Thick and fudgy triple chocolate brownies. Easy to make from scratch and in one bowl, it will become your new favorite brownie! This triple chocolate brownie recipe has a lot of chocolate, so it's perfect for chocolate lovers! There is a dark chocolate base, milk chocolate chunks, and white chocolate chunks.
In the batter itself, there are two forms of chocolate: semi-sweet chocolate and cocoa powder. The combination of melted chocolate and cocoa brings extra moisture and fat to the recipe and brings rich chocolate flavor. It's a thick and rich batter.
The base for this brownie is based on my favorite brownie recipe. It's a brilliant recipe to add your favorite extras and beats a box mix! This is an easy way to personalize your brownies according to your tastes. In this case, it's 2 more types, bringing the total to three different kinds of chocolate. There is no raising agent in this decadent triple chocolate brownie recipe, so they are extra fudgy brownies and extra delicious.
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. It adds fat, chew, and so much taste to these brownies. You can use salted butter or unsalted butter. A brownie with butter has a richer flavor than one with oil.
- Semi-sweet chocolate - Choose good quality chocolate with cocoa butter (don't use compound chocolate, which uses vegetable oils.)
- Sugar - Both granulated white sugar and soft brown sugar is used. Mixing both creates the best homemade brownies with moist and fudgy texture.
- Salt - Salt enhances the flavor.
- Large eggs - Bring structure and texture.
- 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. You can also use semi-sweet chocolate chips.
How To Make Homemade Triple Chocolate Brownies
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.
Combine the butter and the chocolate in a medium saucepan or a microwavable heatproof bowl. Heat it on low heat and stir with a wooden spoon or rubber spatula until it's all melted and combined. Alternatively, microwave and melt it together in 20-second increments, stirring each time.
Once it's all melted, whisk the granulated and soft brown sugar 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 to the chocolate mixture and combine it into a glossy chocolate batter.
Lastly, stir through the white and milk chocolate chips. Pour the batter into the prepared pan 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. No wet brownie batter should be left, but the brownie should still be very moist.
The baking time will depend on your oven or square baking pan used. Don't overcook the brownies, or they won't be as fudgy.
Leave the brownies in the pan to cool down completely on a wire rack before lifting and slicing them from the pan. If you want brownie slices with nice and clean lines, let them chill in the refrigerator before slicing.
Serving and storing
Serve the brownies warm or cold or with whipped cream, a scoop of 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.
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 brownie slab, 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 to heat it lightly once thawed.
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
- 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
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Triple Chocolate Brownies
- 113 g unsalted butter
- 85 g semi-sweet chocolate
- 150 g granulated sugar
- 50 g soft brown sugar
- 1 teaspoon vanilla paste or extract
- 2 large eggs
- 30 g cocoa powder
- 63 g all-purpose flour
- ½ teaspoon salt
- 100 g white chocolate chips or chunks
- 100 g milk chocolate chips or chunks
- 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.