These Triple Chocolate Fudge Brownies have a combination of white, semisweet, and dark chocolate chips mixed into the batter. They're also made with whole wheat flour, but no one needs to know that!
Why this recipe works
- The batter for one-bowl brownies takes only a few minutes to make
- Use any combination of white, milk, semisweet, or dark chocolate chips as mix-ins
- Uses whole wheat flour rather than all-purpose flour
Put down that box of brownie mix! Do you realize how easy it is to make brownies from scratch? You can make regular fudge brownies, brownies with bourbon, and brownies with a more cake-like texture, just to name a few quick recipes.
One-bowl brownies take only a few minutes to make the batter. I mean, your batter will be ready before your oven finishes heating. Seriously...it's so easy!
This isn't your plain ol' one-bowl brownie recipe, no sir. These are Triple Chocolate Fudge Brownies with a secret: they're made with white whole wheat flour!
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What you need
The ingredients for a fudge brownie recipe are fairly standard: flour, brown sugar, eggs, baking powder, cocoa powder, salt, vanilla, and butter.
Does the type of flour matter? Not really, and that's especially true for fudgier brownies. This recipe for Triple Chocolate Brownies is made with white whole wheat flour. And you'd never notice! It's a great way to introduce baking with whole wheat flour, or for those that prefer using it.
You can use any combination of chocolate chips (or chunks) in this Triple Chocolate Fudge Brownie recipe. I use a mix of white chocolate chips, semisweet chocolate chips, and dark chocolate chunks in mine. You can use milk chocolate chips in your combination if you like. I won't judge.
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You can also choose between using regular unsweetened cocoa powder or a double dark chocolate powder. The latter will give you a stronger chocolate flavor. Whichever cocoa powder you choose, just make sure it's Dutch process, not natural-style. You need the acidity to activate the baking powder.
I'd recommend using espresso powder in the brownies. It doesn't introduce a coffee flavor, instead it deepens the chocolate flavor. It’s optional, but highly recommended.
How to make brownies from scratch
Step 1: Make the brownie batter
In a medium-sized microwave-safe bowl, heat the butter for 30 seconds on HIGH, stir, and then heat another 30 seconds until melted. Or, melt the butter in a saucepan set over low heat.
Add in the brown sugar and stir to combine, then return to the microwave for another 30 seconds for the brown sugar to completely dissolve. If the mixture separates, recombine it with a quick stir. Alternatively, return the saucepan to the stove and warm the mixture until it’s just hot, about 110 °F to 120 °F on a digital thermometer (photo 1).
Stir in the cocoa powder, vanilla, baking powder, espresso powder (if using), and salt (photo 2).
Add the eggs, stirring the batter until fully combined. Stir in the flour, mixing until just combined (photo 3).
Fold in the chocolate, again stirring until just combined (photo 4).
Step 2: Bake the brownies
Transfer the batter to a 9- x 13-inch baking pan sprayed with baking spray and lined with parchment paper, leaving a 2-inch overhang (for ease in lifting out the brownies). To keep the parchment paper out of the batter, use binder clips to clip it to the sides of the pan.
Bake the brownies at 350˚F for 30 to 35 minutes, rotating halfway through the baking time. They’re done when the edges appear firm and the center is set. A cake tester or toothpick stuck in the middle will come out with a few crumbs, but not raw batter (photo 5).
Step 3: Cut the brownies
Let the brownies cool in the pan set on a wire rack for at least an hour. Towards the end of the cooling time, you can put the pan in the refrigerator to help speed the process.
Remove the brownie slab from the pan, using the overhanging parchment paper as a sling. Cut into squares (photo 6).
This brownie recipe calls for a 9- x 13-inch baking pan, and I get 24 brownies out of that size. You can halve the ingredients to fit in an 8- x 8-inch baking pan, but I get 16 slightly smaller brownies. Go figure.
Questions asked and answered
Here are some questions you might have...
If you'd prefer to use all-purpose flour rather than the white whole wheat flour in this recipe, increase the brown sugar to 2¼ cups and the cocoa powder to 1¼ cups.
There are lots of mix-in choices available for brownies besides chocolate chips. Nuts are the obvious choice (especially walnuts or pecans). Other types of chips are great also. Think: mint chips, butterscotch chips, peanut butter chips, or toffee bits. And don't forget dried fruit like raisins and dried cranberries. The only caveat is to limit the total amount of mix-ins to no more than 2 cups.
Pro Tip: Fudgy vs. cakey brownies
There are brownie types of people. Some people are fudgy brownie people (like me). Some people are cakey brownie people (like my husband, bless his heart).
And how do cake brownies compare against a fudgy brownie recipe? In a word, baking powder. (Ok, that's two words. Work with me here!)
The lift that baking powder provides keeps the brownies from having a dense texture (like, say, flourless chocolate cake), and gives you a cake-like texture. Oh, and a brownie recipe with cocoa powder dries out the batter a little bit. And a cake brownie recipe has an extra egg for more body.
All right, maybe the difference is more than just baking powder.
If you're a cakey brownie person, never fear. I have a Chewy Cake Brownies recipe that's easy and delicious!
A rich and fudgy treat
Truly, these brownies are rich and fudgy, and you can't tell they're made with white whole wheat. The base has a deep chocolate flavor, and the mix-ins offer up different tastes as you bite into them.
Rich Triple Chocolate Fudge Brownies? Yes, please!
Slainté! L’chaim! Cheers!
Tammy
p.s. If you want an easy dinner idea to make while you're dreaming of these brownies, try this delicious hands-off and foolproof Oven Baked Ribs recipe from my friends at Smarty Pants Kitchen. You won't be disappointed!
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Recipe
Rich Triple Chocolate Fudge Brownies
Equipment
- parchment paper
Ingredients
- 1 cup unsalted butter
- 2 cups light brown sugar
- ¾ cup cocoa powder, Dutch-process, see Recipe Notes
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon espresso powder, optional, see Recipe Notes
- 1 teaspoon kosher salt
- 4 large eggs
- 1½ cups white whole wheat flour, see Recipe Notes
- 12 ounces chocolate chips, (2 cups), see Recipe Notes
Instructions
- Preheat the oven to 350 °F. Spray a 9- x 13-inch baking pan with baking spray, then line the pan with parchment paper leaving a 2-inch overhang (for ease in lifting out the brownies). To keep the parchment paper out of the batter, use binder clips to clip it to the sides of the pan.
- In a medium-sized microwave-safe bowl, heat the butter for 30 seconds on HIGH, stir, and then heat another 30 seconds until melted. Or, melt the butter in a saucepan set over low heat.
- Add in the brown sugar and stir to combine, then return to the microwave for another 30 seconds for the brown sugar to completely dissolve. If the mixture separates, recombine it with a quick stir. Alternatively, return the saucepan to the stove and warm the mixture until it’s just hot, about 110 °F to 120 °F on a digital thermometer.
- Stir in the cocoa powder, vanilla, baking powder, espresso powder (if using), and salt.
- Add the eggs, stirring the batter until fully combined. Stir in the flour, mixing until just combined. Fold in the chocolate, again stirring until just combined.
- Transfer the batter to the prepared pan. Bake the brownies for 30 to 35 minutes, rotating halfway through the baking time. They’re done when the edges appear firm and the center is set. A cake tester or toothpick stuck in the middle will come out with a few crumbs, but not raw batter.
- Let the brownies cool in the pan set on a wire rack for at least an hour. Towards the end of the cooling time, you can put the pan in the refrigerator to help speed the process.
- Remove the brownie slab from the pan, using the overhanging parchment paper as a sling. Cut into squares, serve, and enjoy!
- The brownies can be stored at room temperature for 4 to 5 days. The texture will be firmer on the second day.
