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
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%)
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

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  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!

  6. Lacked a bit of “cakey-ness” that a brownie should have. Just basically all chocolate chip. All the chips are too over-whelming.

    1. That’s funny because I love them fudgy. If you go to 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.