Triple Chocolate Brownies (AKA Extreme Brownies)
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!
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Ingredients
For the Brownies
- 3 sticks unsalted butter 12 ounces
- 4 1/2 ounces unsweetened baking chocolate
- 1 1/2 cups 60% cocoa bittersweet chocolate chips 9 ounces
- 6 large eggs room temperature
- 1 1/2 cups granulated sugar 10.5 ounces
- 1 1/2 cups light brown sugar 12 ounces
- 1 teaspoon salt
- 1 tablespoon pure vanilla extract
- 1 1/2 cups bleached all-purpose flour 6.8 ounces
- 3/4 teaspoon baking powder
For the Chocolate Drizzle
- 1 tablespoon unsalted butter
- 1 teaspoon light corn syrup
- 1/4 cup semi-sweet chocolate chips
- 1 teaspoon very hot water
Instructions
Make the Brownies
- 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.