With cocoa powder, semisweet, and white chocolate chips, these triple chocolate brownies have three times the chocolate goodness in every single bite!
When one form of chocolate just isn’t enough, I present to you these triple chocolate brownies. First of all, there’s cocoa powder; brownies made with cocoa powder tend to have that awesome crust thing going for them on the outside and a cake-like texture on the inside. The other two chocolate components come in the form of chocolate chips—semisweet and white. Then, I add nuts for their flavor and bit of crunch.
Why You’ll Love These Triple Chocolate Brownies
- Easy to make. The ingredient list is relatively short and the steps involved in making these triple chocolate brownies are a breeze. This is a great recipe for beginners!
- Rich and decadent. Between the three forms of chocolate and the nuts, these brownies are the ultimate indulgence for any chocolate lover.
- Perfect for sharing. With so much richness in every bite, these are brownies where a little goes a long way! Even small squares are sure to satisfy.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cocoa powder – Be sure to use cocoa powder, not cocoa mix, which is sweetened.
- All-purpose flour
- Salt
- Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
- Granulated sugar
- Light brown sugar – Here’s the difference between light brown sugar vs. dark brown sugar.
- Eggs – Let these come to room temperature.
- Vanilla extract – I like to use my homemade vanilla extract.
- Chopped nuts – Pecans or walnuts are two of my favorites for adding to brownies.
- Semisweet chocolate chips
- White chocolate chips – With white chocolate, quality is everything. Check the label on the bag. If you don’t see cocoa butter in the ingredients, find another brand.
How to Make Triple Chocolate Brownies
- Prepare. Preheat your oven to 350°F and grease a square baking pan. (You can also line the pan with parchment paper for easier removal.)
- Mix the dry ingredients. Whisk the flour, cocoa powder, and salt.
- Mix the wet ingredients. In a separate bowl, stir the butter, sugar, and brown sugar. Mix in the eggs one at a time, followed by the vanilla.
- Combine wet and dry. Stir the flour mixture into the wet ingredients, then fold in the nuts and chocolate chips.
- Bake. Smooth the batter into the pan and bake 22 to 25 minutes, or until a toothpick inserted into the middle comes out with moist crumbs.
- Finish. Let the brownies cool completely, then slice and serve.
Tips for Success
- Let the butter cool a bit. Be sure to let the butter cool slightly before mixing it with the sugars so it doesn’t cook the eggs when combined.
- Measure the flour accurately. For the best fudgy texture, be sure to measure your flour accurately. Too much flour can make brownies dry and crumbly. The best method is to measure by weight, but you can also lightly spoon the flour into a measuring cup and level the top with a straight edge.
- Know the basics. Read over my baking tips for beginners and tips for baking brownies from scratch.
Variations
- Dust the tops with powdered sugar. This adds a nice little finishing touch.
- Make quadruple chocolate brownies. Instead of nuts, add milk chocolate chips.
- Skip the nuts. You can also simply omit the nuts if you’re not a fan, or replace them with extra semisweet and/or white chocolate chips.
How to Store
- Room temperature: These triple chocolate brownies can be stored at room temperature, either covered tightly in the pan or in an airtight container, for up to 3 days.
- Freezer: Freeze individual brownies by wrapping them tightly in plastic wrap and then storing them in an airtight container or freezer bag. They’ll last for up to 3 months. Thaw them at room temperature or warm them up in the microwave.
Get the Recipe:
Triple Chocolate Brownies
Yield
9 to 12 brownies
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Fudgy triple chocolate brownies are three times as delicious as traditional brownies, with cocoa powder, dark chocolate, and white chocolate!
Ingredients
- 3/4 cup (64g) unsweetened cocoa powder
- 2/3 cup (80g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (approximately 60g) chopped nuts
- 1/2 cup (85g) semisweet chocolate chips
- 1/2 cup (85g) white chocolate chips
Instructions
- Preheat oven to 350°F. Grease an 8-inch square baking pan. If you prefer, line the pan and grease the lining and any exposed parts of the inside of the pan.
- Whisk together the flour, cocoa powder, and salt. Set aside.
- Stir together the butter, sugar, and brown sugar. Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla.
- Add the flour mixture to the butter mixture, and mix just until combined. Stir in the nuts, chocolate chips, and white chocolate chips.
- Transfer the batter to the prepared pan and spread evenly. Bake 22-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool completely in the pan before cutting into bars.
Recommended Products
Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
10 Comments on “Triple Chocolate Brownies”
OH MY! YUMMMMM! Can’t wait to try it!
How wonderful! It looks absolutely delicious.
Mmm I need more brownies in my life. For reals.
That looks totally fudgy and yummy… Would love the whole lot
Yum! These look sinful!!
We are a brownie loving family and I am always searching for the “best” recipe. Our favorites are chocolate comma inducing, rich and moist. I am very tempted by your appealing recipe, a most scrumptious post!
making these tonight! i will report back 🙂
Super delicioso.. fue una guÃa super
Mil gracias
Tried today. It was so yummy and fudgy.
I’m glad you liked the brownies, Anie!