Decadently fudgy with tons of chocolate in every bite, these Triple Chocolate Brownies are one of the best. This recipe comes from Connie Weiss and her cookbook Extreme Brownies, which is exactly what they are. Diehard chocolate lovers will fall in love with these!
Aside from chocolate chip cookies, and chocolate cake with lots of frosting, brownies are something I make a lot. In part because I love brownie batter, almost more than the brownies, but also because they are simple to make and easy to send in the mail to family and friends.
This brownie is a recipe that I discovered in what I like to call the “bible” of brownies, Extreme Brownies by Connie Weiss. If you are a brownie lover than you will definitely want to get this book!
They’re rich and fudgy in all the right ways, with the most perfect crackly top. Add a chocolate drizzle for a third layer of chocolate, and you have truly the perfect brownie.
Why you’ll love these extreme brownies
Packed with three layers of chocolate flavor
Perfect for true chocoholics
Can be made with or without the glaze for easy shipping
Ideal for the holidays, picnics, and special occasions
Preheat oven to 350. Line a 9 x 13 baking pan with foil and spray with cooking spray. set aside.
In a small saucepan, melt the butter over low heat, then add the chocolate and the chocolate chips. Use a whisk to mix the chocolate butter mixture until smooth then remove from heat and set aside.
In a large bowl, whisk the eggs. In another bowl mix together the two sugars and the salt and than whisk into the egg mixture until just combines. Gradually add the slightly cooled chocolate to the egg mixture and whisk until combined. Then add the vanilla.
In a bowl whisk together flour and the baking powder, then sift with a strainer into the chocolate/egg mixture. Stir the mixture with a spatula until just combined. Pour the batter into a pan and smooth the top. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Cool brownies on cooling rack.
Make the Chocolate Drizzle
Melt the butter and corn syrup over low heat in a small pan. Remove pan from heat and stir in chocolate chips, stir with a spatula until smooth. Stir in the hot water to thin the mixture.
Then drizzle the chocolate over the brownie slab.
Let the cool for 30 minutes, then refrigerate for 7-8 hours or overnight. Cut and serve.
NOTE: For these photos, I did not use the drizzle as I wanted to ship these and did not want them stuck together. They are fabulous with or without the chocolate drizzle. You just might want to change the name if you skip the drizzle!
Tips & Variations
Use dark cocoa powder. For an even deeper, darker flavor, use dark or black cocoa powder.
Fold in chocolate chips. In addition to the melted chocolate, fold in chocolate chips or chunks.
Add nuts. Crushed walnuts or pecans would be phenomenal here!
Storage
If glazing, you’ll want to store the brownies in the fridge to help the glaze set up nicely. Keep in an airtight container for 3-4 days.
Decadently fudgy with tons of chocolate in every bite, these Triple Chocolate Brownies are one of the best. This recipe comes from Connie Weiss and her cookbook Extreme Brownies, which is exactly what they are. Diehard chocolate lovers will fall in love with these!
Preheat oven to 350. Line a 9 x 13 baking pan with foil and spray with cooking spray. set aside.
In a small saucepan, melt the butter over low heat, then add the chocolate and the chocolate chips. Use a whisk to mix the chocolate butter mixture until smooth then remove from heat and set aside.
In a large bowl, whisk the eggs. In another bowl mix together the two sugars and the salt and than whisk into the egg mixture until just combines. Gradually add the slightly cooled chocolate to the egg mixture and whisk until combined. Then add the vanilla.
In a bowl whisk together flour and the baking powder, then sift with a strainer into the chocolate/egg mixture. Stir the mixture with a spatula until just combined. Pour the batter into a pan and smooth the top. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Cool brownies on cooling rack.
Make the Chocolate Drizzle
Melt the butter and corn syrup over low heat in a small pan. Remove pan from heat and stir in chocolate chips, stir with a spatula until smooth. Stir in the hot water to thin the mixture.
Then drizzle the chocolate over the brownie slab.
Let the cool for 30 minutes, then refrigerate for 7-8 hours or overnight. Cut and serve.
Course: Dessert
Cuisine: American
Keyword: extreme brownies, triple chocolate brownies with melted chocolate
My mouth is drooling. How does one get on your mailing list??? As much as I love the desserts in France, brownies strike just the right balance between the soft, gooey-ness of a fondant au chocolat (which is really too molten to eat with your fingers) and the firmness of a moelleux au chocolat (which, despite the name, tends too often to be dry).
My mouth is drooling. How does one get on your mailing list???
As much as I love the desserts in France, brownies strike just the right balance between the soft, gooey-ness of a fondant au chocolat (which is really too molten to eat with your fingers) and the firmness of a moelleux au chocolat (which, despite the name, tends too often to be dry).