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Bittersweet, milk and white chocolate — plus a good dose of cocoa powder — are all invited to the brownie dance floor.
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Sometimes you want a recipe that’s pared down to just the essentials — something very simple and cleanly minimalist. I’m thinking here of pasta nada, stripped down to just olives and parsley, or a perfectly seared salmon fillet, seasoned with only salt and pepper and served with white rice and a green vegetable. (This is a go-to dinner of mine, by the way.)
And sometimes you want a recipe that takes a good thing and runs with it, something that yes-ands itself into over-the-top deliciousness.
Ladies and gentlemen, Vaughn Vreeland’s triple-chocolate brownies.
We shouldn’t be surprised that the brain behind rum-raisin carrot cake and this face-size cheese puff has figured out a way to invite almost every type of chocolate to the brownie dance floor. Cocoa powder and bittersweet, milk and white chocolate all make appearances, forming a terrazzo-patterned brownie with that perfect, crinkled-paper surface and a just-gooey-enough interior. If it all sounds like too much, let this comment from Roland, a reader, convince you otherwise:
“I’m 11 years old and just baked this recipe as an activity for a week without school. Unenlightened of the brownie’s incredible taste, I was bewildered by the perfect combination of these three types of chocolate. Surprisingly as well, it was not difficult to bake and didn’t matter that I didn’t add the espresso powder. Melting the chocolate was the hardest part for me, as I took it off the stove too early and left much sticking to the saucepan after I poured it. This recipe’s for sure a keeper.”
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Triple-Chocolate Brownies
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