Triple Chocolate Brownies by Broma Bakery!

On Saturday I felt like developing a new brownie recipe. I did some research, looked over old recipes, and came up with what I thought would be the perfect fudgy brownie.

Now, anyone that knows me knows that brownies are my favorite baked good, and that there is nothing worse to me than an overcooked brownie (it’s a tragedy. an absolute tragedy). Who wants a dense, cakey chocolate bread-like thing when they can have a gooey, fudgy morsel of chocolate brownie goodness. Not I. Not. I. 

Triple Chocolate Brownies by Broma Bakery!

So imagine my disappointment when I looked into the oven half-way through these brownies’ cooking and I noticed their tops weren’t perfectly glossy and moist. Does anyone else talk to themselves in their kitchen? I’m going to do a whole post on it soon, because it pretty much defines my baking technique. In this instance, some of my dialogue:

Me: Wait, nooo. (To Alex) Babe? Babe. I think they’re going to come out badly.

A: I’m sure they’ll be fine.

Me: No, the tops are cakey. (Sighs) Ugh. It’s totally because of the butter. I should’ve added more butter. (Pause) OK, maybe they’ll be OK. (Stares into oven. Longer pause) No, they’re not going to be OK.

A: (No answer because by this point I’m just discussing with myself)

Me: I should just trash them. No way am I putting this on the blog. Yeah, it was totally the butter.

So that’s basically what happens every day that I bake.

Triple Chocolate Brownies by Broma Bakery!

The brownies came out of the oven and I was still disappointed and didn’t believe in them. I decided to let them cool a bit, cut them up, and drop off almost all of them with our neighbors on my way to yoga. I told them I messed them up, and if they didn’t like them I wouldn’t be offended. I had a great yoga session, then walked back home, still frustrated that I made a huge batch of brownies and they didn’t come out well.

But here’s the kicker: I walked inside and went to our kitchen, ready to devour any and everything because I was hangry, and took a bite of the leftover brownies. Cue an audible “Holy S**t! These are fantastic!” Basically, once the brownies cooled completely, they took on an intense chocolatey flavor, and somehow retained moisture even in their slight cakey-ness.

I say cakey, but these brownies aren’t light, fluffy cakey. They’re dense, rich cakey. As if cakey married fudgy and had a beautiful, darling child. They melt in your mouth instantly and have a really unique texture. You’ve just gotta try them for yourself.

Triple Chocolate Brownies by Broma Bakery!

So next time you’re in the mood for some brownies, you should totally make these. They were a happy, delicious accident and I love ’em.

Triple Chocolate Brownies by Broma Bakery!     Triple Chocolate Brownies by Broma Bakery!     Triple Chocolate Brownies by Broma Bakery!     Triple Chocolate Brownies by Broma Bakery!          Triple Chocolate Brownies by Broma Bakery!     Triple Chocolate Brownies by Broma Bakery!

Triple Chocolate Brownies by Broma Bakery!Triple Chocolate Brownies by Broma Bakery!

RECIPE

Triple Chocolate Brownies {If Cakey & Fudgy Brownies Had a Baby}

Serves 15-18 brownies     adjust servings

Ingredients

  • 4 oz bittersweet chocolate, chopped
  • 12 tablespoons butter, cut into small cubes
  • 3 eggs
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon coffee
  • 1/2 cup whole milk
  • 1 cup flour
  • 1 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup bittersweet chocolate chips
  • Sea salt, for sprinkling (optional)

Instructions

  1. Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper and set aside.
  2. In a microwave-safe mixing bowl, combine the bittersweet chocolate and butter. Stir to combine, then microwave in 30 second intervals until the mixture melts completely. Stir vigorously with a fork or whisk in between each interval to help with the melting process.
  3. Once melted, add both sugars, milk, coffee, vanilla extract, and eggs into the chocolate mixture, stirring until combined (make sure your chocolate mixture has cooled slightly as to not cook the eggs! If your chocolate mixture is very hot, you can stir in everything except for the eggs first to help cool it down, then add the eggs second).
  4. Next, fold in the flour, cocoa powder, baking soda, and salt, stirring until just combined. Finally, fold in the bittersweet chocolate chips and stir until even throughout.
  5. Pour into lined baking pan and cook for approximately 30 minutes*. If using sea salt, sprinkle over brownies once removed from oven. Allow to cool for 10 minutes before cutting!

by

Recipe Notes

*Be very careful as to not overcook these brownies. Around 25 minutes, stick a knife into the center of the brownies. If the knife comes out clean, remove the brownies from the oven immediately!

 

21 comments

Reply

I am a brownie recipe collector, just so I can try them all! 🙂 These look delicious and I’ll definitely be trying these soon.

Sarah | Broma Bakery
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SAME! Each and every brownie is worth a try in my book. Let me know what you think 🙂

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Mm, these sound so good! I love flukes like this. A couple of weeks ago, my roommate was trying to make fudgy brownies and they came out really chocolately and good but super soft and not like fudgy brownies. I ended up freezing the brownies and they actually came out like fudge!

I especially like the addition of sea salt here!

Sarah | Broma Bakery
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Thanks Karishma! I love that you froze hers. I’m sure they were deliiicious!

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Wow, I’m so glad these turned out well and you posted them on the blog! They look really good 🙂

Sarah | Broma Bakery
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Thank you!

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I talk to myself too in the kitchen! But I’m certainly glad you didn’t talk yourself out of trying one of these brownies. Because then we wouldn’t have this amazing recipe. They look fantastic. Nice and thick – just how I like ’em!

Sarah | Broma Bakery
Reply

Thanks, Liz! And glad to hear I’m not the only one 🙂

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What did your neighbors think about them?

Sarah | Broma Bakery
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They gave me a thumbs up on my Instagram of the brownies, so I’m assuming they liked ’em!

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Oh Sarah, I can totally relate to your conversation upon seeing the brownies fresh from the oven! I feel like I say that all the time when I bake 🙂 But I’m so glad you didn’t throw these out because they are GORGEOUS. Brownies are my favorite, too!

Sarah | Broma Bakery
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Thank you, Amy! There’s just nothin’ better. Also still gawking over your monkey bread…..

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Haha, I love the title of these brownies! Happy accidents in the kitchen are the best, especially since it can be so frustrating to have kitchen fails!

Sarah | Broma Bakery
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Seriously! They almost are BETTER that way!

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Aaaah cakey fudgey brownie babies…! I guess it’s going to be brownie time again soon! I’m absolutely doing the talking to myself in the kitchen thing… And I ALWAYS complain about the food how it’s messed up and definitely not blog material until I calm down and try it 😀

Sarah | Broma Bakery
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Hahaha, so glad it’s not just me on both accounts!

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Fudgy + cakey?! Ummmm… I’m pretty sure you’re a wizard.

This is genius! You’re really selling me on these identity crisis brownies right now.
and I can totally sympathize on the hangriness with you! I work out like 5 days a week and always find myself rummaging through the pantry once I get back home.

Sarah | Broma Bakery
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Your description of identity crisis brownies is perfect. And I legit eat twice as much for dinner on days I work out. Whoops

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Hahaha I love your title. Cakey brownies are the only way brownies should be made.

Sarah | Broma Bakery
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Thank you! It’s the brownie for everyone 🙂

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Oh my god! I made this yesterday and everybody LOVED them. ( Had to omit milk cause I ran out but it was still good nevertheless) Thank you and bless you for this recipe.

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