These triple chocolate brownies are a fudgy and chewy treat, an absolute must when the chocolate cravings hit! If there’s one thing I always want, it’s chocolate, and these gooey brownies are a chocolate lovers dream.
The dark chocolate brownie is stuffed with both milk chocolate chips and white chocolate chips – they’re bursting with chocolate goodness. They’re one of the best brownies I’ve ever had!
Triple chocolate brownies are delicious hot and fresh from the oven with a big scoop of vanilla ice cream or a dollop of whipped cream.
They’re also just as good once they’ve cooled. These fudgy brownies make great homemade gifts for your loved ones, or they can be enjoyed with a cup of tea and a huge smile as the sugar hits.
✏️ Making a tasty and easy recipe
I wanted to get back to basics with a simple and delicious recipe. These triple chocolate brownies are based on one of my favourite chocolate brownie recipes by BBC Good Food, but with a few tweaks that I think really level up your brownie game.
By following the steps in this recipe, you’ll have a delicious moist brownie in no time – gooey in the middle with a perfectly papery crust. It took me a few tries to really find the best method for making great brownies, and I’ve realised that you need to beat your eggs and sugar into a thick frothy mixture to give you the crackly papery crust with the soft middle. Melting the butter is also really key.
This brownie recipe doesn’t use baking powder, giving it a crackly top and fudgy gooey texture instead of a more cake-like texture.
🥘 Ingredients notes
- I recommend starting with room temperature ingredients for your brownies. This will improve the consistency and ease at which your ingredients will mix together.
- For a lump-free brownie mixture, it’s best to sieve your flour and cocoa powder.
- When measuring your ingredients, I always recommend using weights rather than cups for a greater accuracy. This is especially important for the amount of flour.
- This recipe uses cocoa powder. Using good quality unsweetened cocoa powder for baking is important, as this is different from using a hot cocoa powder (i.e. for hot chocolates) for example.
- For the chocolate to melt into your brownie batter, I recommend high-quality dark chocolate, unsweetened chocolate or bittersweet chocolate. I like to use Callebaut dark chocolate for this recipe.
- I prefer to use a good quality vanilla extract rather than vanilla essence, as it has a better stronger flavour. It’s a purer vanilla taste as it’s less processed than vanilla essence.
- I’d also recommend using unsalted butter where possible, rather than salted butter, so you can control how much salt goes into your triple-chocolate brownies. I like mine to be low salt so I don’t add much to the brownie batter, but you can add an optional ¼ tsp salt depending on taste.
🔪 Equipment notes
- I like to use digital scales for weighing my ingredients as it makes things so much easier and more accurate. I like the KitchenAid and Salter digital scales.
- It’s best to use measuring spoons for your tsp and tbsp amounts. The teaspoons and tablespoons that you use to eat with won't actually be the correct volume!
- Also, make sure you level off any heaped scoops of your measuring spoons / cups before adding the ingredient to your mix.
- If you're planning to use a stand mixer for this recipe, I would recommend using the paddle attachment or whisk attachment on a low to medium speed to whip up the sugar-egg mixture.
- You can also get great results for your brownie by using a medium bowl and a hand mixer for the sugar-egg mixture. It’s also possible to use just a fork or whisk if you don’t have an electric mixer (but it’s much harder by hand!).
- Even if your brownie pan is non-stick, I recommend greasing and lining your tin with parchment paper or greaseproof paper. Leave a small overhang of paper to make it easier to lift your brownies out of the tin after baking.
It’s best to store your luscious brownies in an airtight container. They should keep for up to a week stored like this.
Alternatively, if it’s hot where you live or you’d like to firm up your brownies a bit, you can store your brownies in the fridge. I also quite like the cold fudgy texture of a fridge brownie!
If you want to freeze your brownies, you can wrap them in plastic wrap / cling film and then a layer of aluminium foil and freeze them. Or freeze them in an airtight container. They should last up to 2 months frozen.
💭 Top tips for success
- I find that the best way to mix your ingredients is to slowly add the wet ingredients to the dry ingredients. This helps to reduce the lumps in your mixture giving you a smooth brownie batter as it’s beaten together gradually.
- When melting the chocolate and butter together, I usually do so in a microwaveable bowl and heat in the microwave. Melt the mixture slowly in 15-30secs bouts, stirring between, so it doesn’t burn the chocolate. You can also use a double-boiler - heating water in a saucepan with the chocolate and butter in a heat-proof bowl on top.
- Once you’ve whipped up your sugar-egg mixture to a thick milkshake-like consistency, try not to knock any of that air out when mixing in your other ingredients – fold it all in gently where possible.
- For that perfectly crinkly top, it’s also best to work quickly to get your brownie batter made and straight into the oven.
- Where possible, it’s best to position your square baking pan in the centre of the oven on the middle shelf. This gives a more even bake and the temperatures specified in the recipe are based on using this part of the oven.
- Your brownies are fully cooked once they’re cracked and papery on top, and there is only a very slight wobble left in the middle when you give the pan a little shake.
- Once your fudgy brownies have baked, leave them in the tin to cool completely before you remove them and cut them into squares. This stops them from breaking when you try to lift them out. You can also transfer them to a wire rack after allowing them to cool in the tin for at least 20mins.
- For neatly sliced brownie bars, place your cooled baked brownie in the fridge for 30mins – 1hr before cutting it into squares. Be sure to use a sharp knife too and wipe the blade between cuts for the ultimate neatness.
If you’ve got any specific questions on making the best triple chocolate brownies, please feel free to leave a comment below and I’ll try my best to help out!
♻️ Alternatives and substitutions
Decorations and fillings
I like to decorate my triple chocolate brownies by drizzling all three different types of chocolate over the top of the brownies – dark, milk and white! Melted chocolate makes a great simple decoration and you don’t have to worry about being neat (as I’m sure you can tell by the pictures here!).
Alternatively, you can top your brownies with frostings, such as chocolate buttercream or ganache. Check out the frosting in this recipe for chocolate cupcakes for inspiration. You can even add some instant espresso powder (or dissolve instant coffee granules) into your frosting for a slightly coffee twist and a more complex chocolate flavor.
If you’re looking for quadruple chocolate brownies then you can add even more goodness into your brownies! You can add dark chocolate chips (bittersweet or semi-sweet chocolate chips) to your brownie batter, or even give something new a try by adding chips or chunks of ruby chocolate or blonde chocolate.
If you’re looking for a dairy-free chocolate brownie recipe, then you can swap the butter for a plant-based baking block instead.
Be sure to check the dark chocolate you are using in the batter is dairy-free and swap your milk chocolate chips and white chocolate chips for a dairy-free version.
If you can’t find a dairy-free alternative, use dark chocolate chips instead of milk and white. You’ll have some deliciously fudgy dairy-free dark chocolate brownies instead!
To make your fudgy triple chocolate brownies gluten-free, you can straight swap the plain / all-purpose flour for a gluten-free 1:1 all-purpose blend. I usually recommend a pre-mixed blend such as King Arthur's measure for measure flour or Freee from Doves Farm
The other ingredients in this brownie recipe should be gluten-free, but please be sure to check the label on your ingredients just in case.
This recipe makes a relatively small batch of chocolate brownies. I use an 8-inch (20cm) square baking tin, which makes 16 fudgy brownies. They’re small in size, but not quite brownie bites size.
If you don’t have an 8-inch pan, you can instead use a 9-inch (23cm) square pan and cook for 5mins less time. Your brownies will be slightly thinner but still delicious with no other recipe changes needed.
If you want to make a big batch or only have a larger brownie pan, such as a rectangular 13-inch pan, it’s best to double the recipe and cook for an extra 10-15mins.
🧁 Other goodies
I definitely recommend that you whip up a batch of delicious fudgy triple chocolate brownies. But as an avid home baker, I’m sure you’re always on the hunt for more goodies to bake - I know I am!
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Triple Chocolate Brownies
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- 125 g (½ cups) unsalted butter
- 125 g (¾ cups) dark chocolate
- 2 eggs (large)
- 185 g (1 cups) caster sugar (golden or white)
- 1 tsp vanilla extract
- 60 g (½ cups) plain flour
- 30 g (2 tbsp) cocoa powder
- 75 g (⅓ cups) milk chocolate chips
- 75 g (⅓ cups) white chocolate chips
Chocolate drizzle (optional):
- 30 g (¼ cups) white chocolate
- 30 g (¼ cups) milk chocolate
- 30 g (¼ cups) dark chocolate
- Pre-heat oven: 180°C / 160°C (fan) / Gas 4 / 350°F
- In a heatproof bowl, melt the butter and dark chocolate either in the microwave (30secs at a time) or over a double boiler, stirring until smooth.
- In a separate mixing bowl, using an electric mixer beat the eggs and sugar. This should whip up to thick and creamy like a milkshake and can take roughly 3-8mins.
- Pour the cooled chocolate mixture over the eggy mousse, add in the vanilla extract and then gently fold together.
- In a separate bowl, sieve the plain flour and cocoa powder, whisking together and stirring in the chocolate chips.
- Add the wet ingredients into the dry mixture, slowly folding in until only just combined.
- Pour the brownie batter into a greased and lined 8inch baking pan.
- Bake for 30-35mins, until papery and cracked on top, but with a slight wobble in the middle.
- Allow the brownie to cool in the tin before removing and either cut into squares or drizzle with chocolate first before cutting.
Chocolate drizzle (optional):
- If using, melt the dark chocolate for the drizzle slowly in a microwave (15secs at a time then stir) or using a double-boiler.
- Using a piping bag with a small round piping tip, a sandwich bag with the corner cut off or just a teaspoon to drizzle the melted chocolate over the top of your cooled brownies.
- Repeat the above two steps with the milk chocolate then the white chocolate.
- Allow the chocolate to set for 5-10mins at room temperature, then cut and enjoy!
* The nutrition information provided is an estimate based on an online nutritional calculator and actual values may vary.