Chewy Triple Chocolate Brownies
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Having friends over last minute? These triple chocolate brownies are chewy, fudgy, and the batter can be whipped up in less than 15 minutes! With a mix of bittersweet chocolate, Dutch cocoa powder, and mini chocolate chips, this recipe makes brownies that are nice and thick with that classic shiny, crackly topping. A true chocolate-lovers dream.
Sometimes, when a chocolate craving hits, all I can think about is Just a Brownie. You know the kind. Chewy, fudgy, preferably with a shiny top. And nothing too fussy.
Because as much as I love pecan chocolate chip cookies or my one-bowl chocolate cake with peanut butter icing, sometimes you simply can’t wait. And that’s why these brownies are my secret weapon. They come together in minutes, they’re rich, they’re decadent. Ughh I could eat the whole pan.
If ever I need a dessert like, right now, I turn to this recipe. I love making them as a quick treat for camping and get-togethers. If I get a last-minute “pizza night?” text, it’s almost guaranteed that I will be showing up with a plate of these brownies and a bottle of wine. I mean, the brownie batter comes together in less than 15 minutes. (I timed it.)
So, when you are in the mood for Just a Brownie, this is the go-to. I originally developed the recipe back when I was in pastry school and I’ve been making it ever since. There’s no need to buy a boxed mix because you probably already have the ingredients and these come together in minutes. After the batter is made, all you have to do is wash a bowl, watch an episode of New Girl, and the brownies are done!
Three kinds of chocolate!
I mean, they’re “triple” for a reason. These brownies have bittersweet chocolate, Dutch process cocoa powder, and mini semisweet chocolate chips which all play a different part. The bittersweet chocolate makes the brownies fudgy, the cocoa powder makes them chewy, and the chocolate chips add texture.
You will also need a mix of unsalted butter for flavor and neutral oil (canola, avocado, etc.) for chewiness and extra moisture. Other than that, grab some espresso powder, granulated sugar, large eggs, vanilla extract, all-purpose flour, and Morton’s Kosher salt.
Some bakers use all oil and no butter in their brownie recipes, because butter can make brownies cake-y. But, I use a mix of oil and butter for a couple of reasons. 1. Butter tastes so much better. And 2. if you want that classic shiny top, butter is a key ingredient! If you’re worried about these brownies coming out cake-y, you don’t have to. There’s plenty of chocolate to help us get a fudgy, chewy texture!
Step-by-step instructions
For brownies with a shiny, crackly top, beat the batter for 3-4 minutes after adding the eggs. I recommend using a hand mixer for ease but if you like a good arm workout, a whisk will work too!
It can be almost impossible to tell when brownies are fully baked, especially with the chocolate chips. When in doubt, I lean toward the side of underbaking so the brownies don’t end up dry and crumbly. But, to tell if the brownies are ready to go, use a toothpick to test the area in-between the center and the edges of the brownies. If the pick has just a few moist crumbs, they’re good to go!
More mix-in ideas
These triple fudge brownies also moonlight as my go-to brownie base. Meaning, while the mini chocolate chips are delicious, I frequently swap them out for all kinds of other add-ins and toppings. My go-to is walnuts or pecans but any of these are delicious!
- Nuts – toasted hazelnuts, peanuts, pecans, walnuts, or almonds
- Candy – mini M&Ms, chopped peanut butter cups, toffee bits
- Snacks – chopped pretzels, Oreos, or any other cookie you like
How to store & freeze brownies
To store the leftover brownies, place them in an airtight container. Store them at room temperature for up to 3 days. Or, for chewier brownies, you can refrigerate them for 3-4 days.
To freeze the brownies, place them on a parchment-lined sheet pan and freeze until solid, 1-2 hours. Wrap the brownie slices in plastic wrap or parchment paper. Then, pop the wrapped brownies into a freezer bag or container and freeze for up to 3 months.
To make sure the brownies come out amazing every time, I highly recommend weighing the ingredients with a scale instead of using measuring cups. If you don’t have a scale, make sure you’re using the fluff-scoop-level method for the flour. Start by fluffing the flour with a whisk. Then, spoon the fluffed flour into a measuring cup and level it off without packing the flour in.
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Chewy Triple Chocolate Brownies
Ingredients
- 170 grams unsalted butter (3/4 cup – 1 1/2 sticks)
- 114 grams bittersweet chocolate, chopped (4 ounces)
- 72 grams Dutch cocoa powder, sifted (3/4 cup)
- 60 grams neutral oil, like canola, vegetable, or avocado (1/4 cup)
- 1/2 teaspoon espresso powder (optional)
- 300 grams granulated sugar (1 1/2 cups)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 120 grams all-purpose flour (1 cup)
- 1/2 teaspoon Kosher salt
- 135 grams mini semisweet chocolate chips (3/4 cup)
Equipment
- Kitchen scale (or measuring cups)
- Mixing bowls
- Hand mixer, (or whisk)
- 8×8 baking pan
- Parchment paper
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8×8'' pan with butter or baking spray and line the pan with parchment paper, leaving an overhang.
- In a large microwave-safe mixing bowl, combine the butter and bittersweet chocolate. Melt the butter and chocolate together in 30-second increments, stirring in-between rounds, until it's smooth and fully melted.
- Next, whisk in the cocoa powder, oil, and espresso powder until you have a smooth, silky mixture. While the mixture is still hot, add the sugar. Using a hand mixer, beat the sugar into the butter-chocolate mixture until the sugar is mostly dissolved, about 3 minutes.
- Then, add the eggs one at a time followed by the vanilla extract. Turn the mixer to high and beat the chocolate mixture until it's lightened in color and texture, about 3-4 minutes.
- Fold the flour and salt into the chocolate mixture until there are just a few streaks of flour left. Then, add the mini chocolate chips and mix just until the batter is fully combined.
- Spread the batter evenly in the prepared 8×8 pan. Bake the brownies for 27-32 minutes, until the edges are set and the center is still a bit underdone. To test if the brownies are done, insert a toothpick into the area in-between the edges and center of the brownies. If the toothpick has just a few moist crumbs, they're ready to go.
- Let the brownies cool completely at room temperature. Then, cover and refrigerate the brownies for 1-2 hours (optional – for easy slicing). Using the edges of the parchment paper, remove the brownies from the pan and cut them into twelve 2×2-inch squares. Enjoy!
Notes
Originally posted on March 5, 2016.
these look fantastic 🙂
Thanks! 🙂
This looks absolutely delicious! 😀
Thank you!
Will it cook evenly in 15 minutes?
would it bake out alright with only 1c sugar? that’s alotta sugar
Hi Layla! Sadly, this recipe requires a lot of sugar for that rich & chewy texture, so I would not recommend reducing it. I also haven’t tested this recipe with reduced sugar though, so not entirely sure how it would turn out!