TRIPLE CHIP BROWNIES
For those nights when you just can't shake the craving for something sweet, we've created our easiest, triply indulgent recipe yet: Triple Chip Brownies. We found just the right mix of three different chips to add to Betty Crocker™ brownies for a balanced blend of sweet flavors.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray.
- Make brownie batter as directed on box. Stir in 1/4 cup each of the butterscotch, semisweet and white vanilla baking chips. Spread in pan.
- Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes.
- In small microwavable bowl, microwave remaining 2 tablespoons butterscotch chips uncovered on High 20 to 40 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over top. Repeat melting and drizzling steps with remaining semisweet chocolate chips and white vanilla baking chips. Let stand about 2 hours or until toppings are set. Cut into 4 rows by 4 rows. Store covered in airtight container.
Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Brownie, Sodium 110 mg, Sugar 25 g, TransFat 0 g
ULTIMATE TRIPLE CHOCOLATE CHIP BROWNIES
Incredibly moist and fudge-like brownies loaded with three different types of chocolate chips.
Provided by Michelle
Categories Dessert
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F. Grease a 9-inch square baking pan and line with parchment paper; set aside.
- Place the butter and chopped chocolate in a heatproof bowl set over a pan of barely simmering water. Stir occasionally until completely smooth and melted. Remove the bowl from the heat and allow to cool slightly.
- Meanwhile, in a medium bowl, sift together the flour, baking powder and salt.
- In a large bowl, whisk together the sugars, eggs and vanilla until completely smooth and there are no lumps of sugar. Add the melted chocolate mixture and whisk gently until thoroughly combined.
- Add the flour mixture, white chocolate chips, milk chocolate chips and dark chocolate chips and, using a rubber spatula, fold into the chocolate batter until no streaks of flour remain.
- Pour the batter into the prepared pan, smoothing it into an even layer. Bake for 45 minutes to 1 hour, until a crust has formed on top and a toothpick inserted into the center comes out covered in sticky crumbs.
- Allow the brownies to cool completely in the pan, then slice into squares and serve. They can be stored at room temperature in an airtight container for up to 4 days, or wrapped individually and frozen for up to 1 month.
Nutrition Facts : Calories 439 kcal, Carbohydrate 56 g, Protein 4 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 74 mg, Sodium 35 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
TRIPLE CHOCOLATE PRETZEL BROWNIES
Decadent dark chocolate fudge brownies loaded with chocolate covered pretzels and topped with chocolate chips and sea salt.
Provided by Sally
Categories Brownies
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F (163°C). Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to lift the finished brownies out.
- Melt the butter, granulated sugar, cocoa powder, and salt in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Set aside for a few minutes as you get the other ingredients ready. You don't want the mixture to be piping hot.
- Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. The batter will be thick and look shiny. Add the flour, beating with a whisk until fully combined. Try not to overmix the batter at this point. The batter will be very, very thick. Gently fold the chocolate covered pretzels into the batter, leaving a few to sprinkle on top. Spoon the batter into the prepared baking pan and spread evenly. You may need to pat down the batter with your fingers to get it smooth. Scatter the chocolate chips and reserved chocolate covered pretzel pieces on top. Sprinkle lightly with sea salt.
- Bake for 25 minutes and check the brownies for doneness. Insert a toothpick inserted in the center. If it comes out with only a few crumbs, the brownies are done. Bake for 3-5 minutes if the brownies look too liquidy. Do not bake over 30 minutes.
- Allow the brownies to cool completely before cutting into squares. Brownies remain soft and fresh stored in an airtight container for up to 7 days. They won't last that long, trust me!
BLONDIES
These Blondies are thick, chewy, and made with three types of baking chips, including chocolate chips, white chocolate chips, and butterscotch chips.
Provided by Lauren Allen
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Grease a 9x13-inch pan with cooking spray or line with parchment paper.
- Mix together the melted butter and brown sugar. Add the eggs and vanilla and mix.
- Add the flour, baking powder, baking soda and salt and mix just until combined.
- Stir in the baking chips.
- Bake for 24-28 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for about 20 minutes before cutting.
Nutrition Facts : Calories 315 kcal, Carbohydrate 48 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 43 mg, Sodium 190 mg, Sugar 34 g, ServingSize 1 serving
TRIPLE-CHOCOLATE BROWNIE COOKIES
Our family of chocolate lovers gets triply excited when these cookies come out of the oven. They have the texture and taste of fudge brownies, and the chocolate chip-based drizzle make them look so tempting.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a microwave melt chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture and mix well. Stir in 1-1/2 cups chocolate chips. Cover and refrigerate 2 hours or until easy to handle. , Preheat oven to 350°. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake 7-9 minutes or until edges are set and tops are slightly cracked. Cool 2 minutes before removing from pans to wire racks to cool completely., In a microwave, melt remaining chips and shortening; stir until smooth. Drizzle over cookies. Let stand 30 minutes or until chocolate is set. Store in an airtight container.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 51mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
TRIPLE CHOCOLATE CHIP BROWNIES
These Triple Chocolate Chip Brownies are the ultimate brownie recipe for chocolate lovers! Chewy fudge brownie from scratch with 3 kinds of chocolate chips!
Provided by Sabrina Snyder
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Spray an 8x8 inch baking pan with baking spray.
- Whisk together melted butter, sugar, eggs, and vanilla extract.
- Whisk in the cocoa powder, flour, salt, and baking powder.
- Gently fold in the semi sweet chocolate chips, milk chocolate chips, and white chocolate chips.
- Spread batter evenly into greased baking pan.
- Bake for 30 to 35 minutes, until an inserted toothpick comes out clean with moist crumbs.
Nutrition Facts : Calories 218 kcal, Carbohydrate 27 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 38 mg, Sodium 55 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
TRIPLE CHOCOLATE BROWNIES
Provided by Nigella Lawson : Food Network
Categories dessert
Time 45m
Yield 18 brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
- In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
- Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
- Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
- To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.
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