Killer Triple Chip Brownies
Submitted by Ro325
Triple chip brownies loaded with semi-sweet chocolate, milk chocolate, and butterscotch chips in a fudgy bittersweet chocolate batter with walnuts. Six cups of chips total. These are not messing around.
YIELD
32 servingsPREP
10 minCOOK
50 minREADY
150 minSix cups of chips. Let that sink in. These brownies pack 2 cups each of semi-sweet chocolate, milk chocolate, and butterscotch chips into a rich batter made with 8 ounces of melted bittersweet chocolate, a full pound of butter, and 4 eggs. They’re dense, fudgy, and intensely indulgent.
The base batter is classic brownie technique: cream softened butter with sugar until light, stir in melted and cooled bittersweet chocolate, add vanilla and eggs. The flour is minimal, just 1 cup, tossed with walnuts and all those chips before folding into the batter. The flour coats the add-ins so they don’t sink to the bottom.
Here’s the move that separates these from ordinary brownies: freeze them for at least 1 ½ hours (or refrigerate overnight) before cutting. The cold firms up all that chocolate and butterscotch into a dense, fudgy slab that cuts into clean squares. At room temperature, these are too soft to slice neatly.
Chef Tips
- Melt the bittersweet chocolate and let it cool slightly before adding to the batter. Hot chocolate melts the butter unevenly.
- Line the pan with foil for easy removal. Butter the foil generously.
- The toothpick should come out almost clean, not bone dry. These are meant to be fudgy, not cakey.
- Store in the refrigerator or freezer. The butter content means they go soft fast at room temperature.
Variations
- Peanut butter chip: Replace the butterscotch chips with peanut butter chips for a chocolate-peanut butter combination.
- Dark chocolate only: Use all bittersweet or dark chocolate chips for a more intense, less sweet brownie.
- Pecan swap: Replace walnuts with toasted pecans for a buttery, Southern-style nut flavor.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Line an 8¾ by 13½-inch glass or metal pan with a large piece of aluminum foil, smoothing it into the corners.
Butter the foil.
In a large bowl, cream the butter with the sugar together until it is light in color.
Stir in the melted chocolate.
Add the vanilla, then add the eggs, beating until blended.
In another bowl, combine the flour and salt.
Add the walnuts and all the bits, tossing to coat them with the flour.
Scrape the flour, nuts and bits into the bowl with the butter, and stir with a wooden spoon just until all the ingredients are mixed.
Do not over-beat.
Scrape the batter into the prepared pan, holding the foil so that it does not move.
Place the pan in the middle of the oven and bake until a toothpick inserted in the center comes out almost clean, about 50 minutes.
Remove the pan and let it stand for an hour, then cover the pan with foil and place it in your freezer for at least 13½ hours or in your refrigerator overnight.
Turn the cooled brownies out onto a clean workspace, lift off the foil and cut into 32 squares.
Store in the refrigerator or the freezer in an airtight tin.
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