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.

stack of five brownies with powdered sugar on a dark background

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.

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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

close up of a brownie on a stack of plates with a scoop of vanilla ice cream on top
  • 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

closeup of two brownies on a cooling rack with a fork and a bite taken out

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.

Pro Tip

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
    • Semi-sweet
      • 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 tsp 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 [1] and add the sugar, eggs and vanilla [2].
  • Oh and the cocoa powder [3].
  • Blend the rest of the dry ingredients and add them to the egg and butter mixture [4].
  • Add in all the mix-ins. You can do that by hand with a spatula or on the low setting of your mixer [5].
  • Pour the brownie batter into your prepared 9×13 pan and it’s ready for baking [6].

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

overhead shot of a white pedestal with chocolate brownies on it and a cooling rack with two brownies nearby and a couple of forks
  • 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.

Tips

FOR A CREW:

Bake in mini muffin pans but watch carefully. Or make a double batch in a jelly roll 11×15 pan and cut small.

FOR A FEW:

Make a batch and freeze them. Beware – they taste pretty good frozen too!


stack of five brownies with powdered sugar on a dark background.
5 from 8 votes

Fudgy Chocolate Brownies

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.
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Servings 16

Equipment

Ingredients
 

Instructions

  • 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 tsp 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.
    3/4 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, 1/2 tsp baking powder, 1/4 tsp salt
  • Add both kinds of chocolate chips and mix on low.
    1 cup semi-sweet chocolate chips, 1/2 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.

Notes

Storing. These brownies 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.
Course: Bars, Dessert
Cuisine: American, Celebrations, Party Food
Author: Lori Murphy
Did you make this recipe? Tag @josieandnina or tag #josieandnina!


5 from 8 votes (6 ratings without comment)

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9 Comments

  1. We love these brownies , so dense and chocolaty ..I try hard to freeze half but find my son and husband find them and they disappear. I’ve taken to friends and universally everyone claims they are the best they have ever eaten….5 stars

  2. The absolute best brownie recipe yet. Freezer? They’ve never made it to the freezer at my house! I recently took a plate of these to my 95 year old friend and she said she’d be ashamed to tell me how quick that plate was devoured. Ha, a girl after my own heart!! Another winner from my friend Lori~ thanks for sharing.