Triple Chip Brownies

Triple Chip BrowniesStreuselIn this month of making food for those we love, I chose to make something for the person I love the most – ME!  As Rupaul likes to say, “If you can’t love yourself, how the hell are you gonna love somebody else?!”  To show myself a little love I made these triple chip brownies, an adapted recipe from Completely Delicious!

Adulting has been a little rough this week and so when I thought about what food I felt like indulging in to cheer me up, the very first thing that came to mind was chocolate.  I love chocolate more than I love wine or coffee (and that’s saying a lot).  I’ve given up wine now and then AND I’ve given up coffee from time to time but I have NEVER given up chocolate and can’t imagine why I would ever do such a thing!  These triple chip brownies help you get your daily allowance of chocolate (and maybe butter too).


I love to eat just chocolate by itself, especially Ghirardelli’s 60% cacao chips.  When I want to turn chocolate into something I always think of brownies.  Brownies are always big on taste and most importantly, big on chocolate.  These triple chip brownies are like no other.  Fudgy and rich with an added twist…Caramel Chips from Ghirardelli!

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Triple Chip Brownies

  • Author: streusel
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 60 minutes
  • Yield: 20 decadent brownies


The really great thing about this recipe?  It only creates one dirty pot and one dirty whisk!!


the brownies:


1 T. unsalted butter for greasing the parchment paper

1 c. unsalted butter cut into a few chunks

9 oz. ghirardelli 60% cacao chips

1 c. sugar (this is lower than original recipe to adjust for high altitude)

4 large eggs

2 t. vanilla extract

1 T. Baker’s Brew Coffee Spice

1/2 t. salt

1 c. all-purpose flour

1/2 c. ghirardelli milk chocolate chips

1/2 c. ghirardelli caramel chips



the ganache topping:


1/4 c. unsalted butter, cut into chunks

6 oz. ghirardelli 60% cacao chips





  1. Preheat the oven to 325 degrees fahrenheit and prepare an 8 x 8 baking dish by lining with parchment paper and overhanging two opposite edges to remove easily once ready to serve. 
  2. Butter the parchment paper and two edges that have no paper generously with butter and set pan aside. 
  3. To make the brownies, melt the butter and chocolate in a large saucepan on medium heat and with a large whisk, stir frequently until completely melted and remove from heat. 
  4. Stir in the sugar and then stir in one egg at a time.  Whisk until completely mixed and then stir in the vanilla, coffee spice and salt. 
  5. Whisk in the flour and chips and pour the batter into the prepared pan.
  6. Bake for 35 to 40 minutes (mine took 40 minutes) or until just done in the center.  Let the brownies, still in the dish, cool on a cooling rack for 45 to 60 minutes.
  7. To make the ganache, heat the same pan (washed of course) and melt the butter and chocolate chips and set aside to cool for 10 minutes.
  8. Spread the ganache evenly over the brownies and place in the refrigerator for 60 minutes or until ganache is firmly set and the brownies are cool.
  9. Cut and serve.  Store in the freezer if you want a quick chocolatey treat anytime!
  • Category: dessert
  • Cuisine: Chocolate!
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