These fudgy brownies are made with 3 types of chocolate to give them a rich and decadent chocolate flavor. They’re thick, dense, not the least bit cakey, and taste delicious served plain or with a scoop of vanilla ice cream. If you like brownies that verge on biting into a piece of fudge – these triple chocolate brownies are for you.There are about 1 million brownie recipes on the internet – like my classic, chewy brownies made with cocoa powder. But if you’re looking for brownies that are rich and fudgy with a chocolate flavor that goes over the top – then these triple chocolate brownies are for you.
These brownies are extra-thick, fudgy in the center, and have shiny, crinkly brownie tops. They’re made with melted dark chocolate and cocoa powder in the batter, then we’re adding in chocolate chips to give them a rich, complex chocolate flavor. They’re rich on their own, so there’s no need for frosting. I love to eat them cold from the fridge because they get extra fudgy, or they’re also delicious with a scoop of ice cream.
Ok – but let’s talk brownie specifics.
Why Use Both Cocoa Powder and Melted Chocolate in the Batter?
After multiple taste tests, I found that using both cocoa powder and melted dark chocolate produced brownies with the richest, most delicious chocolate flavor.
- Melted chocolate makes the brownies extra rich and fudgy.
- And then cocoa powder creates the classic cocoa brownie taste and makes the flavor more complex.
For this recipe, I recommend using 50-70% dark chocolate and dutch process cocoa. Do not use bittersweet chocolate or any kind of dark chocolate stronger than 75% cocoa – otherwise, the brownies will be bitter.
What Makes Brownies Fudgy?
There are a few ways to make brownies dense and fudgy:
- Use melted butter and melted chocolate.
- Limit the number of eggs. Beating the eggs adds air into the batter. More air leads to a lighter and fluffier texture, instead of dense and fudgy.
- Do not use baking powder or baking soda. Both of these ingredients add lift to the brownies (AKA makes them rise). The lift creates a lighter brownie.
- Do not use an electric mixer. Remember what I said about the air in the batter? An electric mixer adds in more air.
- Be careful of adding too much flour. More flour makes the brownies drier and cake-y in texture.
- Be careful not to over bake the brownies. If the brownies bake for too long, they can dry out.
In today’s recipe, we use a combination of all of these methods to make our brownies extra fudgy and dense.
How to Make Brownies with Shiny Tops?
I’ve actually experimented with a lot. It turns out that dissolving the sugar in the melted butter and dark chocolate gives the brownies shiny, crinkly tops. You have to use white sugar (or caster) for brownies with shiny, crinkly tops, however, because brown sugar will add too much moisture. I also found that adding chocolate chips to the brownies helps make the tops crinkly.
So here’s my warning to you. These triple chocolate 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.
Love brownies? Don’t forget these other favorites:
- Cream Cheese Brownies
- Chewy Brownies – these are made with oil
- Peanut Butter Brownies
- Milk Chocolate Brownies
- White Chocolate Brownies
Triple Chocolate Brownies
- 8 oz dark chocolate 50-70%
- 1 cup unsalted butter
- 2 cups white sugar
- 2 teaspoons vanilla
- 3 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1 1/2 cups chocolate chips
- Preheat the oven to 350F degrees. Line a 9x13 inch (22x33 cm) baking pan with parchment paper, or aluminum foil lightly grease.
- Chop the chocolate into small pieces.
- Add the chopped chocolate, butter and sugar to a large, microwave-safe bowl.
- Microwave for 45-second intervals on medium power, stirring between each interval, until the chocolate and butter are melted. Whisk until smooth
- Whisk vanilla extract, and then whisk in the eggs 1 at a time.
- Gently stir in the flour, cocoa powder and salt using a rubber spatula or wooden spoon.
- Stir in the chocolate chips.
- Pour the batter into the prepared pan, and smooth the top with a rubber spatula.
- Bake in the preheated oven for 32-37 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs.
- Cool completely (at least 4 hours). Lift the brownies out of the pan using the overhang from the parchment or aluminum foil, and place on a cutting board. Cut the brownies using a sharp knife.
- 4 oz dark chocolate
- 1/2 cup unsalted butter
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 large egg, plus 1 egg yolk (discard the egg white from the second egg)
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1/4 cup cocoa powder
- 3/4 cup chocolate chips