Outrageous Triple Chocolate Brownies

I love brownie recipes, in case that’s not clear. There’s so much you can do with this simple dessert just by varying the ingredients and proportions. One recipe in particular stuck out to me; I’ve always made brownies with flour being the main ingredient but these use chocolate as the center of attention. Chocolate?! What’s not to love there?

Of course, there’s also plenty of butter and sugar, too. But these brownies are truly unique in their composition and that comes out with a richer flavor and a very fudgy feel. Ina knew what she was doing in calling these “Outrageous”.

Outrageous Triple Chocolate Brownies(adapted from Ina Garten)


  • 6 tablespoons flour(or gluten-free alternative)
  • 1/4 teaspoon salt
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 3/4 cup sugar
  • 2 large eggs*
  • 1 teaspoon vanilla
  • 1 teaspoon instant coffee granules(optional)
  • 1/2 cup butter(or Earth Balance)
  • 7oz baking chocolate, divided(about 3/4 cup chocolate chips if you want to use those)

*Note: A flax egg WILL NOT work here. I’m still unsure of certain other egg replacements, however, and will be trying those in future batches.

Preheat your oven to 350 degrees. Mix together the flour, salt, cocoa powder, and baking powder in a large bowl. Set this aside.

In a separate bowl, melt together 4 ounces of chocolate with 1/2 a cup of butter. In another bowl, beat together the eggs, sugar, vanilla and coffee granules if using. Slowly pour the hot chocolate and butter in while whisking little by little until it’s entirely incorporated. Make sure not to go too fast as this could cook the eggs if not tempered properly.

Pour the chocolate mixture into the large bowl with flour and mix completely.

Grease an 8×8 baking pan and pour the batter in, spreading out to ensure evenness. Sprinkle the top with the leftover chocolate chips and gently press them into the batter. Bake for 30 minutes. Let these cool completely before cutting in(Ina recommends refrigerating them. I didn’t do this, and a few of them crumbled when I tried to lift them from the pan, so it couldn’t hurt).

Wow. You really taste the different layers of chocolate in this. I would have thought the melted chocolate in the batter would make the chocolate chips lest forceful, but that’s not the case at all. The whole brownie tastes moist and rich. And I just love how it forms a smooth, crackly layer on top, just like the best brownies from a box.

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38 Responses to Outrageous Triple Chocolate Brownies
  1. Jessica @ How Sweet
    November 9, 2010 | 9:14 am

    I wish I was there to help you through that pan. Drool.

  2. Caroline
    November 9, 2010 | 9:22 am

    Hello, my name is Caroline, and I am a chocoholic…and those brownies look delicious.

  3. VeggieGirl
    November 9, 2010 | 9:31 am


  4. Anna @ Newlywed, Newly Veg
    November 9, 2010 | 9:56 am

    Wow, only 6 tablespoons of flour?! These really are ALL about the chocolate!

  5. rebecca lustig
    November 9, 2010 | 10:17 am

    i love making brownie smores. from complete scratch. yummm.

  6. Rachel (tea and chocolate)
    November 9, 2010 | 10:23 am

    I’ll about fudgy brownies! And more chocolate for that matter. Thanks for the recipe!

  7. Heather @ Get Healthy With Heather
    November 9, 2010 | 11:15 am

    I don’t see you suffering too much – it looks devine!

  8. Averie (LoveVeggiesAndYoga)
    November 9, 2010 | 2:30 pm

    There is also Egg Replacer powder. You can buy it at WF’s. Some vegan cooks love it and use it all the time…I have used it precisely once in my life and just either use flax eggs or make recipes that dont need eggs so I am not the best one to ask..but the one I have is in a yellow box and is I think the only kind they sell at WF’s.

    Any recipe from Ina G is a keeper. Love that woman. SHE can COOK! She aint vegan, and it aint lowfat, GF, or “healthy”, but it sure tastes good no doubt 🙂

  9. Kristina @ spabettie
    November 9, 2010 | 4:07 pm

    are these your “not going to San Fran” brownies?? they look tasty… I love the small amount of flour!

    this is making me realize I have not made anything chocolate in a while. uh oh… better remedy that.

    • Wannabe Chef
      November 9, 2010 | 4:30 pm

      Yes! These are so chocolaty, the batter just melted all my problems away. What was Foodbuzz?

  10. Erin
    November 9, 2010 | 4:48 pm


  11. Megan @ Healthy Hoggin'
    November 9, 2010 | 6:30 pm

    Oh, these look heavenly! I love rich, fudgy brownies! The recipe sounds similar to one I’ve made of Alton Brown’s (his uses less flour, more cocoa powder, and no baking chocolate if I remember correctly). So tasty!!

    If you need help getting through that pan, send some my way! 😉

  12. kathleen
    November 9, 2010 | 6:44 pm

    i am sitting here drooling over your pictures of chocolate.

  13. BroccoliHut
    November 9, 2010 | 8:37 pm

    Oh, Ina–she always has the BEST dessert recipes.

  14. Runeatrepeat
    November 9, 2010 | 10:04 pm

    I’d usually opt out of a brownie (unless it came with ice cream) but these do look amazing!

  15. kate
    November 10, 2010 | 12:26 am

    Outrageously delicious!

  16. Nicole, RD
    November 10, 2010 | 8:36 am

    Love the new site name and look! I’ve been a bad bloggy, sorry!!

    This looks sooooooooo good! And rich 🙂 Mmmmm!

  17. Gena
    November 10, 2010 | 3:30 pm

    Still gotta make your vegan brownies for M — he’ll love them, I have no doubt!

  18. […] Outrageous Triple Chocolate Brownies | The Wannabe Chef […]

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  20. The Chocolate Priestess
    November 14, 2010 | 9:12 am

    Are these the sort of brownies you need to eat with a spoon?

    • Wannabe Chef
      November 14, 2010 | 9:58 am

      No, these bake firm and are handheld just like traditional brownies.

  21. Vanessa
    March 10, 2011 | 12:19 am

    That little dab of coffee in these makes me want them more than the picture. There’s nothing I love better than coffee and chocolate.

  22. Hannah (Running In Freedom)
    March 16, 2011 | 9:16 am

    Yes now I NEED a Brownie. Thank you for making me crave brownies at 9 A.M. 😉

  23. Holly
    March 18, 2011 | 7:26 pm

    Evan, I just made these. They’re insane. I might eat the whole pan. I just noticed, though, that your recipe says INFANT coffee, not instant… 🙂 You might want to change that, unless you know of a special baby java… 🙂

    • Wannabe Chef
      March 18, 2011 | 7:31 pm

      Thanks for catching that! And so glad you liked them.

  24. Robyn
    April 17, 2011 | 2:27 pm

    Wow! best brownies I’ve ever made!! I added some walnuts as I love nuts.

    • Wannabe Chef
      April 17, 2011 | 3:44 pm

      Glad you liked them so much! Walnuts are an excellent choice.

  25. Rebekah @ Making Miracles
    April 27, 2011 | 10:09 am

    These are in my saved file – I’ve yet to have a batch of homemade brownies turn out good and so I continue to search for the “holy grail” of homemade brownie recipes and these ones look like they just might be “it”! 🙂

  26. […] brownies are not for the faint of heart.  Evan’s Outrageous Triple Chocolate Brownies  are rich, fudgy, and not too sweet.  I love them,  but if you’re a fan of sweet, […]

  27. Tami
    May 12, 2011 | 8:06 pm

    What type of baking chocolate do you recommend for these? I have just been using semi sweet chocolate chips

    • Wannabe Chef
      May 12, 2011 | 8:59 pm

      I usually use semi-sweet chocolate chips when I’m making these, too(365 brand). The better the chocolate, though, the better the flavor will be. If you check your local grocery store they sometimes sell European baking chocolate in the specialty department near the fancy coffees and olives. The brands that pop to mind are Callebaut and Vahlrona. I’d use something labelled semi-sweet or bitter-sweet; a good rule is the more the chocolate costs per pound the better it will be.

  28. […] Thank you Evan for the recipe! Source: TheWannabeChefEvan […]

  29. Almond Flour Brownies | The Wannabe Chef
    January 4, 2012 | 10:45 am

    […] made these by modifying my outrageous triple chocolate brownies recipe and—dare I say?—I like these better. Cooked they taste the same but the raw batter is […]

  30. saranac2000
    August 9, 2012 | 10:19 am

    WOW…..I want to leave the conference I’m at so I can go home & make theses IMMEDIATELY!!! I’m wondering if xanthan gum would help out if choosing to use something like almond or garbanzo bean flour…I know these 2 ingredients don’t bind terribly well, but I’ve also never used xanthan gum…have it in my cupboard but can’t fully remember how I’d planned on using it!!

  31. saranac2000
    August 9, 2012 | 10:21 am

    aaahhhhhhh….just read above post regarding almond flour brownies….do THOSE ever look divine….now I have a decadent DECISION to make…ugghh…

  32. Aqiyl Aniys
    March 10, 2014 | 7:42 pm

    You are not playing fair. Brownies are my weakness.

  33. Coklat
    June 11, 2014 | 11:11 pm

    Those chocolate chips.. Oh i have to try this! 😀