One Pan Brownies (Triple-Chocolate Fudge Brownies)

Update: I’m adding this recipe to the all-time favorites list because it is so easy and good. Lately, I’ve been making these with a mix of Trader Joe’s dark chocolate and Ghirardelli unsweetened. Be sure not to over-bake them.

If the new Cookie Madness banner has you craving brownies, here’s a good recipe. These brownies are excellent with a perfect not-too-cakey, not-too-fudgy texture. But take care to use a truly bittersweet or a less sweet chocolate for the “3 oz bittersweet chocolate”. I used semi-sweet chocolate chips and the brownies were good, but on the sweet side.

One Pan Brownies

Th original version of this was called Triple Chocolate Fudge Brownies¬† by Sara Moulton.¬† Below is my version.¬† If you want to see the original and read all the reviews, here’s the Triple-Chocolate Fudge Brownie recipe on Epicurious.

One Pan Brownies (Triple-Chocolate Fudge Brownies)
 
Prep time
Cook time
Total time
 
An old recipe adapted from one that was originally attributed to Sara Moulton and called Triple-Chocolate Fudge Brownies. This is my version.
Author:
Recipe type: Brownies
Serves: 32
Ingredients
  • 6 ounces good bittersweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 12 tablespoons unsalted butter
  • 1 1/2 cups granulated sugar
  • 2 teaspoons vanilla
  • 4 large eggs
  • 1 teaspoon salt
  • 1 cup (4.5 ounces) all-purpose flour
  • 1 cup extra dark chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F. Line a 13x9 inch metal pan with nonstick foil.
  2. In a large saucepan, melt the butter. Reduce heat to low and add both chocolates. Stir on the lowest heat possible until chocolate is melted and smooth. Remove from heat and let cool to lukewarm.
  3. Stir in the sugar, vanilla and add the eggs, 1 at a time, stirring well after each addition. Stir in the salt and the flour, stirring unitl the mixture is just combined. Add the chocolate chips (make sure mixture is completely cool before doing this).
  4. Pour the batter in the pan. Smooth the top and bake on center rack for 28 to 32 minutes or until brownies appear set. Let cool completely on a pan set on a wire rack. For neater slicing, chill brownies.

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Comments

  1. says

    I’ll have to check that one out.

    What new banner? I still see the same cookie with peanuts on it. (I’ve always wondered what cookie that is by the way.)

  2. says

    Weird. Just for kicks, I went to your blog on my husband’s Firefox browser instead of my usual Explorer and it had the brownie banner. But Explorer still has the cookie. Hmmm. Like the brownie!

  3. Todd says

    If you see the old banner, it’s just cached in your browser. It will try to save images you download frequently so pages will load faster. Some browsers come with more aggressive cache settings than others.

  4. says

    Wait…I read Todd’s comments and deleted my original bookmark. When I opened it this time, POW! brownie banner.

    Yum.

    Thanks for the tip for the technologically challenged.

  5. says

    I second that thanks, Todd. My husband informed me of the same thing. I bake, you do computer. ;)
    Love the big walnut on the brownie. Been gone, need to go check my brownies, they’ve been cooling.

  6. says

    Love the new banner — it sets off your blog so nicely. I like the little captions on some of your pictures now too — so professional looking.

  7. HeartofGlass says

    This is probably a stupid question, but why do some brownie recipes have unsweetened and bittersweet chocolate, mixed, instead of just having more or less sugar and one kind of chocolate–does the combination add something (asked someone with only bittersweet rather than two kinds of chocolate on hand).

    That pecan is pornographic in the intensity of its glare from the screen! It’s telling the viewer, make me, make brownies!

  8. says

    One more thing. Good question about the mix of unsweetened chocolate plus bittersweet. I guess recipe developers just like doing things differently? I can’t think of any benefits other than balancing sweetness somehow.

    Heart of glass, here’s a really good recipe that uses one kind of chocolate.

    http://www.cookiemadness.net/?s=effortless

  9. Holly Saucepan says

    Simmer soup, stew, quart saucepans, each completed with a matching lid to maintain even cooking temperature. Holly Saucepan

  10. HeartofGlass says

    Thanks Anna :) And when I get to Wegman’s I will get some of the unsweetened. I’ve always wanted to try eating a bit of both bitter and unsweetened, to see what the difference is–hopefully I won’t go into a chocolate coma from tasting the unsweetened.

  11. eva says

    For the love of Fuzz, Anna PLEASE add a new post. Looking at these one-pan brownies everytime I check your blog is inducing fatal cravings…and willpower issues! :)

  12. says

    Eva, thanks! I have a cookie, but I need to take a picture of it. We’re running late. Fuzz had a swimming lesson this morning.

  13. Laura says

    Oh, man! I don’t know if I can DEAL with that new banner. IT makes me want to bite my moniter. Too chocolatey!

  14. says

    Yum. I’m totally craving brownies right now. I completely agree that the bittersweet works best. My recipes that call for bittersweet tend to be the better brownie recipes.

  15. says

    The new banner is totally reach in edible. I so would love to find a brownie recipe that isn’t way too sweet for my palette.

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