Fudgy triple chocolate brownies are a chocoholic's dream and will satisfy any chocolate craving! They have the richest brownie flavor, a quintessential crackly top, three kinds of gooey chocolate chips, and the most amazing dense fudge texture. Utterly irresistible homemade brownies with lots of delicious chocolate!
📖 What is triple chocolate brownie?
Triple chocolate brownies are brownies that are irresistibly loaded with milk chocolate, dark chocolate, and white chocolate to create a chocolatey brownie extravaganza. Brownies are the ultimate comfort food, and if you are a chocolate lover, these triple chocolate brownies should be on your baking list!
🌟 Why this is the best recipe
- Perfect brownie texture: Moist and gooey, fudgy and dense, this is honestly the best ever triple chocolate brownies recipe and they taste incredible.
- Intense triple chocolate flavor: Using not one, not two, but three types of chocolate, this triple chocolate brownies recipe delivers a serious chocolate hit.
- Easy and fast: You can make and bake this easy brownie recipe in under an hour and it’s so simple, too.
- No complicated ingredients or equipment: All you need is common kitchen equipment and basic ingredients you might already have in the pantry.
- Homemade brownies are the best: Delicious gooey, homemade chocolate brownies from scratch will always win over storebought.
📝 Ingredient notes
- Dark Chocolate: To get that deep gooey chocolate flavor in the batter. Use high-quality dark chocolate bar or dark chocolate chips in this brownie recipe for optimum results.
- Milk chocolate: We also add melted milk chocolate to the triple chocolate chip brownie batter, and again, use a high-quality brand of milk chocolate chips like Callebaut.
- Unsalted butter: The fat in butter helps to create a deliciously fudgy texture in brownies and moist crumbs. Using too little would will result in a dry, crumbly and cakey result. I always recommend using high-quality, unsalted butter in baking that has 82% fat content. The butter can be any temperature before you start making this recipe, as we melt it anyway.
- Eggs: Eggs have leavening qualities, giving a slight rise to brownies but also adding moisture and binding all the other ingredients together so they are an important ingredient in brownies. Always use room-temperature eggs for the best results and if you’re keen to know about what eggs do in baking, read my egg guide.
- Granulated sugar: Sugar makes these brownies deliciously sweet but also plays an important role by locking in moisture and helping to form the iconic crinkly top in brownies. Read my guide to the different types of sugar and how to use them in baking. Alternatively, for an even deeper flavor replace half of the granulated sugar with brown sugar.
- Cocoa powder: Cocoa powder gives an even more intense chocolate flavor to these gloriously rich brownies. Use dark unsweetened cocoa powder (I recommend Dutch-processed) or the brownies can run the risk of being too sweet.
- All-purpose flour: AP flour, as it is also known as plain flour in other countries is a medium-strength flour ideal for baked goods like thick and dense brownies. Read my flour guide to learn more about how it is used in baking.
- Salt: Whilst it may seem odd to use salt in sweet recipes, it is a great flavor enhancer and it also balances the sweetness perfectly if you use the right amount.
- White chocolate chips: White chocolate is the sweetest type of chocolate and the white chocolate chips in this simple brownie recipe also look so pretty contrasting with the milk and dark chocolate chips. Always use high-quality chocolate in baking, for example, Callebaut is a brand I highly recommend. To learn more about white chocolate, read my white chocolate baking guide.
🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post
👩🍳 How to make this recipe
1. Step-by-step process
- Pre-heat the oven to 175 C / 347 F ( no fan)
- Line a brownie pan with parchment paper and brush it lightly all over with oil.
- Melt the butter and milk chocolate and dark chocolate together. Place them in a glass bowl over a saucepan of simmering water over medium heat and stir until they are melted, glossy, and combined. For more details, read my how to melt chocolate chips article.
- Whip the eggs with sugar in a separate mixing bowl until pale and creamy. It will take 5-7 minutes with an electric hand mixer.
- Mix the melted butter and chocolate into the egg-sugar mixture using a rubber spatula.
- Fold the dry ingredients into the wet mixture. Sift the flour, salt, and cocoa powder together and then fold them into the melted chocolate, butter and whisked eggs.
- Pour the brownie batter into the brownie pan.
- Smooth the surface of the brownie batter with an offset spatula and sprinkle the milk, dark and white chocolate chips over the top.
💡 Top Tip: Always use the right utensil for each part of the step-by-step instructions. We whip the eggs using an electric mixer because it's easy and quick but for the next stage we need a rubber spatula to avoid overmixing the triple chocolate brownie batter.
2. How to bake
- Bake the brownies at 175 C / 347 F ( no fan) for 25-30 minutes.
- Cool the triple chocolate brownies in the brownie pan completely before slicing them. The brownie will set as it cools so do not attempt to slice it before it fully sets.
- Store brownies in an airtight container at room temperature or in the fridge and consume them within 2-3 days.
For more information, check my article about how to store brownies to keep them fresh.
💡 Top Tip: Why not serve these triple chocolate brownies as a dessert with vanilla ice cream, or top them with a delicious cream cheese frosting to make them even more decadent?
✨ Flavor variations & Substitutions
There are lots of ways you can personalize this foolproof triple chocolate brownie recipe to suit you!
Add some more texture by stirring chopped nuts like pecans or pistachios into the brownie batter before baking. Or, add some chopped pecans on top as I do in my Pecan brownies recipe.
Or get creative and add chunks of Lotus Biscoff cookies or broken-up Oreos! You can also add Biscoff spread to the center of the brownie slab, by pouring a layer in, then adding the spread, and then pouring the rest on top as I explain in my Biscoff brownie recipe.
Butterscotch chips would also make a tasty addition to the top of these rich chocolate brownies mixed with the triple chocolate chips.
You could sprinkle fresh raspberries in the brownie batter or freeze-dried raspberries over the top to give a fruity flavor that mixes deliciously with the chocolate chips. Check my raspberry brownies recipe for more details. Or, why not try these sweet potato brownies from Liz?
Stirring some preserved cherries through the batter will give some deeply sweet black forest gateau vibes to these brownies.
You could then add a dark chocolate glaze on top too to really push the chocolate flavor to the max.
To give some fragrant spice to the brownies, add a teaspoon of cinnamon to the dry ingredients before continuing the recipe.
Slather some mascarpone frosting over the top before serving to turn these ultra-moist brownies into frosted brownies and make them even more decadent.
For a fresher garnish, try some whipped cream and a few sprigs of fresh mint.
If you’re baking with a dietary restriction you can also make some ingredient swaps as needed. Check out this egg substitution guide and butter substitutes to see how you can exchange these common baking ingredients. Always check quantities and instructions carefully to achieve equal results.
🎓 Expert tips
- Baking is a science so read the ingredients list carefully to make sure you’re baking with the right components, and follow the instructions carefully.
- Be careful when melting the chocolate and butter together, always use a bowl over simmering, not boiling water to avoid burning it and affecting the triple chocolate brownie taste. Do not let the bowl touch the hot water.
- You can also melt chocolate in a microwave. Add the chocolate chips and butter to a plastic microwave-safe bowl and microwave on the medium setting for 30 seconds at a time, stirring in between.
- It is always better to underbake than to risk overbaking brownies so that we get the right fudgy texture and gooey chocolate centre.
- Ovens can vary, and whilst I bake these brownies for 25 minutes it may take slightly shorter or longer for you.
- The brownies are ready when the edges look fully baked and are starting to pull away from the sides of the brownie pan but the middle is still slightly gooey. A toothpick should come out slightly gooey when poked into the middle of the brownie slab, but not raw.
- Allow the brownies to cool completely and do not attempt to cut them up into brownie bars straight away after baking as they will continue to solidify into their perfectly dense and fudgy texture as they cool.
🥣 Equipment Notes
For a consistent baking experience and optimum results, weigh your ingredients in grams using a digital scale rather than measuring by volume using the cup system.
When melting chocolate you can use either a microwave or a double boiler. Alternatively, you can make a DIY double boiler using a regular saucepan and a glass bowl on top.
An electric hand mixer is ideal for whisking eggs and giving just the right amount of air. Then continue to combine the easy brownie recipe ingredients with a rubber spatula and offset spatula to avoid overmixing and knocking the air out of the batter and creating a smooth finish for a perfectly crackly top.
You will need an oven to bake brownies, but all ovens vary, so you may need to adjust the cooking time accordingly. I recommend using a digital oven thermometer to ensure the right temperature.
A 7-inch/18 cm square brownie pan is the perfect size for this easy brownie recipe and gives you 9 perfectly sized thick brownies. Line your brownie pan with lightly greased parchment paper to keep them from sticking.
Store triple chocolate brownies in an airtight container, they can be can be kept in or out of the fridge. Consume the brownies within 2-3 days.
Freezing brownies is easy, you can either freeze whole slabs of brownies or freeze brownies individually. Wrap the brownies in plastic wrap and then foil, and use them within 3 months.
Adding both milk and dark chocolate to the batter as well as unsweetened cocoa powder gives a really intense chocolatey flavor, and then adding all of the chocolate chips helps too! This is the most chocolatey brownie recipe I've ever made.
Using the correct quantity of high-quality butter or other fat and getting the fat-to-flour ratio right is essential for fudgy brownies.
Underbake your brownies slightly until the edges look done but the middle looks slightly gooey. Then, store brownies in an airtight container to prevent them from going stale.
Baking with the correct amount of fat and moisture will help you to achieve fudgy brownies and do not use any baking powder or other chemical leavening agents.
To reheat brownies and enjoy them warm again, wrap the brownies in foil, put them on a baking tray and heat in the oven for 10 minutes.
🍫 More Brownie recipes
Triple Chocolate Brownies (VIDEO)
- 75 g (½ cups) Dark Chocolate use high quality chocolate eg. Callebaut
- 75 g (½ cups) Milk chocolate use high quality chocolate eg. Callebaut
- 150 g (¾ cups) Unsalted butter
- 3 Eggs room temperature
- 260 g (1⅓ cups) Granulated sugar
- 30 g (⅓ cups) Cocoa powder unsweetened Dutch processed
- 75 g (⅔ cups) All purpose
- ½ teaspoon salt
- 25 g (2 tablespoons) Milk chocolate chips use high quality chocolate eg. Callebaut
- 25 g (2 tablespoons) Dark Chocolate chips use high quality chocolate eg. Callebaut
- 25 g (2 tablespoons) White chocolate chips use high quality chocolate eg. Callebaut
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
- Pre-heat oven to 175 C / 347 F ( no fan)
- Take a 7 inch /18 cm square brownie pan, brush the inside of the cake pan with a tiny bit of oil then use parchment paper on the bottom and side as well. Set it aside
- Melt butter and the two different kinds of chocolate in a bowl over simmering water over medium heat
- In another bowl whip together the eggs with sugar with the help of an Electric hand mixer until pale, for about 5-7 minutes
- Pour the melted butter and chocolate mixture into the egg-sugar mixture, and combine with a Rubber spatula. Do not use a mixer at this point
- Sift in flour, salt, and cocoa powder and fold the mixture together. Do not overmix
- Pour brownie batter into the prepared 7 inch /18 cm square brownie pan
- Smooth the top with an Offset spatula, then sprinkle with white, milk and dark chocolate. chips just before baking
- Bake for 25-30 minutes. The brownie is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not over-bake! The brownie will further set as it cools
- Let the brownie cool in the 7 inch /18 cm square brownie pan then carefully cut
- Store at room temperature or in the fridge for 2-3 days
- Use always unsalted butter in dessert recipes, but make sure you add the salt stated in the recipe as that will balance the sweetness
- The egg should be used at room temp
- Baking powder is not included in this recipe intentionally, so ýour Tripe Chocolate Brownies will turn out wonderfully fudge and gooey
- The quality of the chocolate chips along with the quality of cocoa powder will define the taste of your brownies so try to use high-quality ingredients
- Digital scale is required for a consistent, happy baking experience:)
- Melt chocolate over a double boiler or in the microwave so you won´t burn it
- Always pre-heat your oven and consider using a digital oven thermometer for the best results
- Each oven is different so you might need to adjust the baking time slightly
- For the best fudge brownie experience consider rather slightly under bake your dessert
- Do not attempt to cut the brownie bar while it is still hot, as it further sets as it cools