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!
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!
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!
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:
Originally posted February 2014; revised and reposted February 2020.
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