This Triple Chocolate Brownies recipe is so good, it’s fudgy and it’s really rich! Best of all, it’s got a nice crisp top that cracks when you bite into it!
My search for the ultimate fudgy brownie is over. It’s been a long journey but I think I’ve finally found a brownie recipe that I really love!
It’s dark, it’s fudgy and it’s really rich! Best of all, it’s got a nice crisp top that cracks when you bite into it.
I added some espresso powder into this recipe, which helped to enhance the chocolate flavor. I also added baking soda which gave these brownies an extra lift. That lift eliminated any battery goo that might have otherwise resulted.
I tossed in three kinds of chocolate to create the ultimate chocolatey brownie.
For variations, I think peanut butter chips or maybe even thin mints would be really good too!
These are family reunion tested and they passed with flying colors! I took these Triple Chocolate Brownies to a family reunion and they were gone in about 15 minutes, everyone loved them!
I hope you’ll give this recipe a try, because I think you’re going to love them too!
P.S. See the note in the recipe card below if you’re using an 8×8 pan.
Triple Chocolate Brownies Recipe
Ingredients
- 1 cup all-purpose flour
- 1 3/4 cups unsweetened cocoa powder
- 2 1/2 cups sugar
- 1 1/3 cups (2 sticks + 6 Tbsp) butter
- 4 eggs
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp espresso powder
- 1 tsp vanilla
- 1/2 cup milk chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup bittersweet chocolate chips (60%)
Instructions
- Preheat oven to 325 degrees. Line a 9×13 inch pan with parchment or foil, set aside.
- In a large double boiler, melt butter then add espresso powder, mixing to dissolve. Add sugar and cook until the mixture becomes smooth and glossy. Remove from heat and allow the mixture to cool for 20 minutes.
- In the bowl of a stand mixer, combine the cooled (really it can be slightly warm) butter mixture and vanilla. With mixing speed on low add one egg at a time, mixing just until incorporated.
- In a medium size mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. With mixing speed on low, gradually add dry ingredients. Mix until no flour pockets remain. Remove bowl from stand and fold in the three kinds of chocolate chips.
- Spread the brownie batter evenly into the prepared pan. Place in oven and bake for 25-30 minutes or until the brownies are set. Remove from oven and allow to cool for 45 minutes before cutting and serving.
Can Dutch processed cocoa powder be used in this recipe?
Hi Roy, the Dutch processed cocoa powder cannot be used in this recipe because it doesn’t have the natural acid that works with the baking soda to help this recipe rise.
Lacked a bit of “cakey-ness” that a brownie should have. Just basically all chocolate chip. All the chips are too over-whelming.
That’s funny because I love them fudgy. If you go to https://lifemadesimplebakes.com/?s=brownie there are several pages of different brownie recipes. I’m sure you’ll find one you love. In general though, if you want a cake like texture the brownies would need more flour and baking powder in the recipe. You can also whisk the batter longer to help aerate it, making a lighter crumb.
Took waaaay longer to bake for me. 60 minutes and I kept bumping the temp up.
I’m sorry it took so long to bake. Thanks so much for trying it out!
I made these for my co-workers the week before Christmas break. I love baking but I am always terrified of sharing with others. I baked these, set them in the teachers lounge and walked away. Within minutes people were RUSHING into the classroom asking me where I “got the brownies”- when I said I made them, they stood open mouthed, shocked. Everyone said they were the BEST brownies they had ever eaten. I knew they tasted delicious but everyone else thought so too! These are SUCH a hit, they are the perfect balance of sweet and bitter (the different kinds of chocolate work so well) – every single person loved them. It’s my go-to brownie recipe now!