These brownies are a triple threat! They start with a base of melted chocolate, are studded with chocolate chips, and topped with a rich chocolate ganache.
Sometimes I go crazy and make claims that I’m not much of a chocolate person. And that is definitely, absolutely 100% not true.
Put a pan of brownies in front of me and I’ll show you how much I love chocolate. And these brownies are my fave! They’re part brownie, part fudge, and completely irresistible. Who can resist an ooey gooey fudgy brownie??
Answer: no one.
These are the most decadent brownies I have ever encountered, thanks to bittersweet chocolate, times three. Instant espresso powder is an optional addition, but it really helps the flavor. And under-baking them just a tad helps keep them dense with a gooey and fudgy interior. Just the way I like ’em!
The recipe has been on my site for a few years, and they’re somewhat famous among my family and friends. Which reminds me, you’ll want to enlist your family and/or friends to help you with these brownies. They’re super rich! And one square goes a long way.
Serve them warm (with ice cream!) or cold, you can’t go wrong.
And be sure to stash any leftovers in the freezer, individually wrapped, for whenever that chocolate craving hits!
baking tip:How to tell when brownies are done
You don’t want to overbake brownies, as they can go from gooey to dry in no time at all. For fudgy brownies there is no specific indicator of doneness, so the best bet is to rely on time and temperature. But you can also look for the edges to pull away from the pan slightly, and the surface will crackle softly.
Triple Chocolate Brownies
- 1 cup (226 grams) unsalted butter, cubed
- 9 ounces (255 grams) bittersweet chocolate, chopped or use chips
- 1 1/2 cup (300 grams) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon instant espresso powder (optional)
- 1/2 teaspoon salt
- 1 cup (120 grams) all-purpose flour
- 1 cup (170 grams) bittersweet chocolate chips
For the ganache topping:
- 1/4 cup (56 grams) unsalted butter, cubed
- 5 ounces (140 grams) bittersweet chocolate, chopped or use chips
- Preheat oven to 325 degrees F. Line a 9-inch square baking pan with parchment paper.
- In a medium saucepan set over low heat, melt the butter and chocolate, stirring frequently. When melted and smooth, remove from heat and stir in the sugar. Add the eggs one at a time, mixing after each. Stir in the vanilla and espresso, if using. Gently stir in the flour and salt, stirring only until streaks of flour are almost gone. Stir in chocolate chips.
- Pour batter into the prepared baking pan. Bake until edges are firm and dry, and center is set but not dry, about 35-40 minutes. Let cool completely.
To make the ganache:
- Place the butter and chocolate in a glass bowl set over a pan of barely simmering water. Stir frequently as mixture melts. When smooth, remove from heat and let cool for 10 minutes. Pour onto the cooled brownies and use a spatula to spread it evenly.
- Chill in the fridge for 1 hour before serving, for best results. For clean slices, wipe knife clean with a warm wet towel in between each cut.
- For easy removal from the pan, line with parchment paper so there's enough on the sides to use as a handle. Then once they're cool, simply lift and transfer to a cutting board for slicing.
- Store individually wrapped in the freezer for easy snacking.
Have you tried this recipe?
Recipe originally published January 2014.
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