Homemade Triple Chocolate Brownies made with bittersweet chocolate, unsweetened chocolate, and cocoa powder which make the best rich, fudgey brownies you'll ever eat.

Here's my go-to brownie recipe. I love that it uses butter and three types of chocolate - it tastes so decadent! There's no double-boiler needed, and it's so easy to make. I'll be the first to admit that I have this recipe memorized and can whip it up in a flash. You can thank me after you make these because they are sure to become your favorite recipe, too.

I've never really been a believer in homemade brownies. 99% of all homemade brownies I have tried are dry, cakey, and lacking in chocolate flavor. This, my friends, is the 1% of homemade brownies. Dark, rich, smooth, dense, and full of chocolate flavor. This recipe comes from the America's Test Kitchen Family Baking Book. I am in love with their books and recipes and have tried tons of recipes all with great success, so when I saw this little gem I knew that it was worth trying.

Tips and Tricks for Making Homemade Chocolate Brownies

Use Dutch-process cocoa if you can. It makes the finished brownies nice and dark in color and gives them extra chocolate flavor (additional info on the difference below). You can get some on Amazon!
I love a gooey, slightly under-baked brownie. Don't under bake this recipe, though. The brownies will be very moist as it is. If you under bake, you'll have raw brownie in the middle.
Letting the brownies cool is the hardest part, but it makes all the difference when it comes time to cut them into squares.
These brownies are very rich. Cutting the pan into 16 might seem like small portions, but a little goes a long way.

Can you freeze homemade chocolate brownies?

Yes! They freeze great. Just place cut brownies in an air-tight container and freeze for up to 2 months. If you are stacking the brownies in the container, you might want to layer them with parchment paper so that they don't stick together.

What's the difference between traditional cocoa and dutch-process cocoa?

Dutch-process cocoa is my favorite. The cocoa nibs are washed in a potassium solution to neutralize the acidity. This step is skipped when it comes to natural or traditional cocoa. Dutch-process cocoa powder has a darker color and more complex flavor and it is pH neutral. Natural cocoa powder tends to have a redder, lighter color and a fruitier flavor profile and is acidic. Dutch-process cocoa isn't hard to find and is about the same price as traditional, so when a recipe calls for it, try to use it. It makes the finished baking product a darker color with a richer cocoa flavor.

Triple Chocolate Brownies

Author: Melissa Griffiths- Bless this Mess
Total Time: 45 minutes
Yield: Serves 16 1x

Print Recipe

Description

Homemade Triple Chocolate Brownies made with bittersweet chocolate, unsweetened chocolate, and cocoa powder which make rich, fudgey brownies you'll make again and again.

Ingredients

Scale

5 ounces bittersweet chocolate, chopped coarse
2 ounces unsweetened chocolate, chopped coarse
3 tablespoons Dutch-process cocoa powder
1 stick (½ cup) unsalted butter
1 ¼ cup sugar
3 large eggs
2 teaspoons vanilla extract
½ teaspoon salt
1 cup all-purpose flour

Instructions

Preheat the oven to 350 degrees. Line an 8-inch square baking pan with foil and grease the foil and edges of the pan.
In a microwave-safe dish (2-cup glass measuring cup works great for this), add your chocolates, cocoa, and butter.
Microwave, stirring often, for 1 to 3 minutes until the mixture is smooth.
In a large bowl, whisk the sugar, eggs, vanilla, and salt together.
Whisk in the melted chocolate mixture until combined. Stir in the flour until just incorporated.
Scrape the batter into the prepared pan and smooth out the top.
Bake the brownies until a toothpick inserted into the middle comes with just a few soft crumbs attached, 35 to 40 minutes.
Let the brownies cool completely in the pan; set on a wire rack.
Remove the brownies from the pan, cut into squares, and enjoy.

Notes

Use Dutch-process cocoa if you can. It makes the finished brownies nice and dark in color and gives them extra chocolate flavor (additional info on the difference below).
I love a gooey, slightly under-baked brownie. Don't under bake this recipe, though. The brownies will be very moist as the recipe it is. If you under bake, you'll have raw brownie in the middle.
Letting the brownies cool is the hardest part, but it makes all the difference when it comes time to cut them into squares.
These brownies are very rich. Cutting the pan into 16 might seem like small portions, but a little goes a long way.

Prep Time: 10 min
Cook Time: 35 min
Category: Dessert
Method: Bake
Cuisine: American

Keywords: chocolate, cocoa, brownie, baking, America's Test Kitchen, easy brownie recipe, best brownie recipe, homemade brownies, how to make brownies

Love chocolate brownies? Here's a few other chocolate recipes you'll love!

Perfect Every Time Brownies
Lunch Lady Brownies
Double Chocolate Zucchini Bread
Chocolate Molten Lava Cakes
The Best Chocolate Chip Cookies EVER (really, these are so good!)

Enjoy this chocolatey treat from my kitchen to yours!

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Homemade Triple Chocolate Brownies