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These one-bowl triple chocolate brownies are rich, decadent, and fudgy! They are made with cocoa powder plus 3 different kinds of chocolate: semisweet chocolate chips, milk chocolate chips, and white chocolate. Each bite is chocolate bliss!
If you’re looking for an ultra-decadent homemade brownie, you’re in the right place. These easy cocoa brownies bake up fudgy and chewy, with a paper-thin shiny top. They’re loaded with plenty of chocolate – I love the creaminess of the white chocolate paired with the richness of the milk and dark chocolate.
These are my go-to brownies when my pantry is overflowing with partial bags of chocolate chips. They’re the perfect way to use up extra chocolate and incredibly versatile too – feel free to mix and match chocolate chips with baking bars (as I’ve done here) or use all chocolate chips for ease.
Essentially, you can’t go wrong with these 3 chocolate brownies. 🙂
More favorite brownies: crinkle-top brownies and homemade turtle brownies
I like to top the warm brownies with a sprinkle of flaky sea salt to really bring out the chocolate flavor (a nod to my reader favorite salted brownie cookies), but that’s totally up to you. These are a choose-your-own adventure kind of brownie, so feel free to make this recipe your own!
Tips for Fudgy Brownies
- Use a light metal square baking pan. Light-colored pans conduct heat evenly and prevent over-baking. Darker pans absorb heat and cause the brownie edges to dry out before the middle is fully baked.
- Use Dutch-process cocoa powder. For intense, rich chocolate flavor choose Dutch process cocoa. The higher levels of cocoa powder mean extra rich brownies!
- Don’t overbake. Bake brownies for about 30 minutes, or until a toothpick emerges with a few moist, fudgy crumbs attached. Baking time may vary a bit based on the combination of chocolate you use (chips vs chopped up baking bars), so start testing for doneness after 30 minutes. The residual heat from the pan will continue to cook the brownies a bit more as they cool on a wire rack.
Triple Chocolate Brownies, Step by Step
Melt unsalted butter in a heavy saucepan over low heat (do not brown).
Once the butter is melted, add granulated sugar to the pan and whisk well for 30 seconds or until incorporated (the texture will look like wet sand). Adding the sugar to the hot butter helps the brownies bake up with a thin shiny crust!
Add cocoa powder and salt to the saucepan. Whisk mixture well to combine – the texture will appear granular at this point. Remove pan from the heat and let stand for 5 minutes to cool slightly.
Whisk in egg and egg yolk one at a time, until the brownie batter is thick and shiny. Whisk in vanilla extract until combined.
Add all-purpose flour and fold in with a rubber spatula just until no streaks remain.
Add your chocolate of choice and fold in just until combined.
Spread brownie batter evenly in prepared pan and top with chocolate morsels, pressing gently into the batter. Bake brownies for 30 to 32 minutes, until the top is set and a tester inserted in the center comes out with a few moist, fudgy crumbs.
Remove from the oven and sprinkle with flaky salt, then let cool before cutting into squares. They’re incredible on their own or served up with a scoop of vanilla ice cream!
More favorite brownie recipes:
- Ultimate Crinkle Brownies
- Easy Everyday Cocoa Brownies
- Peanut Butter Cup Brownies
- Fudgy Brown Butter Brownies
Did you try these Triple Chocolate Brownies? Let me know by leaving a comment and rating below!
Print
Decadent Fudgy Triple Chocolate Brownies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These one-bowl triple chocolate brownies are rich, decadent, and fudgy! They are made with cocoa powder plus 3 different kinds of chocolate: semisweet chocolate chips, milk chocolate chips, and white chocolate. Each bite is chocolate bliss!
Ingredients
Brownies
- 3/4 cup (168 g) unsalted butter, cubed
- 1 1/3 cups (267 g) granulated sugar
- 3/4 cup (72 g) Dutch process unsweetened cocoa powder
- 1/4 tsp (1.5 g) salt
- 1 large egg (50 g), at room temperature
- 1 large egg yolk (18 g), at room temperature
- 1 1/2 tsp (6 g) vanilla extract
- 1/2 cup (70 g) all-purpose flour
- 1/4 cup (43 g) milk chocolate chips
- 1/4 cup (43 g) dark chocolate chips
- 3 oz (86 g) white chocolate, coarsely chopped
Topping
- 1/4 cup (43 g) chocolate chips
- 1 oz (28 g) white chocolate, coarsely chopped
- flaky salt
Instructions
- Preheat oven to 325°F and spray an 8-inch square metal baking pan lightly with nonstick spray. Line the pan with parchment paper.
- Make brownies: Melt butter in a medium saucepan over low heat. Once melted, whisk in sugar for 30 seconds until incorporated. Whisk in cocoa powder and salt until combined – the texture will appear granular at this point. Remove saucepan from the heat and let stand for 5 minutes. Whisk in egg and egg yolk one at a time, until completely incorporated and batter is thick and shiny. Whisk in vanilla extract. Add flour and fold in just until no streaks remain. Fold in chocolate chips and chopped white chocolate.
- Spread brownie batter in prepared pan and smooth the top with an offset spatula. Gently tap pan once to remove air bubbles. Top with chocolate chips and chopped white chocolate, pressing gently into the batter.
- Bake brownies for 30 to 32 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs attached. Remove from oven and sprinkle with flaky salt. Place on a wire rack to cool completely.
- Lift parchment and place brownies on a cutting board. Cut into squares with a sharp knife. Store leftover brownies in an airtight container at room temperature.
Notes
Unsweetened cocoa powder: Use Dutch process cocoa powder for the richest chocolate flavor. I recommend Hershey’s Special Dark Cocoa or Rodelle Gourmet Baking Cocoa.
Freeze brownies: To freeze brownies, cool completely before wrapping with plastic wrap and foil. Freeze up to 3 months. Thaw brownies overnight in the refrigerator (still wrapped to prevent condensation), then bring to room temperature before serving.
These brownies are so good! Love the chewy, fudgy texture.
Thanks for trying this recipe, Paige!
Had everything on hand to make these brownies. Incredible!! And so easy too.
Thanks so much, Michele! Great to hear this. 🙂