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Triple-Chocolate Brownies
10 min
40 min
50 min
16 brownies
Steps
- Heat the oven to 350 degrees. Grease an 8-by-8-inch metal baking pan with butter and line with one piece of parchment paper, creating overhang on two of the four sides. Grease once more over the pressed-in parchment for additional insurance.
- In a medium saucepan, melt the butter and bittersweet chocolate over low heat. Remove from the heat once most of the chocolate has melted, stir in the espresso powder and set aside.
- In a large bowl, beat the sugars, eggs, vanilla and salt with a hand mixer on medium speed for about 2 minutes, until much of the sugar has dissolved. Stabilize your bowl with a wet paper towel or a thick kitchen towel underneath, so it doesn’t slide around before proceeding with the next step. Continue beating on low speed and carefully stream in the melted chocolate, aiming toward the edge of the bowl and taking care to not pour the chocolate over the beaters to avoid a mess; beat until no streaks remain.
- Add the flour and cocoa powder and mix on low speed until no dry spots remain. Fold in about ¾ of the milk and white chocolates, saving some for the top, then pour the batter into an even layer in the prepared pan. Sprinkle the remaining milk and white chocolate over the surface.
- Bake the batter for about 15 minutes. Once the top starts to look set, remove the pan from the oven and bang it on the counter once or twice — lay a kitchen towel on your counter if you’re worried about damaging it — until cracks start to form on the surface. This ensures a fudgy, but not dense, texture.
- Sprinkle with flaky sea salt and return to the oven to finish baking, 10 to 12 minutes, until the edges are set and the center is no longer wobbly when the pan is jiggled. (A toothpick inserted will not come out clean, so trust the process.)
- Cool completely to room temperature in the pan, about 2 ½ hours. Slice into 16 pieces to serve. Store leftovers at room temperature in an airtight container for up to 4 days.
Originally published at cooking.nytimes.com. Reproduced for personal collection.
