Triple Chocolate Brownies
Dense, fudgy Triple Chocolate Brownies made with melted dark chocolate, cocoa powder, and chocolate chips. A rich one-bowl dessert with a shiny, crackly top and deep chocolate flavor.
Ingredients
- 4 oz dark chocolate 112g, 50–70% cacao
- ½ cup unsalted butter 112g
- 1 cup granulated sugar 200g, or caster sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 large egg yolk discard the white
- 6 tablespoons all-purpose flour 47g
- ⅓ cup cocoa powder 33g
- ¼ teaspoon salt
- ¾ cup chocolate chips about 120g
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Melt the dark chocolate and butter together in a microwave-safe bowl until smooth. Let the mixture cool slightly for about 5 minutes.
- Whisk the sugar into the melted chocolate mixture until well combined and glossy.
- Add the eggs, egg yolk, and vanilla extract. Whisk until the batter becomes smooth and shiny.
- Sift in the flour, cocoa powder, and salt. Gently fold until just combined, being careful not to overmix.
- Fold in the chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 22–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan for about 1 hour before lifting them out and slicing into 12 squares
Notes
For the fudgiest texture, avoid overbaking and allow the brownies to cool completely before slicing. Store leftovers in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.