Chewy Triple Chocolate Brownies
Having last minute friends over? 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.
Ingredients
- 3/4 cup unsalted butter (170 grams - 1 1/2 sticks)
- 4 ounces bittersweet chocolate, chopped (114 grams)
- 3/4 cup Dutch cocoa powder, sifted (72 grams)
- 1/4 cup neutral oil, like canola, vegetable, or avocado (56 grams)
- 1/2 teaspoon espresso powder (optional)
- 1 1/2 cups sugar (300 grams)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (120 grams)
- 1/2 teaspoon Kosher salt
- 3/4 cup mini semisweet chocolate chips (135 grams)
Equipment
- Kitchen scale (or measuring cups)
- Mixing bowls
- Hand mixer, (or whisk)
- 8x8 baking pan
- Parchment paper
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8x8'' 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 8x8 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 2x2-inch squares. Enjoy!
Notes
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.
High quality chocolate makes a big difference here. Since it's the main flavor in this recipe, use good quality bittersweet chocolate, cocoa powder, and chocolate chips.
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!
For easy slicing, refrigerate the cooled brownies for at least 1-2 hours. It's by far the simplest way to cut the brownies so they look nice and pretty! You can eat them chilled or warm them up for at least 1 hour before serving.
Serving: 1brownie, Calories: 339kcal, Carbohydrates: 33.2g, Protein: 4.1g, Fat: 23.3g, Saturated Fat: 11.7g, Cholesterol: 77mg, Sodium: 116mg, Potassium: 163mg, Fiber: 2.9g, Sugar: 19.9g, Calcium: 19mg, Iron: 2mg
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