Triple Chocolate Fudge Brownies
dessert · American
Rich, fudgy triple-chocolate brownies made in a 9x13 pan — bittersweet chocolate melted with butter, combined with eggs, flour, chocolate chips and optional nuts.
Added Dec 22, 2025
Prep time
20 min
Cook time
30 min
Servings
24 brownies
Ingredients
9 oz bittersweet chocolate (or 8 oz semisweet + 1 oz unsweetened chocolate)
3/4 cup (1 1/2 sticks) butter
2 cups sugar
3 large eggs
1 tsp vanilla
1 1/2 cups all-purpose flour (about 210 g)
1/2 tsp salt
1 cup semisweet chocolate chips (about 6 oz)
1/2 cup chopped nuts (optional)
Notes
If you can't find bittersweet chocolate, use 8 oz semisweet plus 1 oz unsweetened as noted. Nuts are optional. These brownies are very rich. Store in an airtight container at room temperature for up to 3 days, refrigerate up to 1 week, or freeze for longer storage. Do not overbake — a few moist crumbs on a toothpick indicate doneness.
Preparation
1
Preheat the oven to 350°F (175°C). Line a 9x13-inch pan with foil or waxed paper and butter or spray lightly.
2
Melt the bittersweet chocolate and butter together in the top of a double boiler or in a heatproof bowl set over simmering water, stirring occasionally until smooth. Remove from heat and cool slightly.
3
Beat the eggs and sugar with a mixer until slightly thickened and light in color. Add the vanilla and mix to combine.
4
Temper the eggs by stirring a small amount of the warm chocolate mixture into the egg mixture to raise its temperature, then pour the egg mixture back into the rest of the chocolate and stir until combined.
5
Sift together the flour and salt; fold them into the chocolate mixture just until combined.
6
Stir in the semisweet chocolate chips and the roasted chopped nuts, if using.
7
Pour the batter into the prepared pan and spread evenly. Bake in the preheated 350°F oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (do not overbake).
8
Remove from the oven and let cool briefly, then turn out onto a cutting board or rack and remove the lining. Cool completely, then cut into squares (about 2-inch squares is suggested).
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