Triple Chocolate Brownies

This recipe for made from scratch Triple Chocolate Brownies includes cocoa powder, chocolate chunks and chips. These brownies are not overly sweet and have a wonderful chewy texture. They're amazing served warm with a scoop of ice cream!

This Triple Chocolate Brownie recipe is for all of the chocolate addicts out there.  If you are looking for something to satisfy your chocolate craving then I recommend a batch of these brownies!

These delicious brownies are a cross between a chewy and a cakey brownie and have an intense chocolate flavour.

How to Make these Brownies

These Triple Chocolate Brownies are not overly sweet, are light, have a wonderful chewy texture and are quick and easy to make.

I made these brownies using a combination of melted semi-sweet chocolate, cocoa and semi-sweet chocolate pieces.

Ingredients Overview

• Unsalted butter 
• Semi-sweet chocolate chunks or chips
• Instant espresso. Adding just a touch of espresso deepens and enhances the flavour of the chocolate without imparting a coffee flavour to the brownies.
• Eggs
• Brown and granulated sugar
• Pure vanilla extract
• All-purpose flour
• Cocoa powder
• Baking powder and salt
• Dark or semi-sweet chocolate chips.
• These brownies would also be delicious with half a cup of chopped walnuts or pecans.

Steps Overview

1. Start by preheating your oven and placing a rack in the centre of your oven.
2. Grease and flour the bottom and sides of a 9-inch square pan or line with parchment paper.
3. In a small saucepan, heat about 1 to 2 inches of water over medium heat. Place a heat resistant bowl over the pot of simmering water. Put the butter and 4 ounces of chopped chocolate in the bowl. Stir the butter and chocolate until they melt, then whisk until smooth. Set aside to cool for a few minutes.
4. To the melted chocolate, add the sugars, dissolved espresso, vanilla extract and eggs. Stir until combined.
5. Add the flour, cocoa, baking powder and salt to the melted chocolate mixture and stir until combined.
6. Add in the last ½ cup of chopped chocolate, and if desired nuts. Stir to combine and scrape into the baking dish.
7. Bake for about 18 to 22 minutes, or until a toothpick inserted in the centre comes out with a few crumbs. If you prefer a chewier brownie then I would recommend you don’t bake the brownies for more than 18 minutes before checking for doneness.
8. Let the brownies cool a bit before slicing into portions.

Serving Suggestions

The brownies are delicious served warm with a scoop of ice cream or with a nice cup of coffee or tea.

Storage Instructions

Brownies can be stored at room temperature in an airtight container for up to 4 days. Storing them in the refrigerator will keep them fresh for longer.

These brownies can also be made ahead of time and frozen for up to three months. Pack them in an airtight container with sheets of wax paper in between layers.

Thaw frozen brownies overnight in the refrigerator. You can warm them in the microwave oven before serving.

Enjoy!SaveSaveSaveSaveSaveSave

More Brownie Recipes

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• Spicy Chocolate Brownies
• Salted Caramel Chip Brownies
• Gluten-Free Almond Flour Brownies

Triple Chocolate Brownies Recipe

Author: Adapted from Pastry Affair

These Triple Chocolate Brownies are not overly sweet and have a wonderful chewy texture. Delicious served warm with a scoop of ice cream!

4.67 from 3 votes

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Prep Time 15 minutes mins

Cook Time 16 minutes mins

Total Time 31 minutes mins

Course Dessert, Dessert/ snack

Cuisine Western

Servings 16

Calories 180 kcal

Ingredients

  

1x2x3x

• ⅓ cup unsalted butter softened
• ½ cup semi-sweet chocolate chunks or chips
• 1 teaspoon instant espresso dissolved into 1 tsp. very hot water
• 2 large eggs
• ½ cup brown sugar packed
• ¼ cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 2 tablespoons cocoa
• ½ teaspoon baking powder
• ¼ teaspoon sea salt
• ½ cup dark or semi-sweet chocolate chips

Instructions

 

• Place a rack in the centre of your oven and preheat oven to 350ºF.
• Grease the bottom and sides of a 9-inch square pan or line with parchment paper.
• In a small saucepan heat about 1 to 2 inches of water over medium heat. Place a heat resistant bowl over pot of simmering water. Put the butter and 4 ounces of chopped chocolate in the bowl. Stir the butter and chocolate until they melt, then whisk until smooth. Set aside to cool for a few minutes.
• To the melted chocolate, add the sugars, dissolved espresso, vanilla extract and eggs. Stir until it’s all well mixed.
• Add the flour, cocoa, baking powder and salt. Stir until combined and there are no traces of flour.
• Add in the last ½ cup of chopped chocolate, stir and pour into the baking dish.
• Bake in the oven for 18 to 22 minutes, or until a toothpick inserted in the centre comes out with a few crumbs.
• Let the brownies cool then slice with a sharp knife into 16 pieces. If you prefer a chewier brownie then I would recommend you don’t bake the brownies for more than 18 minutes before checking for doneness.

Notes

1. Store brownies at room temperature in an airtight container for up to 4 days. Storing them in the refrigerator will keep them fresh for longer. For longer storage, pack brownies in a freezer safe container with sheets of wax paper between layers. Brownies can be frozen for up to three months. 

Nutrition

Calories: 180kcalCarbohydrates: 23gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 31mgSodium: 42mgPotassium: 143mgFiber: 2gSugar: 14gVitamin A: 148IUCalcium: 27mgIron: 2mg

Keyword Triple Chocolate Brownies

Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

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