Chewy Triple Chocolate Brownies
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Having last minute friends over? These triple chocolate brownies are chewy, fudgy, and the batter can be whipped up in less than 15 minutes! With a mix of bittersweet chocolate, Dutch cocoa powder, and mini chocolate chips, this recipe makes brownies that are nice and thick with that classic shiny, crackly topping. A true chocolate-lovers dream.
Sometimes, when a chocolate craving hits, all I can think about is Just a Brownie. You know the kind. Chewy, fudgy, preferably with a shiny top. And nothing too fussy.
Because as much as I love pecan chocolate chip cookies or chocolate cake with peanut butter icing, sometimes you simply can’t wait. And that’s why these brownies are my secret weapon. They come together in minutes, they’re rich, they’re decadent. A total chocolate dream.
If ever I need a dessert like, right now, I turn to this recipe. I love making them as a quick treat for camping and get-togethers. If I get a last-minute “pizza night?” text, it’s almost guaranteed that I will be showing up with a plate of these brownies and a bottle of wine. Let’s make them!
These brownies are the best
When you are in the mood for Just a Brownie, this is the go-to recipe. I originally developed the recipe back when I was in pastry school and I’ve been making it ever since. There’s no need to buy a boxed mix because you probably already have the ingredients and these come together in minutes. After the batter is made, all you have to do is wash a bowl, watch an episode of New Girl, and the brownies are done!
- The brownie batter comes together in less than 15 minutes. (I timed it.)
- This recipe has three kinds of chocolate. If you’re a chocolate-lover, you need these ASAP.
- There’s no special ingredients or time-consuming techniques. These brownies are so easy.
- Make these for parties, holidays, or casual hangs with friends. Everyone loves them!
Recipe ingredients
- Unsalted butter – butter is essential in this recipe because it adds lots of richness and helps make the brownies moist and shiny on top!
- Bittersweet chocolate – melted bittersweet chocolate will give these brownies a fudgy texture.
- Cocoa powder – the cocoa powder helps make the brownies chewy. In this recipe, I like Dutch cocoa powder for its color and smooth texture.
- Neutral oil – a bit of oil will give the brownies chewiness and add extra moisture. Canola, vegetable, or avocado oil will all work.
- Espresso powder – just a hint of espresso powder deepens the chocolate flavor even more.
- Sugar – the sugar will obviously add sweetness, but it’s also a key ingredient in brownie tops that are shiny and crackly.
- Eggs – since we’re not using a ton of flour in this recipe, using a few eggs will provide stability to the batter and make the brownies chewy.
- Vanilla – a bit of vanilla adds extra flavor.
- Flour – just a bit of all-purpose flour will bind the wet ingredients and add stability to the batter.
- Salt – I recommend Morton’s Kosher salt. You will also want some flaky salt like Maldon or Cyprus to sprinkle on top.
- Semisweet chocolate chips – for extra texture, I like to add chocolate chips. My favorite is mini chocolate chips because they add a nice crunch without being too crunchy.
Some bakers use all oil and no butter in their brownie recipes, because butter can make brownies cake-y. But, I use a mix of oil and butter for a couple of reasons. 1. Butter tastes so much better. And 2. if you want that classic shiny top, butter is a key ingredient! If you’re worried about these brownies coming out cake-y, you don’t have to. There’s plenty of chocolate to help us get a fudgy, chewy texture!
A few substitutions
- Chocolate – pretty much any chocolate will work in this recipe. I like bittersweet because it’s not too sweet. But if you’re a fan of milk chocolate, go for it!
- Cocoa powder – natural cocoa powder will work just fine in this recipe. The brownies will be lighter in color but just as delicious!
- Coffee powder – you can also use instant coffee. But, since it’s not as strong as espresso powder, up the instant coffee to 1 teaspoon.
- Chocolate chips – for chocolate chunk brownies, add a roughly-chopped chocolate bar or chocolate chunks instead.
- Gluten free – for chewy gluten free brownies, use a 1-to-1 gluten-free flour replacement like Cup4Cup.
Step-by-step instructions
- In a large microwave-safe mixing bowl, melt the butter and chocolate chips together until it’s smooth.
- Next, add the cocoa powder, oil, and espresso powder and whisk until the mixture is silky.
- Add the sugar and whisk vigorously until the sugar is mostly dissolved, about 3 minutes.
- Then, add the eggs one at a time, stirring well before adding the next egg. The mixture will be very thick.
- Vigorously beat the batter until it’s lighter in color and texture, about 3-4 minutes.
- Fold the flour and salt into the batter until there are just a few streaks of flour left.
- Then, add the chocolate chips and mix just until the batter is combined.
For brownies with a shiny, crackly top, beat the batter for 3-4 minutes after adding the eggs. I recommend using a hand mixer for ease but if you like a good arm workout, a whisk will work too!
- Grease an 8×8-inch metal baking pan with neutral oil. Line it with parchment paper, leaving a slight overhang.
- Spread the batter in the prepared pan. Bake the brownies until an inserted toothpick has just a few moist crumbs.
- Let the brownies cool completely and refrigerate until chilled, 1-2 hours. Lastly, use the edges of the parchment paper to remove the brownies from the pan. Slice and enjoy!
It can be almost impossible to tell when brownies are fully baked, especially with the chocolate chips. When in doubt, I lean toward the side of underbaking so the brownies don’t end up dry and crumbly. But, to tell if the brownies are ready to go, use a toothpick to test the area in-between the center and the edges of the brownies. If the pick has just a few moist crumbs, they’re good to go!
Tips for amazing brownies every time
- High quality chocolate makes a big difference here. Since it’s the main flavor in this recipe, use good quality bittersweet chocolate, cocoa powder, and chocolate chips.
- To easily remove the brownies, line the pan with parchment paper. Grease the pan with butter or oil and line the bottom and sides with one long piece of parchment paper so there is an overhang. After the brownies are baked, use the overhang to pull them out of the pan. Easy!
- For easy slicing, refrigerate the cooled brownies for at least 1-2 hours. It’s by far the simplest way to cut the brownies so they look nice and pretty! You can eat them chilled or warm them up for at least 1 hour before serving.
- Cut the brownies into 2×2-inch slices. They’re super rich and chocolatey so smaller brownies are all you’ll need!
More mix-in ideas
These triple fudge brownies also moonlight as my go-to brownie base. Meaning, while the mini chocolate chips are delicious, I frequently swap them out for all kinds of other add-ins and toppings. My go-to is walnuts or pecans but any of these are delicious!
- Nuts – toasted hazelnuts, peanuts, pecans, walnuts, or almonds
- Candy – mini M&Ms, chopped peanut butter cups, toffee bits
- Chocolate chips – milk, dark, white, or butterscotch all work
- Snacks – chopped pretzels, Oreos, or any other cookie you like
Topping ideas
Perhaps the best part about brownies is that everyone loves them. So whether you’re hosting a dinner with friends, baking for an engagement party, or just looking for a quick sweet treat on a Sunday night, they’ll be a crowd-pleaser. Serve them as-is or elevate them a bit with some of these ideas!
- Top the brownies with a scoop of vanilla or bourbon butter pecan ice cream.
- Drizzle the brownies with salted caramel sauce, butterscotch, or fudge.
- Make a brownie bar with different candies, sauces, sprinkles, & other toppings.
- To offset the sweetness, sprinkle the brownies with flaky salt. Simple & elegant.
How to store & freeze brownies
To store the leftover brownies, place them in an airtight container. Store them at room temperature for up to 3 days. Or, for chewier brownies, you can refrigerate them for 3-4 days.
To freeze the brownies, place them on a parchment-lined sheet pan and freeze until solid, 1-2 hours. Wrap the brownie slices in plastic wrap or parchment paper. Then, pop the wrapped brownies into a freezer bag or container and freeze for up to 3 months.
To make sure the brownies come out amazing every time, I highly recommend weighing the ingredients with a scale instead of using measuring cups. If you don’t have a scale, make sure you’re using the fluff-scoop-level method for the flour. Start by fluffing the flour with a whisk. Then, spoon the fluffed flour into a measuring cup and level it off without packing the flour in.
If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!
Chewy Triple Chocolate Brownies
Ingredients
- 3/4 cup unsalted butter (170 grams – 1 1/2 sticks)
- 4 ounces bittersweet chocolate, chopped (114 grams)
- 3/4 cup Dutch cocoa powder, sifted (72 grams)
- 1/4 cup neutral oil, like canola, vegetable, or avocado (56 grams)
- 1/2 teaspoon espresso powder (optional)
- 1 1/2 cups sugar (300 grams)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (120 grams)
- 1/2 teaspoon Kosher salt
- 3/4 cup mini semisweet chocolate chips (135 grams)
Equipment
- Kitchen scale (or measuring cups)
- Mixing bowls
- Hand mixer, (or whisk)
- 8×8 baking pan
- Parchment paper
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8×8'' pan with butter or baking spray and line the pan with parchment paper, leaving an overhang.
- In a large microwave-safe mixing bowl, combine the butter and bittersweet chocolate. Melt the butter and chocolate together in 30-second increments, stirring in-between rounds, until it's smooth and fully melted.
- Next, whisk in the cocoa powder, oil, and espresso powder until you have a smooth, silky mixture. While the mixture is still hot, add the sugar. Using a hand mixer, beat the sugar into the butter-chocolate mixture until the sugar is mostly dissolved, about 3 minutes.
- Then, add the eggs one at a time followed by the vanilla extract. Turn the mixer to high and beat the chocolate mixture until it's lightened in color and texture, about 3-4 minutes.
- Fold the flour and salt into the chocolate mixture until there are just a few streaks of flour left. Then, add the mini chocolate chips and mix just until the batter is fully combined.
- Spread the batter evenly in the prepared 8×8 pan. Bake the brownies for 27-32 minutes, until the edges are set and the center is still a bit underdone. To test if the brownies are done, insert a toothpick into the area in-between the edges and center of the brownies. If the toothpick has just a few moist crumbs, they're ready to go.
- Let the brownies cool completely at room temperature. Then, cover and refrigerate the brownies for 1-2 hours (optional – for easy slicing). Using the edges of the parchment paper, remove the brownies from the pan and cut them into twelve 2×2-inch squares. Enjoy!
Notes
XO Sara Lynn
Song of the Day – Something Good This Way Comes by Jakob Dylan
Originally posted on March 5, 2016.
these look fantastic 🙂
Thanks! 🙂
This looks absolutely delicious! 😀
Thank you!
Will it cook evenly in 15 minutes?