Food & Cooking Recipes Dessert & Treats Recipes Brownie Recipes Triple-Chocolate Brownie Cups By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 26, 2020 Print Share Share Tweet Pin Email Photo: Lennart Weibull Yield: 6 These jumbo-sized treats are a brownie lover’s dream with bittersweet chocolate and milk- and white-chocolate chips. Plus they're convenient; ready to serve, no portioning required—easily portable too. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter). Ingredients 1 stick unsalted butter, cut into large pieces 6 ounces bittersweet chocolate, coarsely chopped (1 cup) 1 ½ cups sugar 3 large eggs ¼ cup unsweetened cocoa powder ½ teaspoon kosher salt ½ cup plus 2 tablespoons unbleached all-purpose flour 1 cup (6 ounces) milk-chocolate chips 1 cup (6 ounces) white-chocolate chips Directions Preheat oven to 350 degrees. Place six 4-inch shallow paper baking cups on a baking sheet. In a heatproof bowl set over (not in) a pot of simmering water, melt butter and bittersweet chocolate, stirring until smooth. Remove from heat and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined. Stir in all chocolate chips. Fill each cup three-quarters full with batter. Bake until set and a tester inserted into centers comes out with only a few moist crumbs attached, 30 to 35 minutes. Transfer to a wire rack and let cool completely. (Brownies can be stored in an airtight container at room temperature up to 3 days.) Cook's Notes For a nutty version, stir 1/2 cup chopped walnuts or pecans into the batter with the chocolate chips. To make squares instead of cups, bake the batter in an eight-inch square pan, lined with buttered parchment, for 35 to 40 minutes, and then cut into 2 1/2-inch squares.Recipe reprinted from Martha Stewart’s Cookie Perfection: 100+ Recipes to Take Your Treats to the Next Level, From the Kitchens of Martha Stewart Living. Copyright © 2019 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC. Print