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Triple Chocolate 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!
Course Dessert
Cuisine American
Keyword Brownies, chocolate recipes, desserts
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings
Calories 649kcal
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.

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.

Nutrition

Serving: 1slice | Calories: 649kcal | Carbohydrates: 62g | Protein: 9g | Fat: 45g | Saturated Fat: 28g | Cholesterol: 145mg | Sodium: 243mg | Potassium: 353mg | Fiber: 6g | Sugar: 41g | Vitamin A: 825IU | Calcium: 70mg | Iron: 7mg