Triple Chocolate Brownies

A stack of three fudgy brownies made with three kinds of chocolate.

5 from 7 votes

Using three different kinds of chocolate gives these brownies an intense, fudgy, chocolate flavor. Semi-sweet and unsweetened chocolate bars add a fudgy, rich texture. When you add in unsweetened cocoa powder, you will have a deep, complex, chocolate flavor.

Whipping the eggs with the sugar until it reaches a thick, fluffy consistency is the secret to the BEST brownies. It creates an amazing fudgy texture. Don't skip this step.

If you want to turn these triple chocolate brownies into quadruple chocolate brownies, stir in 8 to 10 ounces of milk chocolate chips.

Prep Time20

Cook Time35

Total Time55

Course: Desserts

Cuisine: American

Keyword: bakery style brownies, baking, brownies, brownies in 8 x 8 pan, brownies with 3 eggs, brownies with melted chocolate, brownies with whipped eggs, desserts, sweets, the best brownies, thick brownies, thick fudgy brownies, triple chocolate brownie recipe, triple chocolate brownies

Servings: brownies

Author: Dahn Boquist

Ingredients

10 tablespoons butter
3-½ ounces bittersweet chocolate 70%, chopped
2 ounces unsweetened chocolate chopped
3 large eggs room temperature
1-⅓ cups granulated sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon salt

Instructions

Preheat the oven to 350°F. Line an 8 inch by 8 inch baking pan with parchment paper.
Place the butter, and chopped chocolate (bittersweet and unsweetened) in a microwavable bowl. Microwave on low power in 15 second intervals until melted. Stir frequently between intervals.
Place the eggs and sugar in a mixing bowl. Beat on high speed for 7 to 8 minutes until light in color, thick, fluffy, and almost tripled in size. You will know it is ready when you lift the beaters and the batter falls back onto the surface, leaving a ribbon-like pattern for a few seconds.
Stir about ⅓ of the egg batter into the melted chocolate to lighten the chocolate then stir in the vanilla.
Pour the chocolate mixture into the egg batter and use a wide spatula to fold the chocolate into the batter.
Combine the flour, cocoa powder, and salt in a bowl. Whisk or sift to remove all the lumps then fold the flour into the batter.
Spread the batter into the prepared pan. Bake for 35 to 40 minutes. The top will be slightly cracked and the edges will appear set.
A toothpick inserted in the middle should have some moist, sticky crumbs (the toothpick shouldn’t be wet but it shouldn’t be clean). If you have an instant read thermometer, it should read 193°F to 198°F.

Notes

The center of the brownies will seem under baked but it will set up as the brownie cools down.
An instant read thermometer isn’t necessary but it is nice if you have one. It will guarantee perfectly cooked brownies. Not overcooked and not undercooked.
If you don't have an instant read thermometer, the toothpick test is a great way to determine if the brownies are finished baking. Make sure the toothpick comes out with some moist, sticky crumbs of brownie bits.

Nutrition