Midnight Fudge Triple Chocolate Brownies
Decadently rich and intensely chocolatey, these gourmet brownies feature a crackly paper-thin top, irresistibly fudgy center, and pockets of melted dark and semi-sweet chocolate throughout. Made with premium cocoa, real butter, and high-quality chocolate, they're the perfect indulgent dessert for chocolate lovers and special occasions alike.
Midnight Fudge Triple Chocolate Brownies
shopping_basketIngredients
- Unsalted Butter1 cup (225g)
- Dark Chocolate8 oz (225g), finely chopped
- Granulated Sugar1 1/2 cups
- Light Brown Sugar1/2 cup, packed
- Large Eggs4, room temperature
- Pure Vanilla Extract2 tsp
- All-Purpose Flour1 cup (125g)
- Dutch-Process Cocoa Powder1/3 cup
- Fine Sea Salt1 tsp
- Espresso Powder1 tsp, optional
- Semi-Sweet Chocolate Chips1 cup
- Dark Chocolate Chunks1/2 cup
- Flaky Sea Saltfor finishing, optional
Nutrition Per Serving
Calories
315
Protein
4g
Fat
18g
Carbs
36g
restaurantInstructions
Prepare the Baking Pan
Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease any exposed edges.
Parchment paper makes removing and slicing brownies much easier without damaging their delicate edges.
Melt the Chocolate
In a heatproof bowl set over gently simmering water, melt the butter and chopped dark chocolate together, stirring occasionally until completely smooth. Remove from the heat and allow the mixture to cool slightly for 5 minutes.
Whisk the Eggs and Sugar
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract for 3 to 4 minutes until the mixture becomes lighter in color and slightly thickened. This step helps create the signature shiny, crackly brownie top.
Properly whisking the eggs and sugar incorporates air that contributes to the classic glossy crust.
Combine the Batter
Slowly pour the warm chocolate mixture into the egg mixture while whisking continuously. Once combined, sift in the flour, cocoa powder, salt, and espresso powder if using. Fold gently with a spatula until just combined, then fold in the chocolate chips and chocolate chunks.
Transfer to the Pan
Spread the batter evenly into the prepared baking pan using an offset spatula. Gently tap the pan on the counter a few times to remove large air bubbles. Sprinkle a few extra chocolate chunks on top for a bakery-style appearance.
Bake
Bake for 30 to 35 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs attached. Avoid overbaking, as the brownies will continue cooking while cooling.
Moist crumbs on the toothpick indicate perfectly fudgy brownies. A completely clean toothpick usually means they're overbaked.
Cool Completely
Allow the brownies to cool in the pan for at least 30 minutes before lifting them out using the parchment paper. For the cleanest slices, chill the brownies in the refrigerator for another 30 minutes before cutting.
Slice and Finish
Using a sharp knife, cut the brownies into 16 equal squares. Wipe the knife clean between each cut for neat, professional-looking slices. Sprinkle lightly with flaky sea salt if desired.
A warm knife produces smoother cuts with less sticking.
Serve
Serve the brownies slightly warm with vanilla ice cream, whipped cream, fresh berries, or a drizzle of chocolate or caramel sauce. They're equally delicious enjoyed with coffee or a cold glass of milk.
Store
Store brownies in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week. They can also be frozen individually for up to 3 months.
Brownies often taste even richer on the second day as the chocolate flavors continue to develop.
Cooking Mode
Keep your screen awake with step-by-step guidance.
You might also like...
More inspirations from your digital sous-chef.
