Triple Chocolate Brownies

Triple Chocolate Brownies
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. Adding espresso powder helped to enhance the chocolate flavor and adding baking soda gave these an extra lift which eliminated any battery goo that might have otherwise resulted. I tossed in three kinds of chocolate to create the ultimate chocolatey brownie, but I think peanut butter chips or maybe even thin mints would be really good too! I took these 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 below if you’re using an 8×8 pan.
Triple Chocolate Brownies
Ingredients
1 c. all-purpose flour
1¾ c. unsweetened cocoa powder
2½ c. sugar
1⅓ c. (2 sticks + 6 tbsp) butter
4 eggs
¼ tsp. baking soda
½ tsp. salt
½ tsp. espresso powder
1 tsp. vanilla
½ c. milk chocolate chips
½ c. semi-sweet chocolate chips
½ c. bittersweet chocolate chips (60%)
DIRECTIONS:
1. Preheat oven to 325 degrees. Line a 9×13 inch pan with parchment or foil, set aside.
2. 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. 
3. 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. 
4. 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. 
5. 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.
NOTE: This recipe is for a 9×13 pan. You can make a half recipe and bake it in an 8×8 square pan for the same amount of time.
Adapted from Bittersweet, by Alice Medrich | Makes approximately 24 brownies

Shop Online

Lil' Luna Products

See All Products

Want more inspiration?

More Recipes You'll Love

Roasted Salsa Verde

Total Time: 20 minutes
5 from 4 votes

Beef Enchiladas

Total Time: 2 hours 30 minutes
5 from 2 votes

Mini Lemon Cheesecakes

Total Time: 50 minutes
5 from 3 votes

Lemon Cream Pie

Total Time: 4 hours 42 minutes
4.69 from 19 votes

About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments:

  1. Love these, they look so fudgey! I’ve stayed faithful to my brownie recipe for years, but may have to try these with the coffee and 3 types of choc as they look seriously intense!

  2. Absolutely amazing brownies! My absolute favorite and finger licking good. I’ve made them several times now and each time they have turned out awesome. Thanks so much for the recipe!

  3. i made these for a church bazaar and someone bought the whole pan! He looked me up and told me he made a caramel ice cream to serve at a dinner party he was hosting. He served a scoop of homemade caramel ice cream on top of a brownie then drizzled homemade salted caramel sauce over top of everything! wish I would have been invited to that dinner party!

  4. hey! thank you so much for publishing this recipe. i’ve made it literally dozens of times over the past three years, there’s nothing that better satisfies my chocolate cravings.

  5. 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!