Chewy, Fudgy Triple Chocolate Brownies

Okay, so I thought I had already found my perfect brownie.  I thought I was content and never needed to try another brownie recipe again.  Ina’s is so very good, it would be impossible to top it – right?  Wrong.  So wrong.  I’m not even exactly sure what compelled me to try this recipe because I normally feel no desire to try new brownies when I have found one I love – I’m thinking it was the name that hooked me.  That, and the fact that these come from Baking Illustrated which has yet to fail me…or has yet to turn out anything less than perfect (see cheesecake, berry pie, and snickerdoodles for examples).  So I made these mostly out of curiosity as to whether they could replace my favorite brownie.  

While I will always hold Ina’s brownies in very high regard, this version has them beat.  I vastly prefer the texture of these (as the title says, chewy and fudgy) where I sometimes find Ina’s on the verge of crumbly.  Not only that but these are quite a tall brownie, yielding a thick bar of yummy chocolate goodness.  And, they bake up with a thin, delicate shiny crust on top that makes them pretty.  I’ve never made such aesthetically pleasing brownies before, but I like it!  As far as methods go these are not that different from other brownie recipes.  My only change was to cut them into larger pieces.  These are baked in an 8×8-inch pan, and the original recipe calls for them to be cut into 64 1-inch square pieces.  HAHA!  I’m sorry, but these are brownies, not fudge – I want a real piece!  I cut them into 12 pieces, but I think 16 would be just fine too.  Now, get thee to the kitchen and prepare to be wowed!

Chewy, Fudgy Triple Chocolate Brownies
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5 oz. semisweet or bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
8 tbsp. unsalted butter, cut into quarters
3 tbsp. cocoa powder
3 large eggs
1¼ cups (8¾ oz.) sugar
2 tsp. vanilla extract
½ tsp. salt
1 cup (5 oz.) all-purpose flour

Place an oven rack in lower-middle position and preheat the oven to 350° F.  Line an 8-inch square baking dish with foil and spray lightly with nonstick cooking spray; set aside.

In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth.  Whisk in the cocoa powder until smooth.  Set aside to cool.

In a medium bowl, combine the eggs, sugar, vanilla and salt; whisk until combined, about 15 seconds.  Whisk in the warm chocolate mixture until incorporated.  Then stir in the flour with a wooden spoon until just combined.  (It took me a while to get the flour evenly incorporated and I was worried it would affect the texture of the brownies, but they turned out fabulously – no need to worry.)  Pour the mixture into the prepared pan and spread with a spatula to make an even layer.  Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35-40 minutes.  Transfer the pan to a wire rack and let cool to room temperature, about 2 hours.  

Remove the brownies from the pan using the foil and transfer to a cutting board.  Cut into squares as desired.  Store in an air-tight container.   

Source: adapted from Baking Illustrated

64 Responses

  1. These look perfect! I have been on a brownie quest for awhile and so far, Ina’s are my favorite, but possibly not for long!

  2. Those look and sound wonderful! I will definitely be trying these!!

  3. It seems like I have made these in the past. I’ll have to make them again to see 🙂 I never turn down a chance to try a brownie! I am also with you on the size- 64 pieces, seriously? 12 or 16 sounds more my style!

  4. I guess I need to toss out the box mix and give these a try. I like that it makes a smaller pan as I don’t need 24/36 brownies laying around shouting my name. 🙂

  5. These look so perfect I want to bit into it right now! I love the title and think I will try these next time I need some brownies!

  6. That is what I’m talkin’ ’bout! A chewy, fudgy bunch of chocolate goodness!

  7. I do love Ina’s brownies, but I’ve been looking for another recipe to switch it up. These look fantastic! I agree with you – no wimpy 1-inch pieces!

  8. okay…I’m saving these. I went to a bbq a few weekends ago where my friend made the best brownies I’ve ever had. She told me there were three types of chocolate in them but that was the only hint of the recipe she would give me. What a stinker huh?! I think these could be them-or mighty close. I am going to give it a whirl for sure. Thank you. Thank you!

    • For real, what a stinker! I can’t imagine not sharing a recipe – so strange! I take it as a compliment when someone asks.
      🙂 Annie

  9. I think it hard to find a perfect something because there is so many good recipes out there!! These look fabulous. I’ve never heard of this cookbook, definitely checking it out. Thanks for sharing!

  10. OMG…those look so good. I’ll have to try this recipe out, I’m such a sucker for all brownie recipes!

  11. oh sweet Jesus…talk about a temptation to ruin my diet! 🙂

  12. I’m always on the hunt for the perfect brownie. I gotta try these!

  13. These look amazingly fudgy and moist! I’ve been wanting to bake some brownies for awhile! Definitely a must try.

  14. These look sooooo good! However, you HAVE to try the “Baked Brownie”. It is the most perfect bite of brownie I have ever tasted. It also uses chocolate and cocoa powder. The recipe is up on my blog if you wanna give it a whirl.

  15. So now you need to try the King Arthur Flour Fudge Brownies and compare it with these. So far, the King Arthur Brownies are my favorite, but I’m willing to try something new…

    If you try them, let me know what you think and how they compare.

  16. Any chance you can bring some of those to my house? 😉

  17. I have just posted a brownies recipe similar to yours… and these brownies are unbeatable!

  18. these would satisfy a pms craving!

  19. This is exactly what I like to see in a brownie. A little cakey, a little fudgy and a thin, shiney top crust. These look perfect! Thanks for sharing these.

  20. So excited to make these! I’ve been searching for that “perfect brownie” recipe, and one that can stand up to a coconut macaroon filling–these look like just the thing! Can’t wait.

  21. It’s a rainy day here in Maryland, and I’ve got Ghirardelli bars that are burning a hole in my pocket. Think I might have to make these today!

  22. I love brownies! Very excited to make these.. thanks 🙂

  23. I am definitely going to try these! I am always looking for a great brownie recipe, but most of them call for espresso and my husband hates anything that tastes like coffee. I know a lot of people say you can’t taste it and it just brings out the flavor of the chocolate, but I am too nervous that he won’t like them. So I am very happy that this recipe is coffee/espresso free and I can’t wait to try them.

  24. Sorry to keep bothering you! We are going away for a week w/ some friends so I am getting the menu ready. So with these, do brownies freeze well? It may be easier for me to make these at home so we don’t need to turn on a hot oven! If not, how many days do they last?


    • Hi Lorie,
      I have no idea how brownies freeze because they have never lasted long enough for me to find out. I imagine they would be fine. I also don’t know how long they keep because again, we demolished them pretty quickly. Sorry, just use your judgement.
      🙂 Annie

  25. Finally! The perfect brownie recipe!

  26. Thanks so much, it was ridiculously easy to make. Best brownie I’ve made! Here’s how it turned out!

  27. These are so delicious! My husband is definitely a brownie snob, and he told me to bookmark these because they were the best he’s had. Thanks!

  28. So yummy! I thought I had a great recipe.. but these are fantastic!

  29. These were awesome! I swear, since discovering you a few weeks ago, my husband is eating so much better! You have compelled me to make two or three homemade items a week, and we are all loving it.

    Thanks for the inspiration!


  30. Annie – could you double the recipe and bake it in a 9×13 pan? I need to bring brownies to a function Saturday night and need a better quantity.

    • Hi Sheila,
      You could definitely do that. You may have to adjust the baking time a bit since the batter will be slightly more spread out, but that should work fine.
      🙂 Annie

  31. those look amazing! i for sure will be trying these!! 🙂

  32. Hi,
    Just used this fab recipe in petite muffin tins, 12 per tin. Made nearly 36 little brownies, looked like cupcakes! I sprayed the tins with bake easy and left them in the oven about 17 mins. I called them mighty bitey brownies!

    It was a little difficult spooning in the batter,about 2.5 teaspoons, especially toward the end because the batter started to thicken. Left drips on the tops of the tin and slide them in the oven. After cooling for 4 minutes, I loosened a few with the tip of a knife and they popped out nicely.

    Folks were delighted! Thanks for the recipe!

  33. Wow! They beat Ina’s brownies? I’ve yet to try Ina’s, so I’ll just skip her recipe and try these. 😀

  34. Annie – do you think salted butter could be used on this recipe instead of unsalted? I usually make everything with salted butter and that is all I have in the house – I might have to make a trip to my grocery store. 🙂

  35. Annie- I completely agree with you about these brownies; I actually discovered them myself in my own Baking Illustrated book a couple of months ago (agree with you about that book too, by the way). I made about 300 of them with different toppings for my brother-in-law’s wedding reception last month – the bride had requested brownies instead of wedding cake. That was five half-sheets. I have the recipe multiplied just about perfectly for a standard half-sheet (13×17 I think?) if you ever want to bake them in serious bulk. I made lots plain, like you have pictured, but with a sprinkling of mini-chocolate chips, and then a pan each with a peanut butter topping, a peppermint / candy cane topping, and a sort of German-chocolate topping. They seemed to go over well with the wedding attendees.

  36. Annie, Do you think these are too rich to put ganache on top? Thanks!

    • Mindy,
      Yeah, probably. They are just so wonderful on their own, I really don’t think the ganache is necessary (and I am normally a HUGE fan of ganache 🙂 )

      • Thanks for your fast response, Annie! I’m making these for my favorite ski bootfitter. It’s an “I’m Sorry” gift…I almost took off his ear with my ski pole while diving in to give a sweet friend a hug. I forgot I had them in my hand when I saw her and my poor bootfitter was on his knees fitting her for boots. I’m sure he’ll love these

  37. These are baking up right now…a gift to my husband for Valentine’s Day! mmm 😀 Can’t wait!

    Question: do you know why these don’t need baking soda/powder?

    • Hi Melanie,
      I don’t know the science behind it, but I do know that many brownie recipes I have tried don’t call for anything like baking soda/baking powder. You could Google it.

  38. I made these over the weekend for my sister’s birthday, and they were great!! I made the brownies from The Best Light Recipe as well (which uses baking powder), and both are delicious. These are definitely a very attractive brownie!

  39. I’m going to try this recipe to make cake balls for my mom’s birthday ! Thanks for sharing !

  40. Hi,
    I’ve baked this in muffin pan, and mine turn out “dense” do u think i over mix the batter? This recipe require “light mixing” ?


    • Baking it in the muffin pan was probably your first mistake, but it is also possible that you over-mixed the batter.

  41. What WordPress plug-in do you use to get the notify me of follow-up comments box? Are you happy with it?

    • Jennifer, no special plug-in, it’s just part of the basic blog as far as I know.

      • Well, bummer because it’s not part of mine, but I use an old theme. I’m looking to upgrade themes, so maybe that will take care of it. Thanks Annie!

  42. I just brought these to a family bbq tonight and everyone loved them! I had a taste of a piece of one in the kitchen to make sure they had turned out alright before serving them since I’d never made brownies from scratch before and when I got outside to get a “real” serving, they were gone! I added semi-sweet chocolate chips to mine and oh man, they were sooooo good. I’ve put your recipe with my adjustments up on my blog and linked it and your photo back to you, hope that is ok 🙂

  43. What kind of chocolate and cocoa powder do you use? Can you please email me ??? I want to make these tonight

    • Chocolate – I assume you mean semisweet vs. bittersweet? I just use whatever I have on hand, usually bittersweet or a combination. Cocoa powder, just not Dutch-process.

  44. Dear Annie, how long would the brownies have to cook in a 13×9 pan

    • I’m assuming you mean if you double the recipe. Probably about the same amount of time, but you really just need to use the toothpick test as stated in the directions to determine doneness.

  45. annie i am with hannah i have a 13x9pan so does the time have to be shorter because i am not talking about if you double the recipe i am talking about using all those same measurements and putting them in a 13×9 pan. And by the way when you say 5 oz. semisweet or bittersweet chocolate, chopped do you mean a bar or chip and could you use chip. Thanks for answering when you do.

    • If you make the regular recipe in a 9×13 inch pan, the brownies will be a totally different texture and much, much thinner. You will probably have to shorten the baking time. I definitely wouldn’t recommend using the 9×13 if you aren’t going to double the recipe. The chocolate is 5 oz. chopped, and the bars have ounce measurements on them.

  46. isn’t 8 oz a cup for the flour and chocolate because you said 5 0z

    • You’re thinking of fluid ounces. 8 fluid ounces = 1 cup. Ounces of a solid cup vary depending on what you are measuring. A cup of marshmallows would obviously weigh less than a cup of rice.

  47. can i use chocolate chips instead of bars

  48. sorry for sending it like this but if i double the recipe will it overflow the pan

    • No, if you use an 8×8 inch pan, make a single recipe. If you use a 9×13 double the recipe. I don’t know a clearer way to explain it.

  49. I can’t wait to try these, I have been SEARCHING for the *perfect* brownies for so long, they look great!

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