These are the best triple chocolate brownies! Made with melted chocolate, cocoa powder and chocolate chips, these triple chocolate brownies are extra fudgy. You don't need a mixer to make these brownies.
Preheat the oven to 350℉/180℃ and line an 8x8 baking pan with foil.
In a medium bowl, melt the butter in the microwave. It should be hot.
¾ cup unsalted butter
Add the cocoa powder to the hot butter and whisk until smooth. This is called blooming the cocoa powder and will make your brownies richer!
½ cup dutch process cocoa powder
Pour in the chopped chocolate and let sit for a minute or two. Whisk until smooth.
4 oz dark chocolate
In a separate bowl, whisk the eggs with the granulated sugar and light brown sugar. Whisk for 1:30-2 minutes. It should lighten in color, and when you stop whisking bubbles should form on the top.
3 large eggs, 1 cup granulated sugar, ½ cup light brown sugar
Once the melted chocolate mixture has cooled down slightly, pour in the sugar mixture. Whisk until smooth and add in the vanilla extract.
1 teaspoon vanilla extract
With a rubber spatula, fold in the flour, salt and espresso powder.
½ cup all purpose flour, 1 teaspoon kosher salt, 1 teaspoon espresso powder
Stir in the chocolate chips.
¾ cup semisweet chocolate chips
Pour the brownie batter into your prepared pan. Bake for 26-30 minutes, or until a toothpick inserted comes out with moist crumbs.
Let the brownies cool completely in the pan. To have even fudgier brownies, place the cooled brownie pan in the fridge for a few hours.
Video
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘Metric’ above the ingredients to see the metric measurements. Butter: I use European style butter in this recipeKosher Salt: if you don’t have kosher salt, halve the amount of salt in the ingredient list (1 teaspoon kosher salt = ½ teaspoon fine salt). Please note, that I'm using Diamond Crystal Kosher Salt. Morton Salt is a different type of kosher salt and is much saltier. Cocoa Powder: I'm using dutch processed cocoa powder but you can swap it out for natural cocoa powder, just note that the brownies won't be as rich. Chocolate Chips: I'm using semi-sweet chocolate chips, feel free to swap them out for milk chocolate chips, white chocolate chips or even peanut butter chips. Espresso Powder: adding espresso powder is going to amplify the chocolate flavor, it won't make the brownies taste like coffee. Storage: Keep them in an airtight container in the fridge for up to 5 days.