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Triple Chocolate Brownies

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Triple Chocolate Brownies are a chocolate lover’s dream. Loaded with three different types of chocolate, these brownies are dense, moist, and fudgy. A perfect dessert or afternoon snack!

Chocolate is always a good idea, right? Try my Texas Sheet Cake Brownies, some creamy Double Chocolate Ice Cream, or this Chocolate Banana Zucchini Bread!

Three stacked chocolate brownies, with salt on top.

Best Chocolate Brownies

Can we agree that a little bit of chocolate after a meal is necessary? I’m a sucker for those Dove dark chocolates that literally melt in your mouth. But when brownies enter the equation, a bite simply won’t do. I’ve got to have a few bites, or in this case, an entire brownie!

I recommend eating these warm out of the oven! Oh, and make a batch of vanilla bean ice cream and keep it handy for all the brownie moments that you’ll soon be having. 😀

Why we love this recipe

  1. Quick and simple. You’ll need a pan to melt the chocolate, a bowl to mix them, and a pan for baking. These can be made in less than an hour!
  2. They’re decadent. Rich and decadent, with three types of chocolate. Can it get better than this?
  3. The gooey is real. So here is the deal. We like our brownies gooey, so under-baking these a bit works for us. However, you can check the center of the brownies (I use a finger and just lightly press.) and bake them for longer if you wish.

Ditch the box-mix, and make homemade brownies! These are worth your time.

Side view of some sliced brownies pulled apart from each other.

Ingredients Needed

  • Butter – Use melted unsalted butter for this recipe.
  • Sugar – You’ll need a combo of granulated sugar and brown sugar.
  • Vanilla – I love the Watkin’s Vanilla brand.
  • Eggs – Three eggs!
  • Salt – I love using kosher salt in all of my recipes.
  • Flour – A small amount of flour helps create a fudgy consistency.
  • Chocolate! – Three different types of chocolate, including semisweet baking bar, unsweetened cocoa powder, and dark chocolate chips.

How to make this recipe

Step 1
Prep. Preheat oven to 350 degrees. Prepare an 8×8 pan with parchment paper.

Step 2
Melt butter and chocolate. In a saucepan over low heat, melt the butter and chocolate together until creamy. Let cool slightly.

Step 3
Add remaining wet ingredients. Transfer the chocolate mixture to a mixing bowl, and add the sugars. Mix well. Then add the beaten eggs and vanilla and mix again.

Step 4
Add dry ingredients. To the mixing bowl, add the flour, cocoa powder, salt, and chocolate chips. Mix again.

Step 5
Pour the batter into prepared pan. Pour the batter into the pan that is prepared with parchment paper, smoothing to all sides of the pan. Add a few extra chocolate chips to the top of the brownie batter.

Step 6
Bake. Bake the brownies for approximately 28 – 32 minutes at 350 degrees, or until done to your liking.

Step 7
Cool slightly. Remove brownies from oven, let sit for about 10 minutes, and then remove the brownies to a cooling rack, using the parchment paper to carefully lift them out.

Step 8
Slice and EAT. Slice the brownies and enjoy!

Recipe FAQs

What is the difference between fudgy and chewy brownies?

Fudgy brownies are dense, with a moist intensely chocolate interior. Chewy brownies have a little more of a bite to them, but are still moist in the center. They contain a bit more flour in the recipe than fudgy ones. My brownie recipe is definitely more on the fudgey side, using a small amount of flour.

What is a cake-like brownie?

Cake-like brownies are more like cake, and are also delicious. My Texas Sheet Cake Brownies are an excellent example of this, and the frosting on top is over-the-top delish. Try them soon!

How do you tell when brownies are done?

Brownies are done when they are no longer jiggly on top. When you insert a toothpick into the middle, it should have moist crumbs on it, but not be goopy. This is, of course, a personal decision!

What happens if you over-cook brownies?

Well, the truth of the matter is that over-cooked brownies are dry and crumbly, and not so tasty. If this happens, I recommend starting over!

Are these better than store-bought?

Heck yes! These homemade brownies are a million times better than a box of brownies. Trust me on this, and give them a try.

The brownies cut into nine pieces.

Expert Tips

  • Don’t over-bake! All ovens are different and the type of pan you use matters too. So watch these brownies closely, and bake them until they are done, but a little bit gooey.
  • Use parchment paper. One really great trick to baking brownies and bars, is to cover your pan in parchment paper so that they lift easily out of the pan. Make sure the parchment paper hangs over all sides so that you can grab a hold of the paper. Once you remove them, they are super easy to cut. The bigger bonus is that your pan is completely clean!
  • Nuke the leftovers. If you don’t eat these brownies on the first day, I recommend warming them up in the microwave, and topping with vanilla ice cream. So good!
Side view of two stacked triple chocolate brownies.
A stack of brownies, showing the fudge centers.

Triple Chocolate Brownies

Triple Chocolate Brownies are a chocolate lover's dream. Loaded with three different types of chocolate, these brownies are dense, moist, and fudgy. A perfect dessert or afternoon snack!
4.8 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: fudgey brownies, triple chocolate brownies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 9 brownies
Calories: 476kcal
Author: Sue Ringsdorf

Ingredients

  • ¾ cup unsalted butter – melted
  • 4 oz. semisweet chocolate, chopped – I use Baker's
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 3 large eggs – at room temperature
  • 2 teaspoons vanilla
  • ¾ cup all-purpose flour
  • ¼ cup unsweetened baking cocoa – I use Hershey's
  • ½ teaspoon kosher salt
  • 1 cup dark chocolate chips
  • a sprinkle of kosher salt – add after baking

Instructions

  • Preheat oven to 350 degrees. Prepare an 8×8 pan by placing parchment paper in pan so that it hangs over the edges by a few inches.
  • Melt butter in medium sauce pan. Add the chopped chocolate and stir until melted. Let cool slightly.
  • Transfer the chocolate mixture to a mixing bowl, and add the sugars. Mix well. Then add vanilla and eggs and mix again.
  • Add dry ingredients to mixing bowl – the flour, cocoa powder, and salt. Mix well. Then add the dark chocolate chips.
  • Pour brownie batter into square pan, smoothing it so that it is level.
  • Bake for approximately 28-32 minutes, or until until you're liking. We like ours on the gooey side.
  • Let brownies cool in pan for 10 minutes before removing brownies to cooling rack, using parchment paper edges to remove.
  • Slice and enjoy!

Notes

Brownies are done when they are no longer jiggly on top. When you insert a toothpick into the middle, it should have moist crumbs on it, but not be goopy. This is, of course, a personal decision!

Nutrition

Calories: 476kcal | Carbohydrates: 51g | Protein: 6g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 182mg | Potassium: 291mg | Fiber: 3g | Sugar: 35g | Vitamin A: 571IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

6 Comments

    1. Suebee Homemaker says:

      Thank you so much! 🙂

  1. The best ever! Amazing and love the Triple Chocolate idea. ❤️

    1. Suebee Homemaker says:

      They are super amazing! 🙂

  2. Oh my, the texture of these brownies look so rich and chocolatey! I have to try it soon – looks absolutely delicious ♥

    1. Suebee Homemaker says:

      Thanks Natalie!

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