Triple Fudge Brownies
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 fudgy to dry in no time at all. Look to see that the edges are set and the center appears dry, and the edges have pulled away from the pan slightly. A toothpick inserted should have moist crumbs attached.
For the gooey-est brownies, bake for the minimum baking time listed on the recipe. And when in doubt, take them out! As the brownies will finish setting up in the pan as they cool.
Watch the video
Triple Chocolate Brownies
Ingredients
- 1 cup unsalted butter , cubed (226 grams)
- 9 ounces bittersweet chocolate , chopped or use chips (255 grams)
- 1 ½ cup granulated sugar (300 grams)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon instant espresso powder , optional
- ½ teaspoon salt
- 1 cup all-purpose flour (120 grams)
- 1 cup bittersweet chocolate chips (170 grams)
For the ganache topping:
- ¼ cup unsalted butter , cubed (56 grams)
- 5 ounces bittersweet chocolate , chopped or use chips (140 grams)
Instructions
- 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.
Notes
- 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.
Recipe originally published January 2014.
Tools for this recipe
(Affiliate links)
Its like you read my mind! I need a new brownie recipe and then I come here! Thanks for sharing.
Glad I could help! 😉
My goodness! These are going to be impossible to resist. They sound and look wonderful and I can’t wait to try them! It sounds as if I need to stock up on chocolate – and plenty of it!!
Oh wow! These look fantastic.
The topping is almost too glorious to describe! I am completely in love with brownies right now, so I have try your version of these triple choc beauties.
Wow!! These brownies are my inner-chocolate-lover’s dream come true!!
This brownies look straight up perfect!! Yum!
Chocolate times 3??? Sign me up, I’m an admitted chocoholic, and I would just inhale these!
I can honestly say I have never had a better brownie. Never. They were amazing. I am hereby requesting a pan of them for my birthday. Along with homemade ice cream (flavor to be determined at a later date). And the coconut cake. And strawberry rhubarb pie. Simply amazing my dear. Simply amazing. Happy Birthday Steve!!
You’re so nice, Julie! And you better watch out, I’ll make you all those things for your birthday!! 🙂
could i leave out the extra chocolate chips?
Sure!
Can I confess to you that I’ve never made brownies from scratch? I’m thinking these gorgeous brownies should be my first attempt. Thanks for the recipe!
Oh Julie, you must make bake brownies from scratch, and soon! They’re soooo much better! 🙂
Hoh! Not a chocolate person! It sounds like English, but I just can’t make sense of it. Glad you cancelled that out with this glorious thing.
That SHELF of chocolate on top! It slays me! I have never done homemade brownies before, either, simply because I grew up with the boxed mix kind and love them so much. But I may have to change my ways…
these recipe must go on my cookbook
These brownies look incredible! Nothing like a rich, chocolatey brownie!
Is there anything better than thick gooy fudgy brownies? The kind that stick to both the front and back of your teeth? (Maybe a banana and Nutella crepe but I digress…)
As always your finished product looks fantastic. I envy your photo skills.
Thank you for another recipe to try out.
your brownies looks tempting..If I reduce the amount of sugar from 1 1/2 to 1 cup, will it effect the taste and texture of brownies? cos I love chocolate, but not too keen on it being too sweet..
Appreciate the feedback, thank you,
You shouldn’t notice any effects, though I couldn’t say for sure since I haven’t tried it myself.
These look delicious! I must try these some time.
I’ve been the official baker for the weekly “Game of Thrones” viewing with my boyfriend and his best friends the past few weeks – this recipe was a hands-down favorite!! The brownies were perfectly rich and gooey, and the ganache was the richest, chocolatey-est treat on top. Thank you for an incredible (completely delicious) inspiration!!
So glad to hear you all enjoyed the recipe! Oh, and I LOVE Game of Thrones! 🙂
So yeah, I made these yesterday and I’m sorry but I did not like them. Hated them actually.
I know it’s mean but I couldn’t can’t help it…
Because they put every single brownie that I’ve ever made in my life to absolute shame!
My God, these things are amazing. Thanks for making me feel like junk as if I never had business making brownies before. Also thanks for finally giving me a go to brownie recipe.
It really is appreciated 🙂
I think you win an award for Best Comment Ever. You had me sweating bullets for a moment! So happy to hear you enjoyed the brownies, I’m thrilled they worked out so well for you! 🙂
Made these for a Super Bowl party tonight and they were a huge hit!
I thought I had great recipes for brownies but yours knocked everyone out of the ballpark. Thanks for an absolute winner.
Yay! Love to hear that, thanks!
These look amazing!!! Do you think it would be possible to multiply the recipe by three quarters and bake in an 8” pan? If so, how long would I bake for? Thanks!
LOVE this is the best brownie recipe I’ve tried!!! Instant hit!!
Could you double the recipe and bake in a 9 by 13 pan? If so, how long would you bake them and at what temperature? Thanks.