Triple Chocolate Brownies
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These are my favorite triple chocolate brownies! These brownies are packed with three types of chocolate chips, so they’re perfect for chocolate lovers. Plus, you can make them in just one bowl!
I love adding chopped chocolate to double chocolate small batch brownies, but I wanted to see if I could make an even more chocolatey brownie! So, these brownies are loaded up with three kinds of chocolate chips: white chocolate, milk chocolate, and semisweet chocolate chips!
These brownies stay super fudgy and gooey for days – if they even last that long in your house! They seriously couldn’t be easier!
Why You’ll Love These Brownies
- They’re packed with so much chocolate, so if you’re a chocolate lover then this is the brownie recipe for you.
- They’re made in one bowl and you don’t need a mixer or any fancy equipment.
- Like most of my homemade brownies, this triple chocolate brownie recipe uses cocoa powder, so no need to use any extra dishes on melting chocolate.
- You can easily make these brownies dairy-free, so they’re perfect if you have food allergies.
Ingredients and Substitutions
- Butter: you can use regular butter or vegan butter if you’re dairy-free. I like salted, but you can alo use unsalted.
- Chocolate: I’m using a combination of white chocolate, milk chocolate and semisweet chocolate chips. You can also use a chopped up chocolate bar. If you’re dairy free, omit the milk chocolate and use dairy-free semisweet and white chocolate chips.
- Cocoa Powder: I recommend using Dutch processed cocoa powder as it’s richer than natural cocoa powder. Feel free to use natural cocoa powder in a pinch.
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line an 8×8 baking pan with parchment paper.
Step 2: Melt the butter in the microwave or in a small pan on the stove. Pour the melted butter into a medium bowl.
Step 3: Add in the granulated sugar and light brown sugar and whisk until it looks like a thick paste that pulls away from the sides of the bowl.
Step 4: Add the eggs and vanilla extract and mix again.
Step 5: Pour in the cocoa powder, salt and flour and mix until just combined. Stir in the chocolate chips.
Step 6: Pour the brownie batter into your lined baking pan.
Step 7: Bake for 30-40 minutes. I recommend checking the brownies at 30 minutes by inserting a toothpick in the middle. The toothpick should have a few wet crumbs (but not wet batter!) and the top will be crinkly.
Step 8: Let the brownies cool completely before slicing.
Expert Tips
- I always recommend using a kitchen scale to weigh out your cocoa powder and flour! It’s so easy to add too much, making your brownies dry. Don’t have a kitchen scale? Then make sure you use the scoop and level method to measure out the flour and cocoa powder!
- If you want even more chocolate, add some chocolate chips or chopped chocolate to the top of the brownies just before baking! This is going to give you those big puddles of chocolate.
- Whisk the wet ingredients vigorously. This is going to give you that crinkly top that we all want!
- If you’re using a glass pan, the brownies will take longer to bake in the oven. This is because glass isn’t as good at conducting heat compared to a metal pan.
Storage Instructions
Store the brownies unsliced in the pan covered in foil for 3-4 days. Once sliced, store in an airtight container at room temperature.
To freeze, wrap individual sliced brownies tightly in plastic wrap and then place in a ziploc bag in the freezer for up to 2 months. Let them thaw before enjoying!
More Brownie Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
One Bowl Triple Chocolate Brownies
Ingredients
- 3/4 cup (158 g) butter, melted, (regular or dairy free)
- 3/4 cup (150 g) light brown sugar
- 1 cup (200 g) granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- 3/4 cup (64.5 g) cocoa powder
- 1/4 tsp salt
- 1/2 cup + 2 tbsp (79 g) all-purpose flour, SEE NOTES
- ⅓-½ cup white chocolate chips (or chopped chocolate), (regular or dairy free)
- ⅓ cup semisweet or dark chocolate chips (or chopped chocolate), (regular or dairy free)
- ¼-⅓ cup milk chocolate chips (or chopped chocolate), (omit if dairy free)
Instructions
- Preheat the oven to 350°F and line an 8×8 square baking pan with parchment paper. Leave parchment paper hanging over the sides of the pan so that you can easily remove the brownies from the pan later.
- Melt the butter in the microwave in am medium sized bowl.
- Add in both the sugars and use a whisk to whisk the butter and sugars together. Keep whisking until the mixture resembles a paste that pulls away cleanly from the side of the bowl when you mix it.
- Add the eggs and vanilla and mix again.
- Pour the dry ingredients (cocoa powder, salt, and flour) into the bowl and mix with the whisk until just combined (it should only take about a minute). Stir in all the chocolate chips/chopped chocolate.
- Pour the batter into the lined baking pan using a spatula to scrape all the batter out of the bowl.
- Bake for 30-40 minutes*. Begin checking the brownies at 30 minutes by inserting a toothpick in the middle. The top of the brownies should be crinkly and the toothpick should not come out clean (over-baking the brownies will make them tough). The brownies are ready when the toothpick has a few wet crumbs, but not wet batter.
- Let the brownies cool completely before slicing. Enjoy!
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Callan from The Cozy Plum
Cup measurement in gram mam
You can view the recipe in grams by heading to the recipe box, then next to ingredients select “metric.” Hope this helps!
I made these for Sunday night family dinner and everyone loved them! All agreed they were the best brownies they’ve ever had! I will make these again and again!
Hi Maura! Thank you for taking the time to leave this review!
Hi, thanks for this! Have made your redvelvet Oreo cookies countlessly and they’re always a hit.
Can I know how much baking powder I can add to this recipe so I get a cakey brownie instead of a fudge?
Hi Esse! I haven’t tested the brownies with baking powder so I really don’t know how they’ll turn out. If you end up trying this, let me know how it works for you!