A fudgy bownie is my absolute weakness. Super decadent, perfectly dense and not the least bit cakey – these triple chocolate fudge brownies are to die for.
Over the past few weeks I’ve had requests to make brownies. Fudgy, chocolatey, delicious brownies. What a perfect suggestion?
Except for the fact that I’m terrified of making brownies.
Ok, let me preface this. I LOVE brownies. I’d pick a fudgy brownie over cake or cookies any day.
And since I have zero willpower – I get scared around brownies.
You know when people on diet shows talk about the moment when they hit rock bottom and had an epiphany about changing their eating habits? Well… my rock bottom will be me, with a tray of brownies & pint of ice cream, watching law & order re-runs until I finish the entire thing.
Deciding to make brownies on a Friday night at 9pm when I was home alone was probably not the safest idea. The fact that there was any brownie evidence on Saturday morning was actually pretty astounding.
So here’s my warning to you. These fudgy brownies are incredible. Rich chocolate flavor, not the least bit cakey. Just pure fudgy, dense, brownies. Super decadent. Perfect for chocolate lovers. Please do not be mad at me if you eat way more than your “fair” share.
Ok, on to the chocolate. These brownies use 3 types of chocolate: melted dark chocolate, cocoa powder & chocolate chips. The melted chocolate is key to fudginess. I used 60% dark chocolate which I found was a good level of richness without being bitter. If you’re a lover of very dark chocolate, you could go with 70%. Or do semi-sweet or 50% if you like it a little less strong.
And now for the fudginess. There’s two keys here. 1) No baking powder or baking soda. And 2) No mixer. When you make brownies, it’s super important to forget your electric mixer. The more you mix your batter, the more air gets into the eggs. More air = less dense and fudgy.
Just like most brownies, you can make these in one bowl. The butter and chocolate are melted in the microwave, then once cooled a bit you’ll whisk in the sugar and eggs. Then fold in the remaining ingredients, pour into your pan, and bake.
If you have the patience, I highly recommend waiting until these brownies are totally cooled until digging in. Allowing the brownies to cool fully – even waiting overnight – is the best for the perfect brownie texture and flavor… I know it’s hard, but you can do it!!!!!
Disclaimer – these brownies will not last long.
Triple Chocolate Fudge Brownies
- 1/2 cup unsalted butter
- 8 oz dark chocolate (60%, 70% or semi-sweet)
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs , room temperature
- 1 large egg yolk , room temperature
- 2 teaspoons vanilla
- 1 tablespoon brewed cold coffee
- 2/3 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 3/4 cups chocolate chips (dark, semi-sweet or white), optional
- Preheat the oven to 350F degrees. Line an 8x8 inch square baking pan with parchment paper, or aluminum foil greased and floured. Set aside.
- In a large microwave safe bowl, melt the chocolate & butter together in short 30 second burst stirring after each until melted. Alternatively, melt in a double boiler over low heat. Allow to cool to room temperature.
- In a small bowl, whisk together the 2 eggs plus one additional egg yolk. Add the eggs and sugars to the melted chocolate and whisk to combined. Scrape down the sides of the bowl and fold in the vanilla, coffee, flour, cocoa powder and salt using a large wooden spoon or rubber spatula. If you're adding chocolate chips, fold in them into the batter once the flour is almost combined.
- Pour into the prepared pan and bake for 25 to 30 minutes. Top should be just set and no longer be glossy. An inserted toothpick should come out clean with a few moist crumbs. Allow to cool fully (at least 2 hours) and cut into 9 extremely generous squares or 16 more reasonable sized brownies.