Triple Chocolate Brownies

Baking, Dessert / By

Brownies are very tricky and can easily turn out hard and dry. Let’s make a moist and Fudgy version with an extra chocolate glaze and some extra chocolate chips inside. This is the ultimate triple chocolate Brownie with a pinch of coffee flavor rounding everything off. You will be in love with the outcome especially if you enjoy it warm with a scoop of vanilla ice cream. Let’s cook together and have some fun! 🙂

This recipe makes an 8 inch square pan. 

Ingredients

  • 1/2 cup All Purpose Flour
  • 1 Tbsp Cornstarch 
  • 1/8 tsp Baking Soda
  • 1/4 tsp Salt 
  • 1/2 cup Unsalted Butter
  • 1 1/4 cup Granulated Sugar
  • 3/4 cup Unsweetened Cocoa Powder
  • 1 tsp Vanilla Extract 
  • 2 Eggs
  • Semisweet, Bittersweet, and White Chocolate Chips (Handful of each)

For the Chocolate Glaze:

  • 1/2 cup Bittersweet Chocolate Chips
  • 1/4 cup Heavy Cream
  • 2 tbsp Unsalted Butter
  • 1 tbsp Corn Syrup
  • 1 tsp Instant Coffee (I used Nescafe)

Making the Brownies

I started by mixing together the flour, cornstarch, baking soda, and salt in a medium bowl. I placed my butter in a separate bowl and melted it in the microwave. I then added my sugar to my butter and mixed them together until well incorporated. I set them aside to cool. Once they cooled, I added the vanilla extract and cocoa powder and whisked everything together. I whisked in my eggs, one egg at a time mixing each egg until well combined. I then added my flour mixture and I gently folded everything together with a rubber spatula. I added my chocolate chips and also folded them into the mixture (you can add as much chocolate chips as you desire). I placed parchment paper in the bottom and sides of my 8 inch square pan then poured the mixture into the pan. I placed the pan on the middle rack of an oven preheated to 325 degrees Fahrenheit or 160 degrees Celsius for 30 minutes. This step depends on the oven, it may take between 27 and 30 minutes depending on the oven. I stuck a toothpick between the middle of the pan and the edge of it and removed it. The toothpick came out with only a few crumbs on it. This ensures the brownies are moist and not hard. I removed it from the oven and let it cool for 40 minutes. 

While the brownies cool, I prepared my glaze. I placed all the ingredients in a small pan on low heat and kept mixing occasionally until the chocolate is almost completely melted. Once my mixture got to that stage I turned to stove off. The heat in the pan will keep melting the chocolate without risking burning the chocolate. I poured the chocolate glaze over my brownies and I leveled the top with an offset spatula. I let them cool at room temperature for one hour, then I refrigerated it. 

When I wanted to serve, I cut a piece and placed it on my serving plate. I warmed it up in the microwave for 30 seconds, then added a scoop of vanilla Ice cream along side it. And it was so delicious that we couldn’t stop eating!

Enjoy! 🙂Â