Triple Chocolate Brownies

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.

Course Dessert

Cuisine American

Keyword Brownies, Fudgy

Prep Time 15

Cook Time 35

Total Time 50

Servings brownies

Calories 369kcal

Author Fiona Dowling

Ingredients

8 oz dark chocolate 50-70%
1 cup unsalted butter
2 cups white sugar
2 teaspoons vanilla
3 large eggs
¾ cup all-purpose flour
½ cup cocoa powder
¼ teaspoon salt
1 ½ cups chocolate chips

US Customary - Metric

Instructions

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.

Notes

Storage & Make Ahead Instructions: Store brownies in an airtight container in the fridge or at room temperature for up to 4 days. Brownies can be frozen for up to 3 months. After baking, cool brownies completely before freezing. Then thaw overnight in the fridge.

To Half the Recipe: This recipe can easily be halved and made in an 8x8 or 9x9 inch pan. To half the recipe, use:

4 oz dark chocolate
½ 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)
¼ cup plus 2 tablespoons all-purpose flour
¼ cup cocoa powder
¾ cup chocolate chips

The instructions and bake time will be the same.

Nutrition