Fudgy, rich, and packed with chocolate—this triple chocolate brownies recipe is a chocolate lover’s dream made easy.

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

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Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.

In a saucepan over low heat, melt butter and chopped chocolate together, stirring until smooth. Remove from heat.

Stir in granulated sugar and brown sugar until combined. Let cool slightly.

Whisk in eggs one at a time, then add vanilla extract.

In a separate bowl, sift together flour, cocoa powder, and salt.

Fold dry ingredients into wet mixture just until combined. Do not overmix.

Gently fold in chocolate chips.

Spread batter evenly into prepared pan and bake for 28–32 minutes, until edges are set but center is slightly fudgy.

Cool before slicing into squares.

For extra gooey brownies, bake on the lower end of the time range.

Add walnuts or pecans for crunch.

Serve warm with ice cream for a brownie sundae.

Store in an airtight container for up to 4 days, or freeze for up to 2 months.