Triple Chocolate Brownies

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I think these brownies would be awesome for someone that likes bitter chocolate...way too bitter for me.and like Tracy said " do not overbake" ,,,i made that mistake:( I will def make this over using different chocolate and baking less.

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I have been trying recipes for brownies but have been failing.. until now. This is by far the best receipe that I have found so far. Hats off to Nigella Lawson. I am popular in my family for making brownies!

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Awesome! Why 4 stars? Well, I think a few things need to be said about this recipe. I used a very high quality bittersweet chocolate, after baking these brownies, I would say, unless you really love the bitter sharpness of dark, dark chocolate, first time out of the gate, try this recipe with semisweet. Second, absolutely DO NOT over-bake these brownies, you need to still have a little wiggle in the middle to ensure optimal gooey-ness, don't be afraid, pull them out and let them cool. However, DO NOT refrigerate these brownies. These are FAR too dense. If you put them in the fridge you won't be able to cut them. They are that dense; six brownies weigh roughly as much as a garden brick. One more word of advise, and you have to believe me on this, I have NEVER in all my years of chocolate and sweets loving and making uttered anything as ridiculous as what I'm about to say...you can easily get 36 brownies out of the 18 the recipe says this makes.

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Excellent recipe!!! Exactly 25 minutes in the oven for perfect chocolate brownies... I changed the white chocolate for more milk chocolate molases and added some pecans at top before going into the oven. The result... simply extraordinary! I made this recipe to watch the Super Bowl on Sunday everybody loved them!!!

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Everyone who loves fudgey brownies raved about these. I followed the instructions exactly and took them out of the oven according to the recipe, however, the middle was definitely undercooked (as some other reviewers noted and they needed more like 35 minutes.

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omg. this recipe is the best ever. they havent even finished cooking and i can already tell they are going to be AWESOME. i ahve to say i was naughty and tasted the batter. i almost died :P

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I thought the brownies were wonderful but very difficult to determine how long to bake them. I tried the 25 minutes as directed however when I took them out of the oven and once they cooled they were still very underbaked. I ended up putting them back in the oven several times. I dont know if it has anything to do with the high altitude.(I live in Jackson, Wy. All in all I think they cooked for over an hour but were well worth the wait.

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these brownies are amazing except they definitely need 45 minutes to an hour of baking, not the 25 that it says. we took our first batch out after 25 minutes and they were all runny and still looked like batter. good thing we tried out the recipe before we baked more to take to a friend's bbq. but overall, they were really good tasting.

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I made these last night for a party and they were definitely a hit. I substituted the white chocolate chips for peanut butter ones (Reese's and it was delicious.
One tip: when you add the melted chocolate to the egg mixture, make sure the chocolate is completely coooled. I tried to temper the egg mixture with some of the chocolate but the chocolate was still too hot and I ended up with a slightly gluey, goopy mixture. It still baked fine but it could have been a disaster!

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These are the most delicious brownies ever. I replaced white chocolate and regular chocolate chips with raspberry chocolate chips. Wonderful flavor--I did use high quality chocolate and baked them for 35 minutes. They were enjoyed by my 47 guests!