Triple Chocolate Brownies

5 from 2 votes

Homemade Death By Chocolate Brownies (Triple Chocolate Brownies) are rich, fudgy, and can easily cure a chocolate craving. Simple to make with so much chocolate and then slathered in a simple 2-ingredient frosting.

Prep Time15

Cook Time30

Cooling Time20

Total Time1 5

Course: Dessert

Cuisine: American

Servings: 2 ½ inch x 3 inch

Calories: 713kcal

Author: Jennifer Fishkind

Ingredients

Brownies:

1 cup all-purpose flour (+ 1 tablespoon for tossing chocolate chips in)
¾ cup unsweetened cocoa powder
1 cup salted sweet cream butter
4 ounces bittersweet baking chocolate bar chopped
2 cups granulated sugar
3 large eggs room temperature
2½ teaspoons pure vanilla extract
2 cups semi-sweet chocolate chip chunks divided

Chocolate Frosting (Optional)

12 ounce bag semi-sweet chocolate chips
2 tablespoons vegetable oil

Instructions

Brownies:

Preheat the oven to 350°F. Line a 9x9-inch baking dish with parchment paper. Be sure to leave an overlap or “sling” of parchment paper.
In a small mixing bowl, whisk together 1 cup flour and ¾ cup unsweetened cocoa powder. Set it aside.
Using a 2-3 quart saucepan over low heat, add the butter and chopped baking chocolate. Stir constantly until butter and chocolate are completely melted. Transfer to a large mixing bowl, and allow it to cool slightly. It won’t be hot, just slightly warm.
Whisk in the granulated sugar, large eggs, and vanilla.
Toss 1 cup of the chocolate chip chunks in 1 tablespoon of flour, and set it aside.
Stir in the cocoa flour mixture. Stir just until well incorporated.
Stir in the coated chocolate chip chunks.
Spoon the brownie batter into the prepared baking dish.
Evenly sprinkle the remaining un-coated chocolate chip chunks over the brownie batter.
Using a small piece of wax paper, slightly press the chocolate chunks into the top of the brownie batter.
Bake for 30-35 minutes, or until a toothpick inserted comes away with slight brownie crumbs.
Allow the brownies to completely cool before frosting.

Chocolate Frosting:

Using a medium-sized heat-safe mixing bowl, add the chocolate chips and the vegetable oil. Microwave for 45 seconds, stir and heat in 15-second intervals until the chocolate mixture is smooth.
Evenly spread over the brownies.
Chill the brownies in the refrigerator until the frosting is set. Slice into twelve 2½-inch x 3-inch slices.

Notes

Storage:

To Store: Store any leftovers in an airtight container, at room temperature for 3 days or in the refrigerator for up to 5 days.
To Freeze: You can freeze the brownies for up to 2 months. Allow the brownies to thaw before serving.

Tips:

For an even chewier texture, cover the pan with plastic wrap and cool the unfrosted brownies in the refrigerator.
You can substitute regular semi-sweet chocolate chips for the chocolate chip chunks.
You can eliminate the frosting if you prefer your brownies on their own.
You can sprinkle regular chocolate chips on top of the brownies as soon as they come out of the oven. Wait 30 minutes and then use an offset spatula, using gentle pressure, to spread the melted chips.
The overhanging parchment paper will help you to lift out the entire square of brownies so that you can cut them into smaller squares easier.
Feel free to double the recipe to make enough brownies for a 9X13″ pan.

Nutrition