Triple Chocolate Brownies

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!

Triple Chocolate Brownies

Chilling the brownies in the freezer for 15 minutes will help the ganache drizzle set faster.

Yields 16 squares

Author:

Coleen Hill

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Ingredients

For the brownies:
1. 12 oz white chocolate, chopped
2. 8 tbsp unsalted butter
3. 3 large eggs
4. 1.5 tsp vanilla extract
5. 1 cup sugar
6. 1 cup flour
7. 8 oz milk chocolate chips
For the chocolate drizzle:
8. 4 oz semi-sweet chocolate, chopped
9. 1/3 cup heavy cream

Instructions

1. Preheat the oven to 325 degrees. Line an 8x8 baking pan with tinfoil.
2. Fill a large saucepan with 1 inch of water and bring to a simmer. Pour chocolate chips into a small mixing bowl that will fit over the saucepan without touching the water. Once the water comes to a simmer, turn off the burner, and place the small mixing bowl on the saucepan. Stir the white chocolate frequently to prevent burning. Once fully melted, remove from the saucepan.
3. Melt the butter in the microwave. Set aside to cool for a few minutes.
4. Place the eggs in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed for several minutes until frothy.
5. Add the melted white chocolate and butter, and whisk until it reaches a uniform consistency. Scrape down the sides and bottom of the bowl.
6. Add the vanilla and sugar and beat on medium-high speed until thick. Scrape down the sides and bottom of the bowl.
7. Add the flour and mix on low speed just until combined. Stir in the chocolate chips.
8. Scrape the batter into the prepared pan and bake for 30 minutes, until batter is set and the top turns light brown. Place the pan on a wire rack to cool to room temperature.
9. Once the brownies are cool, place the chopped chocolate in a small mixing bowl. Place the cream in small saucepan and warm over medium heat just until bubbles begin to form at the edges. Pour the cream over the chocolate and let sit for a minute, then stir until smooth.
10. Pour into a disposable pastry bag, and snip off the tip. Drizzle the ganache over the brownies in a zig zag pattern, then set aside to allow the ganache to set before cutting the brownies into squares. Alternatively, you can drizzle the ganache from a spoon, or pour it over the surface of the brownies as a glaze.
11. Store the brownies covered with plastic or foil at room temperature.

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If you like this recipe, you might also like these recipes from The Redhead Baker:

Salted Caramel Brownies

Peanut Butter Cheesecake Swirl Brownies

White Chocolate Raspberry Cheesecake