Triple Chocolate Brownies

Recipe Ingredients and Substitutions

Here are some notes on the ingredients for the triple chocolate brownies, including simple substitutions.

• 6 tablespoons unsalted butter – Adds richness and moisture. You can swap for salted butter (just reduce the added salt to ¼ teaspoon) or a neutral oil (like vegetable or canola oil) for a slightly softer brownie.
• 2 ounces semi-sweet chocolate bar, chopped – Adds deep chocolate flavor. If you don’t have a semi-sweet chocolate bar, use ⅓ cup semi-sweet chocolate chips instead.
• 1 cup granulated sugar and ½ cup light brown sugar – The mix of sugars keeps the brownies chewy. If you’re out of brown sugar, replace it with all granulated sugar (though the brownies may be slightly less soft).
• 2 large eggs, at room temperature – Helps with structure and texture. For an egg-free version, try ½ cup unsweetened applesauce or 2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, let sit for 5 minutes).
• 1 teaspoon pure vanilla extract – Enhances the chocolate flavor. No vanilla? Skip it or use ½ teaspoon almond extract for a slightly nutty flavor. 
• ½ cup unsweetened cocoa powder – This ingredient is key to that rich, chocolatey flavor. Both natural and Dutch-process cocoa work, but Dutch-process will give a deeper, less acidic taste.
• ½ cup all-purpose flour – Provides structure. You can swap for gluten-free 1:1 baking flour with similar results.
• ½ teaspoon salt – Balances the sweetness. If using salted butter, reduce this to ¼ teaspoon.
• ½ cup dark chocolate chips – Adds extra gooey chocolate pockets. Substitute with semi-sweet, milk, or even white chocolate chips.

How To Make Triple Chocolate Brownies

This recipe is easy to prepare and produces perfect brownies every time. Let me show you how:

Prep the Pan and Oven:

• Preheat your oven to 325°F. Prepare an 8×8-inch baking pan by lightly spraying it with baking spray and lining it with foil or parchment paper. 

Melt the Butter and Chocolate: 

• In a microwave-safe bowl, combine the butter and chopped semi-sweet chocolate bar. 
• Heat in 30-second increments, stirring after each, until the mixture is completely melted. Stir in both sugars until well blended.

Mix the Sugar and Eggs:

• Stir in both sugars until well blended.
• Next, whisk in the eggs and vanilla extract until the mixture is glossy.

Fold in the Dry Ingredients:

• Add the cocoa powder, flour, salt, and chocolate chips. 
• Fold the dry ingredients into the wet mixture until just combined. The batter will be thick, but that’s a good sign!

Bake:

• Spread the batter evenly into your prepared pan. 
• Bake for 35-45 minutes. Around the 35-minute mark, start checking for doneness by inserting a toothpick into the center—if it comes out with wet batter, it needs more time. If there are just a few moist crumbs clinging to it, it’s ready. Check-in at 2-minute intervals if needed.

Cool and Serve: 

• Once baked, cool the brownies in the pan on a wire rack for about 2 hours. Use the foil or parchment as handles to list the brownies from the pan. 
• Slice into nine squares and serve.