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
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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 the oven to 325 degrees Fahrenheit (165 degrees Celsius). Line a 9×13-inch pan with parchment or foil, and set aside.
- In a large double boiler, melt the butter, then add the espresso powder, mixing to dissolve. Add the sugar and cook until the mixture becomes smooth and glossy. Remove from the heat and allow the mixture to cool for 20 minutes.
- In the bowl of a stand mixer, combine the cooled butter mixture and vanilla. (Slightly warm is okay—it shouldn't be hot.) With the mixing speed on low, add one egg at a time, mixing only until incorporated.
- In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. With the mixing speed on low, gradually add the dry ingredients. Mix until no flour pockets remain. Remove the bowl from the stand and fold in the three kinds of chocolate chips.
- Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 25–30 minutes, or until the brownies are set. Remove from the oven and allow to cool for 45 minutes before cutting and serving.
This has become my go to recipe.
These were the first brownies I’ve ever made, and they turned out incredible! I’d bake them again just for how delicious they are.
Please can you give the ingredients in metric please?
Hi Kristy! I recommend using https://convertrecipe.com/index.php to convert recipes to metric!