Triple Chocolate Protein Brownie Bars Recipes

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TRIPLE CHOCOLATE CHIP BROWNIES



Triple Chocolate Chip Brownies image

These Triple Chocolate Chip Brownies are the ultimate brownie recipe for chocolate lovers! Chewy fudge brownie from scratch with 3 kinds of chocolate chips!

Provided by Sabrina Snyder

Categories     Dessert

Time 45m

Number Of Ingredients 11

1/2 cup unsalted butter (, melted)
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup white chocolate chips
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Spray an 8x8 inch baking pan with baking spray.
  • Whisk together melted butter, sugar, eggs, and vanilla extract.
  • Whisk in the cocoa powder, flour, salt, and baking powder.
  • Gently fold in the semi sweet chocolate chips, milk chocolate chips, and white chocolate chips.
  • Spread batter evenly into greased baking pan.
  • Bake for 30 to 35 minutes, until an inserted toothpick comes out clean with moist crumbs.

Nutrition Facts : Calories 218 kcal, Carbohydrate 27 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 38 mg, Sodium 55 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving

TRIPLE CHOCOLATE BROWNIES



Triple Chocolate Brownies image

Using three different kinds of chocolate gives these brownies an intense, fudgy, chocolate flavor. Semi-sweet and unsweetened chocolate bars add a fudgy, rich texture. When you add in unsweetened cocoa powder, you will have a deep, complex, chocolate flavor. Whipping the eggs with the sugar until it reaches a thick, fluffy consistency is the secret to the BEST brownies. It creates an amazing fudgy texture. Don't skip this step. If you want to turn these triple chocolate brownies into quadruple chocolate brownies, stir in 8 to 10 ounces of milk chocolate chips.

Provided by Dahn Boquist

Categories     Desserts

Time 55m

Number Of Ingredients 9

10 tablespoons butter
3-1/2 ounces bittersweet chocolate (70%), chopped
2 ounces unsweetened chocolate, chopped
3 large eggs, room temperature
1-1/3 cups granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt

Steps:

  • Preheat the oven to 350°F. Line an 8 inch by 8 inch baking pan with parchment paper.
  • Place the butter, and chopped chocolate (bittersweet and unsweetened) in a microwavable bowl. Microwave on low power in 15 second intervals until melted. Stir frequently between intervals.
  • Place the eggs and sugar in a mixing bowl. Beat on high speed for 7 to 8 minutes until light in color, thick, fluffy, and almost tripled in size. You will know it is ready when you lift the beaters and the batter falls back onto the surface, leaving a ribbon-like pattern for a few seconds.
  • Stir about 1/3 of the egg batter into the melted chocolate to lighten the chocolate then stir in the vanilla.
  • Pour the chocolate mixture into the egg batter and use a wide spatula to fold the chocolate into the batter.
  • Combine the flour, cocoa powder, and salt in a bowl. Whisk or sift to remove all the lumps then fold the flour into the batter.
  • Spread the batter into the prepared pan. Bake for 35 to 40 minutes. The top will be slightly cracked and the edges will appear set. A toothpick inserted in the middle should have some moist, sticky crumbs (the toothpick shouldn't be wet but it shouldn't be clean). If you have an instant read thermometer, it should read 193°F to 198°F.

Nutrition Facts : Calories 300 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 205 milligrams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

ULTIMATE TRIPLE-CHOCOLATE BARS



Ultimate Triple-Chocolate Bars image

Chocolate chips, cocoa and white chocolate chips marry for a chocolate lover's dream bar.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 48

Number Of Ingredients 9

1 bag (12 oz) semisweet chocolate chips (2 cups)
2 packages (3 oz each) cream cheese
2/3 cup evaporated milk
2 cups Original Bisquick™ mix
3/4 cup sugar
1/2 cup unsweetened baking cocoa
3/4 cup butter or margarine, softened
1 cup white vanilla baking chips
1 bag (6 oz) semisweet chocolate chips (1 cup)

Steps:

  • Heat oven to 375°F. In 2-quart saucepan, heat 2 cups chocolate chips, the cream cheese and milk over low heat, stirring constantly, until chips are melted and mixture is smooth. Cool while making crust.
  • In medium bowl, mix Bisquick mix, sugar and cocoa. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Press half of the crumbly mixture (2 cups) on bottom of ungreased 13x9-inch pan. Sprinkle with white vanilla baking chips. Spoon chocolate mixture over crumbly mixture and chips; spread evenly. Sprinkle with remaining crumbly mixture and 1 cup chocolate chips. Press lightly with fork.
  • Bake 30 to 35 minutes until center is set. Cool completely, about 1 hour. Refrigerate 1 hour or until chilled. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

Nutrition Facts : Calories 160, Carbohydrate 16 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 12 g, TransFat 0 g

TRIPLE-TIER BROWNIES



Triple-Tier Brownies image

With a creamy frosting and crunchy topping, these rich three-layer brownie bars are a decadent treat. "They're a cinch to assemble, but irresistible," Annmarie Savage attests from Skowhegan, Maine. "Whenever I make them for someone new, they always want the recipe."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 5 dozen.

Number Of Ingredients 6

1 package fudge brownie mix (13-inch x 9-inch pan size)
1 package (11-1/2 ounces) milk chocolate chips
1 cup peanut butter
3 cups crisp rice cereal
1 can (16 ounces) cream cheese frosting
1 cup salted peanuts, chopped

Steps:

  • Prepare and bake brownie mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack. , In a large saucepan, combine chocolate chips and peanut butter. Cook over low heat for 4-5 minutes or until blended, stirring occasionally. Stir in cereal; set aside. , Spread frosting over brownies. Sprinkle with peanuts. Spread with peanut butter mixture. Chill for 30 minutes or until set before cutting. Store in the refrigerator.

Nutrition Facts : Calories 155 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

TRIPLE CHOCOLATE BROWNIES WITH RASPBERRIES



Triple Chocolate Brownies with Raspberries image

These raspberry brownies are so fudgy and delicious! Allow 2-3 hours for them to chill and set in the refrigerator.

Provided by Mamma C

Categories     Dessert

Time 1h

Number Of Ingredients 11

12 ounces fresh raspberries ((divided use; see notes for frozen raspberries))
16 tablespoons salted butter
3/4 cup bittersweet chocolate chips ((Ghirardelli 60% cacaco))
1/2 cup semisweet chocolate chips
2 cups dark brown sugar
1/8 teaspoon salt
1 tablespoon vanilla
3 extra-large eggs
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 cup white chocolate chips ((I like Ghirardelli))

Steps:

  • Clean the raspberries by rinsing them with cool water. Check inside each one for any debris to remove. Set the raspberries, hole-side down, in a single layer on paper towels to dry.
  • Preheat your oven to 350 degrees F. Grease a 9x13 baking pan with cooking or baking spray. Line the pan with foil, with extra overhanging on each end, so you can fold it around the edges of the pan and use it as handles later. Grease the foil, making sure to get the sides.
  • Cut up the butter into pieces and add them to a 2-quart glass bowl or microwave-safe mixing bowl. Heat the butter on high for a minute, covered.
  • Add the bittersweet and semisweet chocolate chips to the bowl (save the white ones for later.) Heat the chocolate and butter for 30 seconds on high, then stir. Heat for another 15 seconds or so, just until the chocolate melts. Stir to combine.
  • Add the brown sugar and salt to the bowl and beat with a mixer until blended.
  • Add the vanilla. Then add one egg at a time, beating well after each addition.
  • Stir in the flour and cocoa, just until combined.
  • Gently stir in the white chocolate chips.
  • Gently pat the raspberries with a paper towel to remove excess moisture. Add half of the raspberries to the batter and gently stir them in, trying not to break them.
  • Transfer the brownie batter to your baking ban. Smooth it with a spatula until it's even. Place the rest of the raspberries on top of the batter, open ends facing up, in a single layer.
  • Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
  • Let the pan cool on a wire rack. Then refrigerate the pan of brownies for 2-3 hours to chill and set. When you're ready to cut them, use the foil handles to lift out the brownies and transfer them to a large cutting board. Cut the brownies into the size you desire. I recommend small portions, since they're rich.
  • Store the brownies in the refrigerator for the best consistency. (They'll get too gooey at room temperature.) They can stay for up to three days in the refrigerator. You also can freeze the brownies in an airtight container, separating each layer with wax paper or parchment paper. Eat them within three months, for best quality.

Nutrition Facts : Calories 248 kcal, Carbohydrate 32 g, Protein 2 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 41 mg, Sodium 102 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving

BIG-BATCH TRIPLE-CHOCOLATE BROWNIE BARS



Big-Batch Triple-Chocolate Brownie Bars image

Whether you're taking them to an event or like to stock homemade sweets for your crew, these sheet-pan bar cookies, which keep for up to a month in the freezer, are the ticket. They include bittersweet and white chocolates and cocoa powder, plus goodies like nuts and dried fruit. To serve, simply let them come to room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 1h5m

Yield Makes 54

Number Of Ingredients 13

3 sticks unsalted butter, cubed, plus more, softened, for sheet
3 cups unbleached all-purpose flour
1/4 cup Dutch-process cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound bittersweet chocolate, coarsely chopped (3 cups)
1 cup granulated sugar
1 1/2 cups packed light-brown sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
8 ounces roasted unsalted nuts, such as peanuts, pecans, or walnuts, coarsely chopped (1 2/3 cups)
6 ounces dried fruits, such as raisins, currants, or cherries (1 1/4 cups)
4 ounces white chocolate, coarsely chopped (3/4 cup)

Steps:

  • Preheat oven to 350 degrees. Brush a 13-by-18-inch rimmed baking sheet with butter. In a bowl, whisk together flour, cocoa, baking soda, and salt until thoroughly combined.
  • In a large heatproof bowl set over a pot of simmering water, melt butter with 10 ounces (2 cups) bittersweet chocolate. Remove from heat; stir until smooth. Let cool 5 minutes. Add both sugars, eggs, and vanilla and beat on medium speed, or whisk vigorously by hand, until thickened slightly and glossy, 2 to 3 minutes. Reduce speed to low; beat in flour mixture just until combined. Stir in two-thirds of nuts and dried fruits.
  • Transfer batter to prepared sheet, spreading evenly to edges. Sprinkle evenly with white chocolate and remaining nuts, dried fruits, and 1 cup bittersweet chocolate. Gently press toppings into batter with flattened palms.
  • Bake until edges are puffed and just set but center is still wobbly, 20 to 23 minutes. Transfer pan to a wire rack; let cool completely. Cut lengthwise into thirds, then crosswise into 1-inch-thick rectangles. Bars can be stored in an airtight container at room temperature up to 5 days, or stacked between layers of parchment in a freezer bag and frozen up to 1 month. (Thaw at room temperature before serving.)

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