What’s better than chocolate brownies? Double chocolate brownies. And what’s even better than those? Triple chocolate brownies of course! This recipe is for chocolate lovers only because it’s so chocolaty and rich. In fact, I think these are the best-tasting brownies I ever made!
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An indulgent combination of cocoa powder and 2 kinds of chocolate chips infuses these triple chocolate brownies with richness, while vanilla adds a contrasting flavor. Just imagine how incredible your kitchen is going to smell while these are in the oven.
You need to be patient while they are baking and then wait for them to cool down a little. Once they start to pull away from the pan edges they’re ready to serve, so there’s no need to wonder when they’re done. Never has a brownie recipe been this easy, even for baking newbies!
You can serve these triple chocolate brownies warm, paired with your choice of whipped cream or vanilla ice cream. They’re a great comfort food choice and I guarantee if you love chocolate, then you will fall in love with these! Add a berry or two for garnish and perhaps a sprig of mint to add color to the plate.
When a chocolate craving hits me, oftentimes I pull out my white chocolate chip brownies recipe or another favorite of mine, like this chocolate cherry fudge. They are both so delicious. And easy to make too!
Main Ingredients
These brownies are all about the chocolate. In addition, you will need several other basic ingredients to prepare them. Let’s take a look at the key ingredients in this easy recipe:
- Cocoa powder: For a chocolate flavor. This is just one of the chocolaty ingredients in the brownies, along with the chips. Make sure you’re using unsweetened cocoa or else they will come out way too sweet.
- Sugar: To add sweetness. White granulated sugar is the typical choice for brownies. You could try brown sugar if you prefer it, however, or even some of each.
- Chocolate chips: To add a stronger taste. I don’t think there’s any such thing as too much chocolate, which is why there are 2 kinds of chips as well as cocoa powder. Use semisweet and milk chocolate chips or swap one kind for white chocolate chips if you’re a fan. If you’re using white instead of semisweet, you might like to use less sugar in the recipe since white chocolate brings its own sweetness.
- Vanilla extract: For adding a contrasting flavor. A touch of vanilla contrasts beautifully with the rich chocolate taste. You might like to tweak the flavor of the dessert though by subbing coconut or hazelnut extract instead. I bet a few drops of orange extract would be amazing!
Instructions Overview
First, you need to melt the butter and then mix in sugar, vanilla, and eggs. Next, you can add the flour, salt, baking powder, and chocolate chips.
Once everything is well mixed, all that’s left to do is bake the triple chocolate brownies in the oven.
As long as you can beat ingredients together you can make these brownies like a professional baker!
Common Questions
Yes, they should, the reason being they mix with the other ingredients better, meaning they hold more air in the batter and help achieve a beautiful brownie texture. If you leave the eggs on the countertop (in a container or on a towel) for half an hour, that should be fine. Give them 45 minutes if your kitchen is cold.
If they are like this, they probably aren't cooked fully, so pop them back in the oven and leave them in there until you see the edges starting to pull away from the pan. These triple chocolate brownies should be fudgy but there's a difference between fudgy (what you want) and gooey (which you don't!)
This is typically caused by overcooking them and you will want to avoid overcooking your brownies as much as undercooking them. If they have come out of the oven too hard on the edges the only thing you can do is trim them off with a sharp knife. The edges should be a little crisp but not too hard or burnt-tasting.
If this is an issue you've had before and you didn't accidentally have the oven too hot, there's still something you can try. Line the pan with baking paper to help prevent hard edges. You'll still need to grease the pan before adding the baking (parchment) paper so it doesn't stick when you're trying to get the brownies out.
They keep for a couple of days in an airtight container. I recommend you keep them on the countertop since they dry out too fast in the refrigerator.
Yes, you can freeze these for up to 3 months double-wrapped in foil. Thaw them in the refrigerator overnight.
They can be prepared in advance, but bear in mind they will only keep for about 2 days so don’t make them too far ahead.
Ice cream or whipped cream is always great with homemade brownies. You might like to garnish them with fresh berries or a sprig of fresh mint.
Wrap them in foil and then give them about 10 minutes on your oven’s ‘warm’ setting.
Chopnotch Tips
- Since this recipe is all about chocolate, make sure you use the best quality ingredients. This means the best quality cocoa powder as well as the chocolate chips. You will be glad you did when you taste the finished product.
- Feel free to add other ingredients to the batter if you wish. Walnut halves or chopped caramel candies would be great in there.
- Bear in mind a little goes a long way. One small square might not look like much, but believe me, it’s very rich!
This triple chocolate brownies recipe might well be the most indulgent dessert I’ve ever made. It’s so easy since you only have to combine the ingredients and bake the brownies, and they’re special enough for dessert after a dinner party or for a special occasion.
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Let us know what you think! Give this recipe a rating in the comments section below.
Recipe
How to Make
Triple Chocolate Brownies
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 eggs
- ¾ cup unsweetened cocoa
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
- ½ cup milk chocolate chips
Instructions
- Preheat the oven to 350°F. Take a 13x9-inch baking pan, grease the inside of it, and then set it aside.
- Melt the butter in a microwave-safe bowl just long enough for it to melt, or melt the butter in a pan on the stovetop. Stir in the sugar and vanilla, and then beat in the eggs. Add the cocoa powder, flour, baking powder, salt, and both types of chocolate chips to the batter, and then beat until well combined.
- Pour the batter into the baking pan and bake for about 30 minutes (or less if you used a smaller pan). They are done as soon as they start pulling away from the sides of the pan. Let it cool to room temperature, then remove from the pan, cut into squares and enjoy!
Notes
- Since this recipe is all about chocolate, make sure you use the best quality ingredients. This means the best quality cocoa powder as well as the chocolate chips. You will be glad you did when you taste the finished product.
- Feel free to add other ingredients to the batter if you wish. Walnut halves or chopped caramel candies would be great in there.
- Bear in mind a little goes a long way. One small square might not look like much, but believe me, it’s very rich!
The recipe doesn’t say to add the cocoa powder
Hi Michelle, thank you so much for bringing this to my attention. I went ahead and updated it. Have a great day!