Fudgy Triple Chocolate Brownies
These thick and fudgy triple chocolate brownies are easy to make from scratch and come together in one bowl. They’re rich, dense, and so chocolatey, with a dark chocolate brownie base, milk chocolate chunks, and white chocolate chunks folded through the batter.
About these brownies
The batter uses two forms of chocolate, both melted chocolate and cocoa powder. Together, they create a beautiful, thick, glossy batter with great chocolate flavor and extra moisture. This recipe is adapted from my favorite brownie base, an easy recipe that is way better than a box mix. There is no raising agent, which is what keeps these brownies dense, rich, and ultra fudgy.
A few key ingredients
Method
- Gently melt the butter and semi-sweet chocolate together until smooth.
- Whisk the sugars into the butter mixture while it’s still hot and whisk it in well for at least 2 minutes.
- Beat in the eggs, one at a time, followed by the salt and vanilla.
- Whisk in the cocoa powder, then add flour.
- Lastly, stir through the white and milk chocolate chips.
- Spread the batter into a pan and bake until the edges are set and a skewer inserted into the centre comes out with moist crumbs attached.
- Let the brownies cool completely in the pan before lifting them out and slicing. Chilling first will give cleaner cuts.
Serving and storing
Serve these triple chocolate brownies warm or cold. They are delicious on their own or topped with whipped cream, vanilla ice cream, or fresh berries. Chopped brownies can also be folded into softened ice cream and refrozen for a brownie ice cream.
Store leftover brownies in an airtight container at room temperature or in the fridge for up to one week. Brownies also freeze very well. Wrap the whole slab or individual portions tightly and freeze.
Thaw at room temperature or overnight in the fridge. To enjoy a warm brownie, microwave for 15 to 20 seconds once thawed.
Additions
Instead of (or along with), the chocolate chips, you could add:
- Chopped nuts
- Caramel chips or make m&m brownies
- Dried apricots or cranberries
- Chopped Oreos or thin mints
- Salty pretzel pieces
- Swirl in cookie butter for cookie butter brownies
- Add brown butter and espresso powder to bring out the chocolate flavor even more.
Related recipes
If you enjoyed these triple chocolate brownies, you might also like my Orange Chocolate Brownies, where dark chocolate meets bright citrus, or these Mini Egg Brownies, which use the same fudgy base with crunchy chocolate pieces folded through.
Triple Chocolate Brownies
Ingredients
- 113 g unsalted butter
- 85 g semi-sweet chocolate
- 150 g granulated sugar
- 50 g soft brown sugar
- 2 large eggs
- 1 teaspoon vanilla paste or extract
- 30 g cocoa powder
- ½ teaspoon salt
- 63 g all-purpose flour
- 100 g white chocolate chips or chunks
- 100 g milk chocolate chips or chunks
Instructions
- Preheat an oven to 350°F (180°C) and place an oven rack in the middle. Prepare the brownie pan by lining an 8×8 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. 113 g unsalted butter, 85 g semi-sweet chocolate
- Once it's all melted, whisk in the granulated and soft brown sugar while it is still hot. 150 g granulated sugar, 50 g soft brown sugar
- Beat in the eggs, one at a time, followed by the vanilla. 2 large eggs,1 teaspoon vanilla paste or extract
- Add the cocoa powder and salt, and whisk them well to combine them into a glossy chocolate batter. Whisk in the flour. 30 g cocoa powder, ½ teaspoon salt, 63 g all-purpose flour
- 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. 100 g white chocolate chips , 100 g milk chocolate chips
- 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.
