Your search for the perfect brownie is officially over. These dark and decadent, gooey, and oh-so-chocolatey fudge brownies are something that must be experienced as soon as possible. Imagine sinking your teeth into a chewy, deep, chocolate brownie combined with an intense creamy fudge, splashed with chocolate chips, and why are you still reading this? Go to the kitchen and start baking these glorious delights right now.
Sometimes you just want pure chocolate. And although there’s nothing wrong with adding walnuts, or caramel, or raspberry swirls to a dessert, this one does not need it, allowing you to fully enjoy the depth of this rich and chocolatey indulgence. Though, we have to warn you, this recipe is both a blessing and a curse: once you bring these to a party, your friends will never let you bring anything else again.
This is probably our most-requested recipe, and it’s easy to see why. The standard reaction upon eating one of these is a moment of bliss: eyes closed and a deep contented “Mmmmmm!” There is a reason for this. When you blend three types of chocolate – unsweetened, dark, and semi-sweet – they meld together into the perfect brownie that will satisfy every chocolate-lover.
We have slightly adapted this from Gourmet Magazine, adding a heaping teaspoon of coffee crystals. Most people won’t even consciously taste it, but it deepens and expands the chocolate flavor without being distracting, and is the secret ingredient that sets these brownies apart. The other change we made will require a bit of patience: when these beauties sit overnight in the refrigerator, they settle into a thick fudge-like texture that is best enjoyed chilled. Your willpower will be tested when these emerge from the oven, hot and fragrant, but they improve so much overnight that your self-control will be richly rewarded. Of course, if you simply can’t wait and need a quick fix while they’re still warm, we won’t tell.
Triple Chocolate Fudge Brownies
adapted from Gourmet Magazine
makes 24 large or 48 small brownies
6 ounces bittersweet chocolate (about 60% cacao), chopped
2 ounces unsweetened chocolate, chopped
3/4 cup unsalted butter
1 heaping teaspoon instant coffee crystals
1 1/2 cups sugar
2 teaspoons pure vanilla extract
4 eggs
1 teaspoon salt
1 cup all-purpose flour
1 cup semi-sweet chocolate chips
Preheat oven to 350°F. Grease a 9×13-inch baking pan, and set aside.
In a large heatproof bowl set over a pot of simmering water, combine the bittersweet and unsweetened chocolate with the butter and coffee crystals. Stir frequently until the mixture is melted and creamy. Remove the bowl from the pot, and set it aside to cool to lukewarm.
When the mixture has cooled, stir in the sugar and vanilla until blended. Then add the eggs, one at a time, stirring well after each addition. Then add the flour and salt, stirring just until combined. Finally, fold in the chocolate chips.
Pour the batter into the greased baking pan, and smooth the top to an even thickness. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few crumbs sticking to it. Let cool completely in the pan, then cover and refrigerate overnight. Serve chilled.
21 Comments on triple chocolate fudge brownies
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[…] icing, but how often do you see ginger key lime chiffon cake? Not that there is anything wrong with chocolate, but this bright and summery cake is a perfect dessert, especially with a few candles on […]
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[…] The night before, in between packing our bags, we somehow found time to make over two hundred triple chocolate fudge brownies (our most-requested recipe!) and one hundred fifty 3-ingredient peanut butter cookies (replacing […]
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[…] Husbands That Cook turned 4! On April 29, 2015 we published the first two recipes on our website—Triple Chocolate Fudge Brownies and Penne with Zucchini and Lemon. If someone were to tell us back then that we would soon have our […]
Krysta
April 30, 2015 at 5:33 pmI love everything about this!!!!
husbandsthatcook
April 30, 2015 at 6:04 pmHi Krysta!!! So nice to see you here!!! 🙂
Carol Baber
April 30, 2015 at 6:51 pmRyan , you need to add the shrimp appetizer recipe. I ‘ve made that dish for years and its always a favorite. Hope all is great, Carol
husbandsthatcook
April 30, 2015 at 7:03 pmHello Carol! So nice to hear from you!! Since we are vegetarians, we have actually made that recipe with tofu instead of shrimp and it was delicious! That recipe has always been one of our favorites too!
Naseem
May 1, 2015 at 1:05 amWe made these last night. They are THE BEST homemade brownies we have ever tasted!!! SO YUMMY! We are bookmarking your site and look forward to more yummy recipes!!
husbandsthatcook
May 1, 2015 at 9:17 amHello Naseem! We are SO happy that you made and enjoyed these brownies!!! We have a lot more delicious recipes coming and we look forward to sharing them with you!
Kris
May 8, 2015 at 11:49 pmThese look absolutely, sinfully amazing! Going yo make them today,so I will be in touch 🙂
husbandsthatcook
May 9, 2015 at 9:48 amHello Kris! Thank you so much! That is so great that you are making them!!! Please let us know how they turn out!! 🙂
kuniaki
May 31, 2015 at 12:32 pmHello! This brownies must be delicious!
I’m looking forward to seeing more cookings on your site.
husbandsthatcook
May 31, 2015 at 12:55 pmKonnichiwa Kuniaki! So great to hear from you! Let us know if you get to make any of these recipes in Japan!! Talk to you soon!!! 🙂
Calculator Taxa Auto
June 11, 2015 at 11:46 amCalculator Taxa Auto
I’m not that much of a internet reader to be honest but your blogs really nice, keep it up!
I’ll go ahead and bookmark your website to come back down the road.
Cheers
husbandsthatcook
June 11, 2015 at 12:11 pmThank you, and hello in Bucharest!
Nargess
May 2, 2016 at 11:36 pmI am so happy to have found your page… I want to make everything.. 🙂 but I really want to make these amazing brownies. I have 2 questions please … 1- unsweetened chocolate does that mean 100% chocolate ? And 2- if I wanted to add caramel how much and would I just swirl it ontop ?
Ps. I grew up in La Canada and went to Glendale college and now live in London UK..finding you guys suddenly took me back and brought a lot of blissful memories back. Thank you for sharing. Lots of Love and gratitude
husbandsthatcook
May 3, 2016 at 1:57 pmHi Nargess! So nice to meet you! Don’t know how recently you have been back here to visit, but Eagle Rock has changed a lot in the past few years! Such a fun neighborhood! As for your questions:
1. Yes, unsweetened chocolate is the same as 100% cacao. The only ingredient listed on the package should be chocolate, that’s it!
2. The caramel sounds delicious! We’ve never tried that but it should work! Try drizzling it over the batter just before baking, and swirl it gently into the batter using the tip of a knife or a toothpick. As for the amount, try starting with maybe 1/4 cup of caramel and see if it needs more? Let us know how it turns out!
Jillian Eichel
December 3, 2018 at 5:26 pmI made these for Thanksgiving but needed to make some substitutes due to the hosts being gluten/sugar free. We used Lily’s Stevia sweetened chocolate chips, and sprouted flour. Fantastic recipe! And…much better cold.
husbandsthatcook
December 4, 2018 at 9:54 amWoohoo! We’re so glad you enjoyed the recipe, and that’s great that the substitutions worked so perfectly! We’ll keep that in mind the next time we need to make a gluten/sugar free dessert! Thanks for letting us know!
Becky Laswell
December 10, 2018 at 12:51 pmJillian brought these to a holiday party and we all loved them and begged her for the recipe! Can’t wait to try them.
husbandsthatcook
December 10, 2018 at 12:54 pmThat makes us so happy to hear! So glad they were a hit! We hope you love them as much as we do! 😉