Triple Chocolate Brownies Italian Style

 

Ingredients

  • Bittersweet chocolate (chopped): 93 g
  • Butter: 125 g
  • Light brown sugar: 218 g
  • Vanilla extract: 1 tsp 
  • Large eggs: 2 (use extra-large eggs or just use 2 large eggs) ROOM TEMPERATURE
  • All-purpose flour: 65 g
  • Unsweetened cocoa powder: 24 g
  • Salt: 1/2 tsp
  • Semisweet chocolate chips: 185 g

Directions

Preheat your oven to 175℃. Take your eggs out of the fridge. If short on time, place the uncracked eggs in a bowl of warm water for 5 minutes. Line your 25 cm x 18 cm aluminum pan with parchment paper. 

Melt the chopped chocolate and butter together, then remove from the heat and allow to cool slightly. Stir in the vanilla. It should be warm to the touch, not hot, before combining. 

Using an electric mixer or hand whisk, whip your eggs in a separate bowl first until it becomes pale yellow, slightly thickened and foamy. Whisk in the sugar. Slowly pour the warm chocolate-butter mixture into the whipped eggs. Stir gently with a spatula or whisk just until the color is uniform. Sift flour, cocoa and salt into the wet mixture. Using a spatula, gently fold the ingredients together. Stop mixing the exact moment the flour streaks disappear. 

Pour the batter into your prepared pan, spread it evenly into the corners. Bake for 20 to 23 minutes. Start checking with a toothpick at the 18-minute mark, as rectangular edges cook a bit faster than square ones.

Notes

  • This is the original Triple Chocolate Brownie Recipe, it has been adjusted here to fit the brownie pan I bought in Italy. The ingredients are also listed by weight.
  • May 2026 - Italy with a 25 cm x 18 cm rectangular pan, slightly larger than the recipe. To maintain the intended thickness, I scaled-up the recipe by 9% and baked for 22 minutes.
  • August 2026 - they turned out flat, I think it was because the eggs were too cold, with no leavening agent, this is the only thing that is giving it rise. I can try whipping the eggs and sugar together first before adding to the chocolate.
  • August 2026 - At the rental house in Cicalino I baked them for 19 minutes. A knife in the center came out wet, but the edges were dry. The eggs were warm and I whipped them separately first and then with the sugar before combining with the chocolate mixture.

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