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Homemade Triple Chocolate Brownies are a chocolate lover’s dream come true! Three types of chocolate make these the BEST rich and fudgey brownies you’ll ever eat.
This easy brownie recipe combines bittersweet chocolate, unsweetened chocolate, and cocoa powder into an absolutely delicious treat.
Whether you enjoy them warm with a scoop of ice cream and some hot fudge or pack them in a lunchbox for a sweet treat, these triple chocolate brownies will not disappoint.
This recipe comes from the America’s Test Kitchen Family Baking Book and it’s my go-to brownie recipe.
Table of Contents
Why You’ll Love This Recipe
- Triple chocolate brownies are easy to make.
- It’s an easy recipe to have ingredients on-hand for when you need a last-minute dessert.
- Perfect for potlucks because they are a crowd-pleaser.
- These brownies also freeze well so you can pull them out whenever you want.
Recipe Ingredients
- Bittersweet chocolate
- Unsweetened chocolate
- Cocoa powder: Dutch-process cocoa powder will give you the best chocolate flavor
- Butter: unsalted is best in this recipe
- Sugar
- Eggs
- Vanilla extract
- Salt
- Flour: use all-purpose flour for these brownies
See the recipe card below for full information on ingredients and quantities
How to Make Homemade Triple Chocolate Brownies
- Step #1. Add both types of chocolate, cocoa, and butter to a microwave-safe dish and microwave for 1 to 3 minutes, stirring often, until the mixture is smooth.
- Step #2. In a separate bowl, whisk together the rest of the ingredients except the flour.
- Step #3. Add in the melted chocolate mixture and whisk it just until it’s combined. Gently stir in the flour until it’s incorporated.
- Step #4. Bake the brownies in a glass pan that is lined and greased at 350 degrees for 35 to 40 minutes. Let the brownies cool completely before cutting into squares.
Recipe FAQs
Yes! Place cut brownies in an air-tight container and freeze for up to 2 months. Put a layer of parchment paper between the levels if you stack the brownies so they don’t stick together.
With Dutch-process cocoa, 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 is also called alkalized cocoa powder.
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.
Yes. But you may need a shorter baking time because the brownies aren’t in one big block.
Expert Tips
- Use Dutch-process cocoa if you can. It makes the finished brownies nice and dark in color and gives them extra chocolate flavor. It’s generally easy to find and you can even get Dutch-processed cocoa on Amazon.
- If you use salted butter in this recipe, reduce the amount of salt you add to 1/4 teaspoon.
- Don’t underbake this recipe (even if you love a gooey brownie) because these brownies are already quite moist. If you underbake, you’ll have raw brownie in the middle.
- Let the brownies cool completely to make cutting them into squares easier.
More Brownie Recipes to Consider
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Triple Chocolate Brownies
Ingredients
- 5 ounces bittersweet chocolate, chopped coarse
- 2 ounces unsweetened chocolate, chopped coarse
- 3 tablespoons Dutch-process cocoa powder
- 1 stick unsalted butter, 1/2 cup
- 1 1/4 cup sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
Instructions
- Preheat the oven to 350 degrees. Line an 8-inch square baking pan with parchment paper and grease the parchment paper and edges of the pan.
- In a microwave-safe dish (2-cup glass measuring cup works great for this), add both types of chocolate, 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 darker in color and gives them extra chocolate flavor.
- Letting the brownies cool makes all the difference when it comes time to cutting them into squares.
- Cutting the pan into 16 might seem like small portions, but a little goes a long way because they are so rich.
- Store the brownies in an airtight container for three to four days at room temperature or in the fridge for up to a week.
Can you use a muffin pan and muffin liners instead…… And by the way I had to fight Hell and high water to leave this message because you’ve got too much advertisement on this page every time I try to write something you I’ve got tons of advertisement for no reason
You for sure can use a muffin pan, should work great.
Triple chocolate….I’m all in!!!!! PS….these won’t freeze well either…they don’t like to be frozen….they like to be eaten as fast as possible!!!!! Luckily I am in the city tonight and can hit the big grocery store on the way home! I know what I am making in a couple of days!!!!! Thanks!!!!
I can’t wait for you to love these as much as I do!!
Thank you – nice recipe.
I’m shocked that ATK uses the microwave. Sad really.
In the cookbook it explains that they were working for a recipe that would be just as quick and easy as a box mix but a million times better… I think that’s where the microwave comes in, the ease of it. Have you used their slow cooker book? They use the microwave in that book a lot more than others too. I’m always surprised when they do it too!