Triple Chip Brownies Recipes

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TRIPLE CHOCOLATE CHIP BROWNIES



Triple Chocolate Chip Brownies image

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

1/2 cup unsalted butter (, melted)
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup white chocolate chips
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips

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-TIER BROWNIES



Triple-Tier Brownies image

With a creamy frosting and crunchy topping, these rich three-layer brownie bars are a decadent treat. "They're a cinch to assemble, but irresistible," Annmarie Savage attests from Skowhegan, Maine. "Whenever I make them for someone new, they always want the recipe."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 5 dozen.

Number Of Ingredients 6

1 package fudge brownie mix (13-inch x 9-inch pan size)
1 package (11-1/2 ounces) milk chocolate chips
1 cup peanut butter
3 cups crisp rice cereal
1 can (16 ounces) cream cheese frosting
1 cup salted peanuts, chopped

Steps:

  • Prepare and bake brownie mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack. , In a large saucepan, combine chocolate chips and peanut butter. Cook over low heat for 4-5 minutes or until blended, stirring occasionally. Stir in cereal; set aside. , Spread frosting over brownies. Sprinkle with peanuts. Spread with peanut butter mixture. Chill for 30 minutes or until set before cutting. Store in the refrigerator.

Nutrition Facts : Calories 155 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

TRIPLE CHIP BROWNIES



Triple Chip Brownies image

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

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
1/4 cup plus 2 tablespoons butterscotch chips
1/4 cup plus 2 tablespoons semisweet chocolate chips
1/4 cup plus 2 tablespoons white vanilla baking chips

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

TRIPLE CHOCOLATE BROWNIES



Triple Chocolate Brownies image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 45m

Yield 18 brownies

Number Of Ingredients 11

3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

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.

TRIPLE FUDGE BROWNIES



Triple Fudge Brownies image

When you're in a hurry to make dessert, here's a "mix of mixes" that's so convenient and quick. The result is a big pan of very rich, fudgy brownies. Friends who ask me for the recipe are amazed that it's so easy. -Denise Nebel, Wayland, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 5

1 package (3.9 ounces) instant chocolate pudding mix
1 package chocolate cake mix (regular size)
2 cups semisweet chocolate chips
Confectioners' sugar
Vanilla ice cream, optional

Steps:

  • Prepare pudding according to package directions. Whisk in dry cake mix. Stir in chocolate chips. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° until the top springs back when lightly touched,30-35 minutes. , Dust with confectioners' sugar. Serve with ice cream if desired.

Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 86mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

TRIPLE-CHOCOLATE BROWNIE CUPS



Triple-Chocolate Brownie Cups image

These jumbo-sized treats are a brownie lover's dream with bittersweet chocolate and milk- and white-chocolate chips. Plus they're convenient; ready to serve, no portioning required-easily portable too. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes 6

Number Of Ingredients 9

1 stick unsalted butter, cut into large pieces
6 ounces bittersweet chocolate, coarsely chopped (1 cup)
1 1/2 cups sugar
3 large eggs
1/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1/2 cup plus 2 tablespoons unbleached all-purpose flour
1 cup (6 ounces) milk-chocolate chips
1 cup (6 ounces) white-chocolate chips

Steps:

  • Preheat oven to 350 degrees. Place six 4-inch shallow paper baking cups on a baking sheet. In a heatproof bowl set over (not in) a pot of simmering water, melt butter and bittersweet chocolate, stirring until smooth. Remove from heat and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined. Stir in all chocolate chips.
  • Fill each cup three-quarters full with batter. Bake until set and a tester inserted into centers comes out with only a few moist crumbs attached, 30 to 35 minutes. Transfer to a wire rack and let cool completely. (Brownies can be stored in an airtight container at room temperature up to 3 days.)

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