A few weeks ago, I made about 4 batches of brownies in a single week, in an effort to perfect that chewy, fudgey, chocolatey texture and crinkly top that I love and seek in a brownie. There are so many ways to brownie, from cakey to fudgey to crispy to rich to dense, but I’m very particular about how I like mine and was hell bent on nailing a fool-proof recipe and that turned out to be Valrhona Triple Chocolate Fudge Brownies that everyone wanted to buy but the best things in life aren’t for sale so neither were these.

I tried these with varying percentages of chocolate, different types of cocoa powder, with and without chocolate chunks folded in, and the final, winning recipe was the one that (a) contained a dark chocolate base of the Valrhona Caraibe 66% (which in my opinion is the best, most versatile yet intense dark chocolate) and (b) by creaming the sugar and eggs very, very well.

The result, is the most decadent, fudgy, chewy and most balanced triple chocolate fudge brownies you’ll ever have, as the sweet white chocolate cuts through the bitter dark chocolate, and the molten milk chocolate ties it all together.

Without further ado, here’s the recipe you’ve all been waiting for and will love me for. It’s shockingly easy, because the quality of the chocolate does all the work for you.

Ingredients:

• 200 grams unsalted butter. (Use good butter, preferably French)
• 200 grams Valrhona Caribe 66% Dark Chocolate (but you can use up to 70%)
• 3 eggs
• 200 grams sugar
• 90 grams flour
• 35 grams cocoa powder
• 100 grams Valrhona Bahibe 46% Milk chocolate (cut into half)
• 100 grams Valrhona Opalys 33% White chocolate (cut into half)
• 100 grams dark chocolate of choice (Also cut into half. I used Valrhona Abinao 85% Dark chocolate)

Method:

1. Preheat your oven to 180 degrees.
2. In a Bain Marie or microwave safe bowl, melt and mix the 200 grams of 66% Dark chocolate and butter. If you’re microwaving, do it only for 3o second intervals, mix and repeat until it is nice and silky smooth and let it cool down for 10 minutes. Don’t let it sit on the counter for too long as you don’t want it to harden.
3. (Preferably in a stand mixer), cream the eggs and sugar medium-high speed until you have a light yellow, homogenous mixture that has nearly doubled in size.
4. Gently fold in the chocolate and butter mixture from step 2 and make sure it’s not hot, or else your eggs will start to cook. Also make sure it’s not too cool and hard, as you do want it to mix easily.
5. Sift and gently fold in the flour and cocoa powder.
6. Next, fold in your remaining dark, milk and white chocolate chunks.
7. Line a (6’x 6′) baking dish with parchment paper, spread your brownie mixture evenly onto it, and bake for 35 mins or until the batter no longer jiggles. Do NOT overtake as they continue to cook for a while even after exiting the oven.
8. Cool completely at room temperature before removing them from the pan and cutting. Enjoy with chilled milk or vanilla ice cream!

You can store these at room temperature (up to 25 degrees) for up to a week in an air tight container. I just left them on my counter, covered in foil and I thought they tasted even better the next day. I’m also inserting a link to a video version of this recipe, but please note that I made a double batch that day, haha! I used a 9 x 13 inch baking dish in this video, and the pictures in this post are from the same day.

Since you’re here, you might enjoy this recipe to grain-free brownies too!