Print

Decadent Triple Chocolate Fudge Brownies

triple chocolate fudge brownies - featured image
Print Recipe

Rich, fudgy brownies with triple layers of chocolate including cocoa powder, melted dark chocolate, and chocolate chips, delivering gooey, melty goodness in every bite.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, melted
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1 cup (125g) all-purpose flour (can substitute almond flour for gluten-free)
  • ½ teaspoon salt
  • 6 oz (170g) dark chocolate, chopped and melted
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (90g) white chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Melt the dark chocolate and butter together using a double boiler or microwave in 20-second intervals, stirring frequently until smooth. Let cool about 5 minutes.
  3. Whisk granulated sugar, brown sugar, and eggs in a large bowl until creamy and pale, about 2-3 minutes.
  4. Pour the melted chocolate-butter mixture into the sugar-egg mixture and whisk gently to combine until glossy and thick.
  5. Sift together cocoa powder, flour, and salt in a separate bowl. Slowly fold the dry ingredients into the wet mixture using a spatula. Stop folding once no flour streaks remain.
  6. Fold in the semi-sweet chocolate chips gently.
  7. Pour half the batter into the prepared pan and smooth evenly.
  8. Sprinkle white chocolate chips evenly over the batter layer.
  9. Top with the remaining batter, spreading gently to cover the chips without mixing layers.
  10. Bake for 30-35 minutes. Check at 30 minutes by inserting a toothpick near the center; it should come out with moist crumbs but no wet batter.
  11. Cool completely in the pan on a wire rack before lifting out and slicing.

Notes

Do not overmix the batter to keep brownies fudgy, not cakey. Melt chocolate gently and stir frequently to avoid burning. Use room temperature eggs to prevent lumps. Tent pan with foil if edges bake too fast. For gluten-free, substitute flour with almond flour or gluten-free blend. For dairy-free, use coconut oil and dairy-free chocolate chips.

Nutrition

Keywords: brownies, triple chocolate, fudge brownies, chocolate dessert, gooey brownies, easy brownies, chocolate chips, homemade brownies

Find it online: https://leilameals.com/decadent-triple-chocolate-fudge-brownies-recipe-with-gooey-layers-made-easy/