These triple chocolate brownies are the ultimate dessert for chocolate lovers! Fudgy brownies with shiny, crackly tops that can be made in one bowl and are filled with three different kinds of chocolate!
Cocoa powder, melted chocolate, and chocolate chunks combine to make this brownie recipe the ultimate in chocolate desserts! They’re not too sweet, supremely fudgy, and easy to whip together!
Here’s what you’ll need to make the best brownies you’ve ever encountered:
Ingredients for this recipe:
- Canola Oil
- Sugars – granulated and brown
- Vanilla Extract
- Espresso Powder
- Cocoa Powder
- Chocolate and more chocolate!
One dessert, three kinds of chocolate
It may seem excessive to have three kinds of chocolate in one batch of brownies, but lemme tell you! It is necessary! Totally and completely. This is the perfect dessert if you’re a chocolate lover!
Cocoa Powder – This recipe uses Dutch process cocoa powder in the dry ingredients to begin a foundation of chocolatey goodness. There isn’t much flour in this brownie recipe, so using the cocoa powder will help create a dense, but not cakey, crumb. Dark cocoa powder would also work!
Melted Chocolate – a chopped up bar of semi-sweet chocolate melts into a silky-smooth puddle with butter and canola oil. This warm chocolate mixture is a key to get that shiny top on the brownies!
Chocolate Chunks – stirring dark chocolate chunks into the batter creates beautiful pockets of melted chocolate in the baked brownie. A sprinkle of dark chocolate chunks on top adds visual and textural contrast, as well as more flavor!
Triple Chocolate Brownies Recipe:
- Melt the chopped chocolate. With the butter and the canola oil.
- Add the sugars. Whisk them in real good. Whisking the sugars into the warm, melted chocolate is one of the keys to creating crackly brownies!
- Add the eggs and vanilla. Two eggs make these brownies deliriously fudgy!
- Sift in the dry ingredients. Just to make sure there are no lumps!
- Stir everything together. Chocolate chunks included! Make sure there are no streaks of flour in your brownie batter.
- Bake the brownies. Until they have a beautifully crackly and shiny tops. You’ll know the brownies are done with a toothpick inserted into the center comes out with a few crumbs on it.
- Cool and cut. I always wait until brownies are totally cool before cutting into them. This ensures they hold their shape!
Recipe tips and tricks:
Whisk it good – Vigorously whisking the sugars into the melted chocolate is an essential step in crackly, shiny-topped brownie baking. The process of whisking starts to melt the sugar granules before the batter goes into the oven. This means the sugar melts even quicker once it hits the heat of the oven.
Espresso Powder – I always add a bit of espresso powder to chocolate baked goods. It doesn’t make them taste like coffee! Instead, it heightens and accentuates the chocolate flavor. If you don’t have espresso powder you can also use instant coffee granules.
Paper & Spray – Getting brownies out of the pan is easier than ever thanks to my tried-and-true trick! Spray the pan with baking spray, then lay two pieces of parchment paper across the bottom of the pan and up the sides. Secure each side with metal binder clips so the parchment doesn’t fall into the batter while baking!
Use the edges of the parchment paper to lift the brownies out of the pan after baking.
How to store homemade brownies:
At room temperature – brownies are naturally very moist desserts, so they do well at room temperature for quite some time! Wrap the pan of leftover brownies in tinfoil and keep them on the counter for up to a week. A Tupperware container is also great for storing cut brownies.
Freezing brownies – Did you know you can freeze brownies?! Yep! That way, whenever the craving strikes, you’re only a quick defrost away from chocolate heaven! Wrap individually cut brownies in pieces of tinfoil. Stack the wrapped pieces in a plastic zip-top, freezer-safe bag and store in your freezer!
When you’re craving a brownie, simply pop in out of the freezer and into the fridge overnight. Or unwrap it right away and microwave for 10 – 15 seconds, or until warm!
Triple Chocolate Truffle Brownies
- ¼ cup unsalted butter
- ¼ cup canola oil
- 4 oz. semisweet chocolate chopped
- ½ cup brown sugar lightly packed
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoon vanilla extract
- ⅔ cup + 2 tablespoon flour
- ⅓ cup cocoa powder
- ½ teaspoon salt
- 1 teaspoon espresso powder
- 3 oz. dark chocolate chunks
- Preheat oven to 350 degrees. Line a 9x9 baking pan with parchment paper, spray with baking spray and set aside.
- In a large glass mixing bowl combine the butter, oil, and chopped chocolate. Microwave in 30 second bursts, stirring after each round, until chocolate is fully melted and smooth (about 1 minute).
- Whisk in sugars until smooth, thick, and glossy, about 2 minutes. Whisk in the eggs and vanilla until thick, about 1 minute more. Sift the flour, cocoa powder, salt, and espresso powder into bowl, then scatter 2 ounces of the dark chocolate chunks over top. Gently fold dry ingredients into batter, being sure to leave no streaks of flour behind.
- Pour batter into prepared pan, top with remaining chocolate chunks, and bake in preheated oven for 18 - 20 minutes, or until a toothpick inserted into the center of the pan comes out with just a few crumbs on it.
- Cool brownies completely to room temperature before slicing and serving.
- Recipe adapted from Erin McDowell's book, The Fearless Baker.
- Store leftover brownies wrapped in foil for up to a week.