Some people are cookie people. Perhaps to you there’s nothing better than a cookie sheet, hot out of the oven, with rows and rows of freshly baked cookies.

Nope? Then, my friend, meet the best brownie recipe around. It’s everything you want a fudgy brownie to be. And then it’s loaded with three kinds of chocolate.

If you’re a chocolate lover, batches of s’more cookies or oatmeal kitchen sink cookies might be enough, but it’s these triple chocolate brownies that always satisfy the most intense chocolate craving.

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From the box or from scratch?

Really the question here is:

That’s all! 5 more minutes gives you a brownie whose ingredients you have in your pantry and can pronounce.

Oh yeah…and will always taste better than a box mix.

Why these brownies take the cake

• One bowl / one pan dessert. Talk about easy brownie recipe! And that means fewer dishes which means more time for episodes of Gilmore Girls.
• Easy party dessert recipe. The brownie batter fills a 9″ x 13″ pan.
• Three kinds of chocolate. Cocoa powder plus two kinds of chocolate chips.
• Versatile. You can add, top and adjust the recipe for whatever pan or ingredients you have on hand.
• Fudgy. A small amount of flour makes this less of a cakey brownie.

Eat these rich chocolate brownies with ice cream…just like cake. As if you needed my permission.

Tips for fudgy brownies

When it comes to brownies, texture is everything, right? Here are a few little tips for the perfect fudgy brownie:

• Use the best quality ingredients – use only butter (no margarine!) and the best chocolate/cocoa powder (see below) that your budget and pantry offers.
• Don’t overbake – even two extra minutes one way or the other can make the difference between a good brownie and a great brownie.
• Cool completely before cutting to get a well-defined bar.

How to make fudgy brownies (step by step)

Alright…let’s make some triple chocolate brownies…

• In one bowl, melt the butter [1] and add the sugar, eggs and vanilla [2].
• Oh and the cocoa powder [3].
• Blend the rest of the dry ingredients and add them to the egg and butter mixture [4].

• Add in all the mix-ins. You can do that by hand with a spatula or on the low setting of your mixer [5].
• Pour the brownie batter into your prepared 9×13 pan and it’s ready for baking [6].

After baking, let the brownies cool completely (the struggle between risking a burned tongue and wanting some gooey brownies is real…do your best, my friend!)

Storing, make ahead and freezing

• Storing – these keep for about 3 days to enjoy them at their best
• Make ahead – can be made 1-2 days ahead before serving. Let cool completely before covering with plastic wrap. Can refrigerate as well.
• Freezing – After cooling, cut into nice size squares and place in freezer safe container lined with parchment paper. Freeze for up to 2 months.

Tips

FOR A CREW:

Bake in mini muffin pans but watch carefully. Or make a double batch in a jelly roll 11×15 pan and cut small.

FOR A FEW:

Make a batch and freeze them. Beware – they taste pretty good frozen too!