Triple Chocolate Brownies
Imagine thick, fudgey, deliciousness in one recipe and that’s what you’ve got here. Who can resist that combination?  I, for one, am not a resister!  Come on…. bake up a batch.  You know you want to!  As with most brownie recipes, this is best when you bake it up the day before you devour the pan….ah…..I mean serve ’em.  Enjoy!

Source: Adapted From Nigella Lawson

Triple Chocolate Brownies


  • 3 Sticks Unsalted Butter
  • 12 Ounces Unsweetened Chocolate
  • 1/4 Teaspoon Finely Ground Coffee
  • 6 Large Eggs
  • 2 Cups Sugar
  • 1 Tablespoon Vanilla Extract
  • 1 1/2 Cups Plus 2 Tablespoons All Purpose Flour
  • 1 Teaspoon Salt
  • 1/2 Cup White Chocolate Chips
  • 1/2 Cup Semi Sweet Chocolate Chips


  1. 1. Preheat oven to 350 degrees.
  2. 2. Melt the butter and unsweetened chocolate together in a heavy based pan over low heat.  Add coffee  and stir until dissolved. Set aside and allow to cool a bit.
  3. 3. In a large bowl, beat the eggs, sugar and vanilla together until well blended.  Add egg mixture to cooled chocolate mixture ( if you think the chocolate is still too warm, then temper the eggs, a little at a time, with chocolate) and combine well.  Fold in flour and salt just until combined.  Fold in both white and semisweet chocolate chips.  Divide batter evenly between two well greased 8 inch square pans.
  4. 4. Bake for about 25-28 minutes.  Brownies are done when top dries out to a slightly paler brown speckle.  The center should remain gooey so a toothpick test will NOT work.  I think these are even better refrigerated and served cold.