I figured I’d start off the recipe posts for 2024 with an extra bit of comfort and joy in the form of these scratch-made Triple Chocolate Brownies.
I was seriously eyeballing a dinner salad or smoothie recipe for the first post, but no siree bob! Not this year.
From my very soul, I just knew the year’s first blog post had to share about something made with love, chocolate-y and scrumptious!
Plus, doing more of the things that bring me personal joy and allowing myself more “me time” are two of my New Year’s Resolutions this time around.
Of course, these shiny new resolutions are being registered on the record here along with my standard, annual resolutions of exercising more, losing a few pounds, saving more money and being more organized. Lest we forget to mention those precious gems!
One activity that always brings me a lot of joy is baking. So, I’m gonna do a bunch more of that this year, y’all.
How to make triple chocolate brownies from scratch
These rich brownies taste like heaven, but they are a cinch to make using a handful of a pantry-staple items such as all-purpose flour, unsweetened cocoa powder, sugar, vanilla extract, eggs and butter. The only “specialty’ items that are needed for this recipe are two types of chocolate chips.
The recipe works with any combination of dark, semi-sweet, milk chocolate, or white chocolate chips folded in. My personal favorite morsel combination for these triple chocolate brownies are measures of both milk chocolate and white chocolate chips.
I use room temperature butter in this recipe which creates brownies that are slightly more cakey rather than fudgy. I think a more cakey texture works better with all the extra goodies mixed into this recipe. However, if you prefer a more fudgy brownie use one cup of melted, cooled butter or 3/4 cup of a neutral cooking oil in place of the softened butter in the recipe to achieve a more ooey gooey texture.
These simple, but delicious brownies are one of my family’s all-time favorite desserts and it’s a recipe that consistently brings us all big time joy! We sure hope you enjoy them too.
Happy New Year, friends and happy baking! 🎇🧨❤️🎂🥐
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Triple Chocolate BrowniesCourse: DessertCuisine: AmericanDifficulty: Easy
These Triple Chocolate Brownies are a family favorite recipe and a dessert we make time and time again. Perfect for a sweet treat on weeknights, but these bars are delicious enough for any special occasion. The recipe is simple to make using mostly pantry staple ingredients plus cocoa powder and two types of chocolate morsels. We hope you enjoy these chocolatey treats too!
1 cup (2 sticks) salted butter, softened *see notes below
2 cups sugar
4 large eggs
1 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1 cup all-purpose flour
2/3 cup chopped nuts *see notes below (optional)
1/3 cup white chocolate chips
1/3 cups semi-sweet, dark or milk chocolate chips
- Preheat the oven to 350° and grease a 9 x 13 inch baking dish with non-stick cooking spray. In a large mixing bowl, use a hand mixer to beat butter until creamy. Gradually add the sugar mixing well. Add in the eggs, one at a time. Scrape down the sides of the bowl and the beaters, as needed.
- Add in the the cocoa powder (all at once, or in portions if you prefer) and use a wooden to mix the butter mixture and cocoa until well combined. Stir in the vanilla extract.
- Mix in the flour, one half at a time just until a thick batter forms. Fold all of the chocolate chips and nuts (if including them) into the brownie batter. Transfer the batter to the prepared baking dish. Bake for 30-32 minutes or until a toothpick inserted into the center of the dish comes out clean.
- Allow the Triple Chocolate Brownies to cool on a rack for at least 20 minutes before cutting into squares. Enjoy!
- The recipe yield is a 9×13 inch pan of brownies. How many brownies can be served will depend on how large or small you cut them 🙂
- I use softened butter in this recipe and the result is a slightly more cakey brownie, rather than a fudgy brownie. If you desire a fudgier brownie, use melted, cooled butter or replace the butter with 3/4 cup of a neutral cooking oil (canola or vegetable) instead in step one. Mix the sugar into the melted butter or oil, you can use a wooden spoon to do this instead of a mixer. (definitely cool the melted butter slightly to avoid cooking the eggs as you mix them in!)
- Coarsely chopped pecans or walnuts are delicious additions to these scratchmade brownies. My kids do not like the nuts, so I don’t typically add them into this batter, but I wish I could!
- Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.