If you love a good brownie, these Triple Chocolate Brownies are one to add to your collection. The is the best brownie recipe with a fudgy texture and chock full of three kinds of chocolate. Plus, it's made in one bowl and makes a 9" x 13" pan of brownies. Adapted from Hershey's.
Some people are cookie people. Perhaps to you there's nothing better than a cookie sheet, hot out of the oven, with rows and rows of freshly baked cookies.
Nope? Then, my friend, meet the best brownie recipe around. It's everything you want a fudgy brownie to be. And then it's loaded with three kinds of chocolate.
If you're a chocolate lover, batches of s'more cookies or oatmeal kitchen sink cookies might be enough, but it's these triple chocolate brownies that always satisfy the most intense chocolate craving.
Who invented the brownie?
There's isn't a definitive source as to who invented the brownie.
The most definitive reference credits the Palmer House Hotel here in Chicago (who also credits the Sears Roebuck Catalog also in Chicago) where Mrs. Bertha Palmer requested that a small bite dessert be created for her guests coming to Chitown for the 1893 World's Fair.
The Palmer House brownie ( chocolate, apricot and walnut confection) is still being served today!
Aren't brownie recipes the best thing ever? So many great varieties you just can't get bored!
From the box or from scratch?
Really the question here is:
How much more work is it to make a homemade brownie vs. a boxed mix brownie?
Only 5 more minutes!-Josie + Nina
That's all! 5 more minutes gives you a brownie whose ingredients you have in your pantry and can pronounce.
Oh yeah...and will always taste better than a box mix.
Why these brownies take the cake
- One bowl / one pan dessert. Talk about easy brownie recipe! And that means fewer dishes which means more time for episodes of Gilmore Girls.
- Easy party dessert recipe. The brownie batter fills a 9" x 13" pan.
- Three kinds of chocolate. Cocoa powder plus two kinds of chocolate chips.
- Versatile. You can add, top and adjust the recipe for whatever pan or ingredients you have on hand.
- Fudgy. A small amount of flour makes this less of a cakey brownie.
Eat these rich chocolate brownies with ice cream...just like cake. As if you needed my permission.
Tips for fudgy brownies
When it comes to brownies, texture is everything, right? Here are a few little tips for the perfect fudgy brownie:
- Use the best quality ingredients - use only butter (no margarine!) and the best chocolate/cocoa powder (see below) that your budget and pantry offers.
- Don’t overbake - even two extra minutes one way or the other can make the difference between a good brownie and a great brownie.
- Cool completely before cutting to get a well-defined bar.
The trick? Once you the house starts smelling like fresh baked brownies, start keeping an eye and checking with a cake tester. You don't want a tester with loads of goo and batter stuck to it. You want a cake tester that is just clean.
Brownie batter add-ins
Some classics are:
- Chocolate chips
- Fun fact: Trader Joe’s semi-sweet chocolate chips are dairy-free
- White chocolate
- Dark chocolate
- Toffee chips
- Nuts. Walnuts, toasted pecans, hazelnuts
- Peanut butter cups or pieces of candy bars pressed into the top of the brownies during the last five minutes of baking
- Espresso powder. 2 teaspoon added to the butter/sugar combo helps brings out the best in the chocolate flavor
How to make fudgy brownies (step by step)
Alright...let’s make some triple chocolate brownies…
- In one bowl, melt the butter  and add the sugar, eggs and vanilla .
- Oh and the cocoa powder .
- Blend the rest of the dry ingredients and add them to the egg and butter mixture .
- Add in all the mix-ins. You can do that by hand with a spatula or on the low setting of your mixer .
- Pour the brownie batter into your prepared 9x13 pan and it’s ready for baking .
After baking, let the brownies cool completely (the struggle between risking a burned tongue and wanting some gooey brownies is real...do your best, my friend!)
Storing, make ahead and freezing
- Storing - these keep for about 3 days to enjoy them at their best
- Make ahead - can be made 1-2 days ahead before serving. Let cool completely before covering with plastic wrap. Can refrigerate as well.
- Freezing - After cooling, cut into nice size squares and place in freezer safe container lined with parchment paper. Freeze for up to 2 months.
FOR A CREW:
Bake in mini muffin pans but watch carefully. Or make a double batch in a jelly roll 11x15 pan and cut small.
FOR A FEW:
Make a batch and freeze them. Beware - they taste pretty good frozen too!
Fudgy Chocolate Brownies
- baking pan 9" x 13" metal
- 1 cup unsalted butter, melted
- 2 cups sugar
- 2 tsp vanilla
- 4 eggs
- ¾ cup unsweetened cocoa, I use Hershey's
- 1 cup flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup white chocolate chips, can use more, naturally
- Preheat oven to 350°
- Butter a 9" x 13" baking pan and dust with cocoa powder.
- In medium to large mixing bowl, melt butter. Using hand or stand mixer, blend in sugar for about 1 minute and then vanilla.1 cup unsalted butter, 2 cups sugar, 2 teaspoon vanilla
- Add eggs one at a time, mixing well after each addition.4 eggs
- Add cocoa to butter and egg mixture and mix on low until incorporated.¾ cup unsweetened cocoa
- Next, add flour, baking powder and salt to the top of the ingredients already in the bowl. I like to blend them loosely with a fork before turning on the mixer to bring them all together. Then, turn on mixer and mix for about a minute until everything looks blended.1 cup flour, ½ teaspoon baking powder, ¼ teaspoon salt
- Add both kinds of chocolate chips and mix on low.1 cup semi-sweet chocolate chips, ½ cup white chocolate chips
- Pour batter into prepared pan.
- Bake for 30-35 minutes checking when you first smell the brownies likely around 25 minutes. Bake until cake tester or toothpick comes clean.
- Cool completely and cut into squares.
About Lori Murphy
Lori has over 30 years in the food industry as a marketing strategist, culinary instructor and chef for three kids with discerning palates. As the chief content creator at Josie + Nina, Lori is dedicated to helping home cooks create food memories through fresh ingredients and Italian flavors.