Triple Chocolate Brownies
There’s something utterly irresistible about brownies, especially when they’re loaded with chocolate! If you’re a chocolate lover, these Triple Chocolate Brownies are your dream come true. With three types of chocolate and a fudgy texture that melts in your mouth, these brownies are the ultimate indulgence. Whether you’re baking for a special occasion or simply satisfying a chocolate craving, this recipe is bound to impress. Let’s dive into the deliciousness!
What Sets This Recipe Apart
What truly makes these Triple Chocolate Brownies stand out is the combination of unsweetened chocolate, semi-sweet chocolate, and milk chocolate chips. This trio creates a depth of flavor that elevates the typical brownie experience. The addition of sour cream adds a rich creaminess, while the powdered sugar on top gives a delightful finishing touch. Each bite is an adventure in chocolate, making these brownies a perfect treat for gatherings or a cozy night in.
The Ingredient Lineup
To create these heavenly Triple Chocolate Brownies, you’ll need the following ingredients:
- 3 ounces unsweetened chocolate, coarsely chopped – For a deep chocolate flavor.
- 2 ounces semi-sweet chocolate, coarsely chopped – Adds sweetness and richness.
- 1 cup (1 stick) butter – Essential for a fudgy texture.
- 1 cup all-purpose flour – The structure of your brownies.
- 1 teaspoon salt – Balances the sweetness.
- 1 teaspoon baking powder – Helps the brownies rise slightly.
- 1 cup granulated white sugar – Sweetness is key!
- 3 large eggs – Provides moisture and richness.
- 1 teaspoon vanilla extract – For a warm, aromatic flavor.
- 1 cup sour cream – Keeps the brownies moist and creamy.
- 1 cup milk chocolate chips – Melty pockets of chocolate bliss.
- 3 tablespoons powdered sugar – For a sweet, decorative finish.
Recommended Tools
To make your baking experience smooth and enjoyable, gather the following tools:
- Mixing bowls – For combining ingredients.
- Whisk – To mix the wet ingredients thoroughly.
- Rubber spatula – For folding in the chocolate and batter.
- 9×9-inch baking pan – Perfect size for these brownies.
- Parchment paper – To line the baking pan for easy removal.
- Oven mitts – Safety first while handling hot pans!
- Cooling rack – To cool the brownies evenly.
Triple Chocolate Brownies — Do This Next
Now that you have your ingredients and tools ready, let’s get to the fun part—making these Triple Chocolate Brownies!
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line your baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
Step 2: Melt the Chocolates
In a medium saucepan over low heat, combine the coarsely chopped unsweetened chocolate, semi-sweet chocolate, and butter. Stir often until melted and smooth. Remove from heat and let it cool slightly.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the sugar and eggs until light and fluffy. Add in the vanilla extract and sour cream, mixing until well combined.
Step 4: Combine Wet and Dry Ingredients
Stir in the melted chocolate mixture into the egg mixture until fully incorporated. In another bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
Step 5: Add the Chocolate Chips
Fold in the milk chocolate chips, ensuring they’re evenly distributed throughout the batter.
Step 6: Bake
Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 7: Cool and Dust
Once done, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. Then, use the parchment paper overhang to lift them out and place them on a cooling rack. Once cooled, dust with powdered sugar before cutting into squares.
Make It Diet-Friendly
If you’re looking to tweak this Triple Chocolate Brownies recipe to accommodate dietary needs, consider these options:
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Lower Sugar: Use coconut sugar or a sugar substitute that measures like sugar.
- Vegan: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use vegan chocolate.
- Reduced Fat: Swap half of the butter with applesauce for a lighter version.
Avoid These Traps
When making your Triple Chocolate Brownies, keep these common pitfalls in mind to ensure success:
- Overmixing the batter can result in tough brownies.
- Baking for too long will dry them out; aim for a fudgy texture.
- Not allowing the brownies to cool sufficiently before cutting can lead to messy squares.
- Using chocolate that’s not high quality will affect the overall flavor.
Meal Prep & Storage Notes
For those who love to plan ahead, these Triple Chocolate Brownies can be made in advance:
Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the brownies wrapped in plastic wrap and placed in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before enjoying. The flavor actually deepens as they sit, making them even more delicious!
Reader Questions
Can I substitute the unsweetened chocolate with cocoa powder?
While you can use cocoa powder, it’s best to stick to unsweetened chocolate for the richness it provides. If you must use cocoa powder, you’ll need to adjust the fat content by adding more butter.
What if I don’t have sour cream?
You can substitute sour cream with Greek yogurt or even buttermilk for a similar texture and moisture level.
How do I know when my brownies are done baking?
Check for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs, not wet batter.
Can I add nuts to these brownies?
Absolutely! Chopped walnuts or pecans make a great addition. Just fold them in along with the chocolate chips.
Next Up in Your Queue
If you enjoyed these Triple Chocolate Brownies, you might also want to try:
- Chewy Chocolate Chip Cookies
- The Best Chocolate Cake
- Easy Vegan Chocolate Cake
- Ultimate Chocolate Cupcakes
The Last Word
These Triple Chocolate Brownies are more than just a dessert; they are a celebration of chocolate in its many forms. Whether you’re relishing them on a quiet evening or serving them at a party, they are sure to delight everyone who takes a bite. With their rich flavor and fudgy texture, these brownies are destined to become a favorite in your baking repertoire. So grab your ingredients, preheat that oven, and get ready to embark on a chocolate-filled adventure! Happy baking!
Triple Chocolate Brownies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line your baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a medium saucepan over low heat, combine the coarsely chopped unsweetened chocolate, semi-sweet chocolate, and butter. Stir often until melted and smooth. Remove from heat and let it cool slightly.
- In a large mixing bowl, whisk together the sugar and eggs until light and fluffy. Add in the vanilla extract and sour cream, mixing until well combined.
- Stir in the melted chocolate mixture into the egg mixture until fully incorporated. In another bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Fold in the milk chocolate chips, ensuring they’re evenly distributed throughout the batter.
- Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Once done, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. Then, use the parchment paper overhang to lift them out and place them on a cooling rack. Once cooled, dust with powdered sugar before cutting into squares.
Notes
- Store brownies in an airtight container at room temperature for up to 4 days.
- For longer storage, freeze the brownies wrapped in plastic wrap for up to 3 months.
- Thaw overnight in the refrigerator before enjoying.
- Overmixing the batter can result in tough brownies.
- Baking for too long will dry them out; aim for a fudgy texture.
