Triple Chocolate Brownies

I’ve kind of adapted my blondie recipe into a brownie. Why?  Well… some people like cakey brownies, some like fudgey brownies. I like something in between, but definitely always extra chocolate. These are perfect. TRIPLE CHOCOLATE. I mean, C’MON how can they not be awesome. Melted chocolate, chocolate chips & cocoa. HEAVENLY. I added chopped pecans too. You can sub any chopped nuts, even swap out the chocolate chips for peanut butter chips or chop up peanut butter cups (but then they’re only double chocolate, don’t say I didn’t warn you). Have fun, be creative & add your own twist.

In the pictures, I waited for them to cool completely then used a 2 1/2 inch round steel biscuit cutter to cut out 9 circles. They were for a small dinner party I was going to, and they came out adorable! And don’t worry, none went to waste. I snacked on all the edges and middle parts in between the circles (see pics in gallery above). Then I made a brown sugar salted caramel like glaze. I will put the recipe for that in the note section below, but if you want a gooey caramel drizzle remember this is a glaze that will harden (which is actually better for packing them up to bring them to a party btw).

Triple Chocolate Brownies

Print Recipe
Serves: 9 Cooking Time: 25-30 min


  • 3/4 cup plus 2 tbsp all-purpose flour
  • 1/4 cup unsweetened cocoa (not dutch processed, I use Hershey' brand)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (1 stick)
  • 1/4 cup (plus 3/4 cup chocolate chips to mix in later)
  • 1 cup brown sugar
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 3/4 cup chopped pecans (or any nuts you like)



Preheat Oven to 350°


Grease or Parchment Paper line a 9x9 inch baking pan.


Melt butter in a small bowl in microwave, about 60 seconds. Remove and stir in 1/4 cup of the chocolate chips (save the other 3/4 cup for later!). The heat from the butter should melt the chips. Stir until smooth. Set aside and let cool while you prep other ingredients.


In a medium bowl, combine flour, cocoa, baking powder & salt. Set aside.


In a large bowl combine brown sugar, butter/chocolate mixture & vanilla extract. Add eggs and mix until fully combined.


Add the flour mixture to butter/sugar mixture in 2 parts, mixing between each part by hand with a spoon until all of the flour mixture is incorporated. Do not over mix, if there are a couple of small spots of dry ingredients visible thats ok, we still have to fold in the mix-ins.


Fold in the chopped nuts & 3/4 cup chocolate chips. pssst I like to reserve a little of each to press into the top so they look really pretty.


Spread batter evenly into a well greased or parchment paper lined 9-in. x 9-in. baking pan. Using a spatula smooth & even the top out.


Bake for 25 minutes or until a toothpick inserted near the center comes out clean. Remember they continue to cook when you remove them from the oven, so be careful not to over bake them.


Cool for 30-45 minutes. Once cooled remove from pan and cut into desired serving sizes.


These are best served the same day, but can be made the day before and stored in an airtight container at room temperature.


*PS If you only have an 8-in. x 8-in pan, increase the bake time by about 10 minutes but make sure you check on them every 5 minutes after 25 minutes.


Salted Caramel GLAZE (ps only make this when you are ready to use it, it needs to be used immediately): Over low heat in a small saucepan, melt 3/4 cup brown sugar. Stirring constantly. Add 1/4 cup (4 tbsp) unsalted butter (diced) & 2 tbsp of half & half or heavy cream. Stir continuously until melted. The mixture will bubble. Adjust heat if necessary. Once smooth and combined, stir in 1/4 tsp sea salt and remove from heat. Let cool for a few minutes, stirring occasionally. The mixture will thicken as it cools. When a good drizzle texture is achieved, using a wire whisk drizzle the glaze over the brownies. Do not leave glaze unattended it can harden quickly.


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