Triple Chocolate Truffle Brownies
Fudgy brownies made with three kinds of chocolate that are rich, gooey, and oh-so delicious! These are the ultimate brownie recipe!
Servings: 16 bite-sized brownies
Calories: 237kcal
Ingredients
- 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 tsp. vanilla extract
- ⅔ cup + 2 TBSP flour
- ⅓ cup cocoa powder
- ½ tsp. salt
- 1 tsp. espresso powder
- 3 oz. dark chocolate chunks
Instructions
- 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.
Notes
- Recipe adapted from Erin McDowell's book, The Fearless Baker.
- Store leftover brownies wrapped in foil for up to a week.
Nutrition
Serving: 1brownie | Calories: 237kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 72mg | Potassium: 148mg | Fiber: 2g | Sugar: 17g | Vitamin A: 124IU | Calcium: 23mg | Iron: 2mg