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–+ servings
Four fudgy chocolate brownies with frosting on a white plate

Triple-Chip Brownies Recipe

Rich, fudgy brownies packed with semisweet chocolate, peanut butter and white chocolate chips, plus toasted nuts and an optional chocolate frosting.
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Prep Time 25 minutes
Cook Time 45 minutes
Servings: 16 - 24 brownies, depending on size
Course: Dessert
Cuisine: American
Ingredients Instructions Notes

Ingredients
  

Brownies
  • Cooking spray
  • ¾ cup all-purpose flour plus a little more for the pan
  • 1 tbsp unsweetened cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ⅓ cup butter
  • ¾ cup granulated sugar
  • 2 tbsp water
  • 12 oz. semisweet chocolate chips divided
  • 1¼ tsp vanilla extract
  • 2 large eggs lightly beaten
  • 1 cup chopped walnuts or pecans preferably toasted
  • 1 cup peanut butter chips
  • 1 cup white chocolate chips
Optional Frosting
  • 2 cups powdered sugar
  • 1 oz. unsweetened chocolate
  • 2 tbsp butter
  • Pinch of salt
  • 1 tsp milk or half-and-half plus more as needed
  • 1 tsp Kahlua or coffee optional, plus more as needed

Instructions
 

  1. Preheat the oven to 325°F. Spray a 9-inch square baking pan with cooking spray and dust lightly with flour.
  2. In a medium bowl, stir together the ¾ cup flour, 1 tbsp cocoa powder, ½ tsp baking soda and ¼ tsp salt. Set aside.
  3. 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.
  4. Add the melted chocolate mixture to the dry ingredients and stir until combined.
  5. Add the 1¼ tsp vanilla and 2 lightly beaten eggs and stir until incorporated.
  6. 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.
  7. Spread the batter evenly in the prepared pan with a rubber spatula.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

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