TRIPLE-CHOCOLATE BROWNIES

Prep 15 min. | Total 50 min., plus cooling time Makes: 16 brownies

1 cup all-purpose flour

1/4 cup cocoa powder

1/2 tsp salt

168 g bittersweet chocolate, coarsely chopped

1/2 cup unsalted butter

3 eggs

1 cup granulated sugar

2 tsp vanilla

1/2 cup dark chocolate chips 1/2 cup white chocolate chips

1. Preheat oven to 325 F. Oil and line an 8×8-in-square baking dish with parchment.

2. Sift flour with cocoa and salt in a small bowl.

3. Combine bittersweet chocolate with butter in a medium bowl. Microwave on medium until almost melted, stirring halfway through, 2 minutes. Stir until smooth.

4. Whisk eggs with sugar and vanilla in a large bowl. Scrape in chocolate mixture, then stir until combined. Gradually stir in flour mixture, just until almost mixed. (Overmixing toughens brownies.) Stir in chocolate chips until evenly distributed. Spread batter in prepared dish. Smooth top.

5. Bake in centre of oven until edges are firm and middle is set, 35 to 45 minutes. (A toothpick inserted in the centre may have chocolatey crumbs clinging to it.) Remove pan to a rack and cool completely, about two hours. Cut into 16 squares. Brownies will keep well, covered, at room temperature for up to three days or wrap in foil and freeze up to a month.

A lesson on butter: Because melted butter has released much of its water content, it makes the finished treats soft and dense, as well as flavourful.