Name: Triple Chocolate Brownies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter; 8 oz semisweet chocolate, chopped; 1 ½ cups granulated sugar; ½ cup brown sugar; 4 large eggs; 2 tsp vanilla extract; 1 cup all-purpose flour; ½ cup unsweetened cocoa powder; ½ tsp salt; 1 cup semisweet or dark chocolate chips

Why You’ll Love This Recipe

I love how these brownies strike the perfect balance between chewy edges and a soft, fudgy center. With three kinds of chocolate in every bite, they satisfy even the most intense chocolate cravings. They’re easy to whip up with pantry staples and make a decadent treat for parties, holidays, or a cozy night in.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Dark chocolate (chopped or chips)
Granulated sugar
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Salt
Semisweet or milk chocolate chips

directions

I preheat the oven to 350°F and line a square baking pan with parchment paper.
In a saucepan or microwave, I melt butter and dark chocolate together, stirring until smooth, then let it cool slightly.
In a mixing bowl, I whisk together granulated sugar, brown sugar, eggs, and vanilla until light and creamy.
I pour in the melted chocolate mixture and mix until combined.
I sift in flour, cocoa powder, and salt, then fold gently until just mixed.
I stir in chocolate chips, being careful not to overmix the batter.
I pour the thick batter into the prepared pan and spread it evenly.
I bake for 30–35 minutes, or until the edges are set and the center is just slightly underbaked for maximum fudginess.
I let the brownies cool completely in the pan before slicing for clean edges.

Servings and timing

This recipe yields 9–12 brownies, depending on how I cut them.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: about 50 minutes

Variations

Sometimes I swirl in peanut butter or Nutella for a fun twist. I’ve also added walnuts or pecans for crunch, or topped the brownies with sea salt flakes for a sweet-salty finish. For an extra-decadent version, I top them with chocolate ganache once cooled.

storage/reheating

I store the brownies in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 2 months. When I want to reheat, I microwave a piece for 10–15 seconds for that just-baked gooeyness.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, I’ve used milk chocolate for a sweeter brownie, but dark chocolate gives the best balance and richness.

How do I know when the brownies are done?

I check for slightly set edges and a soft, barely-set center. A toothpick should come out with moist crumbs, not wet batter.

Can I make these gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. The texture stays rich and fudgy.

What makes these brownies “triple chocolate”?

They include melted chocolate, cocoa powder, and chocolate chips—all working together for intense chocolate flavor.

Should I chill the brownies before cutting?

Yes, if I want cleaner slices, I chill them for 30–60 minutes before cutting. It firms up the texture nicely.

Conclusion

Triple Chocolate Brownies are everything I want in a dessert—rich, chewy, fudgy, and loaded with chocolate. They’re simple to make and always a hit with family and friends. When I need a reliable, decadent treat, this is the recipe I turn to every time.

Triple Chocolate Brownies Recipe