Triple Chocolate Brownies

introduction

This simple recipe makes rich, soft Triple Chocolate Brownies. You can bake them in one pan. They fit a small crowd or a family treat. Try a warm slice with milk or ice cream. See a cookie idea here for a snack to pair with your brownies: bakery style cookies.

why make this recipe

Make this when you want a fast, deep chocolate treat. The mix of cocoa, melted chocolate, and chips gives many layers of chocolate taste. The recipe uses few tools and takes one pan. If you like quick dessert bread or cake, you may also like this banana bread idea: chocolate banana bread.

how to make Triple Chocolate Brownies

Preheat the oven to 350°F. Line a 9×9 inch pan with parchment and spray the paper.

Melt the butter and the 1 cup (180g) semi sweet chocolate chips in a small saucepan over medium heat. Stir as they melt. Set the mix aside to cool a little.

Whisk the 4 large eggs, 1 cup (210g) granulated sugar, and 1/2 cup (120g) light brown sugar in a large bowl until smooth. Do not beat too long.

Add the cooled chocolate mix to the bowl and whisk until even.

Put the dry items — 2/3 cup (93g) flour, 1/2 cup (42g) cocoa powder, and 3/4 teaspoon salt — into the batter. Whisk only until the dry bits go away. Do not overmix.

Fold in 1 cup (180g) chocolate chips and any small mix-ins you like. Pour the batter into the pan and smooth the top.

Bake 30–40 minutes. The top will shine and start to crack. The center should not jiggle much. A toothpick will come out with some batter on it.

For a picture of a rich chocolate cake that uses a similar mix of chocolate and fruit, look here: chocolate raspberry cake.

Ingredients :

• 1/2 cup (110g) unsalted butter
• 1 cup (180g) semi sweet chocolate chips
• 4 large eggs (200g), room temperature
• 1 cup (210g) granulated sugar
• 1/2 cup (120g) light brown sugar
• 2/3 cup (93g) all purpose flour
• 1/2 cup (42g) cocoa powder
• 3/4 teaspoon salt
• 1 cup (180g) chocolate chips of choice + other desired mix-ins

For a cookie-style add-on idea, you can fold in bits like those used in salted caramel cookies: salted caramel cookies.

Directions :

Preheat your oven to 350 degrees Fahrenheit and line a 9×9 inch pan with parchment paper. Spray the paper with cooking spray to ensure the brownies are easy to remove from the pan after baking and cooling.
In a medium-sized saucepan, melt chopped unsalted butter and chocolate chips together over medium heat. Stir constantly to ensure the chocolate does not burn. After the two are fully combined and melted, set aside to cool slightly as you prepare your other ingredients.
In a large bowl, whisk room temperature eggs, granulated sugar, and light brown sugar together until smooth. Do not overmix.
Pour melted butter and chocolate mixture into the bowl and whisk until combined throughout. Again, only mix until just combined.
Add properly-measured all purpose flour, cocoa powder, and salt to the batter and whisk only until you see the dry ingredients disappear. Mixing longer could result in dry brownies.
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. A toothpick inserted into the center should come out with some batter.

how to serve Triple Chocolate Brownies

Cut the brownies after they cool for at least 30 minutes. Serve warm or at room heat. Add a scoop of vanilla ice cream for a nice contrast. Dust with powdered sugar or add a few extra chips on top. For a light fruit side, try raspberries like those used with chocolate cakes: raspberry and chocolate.

how to store Triple Chocolate Brownies

Wrap the cooled brownies in plastic wrap or put them in an airtight box. Store at room temp for up to 3 days. Keep in the fridge for up to 1 week. Freeze in slices for up to 3 months. Thaw at room temp before serving.

tips to make Triple Chocolate Brownies

• Use room temp eggs so the batter blends fast.
• Do not overmix after you add flour.
• Check at 30 minutes so you stop when the top looks set and a toothpick has moist crumbs.
• Use good chocolate for the melted mix to get deep flavor.
• Let them cool so the cut pieces hold shape.

variation (if any)

• Add chopped nuts for a crunch.
• Swap semi-sweet chips for dark chips for a stronger taste.
• Add a swirl of peanut butter or caramel before baking.
• Fold in a small amount of espresso powder to boost chocolate notes.

FAQs

Q: Can I use salted butter?
A: Yes. If you use salted butter, you may skip or cut back on the added salt.

Q: Can I make this in a larger pan?
A: Yes. Use a 9×13 pan for a thinner bake. Cut the bake time and watch closely.

Q: Can I use only cocoa and no melted chocolate?
A: Yes, but the melted chocolate gives a richer, fudgier feel. You can mix both to save time.

Q: How do I know when brownies are set?
A: The top will shine and crack. The center will not jiggle much. A toothpick will show a few moist crumbs.

Q: Can I add fruit or candy?
A: Yes. Small fruit pieces or chopped candy work well when folded in.

Conclusion

For another easy take on triple chocolate brownies and fast tips, see this helpful guide: Triple Chocolate Brownies: Quick and Delicious! – Chopnotch. For a classic home cook version with clear steps, try this page: Triple Chocolate Brownies – SueBee Homemaker.