Triple Chocolate Brownies

My triple chocolate brownies are a chocolate lover’s dream come true! Dense, fudgy homemade brownies made with 3 different types of chocolate chips make these brownies unbelievably delicious. I might go so far as to say, this is my ultimate brownie recipe!

Triple Chocolate Brownies Recipe

Are you a cakey or frosted fudge brownie kinda person? If you are in the fudge camp, these just maybe your ultimate brownies, too! These brownies define as dense and fudgy. One bite and you’ll be in chocoholics paradise. Oh, and good news! They’re easy to put together so skip the boxed brownie mixes! 10 minutes of prep, 30 minutes of baking, and your chocolate cravings are answered! 

Try a few more of my brownies: Cosmic brownies, and peanut butter brownies! You’ll be in brownie heaven ♥

Let’s make some BROWNIES!!

Commonly Asked Questions:

What Makes Brownies More Fudgy:

To make fudgy brownies, the ratio of the brownie recipe needs to have more fat to the amount of flour in the recipe. This recipe fits that bill!  As long as you don’t overbake them, they will be moist and fudgy!

Are Brownies Meant To Be Gooey In The Middle?

Fudgy brownies are supposed to be slightly underdone in the center. Raw is a different story. Raw brownies are unpleasant!

Should the toothpick be clean for brownies? No, not for fudgy brownies but yes, for cakey brownies. For this recipe, it should not be clean.

How Do You Tell When Brownies Are Done?

The first thing to look for is visibly baked edges and cracking on the top. Insert a toothpick in the center of the brownies and it should have crumbs on it. If it’s still covered in batter it’s not done.

What You’ll Need To Make Triple Chocolate Brownies From Scratch:

• 8-inch square baking pan
• Butter or Baking Nonstick cooking Spray
• Unsalted Butter
• Espresso Powder
• Unsweetened Chocolate
• Eggs
• Granulated Sugar
• Vanilla Extract
• All-Purpose Flour
• Chocolate Chunks
• Semi-Sweet Chocolate Chips
• White Chocolate Chips

Triple Threat Chocolate Brownies Ingredient Notes

• Unsweetened Chocolate: Since unsweetened chocolate is one of the main ingredients in these brownies, it’s important to use good-quality chocolate. According to a review America’s Test Kitchen conducted, Baker’s Unsweetened Baking Bar is the top pick. It was noted to have a rich, familiar, classic flavor. Since it’s easily found at most supermarkets, I’d say that’s good news!
• Espresso Powder: Adding espresso powder to your brownies will enhance the chocolate flavor. Don’t worry the brownies will not taste like coffee!
  • In fact, it’s unlikely you’ll even taste it. You can find it at most supermarkets. I generally buy King Arthur’s espresso powder on Amazon. The fine grind of the powder makes it easy and quick to dissolve.
  • If you don’t want to buy it, you can use instant coffee. Just make sure that the larger granules have enough time and heat to dissolve. If you’re worried about caffeine, use decaffeinated instant coffee.
• Eggs: I use large eggs in this recipe.
• Vanilla Extract: For the best-flavored brownies, only use pure vanilla extract, not imitation.
• Chocolate Chunks: I like the extra texture the chunks add to these brownies. I like to use Scharffen Berger Baking Chunks. Honestly, they’re a bit pricey and more difficult to find, so feel free to use a different brand. I like that they are irregularly shaped.
  • If you do swap them out, try to get a brand that has the same shape.
• Semisweet Chocolate Chips: I like to use Guittard Semisweet Chips because I think they have the best chocolate flavor. That said, it’s hard to resist the huge, less expensive bag of semisweet chips from Costco.
• White Chocolate Chips: According to test kitchen bakers at Taste of Home, Ghirardelli Classic White Chips are the best tasting.

Storing + Freezing Tips + Make-Ahead

Best Way To Store: It’s best to store brownies in an airtight container at room temperature.  

Freezing: Cut them into individual portions, hotel wrap them, and then store them in an airtight resealable bag.

Make-Ahead: I like to make these ahead of time then cut them into individual portions and freeze them.

Variations + Substitutes + Additions

• Chips: Swap out different baking chips
• Nuts: Add 1 cup chopped nuts. My favorites are walnuts or pecans.

What To Serve With Chewy Triple Chocolate Brownies

The best thing to serve with these is a big tall extra cold glass of milk. Or if you prefer a nice cup of coffee or tea!

More Yummy Brownie Recipes:

• Brookies 
• Brownie Cookies
• Caramel Brownies 
• German Chocolate Brownies
• Red Velvet Brownies

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Triple Chocolate Brownies

Brownie lovers rejoice! My Triple Chocolate Brownies recipe brings you THREE types of luscious chocolate in this perfectly chewy, easy-to-make dessert!

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Servings: 12 servings

Author: Kathleen

Ingredients

• 3 sticks unsalted butter
• 12 ounces unsweetened chocolate
• 1/4 teaspoon espresso powder
• 4 large eggs
• 2 cups sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup chocolate chunks
• 1/2 cup white chocolate chips
• 1/2 cup semi-sweet chocolate chips

Instructions

• Preheat oven to 350°F.
• Melt the butter (3 sticks) and unsweetened chocolate (12 ounces) together in a heavy-based pan over low heat.  Add espresso powder (1/4 teaspoon) and stir until dissolved. Set aside and allow to cool a bit.
• In a large bowl, beat the eggs (4), sugar (2 cups), and vanilla (1 tablespoon) together until well blended. Add egg mixture to cooled chocolate mixture (if you think the chocolate is still too warm, then temper the eggs, a little at a time, with chocolate) and combine well. Fold in flour (1 1/2 cups plus 2 tablespoons) and salt (1/4 teaspoon) just until combined. Fold in white chocolate chips (1/2 cup) semisweet chocolate chips (1/2 cup), and chocolate chunks (1/2 cup). Divide batter evenly between two well-greased 8-inch square pans.
• Bake for about 25-28 minutes. Brownies are done when the top dries out to a slightly paler brown speckle. The center should remain gooey so a toothpick test will NOT work. I think these are even better refrigerated and served cold.

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Notes

1. Unsweetened Chocolate: Since unsweetened chocolate is one of the main ingredients in these brownies, it’s important to use good-quality chocolate. According to a review America’s Test Kitchen conducted, Baker's Unsweetened Baking Bar is the top pick. It was noted to have a rich, familiar, classic flavor. Since it’s easily found at most supermarkets, I’d say that's good news!
2. Espresso Powder: Adding espresso powder to your brownies will enhance the chocolate flavor. Don’t worry the brownies will not taste like coffee! In fact, it’s unlikely you’ll even taste it. You can find it at most supermarkets. I generally buy King Arthur's espresso powder on Amazon. The fine grind of the powder makes it easy and quick to dissolve. If you don’t want to buy it, you can use instant coffee. Just make sure that the larger granules have enough time and heat to dissolve. If you’re worried about caffeine, use decaffeinated instant coffee.
3. Eggs: I use large eggs in this recipe.
4. Vanilla Extract: For the best-flavored brownies, only use pure vanilla extract, not imitation.
5. Chocolate Chunks: I like the extra texture the chunks add to these brownies. I like to use Scharffen Berger Baking Chunks. Honestly, they’re a bit pricey and more difficult to find, so feel free to use a different brand. I like that they are irregularly shaped. If you do swap them out, try to get a brand that has the same shape.
6. Semisweet Chocolate Chips: I like to use Guittard Semisweet Chips because I think they have the best chocolate flavor. That said, it’s hard to resist the huge, less expensive bag of semisweet chips from Costco.
7. White Chocolate Chips: According to test kitchen bakers at Taste of Home, Ghirardelli Classic White Chips are the best tasting.

© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

Source: Adapted From Nigella Lawson

 

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