These one-bowl Triple Chocolate Brownies are rich, fudgy, and super easy to make. They are packed with semi-sweet, white, and dark chocolate.
This recipe was originally published in January 2021. It has since been updated with new images and changes to the original recipe.
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These Triple Chocolate Brownies are the most decadent and fudgy batch of brownies you will ever make - you chop up 3 separate kinds of chocolate bars to add to this batter and make these extra gooey, dense, & delicious!
These brownies are made in 1 bowl and you'll be eating them in about an hour's time, start to finish. Quick, easy, simple, and delicious!
If you're a brownie lover like me, be sure to try out my other favorite brownie recipes - Salted Caramel Brownies and Red Velvet Brownies (these have a cream cheese icing that is to die for)!
Why You'll Love These Triple Chocolate Brownies
- They take under an hour to make and only require 1 bowl (less dishes, yay)!
- You can use chocolate chips or chopped up chocolate bars, both work great in this recipe. You can also swap for different kinds of chocolate chips!
- They are perfect to make ahead and eat later on or a day or so later.
- They're so decadent and rich - lots of chocolate for my chocolate lovers!
Recipe Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- Butter- I always go unsalted for baking, but if you only have salted that's totally fine!! Just omit the salt that the recipe calls for.
- Unsweetened cocoa powder- you want to make sure you are using unsweetened cocoa powder! I used dutch-processed cocoa powder for these to make them extra dark & rich.
- Semi-sweet chocolate- this is the chocolate that is melted in the actual batter, so you can use a chocolate bar or chips. Bars usually melt easier.
- White & dark chocolate- I used chopped chocolate bars in this recipe, but feel free to use chocolate chips as well! I think chocolate bars melt better and give you better chunks but both work great in this recipe.
Step-by-Step Instructions
Step 1: Preheat the oven to 350° F. Line an 8x8 baking pan with parchment paper, leaving an overhang for easy removal. Set aside.
Step 2: In a microwave-safe bowl, melt the butter and semi-sweet chocolate together in 30 second increments, mixing well in between. Make sure the chocolate is fully melted and there are no chunks left.
Step 3: Add the sugar and mix until combined. Add the eggs + egg yolk and whisk until the eggs are completely incorporated. Then mix in the vanilla.
Step 4: In the same bowl, mix in the flour, cocoa powder, and salt until just combined.
Step 5: Use a rubber spatula to fold in the white and dark chocolate. Pour batter into the parchment paper-lined baking pan and top with some extra white and dark chocolate.
Step 6: Bake for 30-32 minutes, until the center is set or a toothpick comes out clean. Remove from the oven and allow the brownies to cool in the pan on a wire cooling rack for at least 30 minutes before removing and slicing.
Frequently Asked Questions
I made these in an 8x8 pan, but you can make in a 9x9 as well. Your brownies will be a bit thinner but not by much. You could also double this recipe and make it in a 9x13 pan.
You know your brownies are done when they are set on top. When you insert a toothpick into the middle it should have moist crumbs on it, and not come out with wet batter on it. You can cook for longer if you'd like!
These brownies are definitely on the fudgy side - they use less flour/dry ingredients which makes them more fudgy and rich & less like a cake texture!
Tips and Tricks
- Using parchment paper to line your baking pan is so helpful to remove the brownies once they have cooled!
- Buying quality chocolate (both cocoa powder & chocolate bars/chips) will give your brownies a better taste. That's why I recommend using Ghirardelli chocolate, they make all the difference! I like both their bars and chips.
- Use a bit of arm power and really whisk those eggs into the sugar mixture, this will give you those shiny crinkle tops on your brownie. If you really want to take an extra step, whisk your eggs in a separate bowl before you add them to the batter.
- For fudgy, rich brownies you want them to be just the slightest bit underbaked, they continue baking in the pan once you take them out. So don't overbake!
- While I love a warm brownie (with a scoop of ice cream), your brownies continue baking in the pan while they cool, and they are more likely to crumble if you take them out too soon. Let me cool a bit before cutting into them!
Storing & Freezing
These brownies will stay good in an airtight container at room temperature for up to 3 days. You can also store them in the fridge for up to a week and freezer for 2 months. To defrost, allow them to sit at room temperature for a few hours. You can reheat in the microwave for a few seconds to get a warm brownie!
Want to try more brownie & bar recipes?
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📖 Recipe
Triple Chocolate Brownies Recipe
Ingredients
- 10 tablespoon unsalted butter at room temperature
- 4 oz chopped semi-sweet chocolate
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 large egg yolk at room temperature
- 1½ teaspoon vanilla extract
- ½ cup all-purpose flour spooned and leveled
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup chopped dark chocolate + extra for topping
- ½ cup chopped white chocolate + extra for topping
- flaky sea salt optional
Instructions
- Preheat the oven to 350° F. Line an 8x8 baking pan with parchment paper, leaving an overhang for easy removal. Set aside.
- In a large microwave-safe bowl, melt the butter and semi-sweet chocolate for 30 seconds, and then again in 10-second increments (mixing after each time) until completely melted and smooth.
- Add the sugar to this bowl and whisk until fully combined. Add in the eggs + yolk, making sure to mix fully so that the eggs are incorporated into the batter. Then add the vanilla.
- Add the flour, cocoa powder, and salt, straight into the bowl. Mix until everything is just combined.
- Gently fold in the white and dark chocolate using a rubber spatula.
- Pour batter into the baking pan, spread out evenly, and top with a few extra white and dark chocolate chips (optional).
- Bake in the oven for 30-32 minutes (until the center of the brownies are set or a toothpick comes out clean). Let the brownies cool for at least 30 minutes before cutting and serving.
Notes
- I recommend using Ghirardelli chocolate. I like both their bars and chips.
- Use a bit of arm power and really whisk those eggs into the sugar mixture, this will give you those shiny crinkle tops on your brownie.
- For fudgy, rich brownies you want them to be just the slightest bit underbaked, they continue baking in the pan once you take them out.
- Let me cool a bit before cutting into them! Cutting warm brownies won't give you nice slices.
Kate says
This recipe is amazing, so easy to make and they are delicious!
Kelly Hamilton says
Thanks for trying this recipe, Kate!
Mamie says
These are so easy to make..... just one bowl needed. So delicious (and I am a brownie snob🤣).
bakeandbacon says
Glad to hear you loved them! Thanks for trying them out!