Let’s talk chocolate. This recipe for triple chocolate fudge brownies are always the perfect consistency. Crispy top, ooey gooey middle with the occasional crunch of a chocolate chip. SO GOOD.
Fun fact, my now husband (and then friend) wrote in my yearbook “Please keep making brownies…” because I was that girl. I have always loved cooking and baking, so I would bring my treats to school every Friday. (I knew what I was doing… wink, wink) Let’s just say I have had plenty of practice playing with new recipes, and this one is my main player. For me, brownies are about texture, and this recipe gives the perfect blend of chewy, chunky chocolatey goodness. It’s a MUST try!
- 1 cup chocolate chips, melted
- 3/4 cup all purpose flour
- 1/2 tsp fine sea salt (table salt works too)
- 1/4 tsp baking soda
- 2 large eggs
- 3/4 cup brown sugar
- 3/4 cup vegetable oil (could substitute coconut oil)
- 2 tbs water
- 1 tsp pure vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chocolate chunks (I use these)
- Preheat oven to 325F
- Slowly melt chocolate chips in a double boiler or microwave in a glass container for a minute or so and stir. If not melted, continue in 20 second increments until all chips have melted.
- In separate bowls, combine wet and dry ingredients. In one, sift flour, salt, baking soda. In another, mix eggs (slightly beaten), sugar, and oil.
- Next, add the water and vanilla to wet ingredients.
- Alternately, add the dry mixture and melted chocolate chips to the wet mixture while continuously stirring.
- Stir in whole chocolate chips and chocolate chunks. All ingredients should now be combined.
- Pour batter into a greased pan. (8×8 or 9×13 depending on desired thickness)
- Bake at 325F for 20-30 minutes depending on size of the pan. (Thicker brownies will need to bake longer)
- Toothpick should come out almost clean… these are fudgey!
- Let cool (15-20 minutes to set and firm) and get the vanilla bean ice cream out. They won’t last long!
- What kind of chocolate should I use? Semi-sweet or dark chocolate is my go-to. I would not recommend milk chocolate for brownies. Do not use baking chocolate which has little to no sugar content and does not provide the flavor that we want.
- Where is the cocoa? I have found that melting semi-sweet chocolate chips in place of cocoa powder makes a richer brownie. Who doesn’t want that??
- No butter? Oil in baked goods tends to give you a moister finished product than butter.
- Glass or metal? I typically use glass, but either will work. Make sure they are well-greased! This is my favorite product to ensure nothing sticks. For easy clean up, line the pan with parchment paper.
Let me know how yours turn out! I want to hear all about it!