Triple chocolate brownies combine white chocolate, milk chocolate and semisweet chocolate for a delicious treat!
I love chocolate. I love all forms of chocolate: milk chocolate, dark chocolate, white chocolate. I love chocolate by itself, chocolate with peanut butter, and chocolate with caramel. Chocolate is my biggest vice. It’s probably no surprise, then, that I love brownies. Most brownies are made with semisweet chocolate, but not these triple chocolate brownies.
The batter for these brownies is made with white chocolate. Okay, so white chocolate isn’t technically chocolate. It doesn’t contain cocoa solids, so strictly speaking, it’s a chocolate derivative.
White chocolate has a lower melting temperature than regular chocolate, so it requires a bit more care. White chocolate brownies are baked “low and slow” (at a lower temperature, for a longer time) than typical brownies to prevent scorching.
The second kind of chocolate in these brownies comes from milk chocolate chips. These are pretty easy to find nowadays, but if your grocery store doesn’t carry them, you can chop two milk chocolate bars into chunks, and stir those into the batter.
Finally, to make these “triple chocolate,” the baked brownies are drizzled with a semisweet or dark chocolate ganache. Ganache is a versatile mixture of chocolate and cream. Once melted together, the ganache can be drizzled or poured for a rich icing. This is the traditional topping for eclairs, or you can dip fresh fruit in the ganache.
You can chill the melted ganache, and then portion it with a small scooper. Roll the portions into balls between your hands, then coat in cocoa powder and you have truffles!
Alternatively, once the melted mixture is cool, you can whip it with a mixer and the whisk attachment to create a fluffy frosting.
Chocolate lovers of any age will love these white chocolate brownies. They are a sweet alternative to traditional brownies, and make a great treat for any picnic, potluck, or party!
Recipe by The Redhead Baker
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