CHEWY TRIPLE CHOCOLATE BROWNIES (Ghirardelli Copycat)

Chewy Triple Chocolate Brownies (Ghirardelli Copycat)

Chewy Triple Chocolate Brownies are the richest, most decadent homemade brownies you’ll ever try. This single bowl recipe is so simple to make and the fudgy taste will wow you! I usually use Ghirardelli cocoa, unsweetened chocolate and semi-sweet chocolate chips for this recipe – my family lovingly refers to them as my “Ghirardelli Brownies” for good reason!

Chewy Triple Chocolate Brownies (Ghirardelli Copycat)

FAST & EASY BROWNIE SECRETS!

I love a brownie recipe that mixes up in one bowl, with my favorite whisk and wooden spoon.  There's something so satisfying about stirring up a simple, uncomplicated recipe.  If you're a fan of Ghirardelli Triple Chocolate Brownies, its hard to tell the difference from this recipe - and I love a good copycat recipe for something that my family loves!

BROWNIE SECRET:  I add a spoonful of espresso powder to this recipe - you really don't taste the coffee at all, but it really ramps up and deepens the chocolate flavor. 

These brownies bake up perfect every.single.time!  Perfectly chewy, perfectly moist, and loaded with triple chocolate flavor, and they keep for days at room temperature with no fussing.  For "everyday" brownies, I usually bake these up in a 9x13-inch pan and cut into squares.  These are so rich and filled with chocolate flavor that they really don't need any type of frosting on top - truly the sign of a great brownie recipe!

For special occasions, I like to cut the brownies with my biscuit cutter into large circles.  It's fun to decorate them with fresh buttercream frosting in whatever beautiful color combination calls your name!  Sprinkles are also fun for special occasions, and don't they look so cute on display?  Everyone goes NUTS for these!

Chewy Triple Chocolate Brownies (Ghirardelli Copycat)

For Valentine's Day, I piped deep red rosettes and deep pink accents, and the colors just pop on top of these deep chocolate brownies.  

You can see the perfect chocolate flaky top on each brownie, and the semi-sweet chocolate chips peak out from the sides.  These absolutely FLEW off the tray!

Good thing I saved one for my special valentine!

CHEWY TRIPLE CHOCOLATE BROWNIES (Ghirardelli Copycat)

Chewy Triple Chocolate Brownies are the richest, most decadent homemade brownies you’ll ever try. This single bowl recipe is so simple to make and the fudgy taste will wow you! I usually use Ghirardelli cocoa, unsweetened chocolate and semi-sweet chocolate chips for this recipe – my family lovingly refers to them as my “Ghirardelli Brownies” for good reason!

Chewy Triple Chocolate Brownies (Ghirardelli Copycat)

INGREDIENTS:
⅓ cup (35 g) Dutch-processed cocoa
1 teaspoon espresso powder
½ cup + 2 tablespoons boiling water
2 ounces unsweetened chocolate (finely chopped)
        (I use Ghirardelli 100% Cacao Unsweetened Chocolate Bars)
4 tablespoons unsalted butter (melted)
½ cup plus 2 tablespoons vegetable oil
2 eggs (room temperature)
2 egg yolks (room temperature)
2 teaspoons pure vanilla extract
2½ cups (500 g) cups granulated sugar
1¾ cups (210 g) all-purpose flour
¾ teaspoon salt
1 cup semisweet chocolate chips
 
HOW I MAKE THESE:

1. Remove eggs from refrigerator and allow to come to room temperature.
2. Adjust oven rack to lowest position and heat oven to 325 degrees F.  Line a 9x13-inch baking pan with foil or parchment paper, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.
3. Whisk cocoa powder, espresso powder and boiling water together in a large bowl until smooth.
4. Add the chopped unsweetened chocolate and whisk until the chocolate is melted.
5. Whisk in the melted butter and oil (the mixture may look curdled at this point, that's okay!).
6. Add the eggs, yolks, and vanilla extract, and whisk until smooth and well blended.
7. Whisk in the sugar until fully incorporated.
8. Add the flour and salt and mix with a silicone spatula until combined.
9. Fold in the chocolate chips.
10. Scrape batter into prepared pan and spread into an even layer. Bake for 35-45 minutes, or until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached.  
11. Place the pan on a wire rack and allow to cool for 1½ hours.
12. Using the overhang, lift the brownies from pan. Place the brownies on the wire rack and cool completely, about another hour.
13. Although it’s not necessary, you can frost these brownies once cooled, or dust with powdered sugar right before serving. You can also use biscuit cutters for round shapes once the brownies are cooled to room temperature.
14. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.

YIELD:  24 brownies
 
RECIPE NOTES: 

• For the chewiest texture, it’s really important to cool the brownies completely before cutting.

• If your baking dish is glass, cool the brownies for 10 minutes, then remove them from the pan to a wire rack – otherwise the heat retention of glass can lead to overbaking and dryness.

Originally posted February 2014; revised and reposted February 2020.
 
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Chewy Triple Chocolate Brownies (Ghirardelli Copycat)

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