Triple Chocolate Brownies
Okay, confess time: I once baked a batch of these triple chocolate brownies just because my kitchen freezer was tragically devoid of any good snacks. The moment I pulled them out of the oven, with that rich, chocolatey aroma filling every corner of the house, I knew I’d stumbled upon a game changer. These brownies are like the ultimate chocolate hug—fudgy, gooey, and studded with not one, not two, but three kinds of chocolate! Whether it’s baking downtime or an urgent “I need chocolate NOW” emergency, these brownies never let me down. Bonus? They’re shockingly easy to whip up, so let’s dive right in and make your kitchen smell like absolute heaven!
Quick Facts
- Yield: Serves 12
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
For the Main Dish:
- 1 cup (2 sticks) unsalted butter
- 8 oz semisweet chocolate, chopped
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- ½ cup milk chocolate chips
- ½ cup white chocolate chips
- ½ cup semisweet chocolate chunks
How I Make It
Step 1:
Start by **melting the butter and semisweet chocolate** together in a heatproof bowl over simmering water or in short bursts in the microwave. Stir gently until smooth and glossy. This is the base for that luscious chocolate flavor, so take your time here!
Step 2:
Next, whisk in both sugars until well blended, then add the eggs one at a time, mixing thoroughly after each addition. Finally, stir in the **vanilla extract**. The batter should start looking shiny and a little thick.
Step 3:
In a separate bowl, sift together the **flour, cocoa powder, salt, and baking powder**. Slowly fold these dry ingredients into the wet mix until just combined—don’t overmix or your brownies might turn cakier than fudgy.
Step 4:
Now comes the fun part: fold in the **milk chocolate chips, white chocolate chips, and semisweet chunks**. These create little pockets of melty chocolate magic in every bite.
Step 5:
Pour the batter into a greased 9×13-inch pan and smooth out the top with a spatula. I like to scatter a few extra chocolate chunks on top for that tempting, glossy finish.
Step 6:
Bake at **350°F for 22–25 minutes**. You want the edges to be set but the center still a little soft—think fudgy, not dry. Let cool completely in the pan before slicing so those chocolate layers can set perfectly.
Variations & Tips
- Swap out white chocolate chips for butterscotch or peanut butter chips for a fun twist.
- Add a sprinkle of flaky sea salt on top before baking for a sweet-salty surprise.
- Use espresso powder (1 tsp) in the batter to deepen the chocolate flavor.
- For extra gooey brownies, bake 2–3 minutes less and refrigerate before serving.
- Don’t have all three chocolates? No worries—use whatever combination you like!
- To avoid over-baking, start checking your brownies at 20 minutes.
How I Like to Serve It
I love serving these warm with a scoop of vanilla ice cream for an irresistible dessert. They’re also perfect for birthday parties or weekend movie nights, especially when fresh out of the oven and almost too hot to handle. If it’s a chilly day, pair them with a mug of steaming coffee or hot chocolate for double the indulgence.
Notes
- Store brownies airtight at room temperature for up to 3 days or freeze for up to 2 months.
- Reheat gently in the microwave for 15 seconds to bring back their fudgy softness.
Closing: Once you try these triple chocolate brownies, you’ll see why they’ve become my go-to remedy for just about any chocolate craving—pure, melt-in-your-mouth happiness every time.
