Triple Chocolate Brownies
These triple chocolate brownies are sure to satisfy your chocolate craving! There's three different types of chocolate packed into these fudgy brownies, including cocoa powder, melted bittersweet chocolate, and chocolate chips.
Equipment
- 8x8 inch baking pan
- Parchment paper
- Mixing Bowls
Ingredients:
- ½ cup unsalted butter
- 4 ounces bittersweet chocolate bar, roughly chopped
- 1 ¼ cups sugar
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- ¼ cup vegetable oil (or canola)
- 1 teaspoon vanilla extract
- ¾ cup cocoa powder, sifted
- ½ cup all-purpose flour
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions:
- Preheat the oven to 350 degrees and line an 8x8-inch baking pan with parchment paper, creating "handles" that hang over the sides. Then spray with non-stick spray.
- In a microwaveable-safe medium bowl, melt the butter and chopped chocolate in 20-second intervals, stirring well after every 20 seconds until melted and smooth.
- In a large bowl, whisk together the sugar, eggs, and egg yolk for 3 minutes (this step is crucial). Whisk in the vegetable oil, vanilla extract, and melted chocolate, just until combined.
- Gently fold in the cocoa powder, flour, and salt using a rubber spatula. Then fold in the chocolate chips.
- Spread the brownie mixture into the prepared pan. Use your rubber spatula to spread out the batter evenly. Bake for 35-40 minutes, just until the edges are set and the middle of the brownies doesn't jiggle. You can also use a toothpick to check the center (the toothpick should come out clean with just a few crumbs).
- Allow the brownies to completely cool (about 1 hour) before slicing them into bars. Keep any leftover brownies in an airtight container on the counter for up to 5 days.
Notes:
Baking Pan: Line your 8x8-inch baking pan with parchment paper, creating "handles" that hang over the sides. Then grease your pan with non-stick spray. This makes extracting the brownies once they have cooled extremely easy.
Cocoa Powder: In order to have an intense chocolate flavor, this recipe uses more cocoa powder than flour.
Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a silicone spatula until the ingredients are just combined with each other, “folding” everything together.
Cooling: To easily cut and serve the brownies, allow them to cool for at least one hour. I like to use a dough scraper to get smooth and even cuts.
Nutrition
Serving: 1brownieCalories: 357kcalCarbohydrates: 42gProtein: 3gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 37mgSodium: 102mgPotassium: 203mgFiber: 3gSugar: 32gVitamin A: 262IUCalcium: 30mgIron: 2mg
Tried this recipe?Let us know how it was!