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.
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.
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)