Triple Chocolate Chunk Fudge Brownies

• 1 cup unsalted butter
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup semisweet chocolate chunks
• 1/2 cup dark chocolate chunks
• 1/2 cup milk chocolate chunks

Steps

1. 1 Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper.
2. 2 Melt butter in a medium saucepan over low heat. Remove from heat and stir in sugar and cocoa powder until smooth.
3. 3 Beat in vanilla extract and eggs, one at a time, until well combined.
4. 4 Sift flour, salt, and baking powder together. Gently fold into the chocolate mixture.
5. 5 Fold in all the chocolate chunks until evenly distributed.
6. 6 Pour batter into prepared pan and spread evenly.
7. 7 Bake for 25 minutes, or until a toothpick comes out with a few moist crumbs.
8. 8 Let cool completely before cutting into squares.

Equipment

• 9x9 inch baking pan
• parchment paper
• mixing bowls
• rubber spatula

Variations

• Add a pinch of sea salt on top before baking for a salted caramel vibe.
• Swirl in some peanut butter for extra richness.

Substitutions

• Substitute milk chocolate chunks with white chocolate for a different twist.

Pairings

• Vanilla ice cream
• Espresso

Nutrition

Tips

• For extra gooey brownies, slightly underbake them.
• Use high-quality chocolate for the best flavor.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat in a microwave for 20 seconds if desired.

Freezing: These brownies freeze well for up to 3 months. Thaw at room temperature for best results.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a glass of cold milk.

FAQ