Indulge in the ultimate chocolate experience with these Chewy, Fudgy Triple-Chocolate Brownies. This recipe is a chocolate lover’s dream, combining semisweet or bittersweet chocolate, unsweetened chocolate, and cocoa powder to create a brownie that’s rich, dense, and fudgy. The multi-layered chocolate infusion delivers a deep, complex flavor profile that distinguishes these brownies from the rest. Each bite is a dive into a decadent, chewy texture, satisfying even the most intense chocolate cravings.
Preparing these brownies is a straightforward process that offers a delightful baking experience. The method of melting chocolate with butter, followed by combining it with a mixture of eggs, sugar, vanilla, and salt, ensures that every ingredient melds perfectly to create a smooth, rich batter. The careful preparation of the baking pan with foil ensures easy removal and perfect squares of brownie bliss once cooled. Let’s walk through the steps to creating these irresistible treats.
Chewy, Fudgy Triple-Chocolate Brownies
Ingredients:
- 5 oz. semisweet or bittersweet chocolate, chopped
- 2 oz. unsweetened chocolate, chopped
- 8 T (1 stick) unsalted butter, cut into quarters
- 3 T cocoa powder
- 3 large eggs
- 1 1/4 cups sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 cup (5 oz.) unbleached all-purpose flour
Instructions:
- Preheat your oven to 350°F and position an oven rack in the lower-middle position. Spray an 8-inch square baking pan with nonstick cooking spray.
- Line the pan with two pieces of foil or parchment paper, fitted perpendicularly, and spray the liners.
- Set a medium heatproof bowl over a pan of almost-simmering water to melt the chocolate and butter together, stirring occasionally until smooth. Whisk in the cocoa and set aside to cool slightly.
- In a separate bowl, whisk the eggs, sugar, vanilla, and salt until combined, about 15 seconds.
- Gradually whisk the warm chocolate mixture into the egg mixture. Stir in the flour with a wooden spoon until just combined.
- Pour the batter into the prepared pan, spreading it evenly into the corners and smoothing the surface.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool the brownies in the pan on a wire rack to room temperature, about 2 hours, then lift out using the foil handles.
- Cut into desired sizes just before serving. Store uncut brownies wrapped in plastic in the refrigerator for up to 5 days.
These chewy, fudgy triple-chocolate brownies are perfect for any occasion, whether it’s a family gathering, a special celebration, or simply a personal treat. Serve them alone or with a scoop of vanilla ice cream for an extra indulgent dessert.