Go Back
Stack of three gooey brownies with melted chocolate chips
Print Recipe
5 from 4 votes

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Brownies
Servings: 12 brownies
Author: Fiona Dowling

Equipment

  • 8x8 inch (20x20 cm) pan

Ingredients

  • 4 oz dark chocolate (112 grams) 50-70%
  • 1/2 cup unsalted butter (112 grams)
  • 1 cups granulated sugar (200 grams) or caster
  • 1 teaspoons vanilla
  • 2 large eggs
  • 1 large egg yolk in addition to the 2 eggs, discard the white
  • 6 tablespoons all-purpose flour (47 grams)
  • 1/3 cup cocoa powder (33 grams)
  • 1/4 teaspoon salt
  • 3/4 cup chocolate chips (about 120 grams)

Instructions

  • Preheat the oven to 350F degrees. Line an 8x8 inch (20x20 cm) baking pan with parchment paper or aluminum foil so that there's an overhang around the edges.
  • Chop the chocolate into small pieces.
  • Add the chopped chocolate and butter to a large, heatproof bowl. Microwave for 45-second intervals for medium power (not high power), stirring between each interval until the chocolate and butter are melted. Alternatively, melt in a double boiler (ensuring the water doesn't touch the bottom of the bowl).
  • Whisk the butter and dark chocolate together until combined. Then whisk in the sugar, vanilla extract, 2 eggs and additional egg yolk
  • Sift in the flour, cocoa and salt. Then gently whisk the batter together until you no longer see lumps of of streaks of flour.
  • 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 about 25-30 minutes, or until the tops look set and an inserted toothpick comes out with a few moist crumbs.
  • Cool the brownies in the pan for at least 2 hours (I cooled my brownies for 2 hours and the chocolate chips were still gooey). Lift the brownies out of the pan using the overhang of the parchment paper/aluminum foil and place on a cutting board. Slice with a sharp knife (not a butter knife).

Notes

  1. Pan Sizes: This recipe is not quite enough for a 9x9 inch (23x23 cm pan). The recipe can be doubled and mad in a 9x13 inch (23x33 cm) pan. The bake time will be 30-35 minutes. 
  2. Storage & Make Ahead Instructions: Store cooled 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. 

Nutrition

Calories: 281kcal | Carbohydrates: 33g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 65mg | Potassium: 156mg | Fiber: 2g | Sugar: 25g | Vitamin A: 305IU | Calcium: 28mg | Iron: 2mg