Triple Chocolate Brownies - Sweets by Elise (2024)

These Triple Chocolate Brownies are the thickest, fudgiest, and most chocolatey brownies you'll ever get your hands on. They're made with cocoa powder, melted chocolate, and chocolate chips for the most indulgent flavor.

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Why You'll LOVE This Recipe

• ooey gooey brownie texture

• rich flavor with three different kinds of chocolate from cocoa powder and chocolate chips

• quick recipe prepped in just 15 minutes

• made with simple ingredients that you already have in your kitchen

Ingredients

• Unsalted Butter: You'll melt butter down with the chocolate chips for flavor in every bite!
• Chocolate Chips: Chocolate chips will be melted and added to the batter and also added as a mix-in! You can use whatever flavor you'd like, though I usually use dark chocolate.
• Eggs: 4 large eggs at room temperature give these brownies structure, chewiness, and thickness. I'd argue eggs might be the most critical ingredient in this recipe!
• Granulated Sugar & Light Brown Sugar: Both sugars add to sweetness and contribute to the texture of the brownies.
• All Purpose Flour: Plain, all purpose flour that is measured properly creates a fudgy brownie.
• Cocoa Powder: Cocoa powder gives the brownies even more chocolate flavor, really contributing to the triple chocolate effect. I use natural cocoa powder.
• Salt: Salt brings out sweetness and completes the overall flavor of the brownies. Do not leave it out!

Step by Step Process

STEP 1: Preheat your oven to 350 degrees Fahrenheit and line a 9x9 inch pan with parchment paper. Spray the paper with cooking spray to ensure the brownies come out cleanly.

STEP 2: In a medium-sized saucepan, melt chopped unsalted butter and chocolate chips together over medium heat.

STEP 3: In a large bowl, whisk room temperature eggs, granulated sugar, and light brown sugar together until smooth. Do not overmix.

STEP 4: Pour melted butter and chocolate mixture into the bowl and whisk until combined throughout. Again, only mix until just combined.

STEP 5: Add properly-measured all purpose flour, cocoa powder, and salt to the batter and whisk only until you see the dry ingredients disappear.

STEP 6: Fold chocolate chips and other desired mix-ins into the batter until distributed evenly throughout. Pour the batter into your prepared pan. Bake the brownies for 30-40 minutes or until the top is shiny, beginning to crack, and the center does not jiggle.

Frequently Asked Questions

Additions

Though I love these brownies as is or with chocolate chips mixed in, you can also add:

• chocolate chunks
• candy pieces
• nuts
• dried or fresh fruit
• marshmallows
• sprinkles

Expert Tips

Measuring Flour: Measure flour correctly by using akitchen scaleto measure 93g exactly. If you don’t have a scale, spoon the flour into your measuring cups before using a knife to level off the top. Overmeasuring flour will lead to dry brownies.

Mixing: Do not overmix when combining the ingredients. You want the mixture to just barely be combined, as mixing past that point at each stage of mixing could result in drier brownies without that thick, fudgy texture.

Bake Time: Bake only until the brownies are cracked on top, shiny, and a toothpick inserted comes out with a thin layer of chunky batter. The brownies will continue to bake as they cool, and overbaking will lead to dry, cakey brownies.

Storing

Store these brownies in an airtight container, tightly covered, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.

To freeze the brownies:

• Place the cooled brownies on a baking sheet or plate in the freezer for 30 minutes. Then, stack the brownies in a freezer bag or container for up to 4 months. Thaw at room temperature or reheat in the microwave or oven on a sheet pan at 350 degrees Fahrenheit until desired heat.

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