Chewy, Fudgy Triple Chocolate Brownies

Now, there are a lot of really good brownie recipes out there. It was always hard for me to choose since all were fantastic, but nothing really stood out...then I tried this recipe. And I'll never look at another again.

Chewy, Fudgy Triple Chocolate Brownies

Photo by AllyBees

  • Prep Time


  • Total Time


  • Servings



  • 5

    oz. semisweet or bittersweet chocolate, chopped

  • 2

    oz. unsweetened chocolate, chopped

  • 8

    tbsp. unsalted butter, cut into quarters

  • 3

    tbsp. cocoa powder

  • 3

    large eggs

  • cups (8¾ oz.) sugar

  • 2

    tsp. vanilla extract

  • ½

    tsp. salt

  • 1

    cup (5 oz.) all-purpose flour


Place an oven rack in lower-middle position and preheat the oven to 350° F. Line an 8-inch square baking dish with foil and spray lightly with nonstick cooking spray; set aside. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth. Whisk in the cocoa powder until smooth. Set aside to cool. In a medium bowl, combine the eggs, sugar, vanilla and salt; whisk until combined, about 15 seconds. Whisk in the warm chocolate mixture until incorporated. Then stir in the flour with a wooden spoon until just combined. (It took me a while to get the flour evenly incorporated and I was worried it would affect the texture of the brownies, but they turned out fabulously – no need to worry.) Pour the mixture into the prepared pan and spread with a spatula to make an even layer. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35-40 minutes. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours. Remove the brownies from the pan using the foil and transfer to a cutting board. Cut into squares as desired. Store in an air-tight container.


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