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Triple Chocolate Brownies:

1 cup (120 grams) raw peeled hazelnuts

4 ounces (115 grams) semisweet or bittersweet chocolate, coarsely chopped

1 ounce (30 grams) unsweetened chocolate, coarsely chopped

1/2 cup (113 grams) unsalted butter, cut into pieces

2 tablespoons (15 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)

1 cup (200 grams) granulated white sugar

1 teaspoon (4 grams) pure vanilla extract

3 large (150 grams) eggs, at room temperature

3/4 cup (95 grams) all-purpose flour

1/4 teaspoon (1 gram) salt

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Triple Chocolate Brownies: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line the bottom and sides of an 8 inch (20 cm) square baking pan with foil or parchment paper. Butter the foil, or spray with a non stick vegetable spray.

Place the hazelnuts on a baking sheet and bake for about 13 minutes, or until lightly brown and fragrant. Let cool on a wire rack and then coarsely chop.

Melt the semi sweet and unsweetened chocolates and butter in a large heatproof bowl (I used stainless steel), placed over a saucepan of simmering water. Remove from heat and whisk in the cocoa powder and sugar. Next, whisk in the vanilla extract. Then, whisk in the eggs, one at a time, whisking well after each addition. Finally, stir in the flour, salt, and hazelnuts.

Pour into the prepared pan, smoothing the top with the back of a spoon or offset spatula. Bake for about 23 to 25 minutes or until a toothpick inserted into the center comes out with moist crumbs clinging to it. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These Brownies freeze very well.

Makes 16 brownies.


Brownies are America's favorite bar cookie. This recipe gives you a Brownie with a wonderfully moist and chewy texture. It contains three types of chocolate; semi sweet (or bittersweet) chocolate, unsweetened chocolate, and unsweetened cocoa powder, which gives you a Brownie with an intense and complex chocolate flavor.

Brownies are easy to make, just one bowl is needed. First, the butter and the semi sweet and unsweetened chocolates are melted and then, one by one, you whisk in the rest of the ingredients. As always, the brand of chocolate you use will affect the flavor of your Brownies. You can use either semi sweet or bittersweet chocolate and for the unsweetened cocoa powder you can use either Dutch processed or natural. I do like to add toasted hazelnuts to the batter, but you could use pecans, walnuts, or almonds. Or, if you don't want to add chopped nuts, you can just leave them out or add chocolate chips or even some dried fruit.

The challenge with Brownies is to tell when they are baked. It is amazing how just a minute or two will turn a moist Brownie into one that is dry. So use the stated baking time as a guide and test the Brownies a few minutes before the end of the stated baking time. The top of the Brownies should be set and dry, and when you insert a wooden toothpick into the center of the Brownies it should have batter clinging to it.