Triple Chocolate Brownies

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
18 brownies
Level:
Easy

Ingredients
  • 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.
Directions

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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4.6 62
Simply sinful. I had to bake these for about 30 minutes. I think some chefs forget that not everyone has a commercial grade oven. This is no problem the recipe tells what to look for to determine doneness. This is the first recipe of hers that I have tried, I will try others. Thank you Nigella item not reviewed by moderator and published
These brownies definitely need to be in the oven longer than it was listed. Other than that, they are really good! item not reviewed by moderator and published
Best brownies ever! I absolutely love these. item not reviewed by moderator and published
These brownies are the BEST I have made.. yummy good. I recommend to everyone .. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Excellent brownie. Goes really good in my white chocolate trifle with strawberries and cream. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
hay where very good item not reviewed by moderator and published
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 item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
Made the brownies using semisweet chocolate. Added walnuts. These are the best ever! Moist & Rich. I will definitely use this recipe again. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Very easy and delicious! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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). item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
if you love chocolate...or butter, these are incredible. if you don't...check your pulse. wouldn't change a thing, sinfully good. item not reviewed by moderator and published
Best brownies I have ever made and simple to prepare. Be sure to use high quality chocolate for best results. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Made these for Christmas and they were a hit. Very fudgy and no nut! Just the way I like 'em. Everyone wanted to take them home. This is the recipe for all brownie lovers! item not reviewed by moderator and published
This recipe was surprisingly easy to make. Everyone loved them. They are amazing. item not reviewed by moderator and published
I lovvvveeee these brownies. I am a brownie fanatic and these are the best. They are really fudgy! item not reviewed by moderator and published
These brownies have a dense chocolate taste...WOW item not reviewed by moderator and published
Absolutely the best brownies I've ever tasted, and I've eaten a lot of brownies. A chocoholics dream come true!!! Love Nigella's recipies. item not reviewed by moderator and published
these have been a huge hit every time! they're fabulous! item not reviewed by moderator and published
very hard to make item not reviewed by moderator and published
the brownies turned out really yummuy! they were very thick and rich!! next time i think i won't add as chocolate, they were almost a little too chocolatey. still very good though!! item not reviewed by moderator and published
These brownies were great, excellent recipe for chocolate lovers! item not reviewed by moderator and published
I added 4 teaspoons of Garam Masala to the batter. It adds a suble hint of spice to the finish. People loved it. item not reviewed by moderator and published
These were some of the best brownies I have ever made. They were thick and moist and very, very good. Especially with a scoop of vanilla ice cream and drizzled with hot fudge. Yum! item not reviewed by moderator and published
Nigella is so great! This recipe is perfect for true chocolate decadence. I tried this recipe to bring to work for a meeting at which the man I was interested was attending. He tried the brownies, which led to an email the next day, which has led to the most amazing relationship, and now we are planning our future together. This recipe is magical. I recommend it for a dessert for any truly special occasion. They will definitely be served at our wedding. item not reviewed by moderator and published
These are so delicious! I love how dark and dense they are, my favorite! I did adapt the recipe once, and it turned out fine. I only used two sticks of butter because three seemed excessive, but they are good either way! item not reviewed by moderator and published
These brownies are the very best tasting, the most gooey/chocolaty I have ever made. In addition, they are quick and easy. Just be careful to bake them exactly as directed or they become "cakey" brownies. (Which my husband prefers.) item not reviewed by moderator and published
A must have necessity. item not reviewed by moderator and published
This is the most rich, delicious brownie I have ever tasted. For those who really savor the taste of chocolate, this is for you. item not reviewed by moderator and published
These brownies were so high and full of chocolate.They were very rich but oh so good. T served them for company with ice cream and chocolate fudge with strawberries. My guests loved them. item not reviewed by moderator and published
I used applesauce instead of the fat called for in this recipe and cut back on the sugar. These were incredible! I'm going to try them sugar and fat free, and I'm sure they'll rock!! item not reviewed by moderator and published
I don't know whether to hate or love Nigella for this recipe...I've made it twice since seeing it aired less than two weeks ago, and each platter has been devoured by three of us within two days. Not good for slimming but absolutely fantastic for the mouth! I used El Rey white chocolate and Ghiradelli for the other chocolates. The texture is fabulous - dark, gooey and decadent. I will never use another brownie recipe again, nor will I ever calculate the total number of calories in this one! item not reviewed by moderator and published
I do love these brownies but don't use all the extra chocolate. I add nuts and coconut instead of the chocolate chips. They are still extremely chocolaty and better than any box you'll find in the store. item not reviewed by moderator and published
These brownies are just so yummy. The centre is just so moist and delicious. item not reviewed by moderator and published
UNBELIEVABLE! I've made these brownies for my co-workers and my family and have gotten nothing but high praise for them. One time I forgot them in the oven and overcooked them by 20 minutes and they were still rich and gooey! I'll never use another recipe. item not reviewed by moderator and published
I am never using another brownie recipe EVER. These brownies are toe curling! item not reviewed by moderator and published
A wonderful recipe. They're rich and gooey, but expensive. I, too, increased the baking time to 35 minutes. Worth a try. item not reviewed by moderator and published
Saw the recipe on the Food Network channel over the weekend, and thought they would be easy and good for Valentine?s Day treats at work. Everyone loved them! Wish I would have read the reviews first as I ended up baking the brownies for 35 minutes also, but was unsure what they would be like ? I would have been a bit more relaxed had I read them first. Anyway ? they are wonderful melt in your mouth brownie. I was not sure ?what? sugar ?super-fine sugar? was, but I used regular granular sugar (i.e. not powder sugar) ? and that worked just fine. This one is a keeper, and looking forward to making them again item not reviewed by moderator and published
I love these brownies. I added white and red chips for Valentines Day and baked in a heart shaped pan. They turned out awesome! item not reviewed by moderator and published
These are the finest brownies I have ever made. Being at a high altitude, my brownies normally collapse in the center. Not these. Very rich, and in between cake like and fudge brownies. item not reviewed by moderator and published
I was very dissapointed with this recipe. First the batter to me seemed way too runny, but I followed the recipe so I baked it. 25 minutes later, they were still completely soggy, so I let them bake, checking them constantly. 35 minutes later the edges were getting really hard and the center seemed a little more set, so I took them out to cool. They were mostly done but still gooey. Overall a real disappointment and they are now in the trash. :( item not reviewed by moderator and published
This is the most delectable brownie recipe I have ever tried. I did, however, increase the cooking time to about 35 minutes. These brownies were scrumptiously chewy with a flaky top. A true brownie recipe. item not reviewed by moderator and published
This recipe didn't turn out how I was hoping it would. I've been searching for the perfect fudgy chewy brownie recipe and this wasn't it. The texture was more like a souffle than a brownie - due to so many eggs and so little flour perhaps??? Very fudgy, but I still ended up throwing out most of the pan since no one ate more than one which seemed a real waste of a lot of chocolate. item not reviewed by moderator and published
You just have over baked them cause they are the exact opposite of a cake type brownie if not over baked. item not reviewed by moderator and published

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