These Triple Chocolate One Bowl Brownies are rich, fudgy, and so incredibly easy to make! One bowl is all it takes to make this kitchen staple!
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This is the best brownies from scratch recipe EVER! I have tried quite a few brownie recipes in my day, but this recipe, that I adapted slightly from Cook’s Illustrated, is the best brownie recipe out there!
The deep, rich flavor of these brownies is due to a triumvirate of chocolate: semisweet, unsweetened, and cocoa powder. The three different kinds of chocolate work together to smooth out the complex flavor of these brownies.
Cook’s Note – One Bowl Brownies
- Leftover brownies can be kept in an air-tight container in the refrigerator for up to 5 days.
- These brownies are SUPER rich, that’s why I suggest slicing them into 12-16 pieces.
- I served these One Bowl Brownies with my favorite Peanut Butter Buttercream recipe. The chocolate and peanut butter combination just cannot be beaten!
Cook’s Tools and Ingredients – One Bowl Brownies
- 8×8 pan
- nonstick foil
- heat-proof mixing bowl
- wire rack
- semisweet chocolate
- unsweetened chocolate
- cocoa powder
- chocolate chips
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- 6 ounces semisweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 8 Tablespoons butter, cut into 8 pieces
- ¼ cup cocoa powder
- 3 large eggs, at room temperature
- 1 ¼ cup granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- ½ cup semisweet chocolate chips
- Adjust oven rack to the middle position and heat oven to 350 degrees F. Lightly spray pan with nonstick cooking spray, line 8x8-inch baking pan with 2 pieces of foil, leaving a 3-inch overhang on all sides. Spray with nonstick cooking spray again, and set aside.
- In a large heat-proof bowl add chopped chocolate and butter. Microwave on 50% power for 1 minute. Stir, and microwave on 50% power for 30 seconds. Stir, and repeat until chocolate and butter are melted and smooth. Whisk in cocoa powder until smooth. Set mixture aside to cool for 5 minutes.
- Whisk eggs, sugar, vanilla, and salt into chocolate mixture until combined; then mix in flour with wooden spoon until combined. Finally, fold in chocolate chips.
- Pour batter into prepared pan, smooth into corners, and level surface. Bake on middle rack until slightly puffed and a toothpick inserted in center comes out with just a few moist crumbs, about 35-40 minutes.
- Cool brownies to room temperature on wire rack, about 2 hours. Remove brownies from pan using foil overhang, and cut into 12-16 squares. Serve naked or with your favorite frosting (I personally love these with a little peanut butter buttercream).