Rich Triple Chocolate Fudge Brownies Recipes

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TRIPLE FUDGE BROWNIES



Triple Fudge Brownies image

When you're in a hurry to make dessert, here's a "mix of mixes" that's so convenient and quick. The result is a big pan of very rich, fudgy brownies. Friends who ask me for the recipe are amazed that it's so easy. -Denise Nebel, Wayland, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 5

1 package (3.9 ounces) instant chocolate pudding mix
1 package chocolate cake mix (regular size)
2 cups semisweet chocolate chips
Confectioners' sugar
Vanilla ice cream, optional

Steps:

  • Prepare pudding according to package directions. Whisk in dry cake mix. Stir in chocolate chips. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° until the top springs back when lightly touched,30-35 minutes. , Dust with confectioners' sugar. Serve with ice cream if desired.

Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 86mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

RICH TRIPLE CHOCOLATE FUDGE BROWNIES



Rich Triple Chocolate Fudge Brownies image

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!Adapted from King Arthur Baking

Provided by Tammy Spencer

Categories     Dessert

Time 1h50m

Number Of Ingredients 10

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)

Steps:

  • 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.

Nutrition Facts : ServingSize 1 square, Calories 181 kcal, Carbohydrate 25 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 134 mg, Fiber 2 g, Sugar 18 g

TRIPLE-CHOCOLATE FUDGE BROWNIES



Triple-Chocolate Fudge Brownies image

An easy Triple-Chocolate Fudge Brownie

Categories     Chocolate     Dessert     Bake     Back to School     Gourmet

Yield Makes 24 brownies

Number Of Ingredients 9

6 ounces fine-quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup unsalted butter
1 1/2 cups sugar
2 teaspoons vanilla
4 large eggs
1 teaspoon salt
1 cup all-purpose flour
1 cup semisweet chocolate chips

Steps:

  • In a metal bowl set over a pan of barely simmering water melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth, remove the bowl from the heat, and let the mixture cool until it is lukewarm. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips. Pour the batter into a well-buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the mixture in the middle of a preheated 350°F oven for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Let the mixture cool completely in the pan on a rack and cut it into 24 bars.

TRIPLE CHOCOLATE FUDGE BROWNIES



Triple Chocolate Fudge Brownies image

Triple Chocolate Fudge Brownies | Chocolate lovers everywhere will fall in love with these ultimate brownies! Thick, rich and super-fudgy, these brownies are loaded with dark and white chocolate and topped with even more! The perfect sweet, delicious chocolate treat!

Provided by Erin Indahl-Fink

Time 1h15m

Number Of Ingredients 12

1 1/2 c. (3 sticks) butter
3 c. sugar
2 1/4 c. cocoa powder
1/2 tsp. salt
1 1/2 tsp. vanilla
4 eggs
1 1/4 c. flour
1/2 tsp. baking powder
1 1/4 c. white chocolate chips
Topping:
2 1/2 c. dark or semi-sweet chocolate chips, melted
1 c. white chocolate chips, melted

Steps:

  • Preheat oven to 325 degrees. Butter and dust with cocoa powder a 9x13" pan. (You can also line the pan with parchment paper, leaving excess paper over the sides.) Set aside.
  • Place a heat-resistant (glass or stainless steel bowl) over a pan of simmering water. Place the butter in the bowl to begin melting. In a separate bowl, combine the sugar, cocoa powder and salt. When the butter is completely melted, gradually add the sugar mixture to the butter until fully combined. Remove from heat, and add the vanilla. Let mixture cool for about 10 minutes.
  • To the cooled mixture whisk in the eggs one at a time, making sure to beat the mixture well. Mix together the flour and baking powder, and gradually add this to the batter until completely combined. Fold in the white chocolate chips. Spread the batter evenly into the prepared pan. Bake at 325 for about 45 minutes or until toothpick inserted comes out with crumbs. Let brownie cool completely.
  • To the cooled brownie, pour the melted chocolate chips over the top and even spread. Add dolops of the melted white chocolate chips, and swirl together with a spatula. Let cool completely before cutting (place in the refrigerator to speed up the cooling/setting process.) Enjoy!

Nutrition Facts : Calories 10991 calories, Carbohydrate 1457 grams carbohydrates, Cholesterol 733 milligrams cholesterol, Fat 574 grams fat, Protein 115 grams protein, SaturatedFat 388 grams saturated fat, ServingSize 1, Sodium 5182 milligrams sodium, Sugar 1243 grams sugar

TRIPLE-CHOCOLATE FUDGE BROWNIES



Triple-Chocolate Fudge Brownies image

Categories     Chocolate     Dessert     Bake     Picnic     Kid-Friendly     Back to School     Gourmet     Small Plates

Number Of Ingredients 9

3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 ounce unsweetened chocolate, chopped
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
3/4 cup sugar
1 teaspoon vanilla
2 large eggs
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
  • In a heavy 1 1/2-quart saucepan melt bittersweet and unsweetened chocolates and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, 1 at a time, whisking well until mixture is glossy and smooth. Stir in salt and flour just until combined and stir in chocolate chips.
  • Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

TRIPLE CHOCOLATE FUDGE BROWNIES



Triple Chocolate Fudge Brownies image

Make and share this Triple Chocolate Fudge Brownies recipe from Food.com.

Provided by OceanIvy

Categories     Bar Cookie

Time 40m

Yield 24 brownies

Number Of Ingredients 9

6 ounces high quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup unsalted butter
1 1/2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1 teaspoon salt
1 cup all-purpose flour
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°. Grease and flour a 13x9-inch pan.
  • In metal bowl set over pan of barely simmering water, melt bittersweet chocolate, unsweetened chocolate and butter.
  • Stir until smooth. Remove bowl from heat; let mixture cool until it is lukewarm.
  • Stir in the sugar and vanilla extract. Add eggs, one at a time, stirring well after each.
  • Stir in salt and flour, stirring until mixture is just combined; stir in chocolate chips.
  • Pour batter into pan, smooth top and bake in middle of oven 25-30 minutes, or until a tester comes out with crumbs.
  • Let cool completely in pan on a rack, then cut it into bars.

Nutrition Facts : Calories 176.8, Fat 10, SaturatedFat 5.9, Cholesterol 50.5, Sodium 110.8, Carbohydrate 21.7, Fiber 0.9, Sugar 16.4, Protein 2.2

RICH CHOCOLATEY FUDGE BROWNIES



Rich Chocolatey Fudge Brownies image

These brownies are so incredibly moist and rich but they still have little to no fat. Whenever I make them at my house, they're usually gone within a day or two. They can be cooked in almost any metal pan as long as the batter doesn't go any higher than 2/3s of the way up the sides but I usually use a 9 x 13 pan.They're great alone but taste even better reheated in the microwave for a few seconds with a dollop of whipped cream on the side.

Provided by Pazuru

Categories     Dessert

Time 30m

Yield 1 9x13 Pan, 16 serving(s)

Number Of Ingredients 10

1 cup applesauce
1 cup cocoa
2 cups sugar
4 eggs (or 8 egg whites, I usually do two normal eggs and 3 or 4 egg whites)
4 teaspoons vanilla
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1 cup marshmallows, nuts, chocolate chips, dried fruit ect

Steps:

  • Preheat oven to 350 degrees.
  • Grease pan or spray with pam.
  • Combine applesauce and cocoa until smooth.
  • Add sugar and beat until smooth.
  • Add eggs gradually, making sure each one is thoroughly mixed inches.
  • Add vanilla, flour and salt and mix until moist.
  • Add any additions (nuts, fruit, marshmallows, spices ect.).
  • Pour into baking pan and bake for 20-30 minutes depending on your oven. Try the toothpick trick at the 20 minute mark and if it comes up with only a few crumbs, the brownies are finished.

CHEWY, FUDGY TRIPLE CHOCOLATE BROWNIES



Chewy, Fudgy Triple Chocolate Brownies image

From Cook's Illustrated published May 2000. This recipe makes a heck of a good brownie! These are very rich and decadent, it is best to cut them in small, 1 inch squares.

Provided by Marz7215

Categories     Dessert

Time 1h5m

Yield 64 1 inch brownies, 24 serving(s)

Number Of Ingredients 9

5 ounces semisweet chocolate or 5 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter, cut into quarters (1 stick)
3 tablespoons cocoa powder
3 large eggs
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon table salt
1 cup unbleached all-purpose flour

Steps:

  • Adjust oven rack to lower-middle position and heat oven to 350°F Spray 8-inch square baking pan with nonstick vegetable cooking spray.
  • Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Following illustration 1 below, fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
  • In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
  • Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.
  • Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles (see illustration 2, below).
  • Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.).

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