Triple Chocolate Brownies

Total Time:
45 min
20 min
25 min

18 brownies

  • 3 sticks plus 2 tablespoons unsalted butter
  • 12 ounces best-quality bittersweet chocolate
  • 6 eggs
  • 1 3/4 cups superfine sugar
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup white chocolate buttons, chips, or morsels
  • 1/2 cup semisweet chocolate buttons, chips or morsels
  • Approximately 2 teaspoons confectioners' sugar, for garnish
  • Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

Preheat the oven to 350 degrees F.

Melt the butter and dark chocolate together in a large heavy based pan over a low heat.

In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.

Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.

To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

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    Best brownies ever! I absolutely love these.
    These brownies are the BEST I have made.. yummy good. I recommend to everyone ..
    The taste is okay. I did this recipe about an hour ago and it smelled and looks very good. Although the texture isn't all nice and moist. It is more of a chocolate dry somewhat brownie. Would I go back and finish the pan of the brownies? Yes, I will. Will I make this recipe over again if I wanted brownies? No, I will not because I know there is better recipes out there and feel like I should've chose a recipe from a different publisher.
    You just have over baked them cause they are the exact opposite of a cake type brownie if not over baked.
    I cannot tell you how good these are. Delicious!! My family loves them and asks when I will make them again. This is my "go to" recipe for brownies. No more box brownies for us. This is way better than anything in a box. Nothing is better than watching your family appreciate what you bake them.
    Excellent brownie. Goes really good in my white chocolate trifle with strawberries and cream.
    I had to bake these 15 minutes more and the edges were crunchy but the middle was still gooey... but that kind of made them better! My guests really liked the crunchy-ooey-gooey combo! Super chocolatey, too!
    I have loved these since the first time I baked them. Sadly I was diagnosed with celiac/gluten intolerance this last holiday season. Good news is that this recipe is so light on the flour, that my GF flour works fantastically. And they don't crumble like most GF brownies, because of their fudgy goodness. Nigella is a food goddess : Great recipe.
    hay where very good
    I tried this recipe with the Wilton mini brownie molds, and I think you should decrease the flour by 1/2 cup. They turn out slightly dry, more like a little piece of chocolate cake than a brownie
    These brownies are delicious! and very easy to make (except for the cooking time.. I put them in the oven and set the timer for 25 mins. I then had to leave them in for another 10 minutes after that and by that stage the edges were getting a bit crunchy so i took them out and let them cool. I started cutting and removed the brownies from around the edges but had to leave the middle part and put it back in the oven for a bit longer as it was too gooey. I let them sit in the tray over night and I checked on them this morning and they are still slightly gooey but hold their shape and taste great! I think next time i might use two smaller cake tins instead of one! I Will definitely make these brownies again.. just have to keep trying until I get it right! x
    Very good brownies. I needed a lot of brownies for my daughter's 3rd grade class so I used a large pan (cookie sheet lined in parchment and dropped the time to 20 minutes and they turned out perfect.
    Made the brownies using semisweet chocolate. Added walnuts. These are the best ever! Moist & Rich. I will definitely use this recipe again.
    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.
    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!
    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 can easily get 36 brownies out of the 18 the recipe says this makes.
    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!!!
    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.
    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
    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.
    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.
    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!
    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!
    Very easy and delicious!
    Well, I was excited about these. I like a dense gooey brownie, not cakey. I guess she wasn't kidding when she said the difference between a gooey brownie and a cakey brownie is just a couple of minutes. I baked for 25 mins on the dot and they seem pretty cakey. I guess next time I only bake for 20 and see if they are better.
    Not a baker however these brownies were very simple to make. Follow the directions exactly and watch them towards the end of the baking time to ensure success. Use the best chocolate you can buy ( I like Trader Joes).
    My kids don't like cake but they love brownies so for my son's 11th birthday we decided to do brownies and ice cream. I have tried so many recipes most of them are a blur, but this one stood out among the crowd. They are dense and fudgy and stood up well on the plate with the ice cream. Everyone from the oldest to youngest enjoyed them, this is now the only brownie that will be served in my house. But do make sure that you use the choclatier chocolates and not the bargain brands, it really does make the biggest difference.
    This recipe is awesome, but the baking time should definitely be 45 minutes, not 25. Even boxed brownies call for 30-40 minutes. Wait until the brownies are dry on top and don't jiggle, then take them out. They are still super fudgy. I used I used regular sugar, egg substitute (comes in a carton), and a certain non-transfat buttery spread for the sugar, butter and eggs since that was what I had at the time. Also, I used 2 bags of semisweet chocolate chips and one of white chips, and it turned out great. They are ridiculously rich even with less expensive and lower cholesterol substitutions.
    if you love chocolate...or butter, these are incredible. if you don't...check your pulse. wouldn't change a thing, sinfully good.
    Best brownies I have ever made and simple to prepare. Be sure to use high quality chocolate for best results.
    These are wonderful brownies -- kind of dense, kind of cakey, very good. I did need to bake them longer (about 40 minutes) probably due to my electric oven. I hope those that thought these were too sweet weren't using confectioner's sugar instead of baker's (superfine) sugar. The baker's sugar mixes more evenly but isn't as sweet and fine as confectioner's.
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