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Easy Triple Chocolate Brownies

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Triple Chocolate Brownies

Triple chocolate brownies. This brownie recipe is the perfect blend of fudgy, chocolate, crunchy, chewy, and cakey brownies.

What happens if I overmix the batter?

Don’t overmix the batter. Overmixing adds too much air to the triple chocolate brownies and will give them a cakey texture. That’s fine but today we’re making the perfect blend of fudgy and cakey brownies.

What happens if I overbake the brownies?

Don’t overbake the brownies. Fudgy brownies are slightly under baked. When you remove the triple chocolate brownies from the oven the edges will have begun to pull away from the sides and the center will be gooey.

What’s the best way to cut brownies?

Cool before cutting. Actually, the best way to get a clean cut is to place the triple chocolate brownies in the freezer for 15 minutes after they cool. However, cooling for 10 minutes at room temperature will still do the job.

What makes brownies fudgy?

Fudgy brownies have more fat to flour than cakey brownies. Fudgy brownies will have more butter and chocolate in the recipe. Cakey brownies will have more flour to fat and will have the baking powder to help the brownies rise.

How do you make triple chocolate brownies?

1. Preheat the oven to 325°F. Place foil or parchment paper in an 8 x 8 pan; foil should hang over slightly. 

 

2. In a bowl, add unsweetened chocolate and butter, cook in the microwave for 1 minute, stir to combine. 

 

3. In a bowl, mix eggs and brown sugar on low speed with a hand mixer for 2 minutes. Pour in melted chocolate and vanilla, mix until combined.

 

4. In a small bowl, stir flour, cocoa powder, baking powder, and salt, pour into batter and mix on low speed for 30 seconds until flour is combined. Add in 2/3 of pecans, 2/3 chocolate chips, and 2 tablespoons of heath toffee bits, mix for 15 seconds. Avoid over mixing. Pour the batter in the pan, spread out evenly, sprinkle the remaining pecans, chocolate chips, and heath chocolate toffee bits over the batter. Bake for 50 to 55 minutes until a small crumb is left on a toothpick. Remember there are chocolate chips in the batter; the toothpick will come out with some chocolate on it. 

 

5. When brownies are finished baking, cool for 10 minutes before lifting out of the pan and cutting.

Can you make ahead?

Fridge: Triple Chocolate Brownies: Can be made one day in advance and kept in the fridge for 7 days.

Freezer: Triple Chocolate Brownies: After you cut brownies, individually wrap with plastic wrap. Then store in a freezer storage bag. Keep in the freezer for 5 months max. Thaw 48 hours before using.

Reheating: Triple Chocolate Brownies: Pop in a 350°F oven for 5-7 minutes.

Triple chocolate brownies

Recipe Video:

Substitution Options:

Common One to One Substitutions:

Semi-Sweet Chocolate Chips = Milk or Dark Chocolate Chips

All Purpose Flour = Unbleached Flour

Granulated Sugar = Raw Cane Sugar

Walnuts = Pecans

Dark Cocoa Powder = Cocoa Powder

Salted Butter = Unsalted Butter (omit salt in recipe if using salted butter)

what to serve with Triple Chocolate Brownies?

Meal Ideas:

Recipe:

Triple chocolate brownies

Triple Chocolate Brownies

Kenneth
Triple chocolate brownies. This brownie recipe is the perfect blend of fudgy, chocolate, crunchy, chewy, and cakey brownies.
No ratings yet
Prep Time 10 mins
Cook Time 55 mins
Cool 10 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine American, Southern
Calories

Ingredients
  

  • 4 oz. unsweetened chocolate
  • 1 stick unsalted butter
  • 2 large eggs
  • 1 ½ cups dark brown sugar
  • 1 ½ teaspoons vanilla extract
  • 1 cup unbleached all-purpose flour
  • 2 tablespoons cocoa powder
  • ¼ teaspoon kosher salt
  • ¾ teaspoon baking powder
  • ½ cup chopped pecans
  • ½ cup semi-sweet chocolate chips
  • 3 tablespoons heath chocolate toffee bits

Instructions
 

  • Preheat the oven to 325°F. Place foil or parchment paper in an 8 x 8 pan; foil should hang over slightly.
  • In a bowl, add unsweetened chocolate and butter, cook in the microwave for 1 minute, stir to combine.
  • In a bowl, mix eggs and brown sugar on low speed with a hand mixer for 2 minutes. Pour in melted chocolate and vanilla, mix until combined.
  • In a small bowl, stir flour, cocoa powder, baking powder, and salt, pour into batter and mix on low speed for 30 seconds until flour is combined. Add in 2/3 of pecans, 2/3 chocolate chips, and 2 tablespoons of heath toffee bits, mix for 15 seconds. Avoid over mixing. Pour the batter in the pan, spread out evenly, sprinkle the remaining pecans, chocolate chips, and heath chocolate toffee bits over the batter. Bake for 50 to 55 minutes until a small crumb is left on a toothpick. Remember there are chocolate chips in the batter; the toothpick will come out with some chocolate on it.
  • When brownies are finished baking, cool for 10 minutes before lifting out of the pan and cutting.

Notes

Double ingredients and bake in a 9 x 13 baking pan.
Keyword brownies
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