Triple Chocolate Brownies
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These triple chocolate brownies are incredibly decadent with a rich chocolate flavor and a fudgy, gooey texture. They’re thick, dense, not the least bit cakey and have perfect, crinkly tops. Filled with chocolate chips – these brownies are for true chocolate lovers.
**This recipe was updated June 1, 2024 with new photos, recipe tips and a slightly updated recipe for gooier brownies. The recipe was scaled down to be made in an 8×8 inch pan, as I found most readers didn’t want such a large batch of brownies (what was originally written)**
There are about 1 million brownie recipes on the internet. But if you’re looking for brownies that are rich and gooey with the ultimate chocolate flavor – then these triple chocolate brownies are for you.
These brownies are extra-thick, fudgy in the center, and have shiny, crinkly brownie tops. They’re made with melted dark chocolate and cocoa powder in the batter, then we’re adding in chocolate chips for the ultimate chocolate flavor. They’re rich on their own, so there’s no need for frosting.
Ok – but let’s talk brownie specifics.
Why Use Both Cocoa Powder and Melted Chocolate in the Batter?
After multiple taste tests, I found that using both cocoa powder and melted dark chocolate produced brownies with the richest, most delicious chocolate flavor.
- Melted chocolate makes the brownies extra fudgy and gooey in texture.
- And then cocoa powder creates the classic cocoa brownie taste and makes the flavor more complex.
For this recipe, I recommend using 50-70% dark chocolate and dutch process cocoa. Do not use bittersweet chocolate or any kind of dark chocolate stronger than 75% cocoa – otherwise, the brownies will be bitter.
What Makes Brownies Fudgy & Gooey?
There are a few ways to make brownies dense and fudgy:
- Use melted butter and melted chocolate.
- An extra egg yolk makes these brownies super moist.
- There’s no baking powder or baking soda in the recipe. Both of these ingredients add lift to the brownies (AKA makes them rise). The lift creates a lighter, cakier brownie.
- Do not use an electric mixer. Remember what I said about the air in the batter? An electric mixer adds in more air.
- Be careful of adding too much flour. More flour makes the brownies drier and cake-y in texture.
- Be careful not to over bake the brownies. If the brownies bake for too long, they can dry out.
How to Make Brownies with Crinkly, Shiny Tops?
I’ve actually experimented with a lot. It turns out that dissolving the sugar in the melted butter and dark chocolate gives the brownies shiny, crinkly tops. You have to use white sugar (or caster) for brownies with shiny, crinkly tops, because brown sugar will add too much moisture. I also found that adding chocolate chips to the brownies helps make the tops crinkly.
So here’s my warning to you. These triple chocolate brownies are incredible. Rich chocolate flavor, not the least bit cakey. Just pure fudgy, dense, brownies. Super decadent. Perfect for chocolate lovers. Please do not be mad at me if you eat way more than your “fair” share.
Love brownies? Don’t forget these other favorites:
- Cream Cheese Brownies
- Chewy Brownies – these are made with oil
- Peanut Butter Brownies
- Milk Chocolate Brownies
- White Chocolate Brownies
Triple Chocolate Brownies
Equipment
- 8×8 inch (20×20 cm) pan
Ingredients
- 4 oz dark chocolate (112 grams) , 50-70%
- 1/2 cup unsalted butter (112 grams)
- 1 cups granulated sugar (200 grams), or caster
- 1 teaspoons vanilla
- 2 large eggs
- 1 large egg yolk , in addition to the 2 eggs, discard the white
- 6 tablespoons all-purpose flour (47 grams)
- 1/3 cup cocoa powder (33 grams)
- 1/4 teaspoon salt
- 3/4 cup chocolate chips (about 120 grams)
Instructions
- Preheat the oven to 350F degrees. Line an 8×8 inch (20×20 cm) baking pan with parchment paper or aluminum foil so that there's an overhang around the edges.
- Chop the chocolate into small pieces.
- Add the chopped chocolate and butter to a large, heatproof bowl. Microwave for 45-second intervals for medium power (not high power), stirring between each interval until the chocolate and butter are melted. Alternatively, melt in a double boiler (ensuring the water doesn't touch the bottom of the bowl).
- Whisk the butter and dark chocolate together until combined. Then whisk in the sugar, vanilla extract, 2 eggs and additional egg yolk
- Sift in the flour, cocoa and salt. Then gently whisk the batter together until you no longer see lumps of of streaks of flour.
- Stir in the chocolate chips.
- Pour the batter into the prepared pan, and smooth the top with a rubber spatula.
- Bake in the preheated oven for about 25-30 minutes, or until the tops look set and an inserted toothpick comes out with a few moist crumbs.
- Cool the brownies in the pan for at least 2 hours (I cooled my brownies for 2 hours and the chocolate chips were still gooey). Lift the brownies out of the pan using the overhang of the parchment paper/aluminum foil and place on a cutting board. Slice with a sharp knife (not a butter knife).
Notes
- Pan Sizes: This recipe is not quite enough for a 9×9 inch (23×23 cm pan). The recipe can be doubled and mad in a 9×13 inch (23×33 cm) pan. The bake time will be 30-35 minutes.
- Storage & Make Ahead Instructions: Store cooled brownies in an airtight container in the fridge or at room temperature for up to 4 days. Brownies can be frozen for up to 3 months. After baking, cool brownies completely before freezing. Then thaw overnight in the fridge.
These brownies are sooo yummy, I have made them multiple times. But u have noticed that the next day, they become harder and crumbly. I have tried under baking them but they still become quite hard and crumbly after the next day. Was wondering if some oil may help adding into the batter?
Love them!
Could I use this recipe and then add a cream cheese mixture to them to make them into cream cheese brownies?
My family are obsessed! Could I add a cream cheese mixture into this brownie batter to make cheesecake brownies?
I’m so glad the brownies were a hit! I typically use this recipe for cream cheese swirled brownies: Cream Cheese Brownies. The brownie batter is a little thinner, which I find works better for swirling.
Can we skip the chocolate chips ? I wanted to make regular fudge brownie not the triple chocolate one.if i skip the chocolate chip will it workout ?
You can definitely skip the chocolate chips if you prefer
Phenomenal success ! I melted the butter and chocolate together in a pan on the stove, then mixed in the sugar, instead of using the microwave.
Can you double this recipe for a 13 x 9 pan? Looks scrumptious!
That would definitely work – you may need to increase the baking time by a few minutes. Hope you like the recipe!
How decadent.. and addictive! You had me at “triple chocolate”!
Probably my two favorite words!
I lost my recipe book and this is the closest recipe I could find to my fave brownie recipe, which contains both melted chocolate and cocoa. This recipe is perfect. I just made it and they came out incredible. The only thing I changed is I added 1.5 tbsp espresso powder and 1/2 cup sour cream. I also added toasted pecans. This will be my new brownie recipe!