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–+ servings
3 Triple chocolate brownies on top of each.
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5 from 4 votes

Triple Chocolate Brownies (VIDEO)

Fudgy triple chocolate brownies are a chocoholic's dream and will satisfy any chocolate craving! They have the richest brownie flavor, a quintessential crackly top, three kinds of gooey chocolate chips, and the most amazing dense fudge texture. Utterly irresistible.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 9
Calories: 390kcal
Author: Katalin Nagy

Equipment

Ingredients

  • 75 g Dark Chocolate use high quality chocolate eg. Callebaut
  • 75 g Milk chocolate use high quality chocolate eg. Callebaut
  • 150 g Unsalted butter
  • 3 Eggs room temperature
  • 260 g Granulated sugar
  • 30 g Cocoa powder unsweetened Dutch processed
  • 75 g All purpose
  • ½ teaspoon salt
  • 25 g Milk chocolate chips use high quality chocolate eg. Callebaut
  • 25 g Dark Chocolate chips use high quality chocolate eg. Callebaut
  • 25 g White chocolate chips use high quality chocolate eg. Callebaut
Metric - US Customary

Instructions

  • Pre-heat oven to 175 C / 347 F ( no fan)
  • Take a 7 inch /18 cm square brownie pan, brush the inside of the cake pan with a tiny bit of oil then use parchment paper on the bottom and side as well. Set it aside
  • Melt butter and the two different kinds of chocolate in a bowl over simmering water over medium heat
  • In another bowl whip together the eggs with sugar with the help of an Electric hand mixer until pale, for about 5-7 minutes
  • Pour the melted butter and chocolate mixture into the egg-sugar mixture, and combine with a Rubber spatula. Do not use a mixer at this point
  • Sift in flour, salt, and cocoa powder and fold the mixture together. Do not overmix
  • Pour brownie batter into the prepared 7 inch /18 cm square brownie pan
  • Smooth the top with an Offset spatula, then sprinkle with white, milk and dark chocolate. chips just before baking
  • Bake for 25-30 minutes. The brownie is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not over-bake! The brownie will further set as it cools
  • Let the brownie cool in the 7 inch /18 cm square brownie pan then carefully cut
  • Store at room temperature or in the fridge for 2-3 days

Video

Notes

INGREDIENT NOTES
  1. Use always unsalted butter in dessert recipes, but make sure you add the salt stated in the recipe as that will balance the sweetness
  2. The egg should be used at room temp
  3. Baking powder is not included in this recipe intentionally, so ýour Tripe Chocolate Brownies will turn out wonderfully fudge and gooey
  4. The quality of the chocolate chips along with the quality of cocoa powder will define the taste of your brownies so try to use high-quality ingredients
TECHNIQUE NOTES
  1. Digital scale is required for a consistent, happy baking experience:)
  2. Melt chocolate over a double boiler or in the microwave so you won´t burn it
  3. Always pre-heat your oven and consider using a digital oven thermometer for the best results
  4. Each oven is different so you might need to adjust the baking time slightly
  5. For the best fudge brownie experience consider rather slightly under bake your dessert
  6. Do not attempt to cut the brownie bar while it is still hot, as it further sets as it cools

Nutrition

Calories: 390kcal | Carbohydrates: 47g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 165mg | Potassium: 191mg | Fiber: 3g | Sugar: 36g | Vitamin A: 508IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 2mg