepared pan.
Place the remaining milk & white chocolate chips in separate small microwave-safe bowls and melt. Using a spoon, drizzle the melted chocolates over the batter. Using a small knife or toothpick, make swirls in the batter for a marbled effect. Bake the brownies for about 55 minutes for the 8 x 8 pan or 35 minutes for the 9 x 13 pan, rotating the pan halfway through. Bake until the tops are shiny and the brownies are set.
Transfer the brownies to a wire rack to cool completely before cutting into squares. Will keep for 3-4 days in an airtight container. Enjoy!