Crowd-Pleaser Triple Fudge Brownie Recipe – Rosie's Bake Shoppe (2024)

If there is one dessert that I wouldn’t want to give up, it would definitely be brownies. Warm out of the oven, brownies are gooey, chocolatey, chewy, and perfect in every way!

That’s why I HAD to share my go-to brownie recipe with you. No more boxed brownies full of weird ingredients you can’t pronounce. This one-bowl brownie recipe is easy to make, ready in about 45 minutes, and are sure to please your whole family (and any neighbors who might stop by after they smell them baking!).

Get Prepped

Preheat your oven to 350 degrees Fahrenheit and line a 9×13 baking pan with parchment paper. If you don’t have parchment paper, spray the entire pan with non-stick cooking spray.

Melt Your Butter

In a large, microwave-safe mixing bowl, microwave 1 cup of unsalted butter until melted (in 30 second increments) and let it cool. If it doesn’t cool, it will cook your eggs when you mix them in. There’s nothing worse than brownies that taste like scrambled eggs!

Get To Mixing

Once the butter is cooled, add 1 cup of granulated sugar, 1 cup of brown sugar, 4 large eggs, and 2 teaspoons of vanilla extract to the bowl, and whisk until all the ingredients are fully incorporated.

Add 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, 1 teaspoon of instant espresso powder, and 1 teaspoon of salt to the bowl, and mix with a wooden spoon just until incorporated. The espresso powder is optional, but I highly recommend including it, because it enhances the flavor of the cocoa powder.

Once all the dry ingredients have been mixed in, fold in the chocolate chips. You can reserve 1/4 cup of the semi-sweet chocolate chips to sprinkle over the top of the brownies if you’d like.

Batter and Bake

Spread the brownie batter into the baking pan evenly with a spatula or the back of your spoon.

Bake your brownies for 25-30 minutes on the middle oven rack until they are just set to touch in the center. Don’t overbake! You want your finished brownies to be a bit gooey, and they will set more as they cool.

Allow the brownies to fully cool. If you used parchment paper, gently lift the brownies out of the pan, cut them into 16 even pieces, and remove them from the parchment paper before serving. If you used cooking spray, you can cut the brownies and serve them directly from the pan.

ENJOY!

That’s it! Easy, right? I told you. I will never go back to boxed brownies again after trying this recipe. Don’t forget to make this triple-fudge brownie recipe the next time you are having friends or family visit or even as a gift for someone special!