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Triple Chocolate Brownies

These brownies are always a hit and you’ll never go back to a box recipe! I’ve included a chocolate frosting recipe, but they are great with or without. My secret to keeping them moist is to remove from the oven while they still look a little moist in the center. This recipe is mentioned in my book, The Essence of Shade. It is one of the desserts served at Shady Lane’s bakery.

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Triple-Chocolate Brownies

These brownies are always a hit and you'll never go back to a box recipe! I've included a chocolate frosting recipe, but they are great with or without. My secret to keeping them moist is to remove from the oven while they still look a little moist in the center. This recipe is mentioned in my book, The Essence of Shade. It is one of the desserts served at Shady Lane's bakery.

Servings 24

Ingredients

BROWNIES

  • 6 ounces bittersweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1-1/2 sticks (3/4 cup) unsalted butter, cut into 1 inch cubes
  • 1-1/2 cups sugar
  • 2 tsp. vanilla
  • 4 large eggs
  • 1 tsp. salt
  • 1 cup all-purpose flour
  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans or walnuts Optional

FROSTING

  • 6 TBSP milk
  • 6 TBSP unsalted butter
  • 1-1/2 cups sugar
  • 1 cup chocolate chips
  • 1/2 tsp. vanilla

Instructions

BROWNIES

  1. Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan.

    In a glass or metal bowl set over (without touching) barely simmering water, melt the bittersweet and unsweetened chocolate with the butter until completely melted, stirring often.  Remove immediately from heat and allow to cool to lukewarm.

    Stir in the sugar and vanilla. Add eggs, one at a time, stirring briskly until combined before adding next egg.  (Be sure the chocolate is cool or the eggs will scramble.) Stir in the salt and flour and stir until just combined. Add the chocolate chips and nuts and stir until combined.

    Pour batter into prepared pan and smooth the top. Bake for 23 minutes.  Do not over-bake. 

    If using frosting, prepare frosting while brownies are baking and pour over the brownies while they are still warm. This keeps the frosting from separating from the brownie.  Cool completely before cutting into squares.

FROSTING

  1. Combine milk, butter and sugar together in a saucepan and bring to a boil. Cook at a rolling boil for 30 seconds and immediately remove from heat. Immediately add 1/2 cup of chocolate chips and whisk until melted.  Add the remaining 1/2 cup of chocolate chips and whisk until melted.  Add the vanilla and mix well.  Pour over warm brownies and allow to cool completely before cutting.

Recipe Notes

This recipe was found on the Epicurious.com website at https://www.epicurious.com/recipes/food/views/triple-chocolate-fudge-brownies-12773 and adapted for this site.

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