Thick and fudgy triple chocolate brownies. Easy to make from scratch and in one bowl, it will become your new favorite brownie!
There's a lot of chocolate in this triple chocolate brownie recipe so it's perfect for chocolate lovers! There is a dark chocolate base, milk chocolate chunks, and white chocolate chunks too.
It's the most decadent and delicious brownie treat that hands-down beats a box mix.
The base for this brownie is based on this recipe for crinkle top brownies. It's a brilliant brownie recipe to add your favorite extras into.
This is an easy way to personalize your brownies according to your tastes. In this case, it's 2 more types of chocolate, bringing the total to three.
Are brownies American?
Chocolate brownies are a decadent treat, first made in America. The actual story of the first brownie is unknown but there are a few theories. One of those theories is that a baker in Maine was making a chocolate cake and forgot to add in baking powder. Rather than throw it out, she cut it into dense and fudgy slabs and the brownie was born!
Brownies are made all over the world now and everyone has a favorite brownie recipe. In some places like the UK, they often add raising agents. However, adding a raising agent to the mix makes them more of a cakey brownie.
There is no raising agent in this decadent triple chocolate brownie recipe, so they are extra fudgy brownies and extra delicious.
In the batter itself, there are two forms of chocolate. Semi-sweet chocolate( or you can use bittersweet chocolate), and cocoa powder. The combination of melted chocolate along with the cocoa brings extra moisture and fat to the recipe and brings rich chocolate flavor. It's a thick and rich batter.
What sugar is best for brownies?
Using a mix of both granulated sugar and soft brown sugar creates the best brownies. Lots of sugar is needed for the fudgy texture.
The addition of some brown sugar alongside the white sugar helps to bring extra moisture.
The ingredient amounts for this triple chocolate brownie recipe are written in the printable recipe card below. Here is a rundown of what is needed. They're simple ingredients but they make the best decadent brownies.
- Butter - Melted butter, lots of it. There's nearly ¾ cup of butter which adds fat, chew and so much taste to these brownies. You can use salted butter or unsalted butter. A brownie made with butter has a richer flavor than one made with oil.
- Semi-sweet chocolate - Choose good quality chocolate, one with cocoa butter (don't use compound chocolate which uses vegetable oils.) You could use milk chocolate in place of semi-sweet or dark chocolate but the chocolate flavor will be milder. The texture will be a bit different too.
- Sugar - Both granulated white sugar and soft brown sugar is used. There's a large amount of sugar in brownies because this helps to create a fudgy texture.
- Salt - Salt enhances the flavor.
- Vanilla - Chocolate's best friend. This is a must. Choose a good quality vanilla extract or vanilla paste.
- Unsweetened cocoa powder - provides extra chocolate flavor to the chocolate mixture. You can use dutch processed or regular cocoa powder. Dutch-processed makes a darker colored brownie.
- All-purpose flour - Only a small amount of all-purpose flour is used for some stability. There's not too much, so the brownie stays moist.
- White chocolate and milk chocolate chips or chunks. Use packaged milk and white chocolate chips or bars of white and milk chocolate and chop them into small-medium chunks.
Step by step instructions
Preheat an oven to 350°F (180°C) and place an oven rack in the middle of the oven. Prepare the brownie pan by lining an 8x8 inch square pan or similar, with parchment paper.
In a medium saucepan or a microwavable heatproof bowl, combine the butter and the chocolate. Heat it on low heat or in a double boiler, and stir with a wooden spoon or rubber spatula until it's all melted and combined. Alternatively, place a microwavable medium bowl in the microwave and melt it together in 20-second increments, stirring each time.
Once it's all melted, whisk in the granulated sugar and soft brown sugar while it's still hot. Crack the eggs into a small separate bowl first to avoid getting shells into the chocolate mixture. Beat in the eggs, one at a time followed by the salt and vanilla paste or extract.
Add the cocoa powder and flour into the chocolate mixture and whisk it well to combine it into a glossy chocolate batter.
Stir through the white and milk chocolate chips Pour the batter into the prepared baking dish and use a spatula or knife to spread the batter to the sides of the pan.
Bake the brownies for approximately 28-34 minutes until a knife or skewer inserted into the pan comes out with a few moist crumbs still sticking to it. There should be no wet brownie batter left but the brownie should still be very moist.
The baking time will depend on your oven or square baking pan used. Take care not to overcook the brownies or you won't have fudgy brownies.
Leave the brownies in the pan to cool down completely on a wire rack before lifting them from the pan and slicing them. If you want brownie slices with nice and clean lines, let them chill in the refrigerator first before slicing. The chilling firms the brownie up for easy slicing.
Serve the brownies warm or cold, as is, or with whipped cream, vanilla ice cream, and berries for an indulgent dessert. Chopped brownie pieces can be stirred through slightly softened ice cream and frozen again to make brownie ice cream.
Leftover brownies can be used to make truffles, milkshakes, cake pops, cheesecakes, and more.
Store any leftover brownies, at room temperature or in the fridge in an airtight container for up to a week. brownies freeze very well too. Tightly wrap and freeze the whole slab of brownie, or portion it up first.
Let it thaw at room temperature or overnight in the fridge. If you like a warm brownie, pop it in the microwave for 15-20 seconds once thawed to lightly heat it.
Instead of (or along with), the chocolate chips you could add -
- Chopped nuts
- Caramel chips or m&m brownies
- Dried apricots or cranberries
- Chopped Oreos or mint slice cookies
- Salty pretzel pieces
- Cocoa nibs
- Swirl in cookie butter for cookie butter brownies
- Shredded coconut.
- A teaspoon of instant espresso powder can be added to the brownie batter to enhance the chocolate flavor.
This recipe is written using grams as the main measurement.
If you don't have a scale US* cup equivalents are also included, however, using a kitchen scale to measure grams will give the best and most consistent results.*US cup sizes are smaller than metric cup sizes.
Triple Chocolate Brownies
Rich and fudgy brownies with triple chocolate chunks.
- 113g (½ cup*) unsalted butter
- 85g (½ cup) semi-sweet chocolate
- 150g (¾ cup) granulated sugar
- 50g (¼ cup, packed) soft brown sugar
- 1 teaspoon vanilla paste or extract
- 2 large eggs
- 30g (⅓ cup) cocoa powder
- 63g (½ cup) all-purpose flour
- ½ teaspoon salt
- 100g white chocolate, chopped
- 100g milk chocolate, chopped
- Preheat an oven to 350°F (180°C) and place an oven rack in the middle. Prepare the brownie pan by lining an 8x8 inch square pan or similar with parchment paper.
- Mix the butter and the chocolate in a medium saucepan or a microwavable heatproof bowl. Heat it on low heat or in a double boiler, and stir with a wooden spoon or rubber spatula until it's all melted and combined. Alternatively, place a microwavable medium bowl in the microwave and melt it together in 20-second increments, stirring each time.
- Once it's all melted, whisk in the granulated and soft brown sugar while it is still hot.
- Beat in the eggs, one at a time, followed by the salt and vanilla.
- Add the cocoa powder and flour into the chocolate mixture and whisk it well to combine it into a glossy chocolate batter.
- Stir through the white and milk chocolate chunks or chips. Pour the batter into the prepared baking dish and use a spatula or knife to spread the batter to the sides of the pan.
- Bake the brownies for around 28-32 minutes until a knife inserted into the pan comes out fairly clean with a few moist crumbs sticking to it. No wet batter should be left, but the brownie should still be moist. Take care not to overcook the brownies.
- Leave the brownies in the pan to cool down completely on a wire rack before lifting them from the pan and slicing them.
*US cup sizes are included, but note that these are smaller than metric cups. For best results, use grams
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 41mgSodium: 88mgCarbohydrates: 24gFiber: 1gSugar: 22gProtein: 2g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
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