These Triple Chocolate Fudge Brownies are a decadent, homemade one-pot recipe. After 35 minutes in the oven, you get thick and chewy brownies that stay moist for days!
Can you believe this recipe was originally posted in 2010 when I only had one kid? Yikes! After searching my site and realizing I didn’t have a go-to brownie front and center, I thought it was about time I brought this one back from the dust.
I love love love this triple chocolate fudge brownie recipe for so many reasons and have been using it for years.
- You melt chocolate and butter together and continue to stir the remaining ingredients in using the same pot.
- These bake up to be really thick and chewy, unlike the store bought boxed version. I’m talking about an inch tall!
- I use three different kinds of chocolate (two melted in, one stirred in) plus a little cocoa powder for a little extra insurance which makes these so so decadent and amazing!
- After 30-35 minutes in the oven, you have something pretty darn tasty.
- Of course these taste great warm or even with some whipped cream or vanilla ice cream, but are perfectly delicious as is.
- And, bonus! They cut really nicely if you let them cool completely. You’ll just have to use a sharp knife.
- I like to remove my entire slab of brownies using the parchment paper I lined the pan with, cut off the crunchy edges, cut the remaining into bars, and then place them back into the pan so the edges stay moist over the the course of the few days you have them.
- Microwave for a quick 10 second burst to experience the pleasure that is triple chocolate fudge brownies.
I’d highly recommend seeking out really good baking chocolate for this recipe because GO BIG OR GO HOME. Also, you’ll be able to tell the difference in the finished product. I think they taste slightly richer with the good chocolate. If you don’t have three kinds of chocolate and are in a pinch, you can use semi sweet chocolate chips.
If you’ve never mastered the art of brownie making, good news! I gotcha covered. Give this recipe a try and revel in the glory that is a warm, homemade brownie.
Here are a few pictures of the process I snapped below. Underneath those is my original written post from September 3, 2010 when this was first published and the printable recipe. (I tell ya, the archives of my site are where you will find amazing hidden gems. You can start searching here.)
Have a great day, friends! xo
Original Recipe published 09/03/2010
I was wandering through the bulk foods section the other day and came across all these different kinds of chocolate chips and thought to myself “surely I can make something with these”. And so I bought 4 different kinds of chocolate chips. My husband thought I was insane.
A few days later he tried these brownies and quickly changed his mind. These are decadent beyond belief and just so ridiculously good. We had them right out of the oven and oh baby did we die and go to heaven!
The next day, I topped them with white chocolate cream cheese frosting and ate them cold–another delicious application! Gordon didn’t like them with the frosting, but my sister and I totally did! They were definitely sweet enough without the frosting, but added a nice little vanilla-y tang. Anyways, hope you all are going to do something fun for the long weekend and make up a batch of these! They will make for a very memorable holiday!
Triple Chocolate Fudge Brownies
Yield 18 pieces
These Triple Chocolate Fudge Brownies are a decadent yet simple, homemade recipe. After 35 minutes in the oven, you get thick and chewy brownies that stay moist for days! Made in one pot, partly on the stove and partly on the counter, this will become your go-to chewy brownie recipe.
- 3/4 cup salted butter
- 1/4 cup canola or vegetable oil
- 4 oz. chopped milk chocolate
- 4 oz. chopped dark chocolate
- 3 tablespoons unsweetened cocoa powder
- 2 cups granulated sugar
- 4 eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all purpose flour
- 1/2 cup semi sweet chocolate chips
- 1/2 cup chopped walnuts (optional)
- Preheat oven to 350 degrees. Line a 9 x 13 pan with non stick cooking spray and parchment paper and set aside.
- In large pot over medium low heat, melt butter, oil, chocolate and cocoa together until fully melted and smooth. Remove from heat.
- Pour in sugar and vanilla extract. Add in eggs, 1 at a time, stirring vigorously before the next addition. After all four eggs have been mixed in, the batter should be thick and smooth without that granular look to it. Add in the remaining dry ingredients and stir gently until just combined. Do not over mix.
- Fold in milk chocolate chips and walnuts if using, and pour batter into prepared pan. Smooth the top and bake 30-35 minutes. Cool at least 15 minutes before cutting and serving. Or, cool completely and frost with this recipe.
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