These “mistake” brownies Luke gives to Lorelai, are such a quintessential Gilmore girl food to me. It’s something so rich and extra that would make most people die a little inside, and they’ll totally eat it with glee.
These are made a little differently than Luke’s (thankfully!). He tells Lorelai that he accidentally dropped triple the amount of cocoa powder into the batter. Eating that would be…difficult, so I decided to keep the triple chocolate idea, but incorporate it a little differently. The brownies in this recipe have dark melted chocolate and cocoa powder in the batter, along with some semi-sweet chocolate chips.
These are super delicious and I must warn you, VERY rich. The inside stays pretty soft and one piece is definitely more than enough to satisfy any chocolate craving you have. Seriously some of the best brownies I’ve made in a long time.
This is also my first recipe featuring measurements in weight! I’ve been meaning to do that for my recipes (especially baking ones), and I finally got off my butt and did it. I’ll also have the measurements in cups, but doing it by weight will give you a more accurate recipe.
Triple Chocolate Brownie Recipe
- 8×8 baking pan
- Hand mixer
- 115 grams (1 b ar) Dark chocolate bar (something between 60-70% cacao, I used a 66% bar)
- 115 grams (1 stick) Unsalted butter
- 85 grams (about 1/2 cup and 1 tablespoon) All purpose flour
- 40 grams (about 1/4 cup) Cocoa powder
- 1/4 tsp Salt
- 3 Eggs
- 250 grams (about 1 and 1/4 cup) Granulated sugar
- 100 grams (about 1/2 cup) Semi-sweet chocolate chips
- 1/2 tsp Vanilla extract
- 1 tsp Instant coffee powder
- 1 tsp Warm water
- Fill a pot about half way with water and put on a medium/low stove.
- While the water is heating up, cut the butter into cubes and coarsely chop the chocolate bar. Put both in a glass bowl and set the glass bowl over the pot with water. Stir the butter and chocolate until fully melted and shiny. Turn off stove and take glass bowl off of the pot. Set aside to cool.
- Preheat oven to 350 degrees Fahrenheit.
- Take your 8×8 baking pan and place parchment paper on the bottom and sides for easy brownie removal. Set aside.
- Sift the flour, cocoa powder and salt together in a bowl so there are no clumps. Set aside.
- In a large bowl, break in 3 eggs and add all of the granulated sugar. Using a hand mixer on high, mix the eggs and sugar. The mixture will become more pale and almost double in size. Mix for about 3-5 minutes or until the mixture leaves a trail off the beaters for two seconds.
- Gently fold in the cooled chocolate bar/butter mixture with a spatula until fully incorporated. Be sure to be gentle when folding in so you don't knock the air out of the mixture. I usually do a figure 8 motion.
- After the chocolate mixture is incorporated, fold in the flour/cocoa powder mixture till completely mixed together, still being gentle. The mixture should now look fudgy.
- Stir in the chocolate chips.
- Mix the 1 tsp of instant coffee with the 1 tsp of warm water. Pour mixture into batter.
- Pour in 1/2 tsp of vanilla extract. Fold the coffee and and vanilla into the batter.
- Pour the batter into your parchment lined 8×8 baking pan. Making sure the batter is spread out to all the corners and is an even height.
- Bake in your preheated oven for about 35-40 minutes (turning halfway through). I usually check the batter at around 30-35 minutes. If the center still jiggles, it needs more time. I stick a tooth pick in the middle for a final check. If it comes out mostly clean, you're good to go!
- Let the brownies sit in the pan until it is completely cooled. Cut and enjoy!