Rich & fudgy Triple Chocolate Brownies made with your choice of chocolate chips mixed in. No one needs to know that it’s made with whole wheat flour!
Put down that box of brownie mix
Do you realize how easy it is to make brownies?
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!
And this isn't your plain ol' one-bowl brownie recipe, no sir. These are Triple Chocolate Brownies from scratch. And they are the best!
Jump to:
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).
What makes different types of brownies? In a word...flour. The more flour your brownie recipe has in relation to the other ingredients, the cake-ier your brownies will be.
Think about a flourless chocolate cake...it's usually rich and fudgy, not light or airy at all.
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 whole wheat flour.
And you'd never notice!
It's a great way to introduce baking with whole wheat flour with little risk, or for those that prefer using it.
Choose three kinds of chocolate
To be clear, the three kinds of chocolate in this Triple Chocolate Brownie recipe are the mix-ins. You can use chocolate chips or chocolate chunks.
I'm not going to tell you what types of chocolate you should choose. I used 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 wanted. I won't judge.
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 you choose, just make sure it's Dutch process, not natural-style.
Lastly, I'd recommend using espresso powder in the brownies. It doesn't introduce a coffee flavor, rather espresso powder deepens the chocolate flavor.
Think of it like a rug on top of a floor...it isn't necessary, but it's better to walk on!
Steps to make brownies from scratch
As I said earlier, making triple chocolate brownies with whole wheat flour is very quick.
Melt butter, then stir in brown sugar. Brown sugar adds more moisture to a baked good than white sugar, and that's especially helpful when whole wheat flour is used.
Add in your flavorings and baking powder, then the eggs.
Finally, in goes the flour and your chocolate chips or chunks.
After a trip to the oven, you're done. It's a snap.
The hardest part of the whole process is waiting for them to cool in the pan.
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.
Truly, these are rich and fudgy, and you can't tell they're whole wheat brownies. The base has a deep chocolate flavor, and the mix-ins offer up different tastes as you bite into them.
Rich and fudgy Triple Chocolate Brownies? Yes...the best Triple Chocolate Brownies around!
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!
Recipes for brownies
If you love brownies, you'll love these ideas using brownie recipes!
Recipe
The Best Triple Chocolate Brownies
Equipment
- parchment paper
Ingredients
- 1 cup unsalted butter
- 2 cups light brown sugar
- ¾ cup cocoa powder, Dutch-process, see Recipe Notes
- 1 tsp kosher salt
- 1 tsp baking powder
- 1 tsp espresso powder, optional, see Recipe Notes
- 1 Tbsp pure vanilla extract
- 4 large eggs
- 1½ cups white whole wheat flour
- 2 cups chocolate chips, 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.
- In a medium-sized microwave-safe bowl, heat the butter for 30 seconds on HIGH, stir, and then heat another 30 seconds until melted. You can also melt the butter in a saucepan set over low heat instead of using the microwave.
- 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. Don't worry if it separates, just stir it briefly to recombine. Alternatively, return the saucepan until it’s just hot, about (about 110°F to 120°F) but not bubbling.
- Stir in the cocoa powder, baking powder, espresso powder (if using), and vanilla extract.
- Add the eggs, stirring the batter until fully combined. Stir in the flour, then the chocolate, 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.
- Cut into squares, serve, and enjoy!
Video
Notes
Nutrition
