Triple Chocolate Brownies
Yup, these brownies have it all – cakey at the edges yet moist and fudgy-but-not-too-dense in the middle. If you also like brownies with the taste of dark chocolate and cocoa and white chocolate chips, you have arrived at the right place! I’ve always been partial to brownies that call for a pinch of black pepper; the tiny bit that is added contributes no heat, just interest at the end.
Tip: Slice your brownies with a plastic knife for cleaner pieces!
Extra chocolatey brownies that are cakey and fudgy with 3 kinds of chocolate!
- 4 oz Unsweetened Chocolate (100% cacao, chopped)
- 1 cup Butter (2 sticks, 8 oz.)
- 4 Large Eggs
- 1/2 tsp Kosher Salt
- 1/8 tsp Black Pepper
- 2 cup Sugar
- 2 tsp Vanilla Extract
- 1 1/2 cup Flour
- 1/3 cup Cocoa Powder
- 1 tsp Baking Powder
- 2/3 cup White Chocolate Chips
Preheat oven to 325°F. Grease with butter or spray a 9 X 13 inch glass or ceramic baking pan.
Put the unsweetened chocolate and the butter into a microwaveable bowl and heat in 30 second bursts until the chocolate has softened and mostly melted. Stir gently to disburse the melted chocolate into the butter. Let cool.
While the butter and chocolate are cooling, put the eggs, salt and pepper into a mixer bowl and begin mixing on medium speed.
Slowly add the sugar and beat until the eggs and sugar become light colored and creamy.
Add the vanilla extract and then the chocolate. Beat well.
Combine the flour, baking powder and cocoa.
Beat the flour into the chocolate mixture three heaping spoonsful at a time, until all is incorporated.
Fold in the white chocolate chips. Batter will be thick and barely pourable.
Pour batter into the prepared pan and spread evenly.
Pour batter into the prepared pan and spread evenly.
Bake for 30 minutes or until a toothpick stuck into the center comes out clean.
Remove from oven and allow to cool. Cut into slices and serve.