These one-bowl triple chocolate brownies are rich, fudgy, and utterly decadent. Made with Dutch-process cocoa plus three kinds of chocolate — dark (semisweet) chips, milk chocolate chips, and chopped white chocolate — they deliver deep chocolate flavor with a glossy, paper-thin top. Each bite is intense chocolate bliss.
If you want ultra-decadent homemade brownies that are easy to make, this recipe is a great choice. These cocoa brownies bake up fudgy and chewy, with a shiny crust and plenty of melty chocolate. I like the contrast of creamy white chocolate with the richness of milk and dark chocolate, but the recipe is flexible — use a mix of chips and chopped baking bars to use up partial packages in your pantry.
I often finish warm brownies with a light sprinkle of flaky sea salt to enhance the chocolate. It’s optional but highly recommended if you enjoy a subtle sweet-and-salty balance. These triple chocolate brownies are reliable, simple, and crowd-pleasing.
More favorite brownies: crinkle-top brownies and homemade turtle brownies.
Tips for Fudgy Brownies
- Use a light metal square baking pan. Light-colored pans conduct heat evenly and help prevent overbaking. Dark pans absorb more heat and can dry the edges before the center is done.
- Choose Dutch-process cocoa powder. Dutch-process cocoa gives a deep, mellow chocolate flavor and produces especially rich brownies.
- Don’t overbake. Bake about 30 minutes, or until a toothpick inserted near the center comes out with a few moist, fudgy crumbs. Different combinations of chips and chopped chocolate can change bake time slightly, so begin checking at 30 minutes. The brownies will finish setting as they cool in the pan.
Triple Chocolate Brownies, Step by Step
Melt unsalted butter in a heavy saucepan over low heat, taking care not to brown it.
Once melted, whisk in the granulated sugar for about 30 seconds until incorporated — the mixture will look like wet sand. Adding sugar to hot butter helps create that desirable shiny crust on top.
Whisk in the cocoa powder and salt until combined; the texture may appear slightly granular. Remove the pan from the heat and let it cool for about 5 minutes so the eggs won’t cook when added.
Whisk in the whole egg and then the egg yolk, one at a time, until the batter becomes thick and glossy. Stir in the vanilla extract.
Fold in the all-purpose flour with a rubber spatula just until no streaks remain; avoid overmixing to keep the brownies tender and fudgy.
Stir in the chocolate: milk chocolate chips, dark chocolate chips, and the coarsely chopped white chocolate just until combined.
Spread the batter evenly into the prepared 8-inch square pan, smoothing the top. Sprinkle the remaining chocolate chips and chopped white chocolate over the surface, gently pressing them into the batter. Bake at 325°F for 30 to 32 minutes, until the top is set and a tester comes out with moist crumbs attached.
Remove the pan from the oven, sprinkle with flaky salt if desired, and transfer to a wire rack to cool completely. Use the parchment to lift the brownies from the pan and cut into squares with a sharp knife. Serve plain or with a scoop of vanilla ice cream.
More favorite brownie recipes:
- Cream Cheese Brownies
- Peanut Butter Cup Brownies
- Fudgy Brown Butter Brownies
Decadent Fudgy Triple Chocolate Brownies
Description
These one-bowl triple chocolate brownies are rich, decadent, and fudgy, combining cocoa powder with three types of chocolate for maximum flavor and texture.
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 (semisweet) 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, for finishing (optional)
Instructions
- Preheat oven to 325°F (163°C). Lightly spray an 8-inch square metal baking pan and line it with parchment paper.
- Make the brownies: Melt the butter in a medium saucepan over low heat. Whisk in the sugar for 30 seconds until incorporated. Add the cocoa powder and salt and whisk until combined. Remove from heat and let cool 5 minutes. Whisk in the egg and egg yolk, one at a time, until the batter becomes thick and glossy. Stir in the vanilla. Fold in the flour just until no streaks remain, then fold in the chocolate.
- Spread the batter in the prepared pan and smooth the surface. Top with the remaining chocolate chips and chopped white chocolate, pressing gently into the batter.
- Bake for 30 to 32 minutes, until the top is set and a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and sprinkle with flaky salt if desired. Cool completely on a wire rack.
- Lift the parchment to remove the brownies from the pan and cut into squares. Store leftovers in an airtight container at room temperature.
Notes
Unsweetened cocoa powder: Dutch-process cocoa gives a richer, smoother chocolate flavor than natural cocoa. Use a high-quality baking cocoa for the best results.
Freeze brownies: Cool completely, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the refrigerator while still wrapped to avoid condensation, then bring to room temperature before serving.