Triple Chocolate Brownies
Our triple chocolate brownies will satisfy any chocolate craving with their rich chocolate flavor and soft, chewy texture.
Servings: 12
Calories: 653kcal
Ingredients
Brownies
- 1 cup all-purpose flour, plus 1 tablespoon for tossing chocolate chips in
- ¾ cup cocoa powder, unsweetened
- 1 cup salted sweet cream butter
- 4 ounces bittersweet baking chocolate bar, chopped
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 2½ teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chip chunks, divided in half
Chocolate Frosting (Optional)
- 12 ounces semi-sweet chocolate chips
- 2 tablespoons vegetable oil
Instructions
Brownies
- Preheat the oven to 350°F. Line a 9x9-inch baking dish with parchment paper. Be sure to leave an overlap or “sling” of parchment paper.
- In a small mixing bowl, whisk together 1 cup flour and ¾ cup unsweetened cocoa powder. Set it aside.
- Using a 2 to 3-quart saucepan over low heat, add the butter and chopped baking chocolate. Stir constantly until the butter and chocolate are completely melted. Transfer to a large mixing bowl, and allow it to cool slightly. It won’t be hot, just slightly warm.
- Whisk in the granulated sugar, large eggs, and vanilla.
- Toss 1 cup of the chocolate chip chunks in 1 tablespoon of flour, and set it aside.
- Stir in the cocoa flour mixture. Stir just until well incorporated.
- Stir in the coated chocolate chip chunks.
- Spoon the brownie batter into the prepared baking dish.
- Evenly sprinkle the remaining uncoated chocolate chip chunks over the brownie batter.
- Using a small piece of wax paper, slightly press the chocolate chunks into the top of the brownie batter.
- Bake for 30 to 35 minutes, or until a toothpick inserted comes away with slight brownie crumbs.
- Allow the brownies to completely cool before frosting.
Chocolate Frosting
- Using a medium-sized heat-safe mixing bowl, add the chocolate chips and the vegetable oil. Microwave for 45 seconds, stir and heat in 15-second intervals until the chocolate mixture is smooth.
- Evenly spread over the brownies.
- Chill the brownies in the refrigerator until the frosting is set. Slice into twelve 2½-inch x 3-inch slices.
Notes
- The overhanging parchment paper will help you to lift out the entire square of brownies so that you can cut them into smaller squares easier.
- Tossing the chocolate chunks in flour will help prevent them from sinking to the bottom of the brownie batter.
- You can sprinkle regular chocolate chips on top of the brownies as soon as they come out of the oven. Wait 30 minutes and then use an offset spatula, using gentle pressure, to spread the melted chips.
- For an even chewier texture, cover the pan with plastic wrap and cool the unfrosted brownies in the refrigerator.
- You can eliminate the frosting if you prefer your brownies on their own.
Nutrition
Calories: 653kcal | Carbohydrates: 76g | Protein: 6g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 153mg | Potassium: 345mg | Fiber: 6g | Sugar: 57g | Vitamin A: 558IU | Calcium: 45mg | Iron: 4mg