Why You’ll Love Triple Chocolate Brownies Recipe
If you love chocolate, this recipe is for you. These brownies are extra fudgy on the inside, with a slightly crisp top that cracks beautifully. They’re simple to make yet taste like they came from a bakery. Great for parties, holidays, or an everyday dessert, these brownies are a chocolate lover’s dream come true.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter
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Semi-sweet chocolate, chopped
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Unsweetened cocoa powder
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Granulated sugar
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Brown sugar
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Eggs
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Vanilla extract
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All-purpose flour
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Salt
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Chocolate chips (milk, dark, or semi-sweet)
Directions
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Preheat oven to 350°F (175°C). Grease and line a baking pan with parchment paper.
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In a heatproof bowl, melt butter and semi-sweet chocolate together, stirring until smooth. Let cool slightly.
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Whisk in cocoa powder, granulated sugar, and brown sugar.
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Add eggs one at a time, mixing well after each, then stir in vanilla extract.
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Fold in flour and salt until just combined—do not overmix.
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Stir in chocolate chips.
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Pour batter into prepared pan and spread evenly.
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Bake for 30–35 minutes, or until a toothpick inserted comes out with a few moist crumbs.
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Allow brownies to cool before slicing into squares.
Servings and timing
Serves 12–16 brownies.
Preparation time: 15 minutes
Baking time: 35 minutes
Cooling time: 30 minutes
Total time: 1 hour 20 minutes
Variations
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Nutty Twist: Add walnuts, pecans, or almonds for crunch.
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Salted Caramel: Swirl caramel sauce into the batter before baking.
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Mocha Flavor: Add 1 teaspoon instant coffee granules to intensify the chocolate flavor.
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Peanut Butter Swirl: Drop spoonfuls of peanut butter into the batter and swirl with a knife.
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White Chocolate Chips: Use a mix of milk, dark, and white chocolate for extra variety.
Storage/Reheating
Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for 10–15 seconds for that fresh-from-the-oven gooey texture.
FAQs
What makes these brownies “triple chocolate”?
They use cocoa powder, melted chocolate, and chocolate chips.
Can I use only one type of sugar?
Yes, but the mix of granulated and brown sugar gives the best flavor and texture.
How do I know when brownies are done?
They’re ready when a toothpick inserted comes out with a few moist crumbs, not completely clean.
Can I make them gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.
Can I use milk chocolate instead of semi-sweet?
Yes, but the brownies will be sweeter and less rich.
How do I get clean slices?
Cool completely, then use a sharp knife wiped clean between cuts.
Can I double the recipe?
Yes, bake in a larger pan and adjust baking time slightly.
Do I need to refrigerate brownies?
No, they’re fine at room temperature, but refrigeration can extend freshness.
Can I freeze baked brownies?
Yes, wrap them tightly and freeze for up to 3 months.
How do I make them extra fudgy?
Reduce baking time slightly and avoid overmixing the batter.
Conclusion
Triple chocolate brownies are a decadent, fudgy, and chocolate-packed dessert that’s easy to make and impossible to resist. Whether you enjoy them plain, with a scoop of ice cream, or with fun mix-ins, these brownies are sure to become your go-to recipe whenever a chocolate craving strikes.
Triple Chocolate Brownies
Rich, fudgy brownies made with cocoa powder, melted chocolate, and chocolate chips for the ultimate triple chocolate indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 4 oz semisweet chocolate, chopped (or chips)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup chocolate chips (milk, semisweet, or dark)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease.
- In a heatproof bowl, melt butter and chopped chocolate together over a saucepan of simmering water (or microwave in short bursts). Stir until smooth.
- Whisk in granulated sugar and brown sugar until glossy. Let cool slightly.
- Beat in eggs, one at a time, then add vanilla.
- Sift in flour, cocoa powder, and salt. Gently fold until just combined — don’t overmix.
- Stir in chocolate chips.
- Pour batter into prepared pan and smooth the top.
- Bake for 28–32 minutes, until a toothpick comes out with moist crumbs (not wet batter).
- Cool completely before slicing into squares.
Notes
- For extra fudgy brownies, slightly underbake.
- Sprinkle sea salt on top before baking for a gourmet touch.
- Stores well at room temperature for up to 4 days, or freeze for up to 2 months.
