These triple chocolate brownies are intensely decadent, with a deep chocolate flavor and a fudgy, gooey texture. Thick and dense—not cakey—with perfectly crinkly tops and studded with chocolate chips, they’re made for true chocolate lovers.
This recipe was updated June 1, 2024 with new photos, tips, and a slightly revised method for gooier brownies. The recipe is scaled for an 8×8 inch pan for smaller batches.
There are countless brownie recipes online, but if you want a dense, fudgy brownie with bold chocolate flavor, these triple chocolate brownies deliver. They combine melted dark chocolate, cocoa powder, and chocolate chips for a layered chocolate experience. Rich enough on their own, they don’t need frosting.
Why Use Both Cocoa Powder and Melted Chocolate in the Batter?
Using both cocoa powder and melted dark chocolate gives the brownies depth of flavor and an ideal fudgy texture. In testing, this combination produced the richest, most satisfying chocolate profile.
- Melted chocolate makes the brownies extra fudgy and gooey in texture.
- Cocoa powder adds the classic cocoa taste and layers the flavor for complexity.
For best results use 50–70% dark chocolate and Dutch-process cocoa. Avoid chocolate stronger than 75% cocoa to prevent bitterness.
What Makes Brownies Fudgy & Gooey?
Key techniques for dense, fudgy brownies:
- Use melted butter and melted chocolate.
- Add an extra egg yolk for extra moisture.
- Skip baking powder and baking soda; leaving out leavening keeps brownies dense instead of cakey.
- Mix by hand, not with an electric mixer, to avoid incorporating too much air.
- Measure flour carefully—too much flour yields a drier, cakier result.
- Don’t overbake; remove the brownies while a few moist crumbs cling to a toothpick.
How to Make Brownies with Crinkly, Shiny Tops?
Dissolving the sugar into the warm butter and melted chocolate helps create shiny, crinkly tops. Use white granulated (or caster) sugar rather than brown sugar, which adds extra moisture. Adding chocolate chips also helps encourage the characteristic crinkly surface.
These triple chocolate brownies are intensely rich—fudgy, dense, and not cakey. They’re a treat for chocolate lovers and dangerously easy to overindulge in.
Other brownie favorites
- Cream Cheese Brownies
- Chewy Brownies (made with oil)
- Peanut Butter Brownies
- Milk Chocolate Brownies
- White Chocolate Brownies
Triple Chocolate Brownies
Equipment
- 8×8 inch (20×20 cm) pan
Ingredients
- 4 oz (112 g) dark chocolate, 50–70%
- 1/2 cup (112 g) unsalted butter
- 1 cup (200 g) granulated sugar (or caster)
- 1 tsp vanilla extract
- 2 large eggs
- 1 large egg yolk (in addition to the 2 eggs; discard the white)
- 6 tbsp (47 g) all-purpose flour
- 1/3 cup (33 g) cocoa powder
- 1/4 tsp salt
- 3/4 cup (about 120 g) chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper or aluminum foil, leaving an overhang to lift the brownies out later.
- Chop the dark chocolate into small pieces.
- Place the chopped chocolate and butter in a heatproof bowl. Melt gently by microwaving at medium power in 45-second intervals, stirring between each interval, or use a double boiler (ensure the water does not touch the bowl).
- Whisk the melted chocolate and butter until smooth, then whisk in the sugar, vanilla, the 2 eggs, and the extra yolk until combined.
- Sift in the flour, cocoa, and salt. Gently whisk until no visible streaks of flour remain—do not overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and smooth the top with a rubber spatula.
- Bake for about 25–30 minutes, or until the top looks set and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the brownies in the pan for at least 2 hours. Use the parchment overhang to lift them out, place on a cutting board, and slice with a sharp knife.
Notes
- Pan sizes: This recipe is scaled for an 8×8 inch pan and is slightly short for a 9×9. To use a 9×13 inch pan, double the recipe and bake 30–35 minutes.
- Storage & make-ahead: Store cooled brownies in an airtight container at room temperature or in the fridge for up to 4 days. Freeze for up to 3 months; cool completely before freezing and thaw overnight in the fridge.