This triple chocolate brownies are decadently fudgy and triple loaded with chocolate. These irresistible treats are made with a rich blend of cocoa powder, dark chocolate and decadent chocolate chips for a deliciously rich chocolatey treats. Coupled with the perfect crinkle top, these brownies have everything you need in a slice of perfect chocolate brownies!
When I read reviews about brownie recipes online, I notice that not everyone is into the same texture for brownies. Some like them really gooey, some like them dense and fudgy while others like them with a slightly cakey texture.
This brownies recipe yields fudgy brownies with not overly gooey centers. The combination of cocoa powder, dark chocolate and chocolate chips in the batter bake into a deliciously dense and decadently moist texture that is just perfect.
In comparison to my cocoa powder brownies here, these triple chocolate brownies are slightly lighter both in color and texture and are therefore perfect for those who prefer them that way. And because they are of a sturdier structure (despite being wonderfully moist), these brownies with chocolate are perfect for cutting into shapes and for decorating.
Jump to:
❤️Why you will love this recipe
- This is an easy recipe with simple ingredients and makes deliciously fudgy brownies.
- With a rich chocolate flavor, these homemade brownies are perfect for chocolate lovers and for anyone who has a chocolate craving.
- The chocolatey brownies are perfect to be enjoyed at home with a scoop of vanilla ice cream or served to a large crowd as a dessert for special occasions.
- No electric mixer required to make the brownies. It is literally a one bowl recipe that can be mixed with a simple whisk and rubber spatula or wooden spoon.
📋Ingredients
- Butter - I use salted butter. If you are using unsalted butter, you may need to increase the amount of salt in the recipe.
- Dark bittersweet chocolate - choose good quality chocolate for best results.
- Unsweetened Dutch-processed cocoa powder - make sure to sift the cocoa powder before using to break any lumps.
- All purpose flour (plain flour) + salt - similar to cocoa powder, sifting the flour helps to break any lumps.
- Granulated sugar (caster sugar) - fine white sugar works best for this recipe.
- Egg - use large eggs
- Vanilla extract - adds a lovely flavor to the chocolate brownies.
- Dark chocolate chips - these are added in the brownie batter before baking. They contribute to the rich chocolate taste of the brownies.
*Refer to the recipe card below for exact quantities of the ingredients above. For best results, use a digital kitchen scale where applicable*
🧾Substitution and variations
- Dark chocolate chips can be replaced with semisweet chocolate chips, milk chocolate chips, white chocolate chips or even butterscotch chips. You can also use chopped chocolate chunks if you like.
- Dutch-processes cocoa powder can be replaced with regular unsweetened cocoa powder.
- For added chocolate taste, you can cover the top of the brownies with buttercream chocolate frosting or even chocolate ganache.
- Instead of mixing all the chocolate chips into the brownie batter, reserve some and sprinkle them on top of the brownies batter after transferring it to the brownie pan.
This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below!
👩🏻🍳How to make
- First off is preparing the baking tin. Grease and line it with parchment paper.
- Next is melting the butter. Melt butter over very low heat. Once the butter was completely melted and still very hot, add the chopped chocolate pieces to it to melt.
- As soon as the chocolate has melted, transfer the mixture to a large bowl and add sugar to it while it is still hot. Give it a good whisk for about 30 to 45 seconds.
- Next to go into the batter is the egg. Whisk the batter until the egg is all well incorporated.
- After that add the vanilla extract, followed by the flour, salt and cocoa powder. These dry ingredients are best sifted into the chocolate mixture to avoid lumps. Mix them in until they are fully incorporated into the batter.
- And finally, add the chocolate chips. Give everything a good mix and then pour the chocolate brownie batter into the prepared pan (6 inches square pan.).
- Bake for 20 minutes at 160 degrees Celsius.
- The brownie is done when the sides feel firm when pressed and the center still soft. Remove the baked brownie from the oven and let it rest in the tin for 10 minutes before turning it out of the tin onto a wire rack. Allow the brownie to cool to room temperature before cutting.
- This is a pretty small batch of brownies with chocolate. Cut into 2-inch squares, this triple chocolate brownies recipe makes a total of 9 brownie squares.
🍽️Serving & storage
- These triple chocolate brownies can last at room temperature for a good 4 to 5 days. Keep them covered in an airtight container to keep them moist.
- If you wish to keep them longer, refrigeration helps. Wrap the brownies in plastic wrap or place them in an airtight container when keeping in the fridge to prevent them from drying.
- The brownies can last in the fridge for a good one week. Warm them up slightly before serving.
💡Expert tips
Baking time and tin size
- Always make sure you keep to the baking time and tin size as mentioned in this brownies with chocolate recipe. If you change the tin size, the baking time has to be adjusted accordingly.
- For larger tin sizes, since the brownies batter is spread thinner, you would need to reduce your baking time. And for smaller tin sizes, since the batter is spread thicker, it would require a longer baking time.
- These changes are the single most frequent reason why people often end up with over baked or under baked brownies.
Type of the baking tin
- If a chocolate brownie recipe calls for a metal tin and you bake yours in a glass dish, be mindful that the baking time would need to be adjusted accordingly as brownies tend to bake faster in metal tins as compared to glass dishes.
Oven temperature
- Oven temperature is another factor that could affect the texture of your chocolate brownies. The tricky thing about oven temperatures is that different ovens require different degrees of heat for the same results.
- You should ideally set your oven temperature to the heat you use when baking cakes.
💭FAQs
The first main difference is that these triple chocolate brownies are made using both chocolate and cocoa powder while the cocoa powder brownies are made entirely with cocoa powder (without any chocolate).
The cocoa powder brownies are also darker in color and more dense and soft in texture. The chocolate brownies, on the other hand, are definitely of a lighter shade and despite being deliciously moist on the inside, are not as dense as compared to the fudgy cocoa powder brownies. This is because the proportion of flour and cocoa powder to butter is much more in the cocoa powder brownies than in these chewy chocolate brownies which explains its lighter texture.
The fudgy cocoa powder brownies are made entirely with brown sugar, hence the deep dense and fudgy texture of the brownies while these chewy brownies are made entirely with white sugar. White sugar mixed into hot melted butter produces the crinkled top that gives the triple chocolate brownies a lovely light crunch on the top and a light and moist texture on the inside. My cocoa powder brownies do not produce such a crinkled top, rather it has a shiny smooth top.
❤️More recipes you will love ❤️
Do you like this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐rating in the recipe card below and consider a review further down this page. I would love to hear from you. Thank you!
📖Recipe
Fudgy Triple Chocolate Brownies (with Perfect Crinkle Top)
For best results, use the metrics measurements. US customary measurements have not been tested and are only meant for guide.
Ingredients
- 90 g butter
- 60 g dark bittersweet chocolate
- 10 g unsweetened Dutch processed cocoa powder
- 50 g all purpose flour
- 125 granulated sugar
- 1 egg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 50 g dark chocolate chips
Instructions
- Preheat oven to 160℃. Grease and line a 6 inches square cake tin with parchment paper.
- Melt butter over very low heat. While waiting for the butter to melt, chop chocolate into small pieces. Once butter has melted, turn off the heat and add the chopped chocolate. Stir until the chocolate has melted. Add sugar and whisk for about 30 – 45 seconds. Transfer the mixture to a large bowl.
- Add egg to the butter-chocolate-sugar mix and whisk until the egg is all well incorporated, for about 1 minute.
- Next, add vanilla extract and mix well. Sift flour, salt and cocoa powder into the mixture and fold them in until well incorporated.
- Finally, fold in the chocolate chips.
- Pour the brownie batter into the prepared tin and level the top.
- Bake for about 20 minutes at 160℃. Remove brownie from oven and let it cool in tin for about 10 minutes before transferring to a wire rack to cool completely.
- Cut into 9 pieces or larger piece as desired and serve.
Notes
Baking time and tin size
- Always make sure you keep to the baking time and tin size as mentioned in this chocolate brownies recipe. If you change the tin size, the baking time has to be adjusted accordingly.
- For larger tin sizes, since the batter is spread thinner, you would need to reduce your baking time. And for smaller tin sizes, since the batter is spread thicker, it would require a longer baking time.
- These changes are the single most frequent reason why people often end up with over baked or under baked brownies.
Type of the baking pan
- If a chocolate brownie recipe calls for a metal tin and you bake yours in a glass dish, be mindful that the baking time would need to be adjusted accordingly as brownies tend to bake faster in metal tins as compared to glass dishes.
Oven temperature
- Oven temperature is another factor that could affect the texture of your chocolate brownies. The tricky thing about oven temperatures is that different ovens require different degrees of heat for the same results.
- You should ideally set your oven temperature to the heat you use when baking cakes.
Leave a Reply