Hey there, Glover Gardens Readers! It’s the Labor Day Weekend in the US and that means a day off, cookouts, seafood boils and parties with neighbors, right?
We’re living that Labor Day Life, my friends!
We were guests at a neighbor’s delicious seafood boil yesterday, gladly helping to devour a bushel of Mississippi Gulf Coast blue crabs with the requisite corn, potatoes and sausage, nicely spiced from their warm bath with those fresh-caught crabs. Of course we couldn’t go empty-handed, so I made garlic bread, lemon bars and brownies.
I couldn’t find a brownie recipe that excited me, so I used one from an old cookbook as a starting point and played around with it, adding some ingredients and increasing others…you know how it goes once you get into test kitchen mode.
My brownie exploration yielded great results, so of course I’m sharing the recipe with you, Dear Readers. The Triple-Chip Brownies have four kinds of chocolate in them if you make the frosting, plus three kinds of chips: peanut butter, semisweet chocolate and white chocolate.
The recipe works because it’s rich and dense with a deeply chocolate flavor that’s chocoholic-worthy, along with a nice textural mix, a hint of that ever-satisfying salty-sweet combination from peanut butter and chocolate, and goodies in every bite.
You might just need to make these brownies for a Labor Day cookout.
Or for a Sunday afternoon snack, or because you need a chocolate fix.
Or to make sure someone knows you really, really love them.
Or for no reason at all other than the fact that you deserve this chocolaty goodness right now.
Triple-Chip Brownies Recipe
Ingredients
Instructions
- Preheat the oven to 325°F. Spray a 9-inch square baking pan with cooking spray and dust lightly with flour.
- In a medium bowl, stir together the ¾ cup flour, 1 tbsp cocoa powder, ½ tsp baking soda and ¼ tsp salt. Set aside.
- In a saucepan over low heat, combine the ⅓ cup butter, ¾ cup sugar, 2 tbsp water and 1 cup of the semisweet chocolate chips. Cook, stirring, until the butter and chocolate are completely melted and the mixture is smooth.
- Add the melted chocolate mixture to the dry ingredients and stir until combined.
- Add the 1¼ tsp vanilla and 2 lightly beaten eggs and stir until incorporated.
- Fold in the 1 cup chopped nuts, remaining semisweet chocolate chips, 1 cup peanut butter chips and 1 cup white chocolate chips. The batter will be very thick.
- Spread the batter evenly in the prepared pan with a rubber spatula.
- Bake for 35–45 minutes, checking at 35 minutes. Bake until the brownies are set to your liking, taking care not to overbake if you prefer a fudgy texture.
- If making the frosting, begin about 10 minutes before the brownies are finished baking. Melt the 1 oz. unsweetened chocolate according to package directions or in a small saucepan over low heat.
- Melt the 2 tbsp butter and stir it into the chocolate. Add the 2 cups powdered sugar, pinch of salt, 1 tsp milk or half-and-half and optional 1 tsp Kahlua or coffee. Stir until smooth, adding a little more milk, Kahlua or coffee as needed to make the frosting spreadable.
- Let the brownies cool for about 5 minutes after removing them from the oven. If using the frosting, spread it evenly over the brownies while they are still warm.
- Let the brownies cool completely before cutting into squares. Cover and store at room temperature.
Notes
- Toasted nuts: In my humble opinion, any recipe with nuts is better when they are toasted. To toast them, spread the nuts on a baking sheet and bake at 350°F for about 6–8 minutes, until fragrant and lightly browned. Transfer them from the hot pan immediately so they do not continue cooking.
- Frosting is optional: These dense, fudgy brownies are rich enough to stand on their own. For outdoor parties or picnics, I recommend leaving them unfrosted unless they can be kept inside.
- Over-the-top option: If you are making the frosting and want an extra-decadent version, increase the chopped nuts by ½ cup and stir the additional nuts into the frosting.
- Nut-free option: Leave out both the nuts and peanut butter chips if needed. The brownies will still have plenty of chocolate-chip goodness.
- Serving size: These are very rich brownies, especially when frosted, so consider cutting them into smaller squares.
Join Me in the Kitchen
And You?
Do you have a favorite brownie recipe? Would you make these brownies studded with three kinds of chips, a ton of nuts and a four-chocolate pedigree? Let me know if you do.
And Happy Labor Day Weekend, if you’re in the United States. Happy Weekend, otherwise. 😊
© 2023, Glover Gardens
I’ve never been a brownie fan but those look so good I’m pretty sure I’d devour them! Just give me a glass of cold milk!
Cold milk would be great with these brownies! I’m not huge on sweets, either – given a choice, I’d take cheese over confections – but if it’s rich, dense and has a bit of salt to balance, I can devour a brownie in an instant. These are also good with coffee, and while I haven’t tried it yet, I think a very dry sparkling wine would be very complementary. Maybe tonight… if there are any left. 😊
I wish I could put a picture on here. Ok, today out of the blue, right before we stopped at Walmart, the wife says she had a box of Ghirardelli brownie mix so she was going to make some brownies. I said funny you mention that, look at this recipe I just saw. She read it and said she’d try it, so we got all the stuff at Walmart. Long story short, she said until this, she thought Ghirardelli brownies were the best you could make. She says she’ll never make brownies any other way again except using your recipe! They were delicious.
Oh wow, thank you so much for the rave review! Now I’ll always associate these brownies with Labor Day and Blaine’s Restaurant Report.
Feedback and connections are what make blogging so much fun, because you never really know if you’re providing something of value unless someone takes a moment to share their experience. Thanks again!
Kim
p.s. Did you have the brownies with icy cold milk?
Yep! I always have to have milk or like you said, coffee with my desserts. We had pecans in these. Utterly delicious!
Revisiting this recipe today to convert the instructions to an AI-readable recipe card, I see your comments and think, “this is my favorite feedback on a recipe, EVER:. Please thank “the wife,” as you referred to her, and know that y’all give me inspiration to keep creating and sharing recipes.
Why thank you!