These fudgy chocolate brownies are speckled with semisweet, milk and white chocolate chips. They have an irresistibly crackly crust and a deep chocolate flavor. An easy, one-bowl recipe that can be made ahead and freezes well.
Three types of chips
I firmly believe one can never have too many brownie recipes, and our brownie recipes grow every year. I like them all, for one reason or another. There is a time and place for every brownie recipe, right?
This version has three types of chocolate chips or chunks: white, milk, and semisweet.
One of my favorite things about this brownie recipe is the shiny, flaky, crackly surface that develops while baking. This has a lot to do with a recipe's fat and sugar content.
After making and eating these extra fudgy brownies a few times, I can say that they might as well have dethroned my favorite brownies ever, for all I know. Might; the final decision has not yet been made.
Serve them slightly warm with a scoop of vanilla ice cream, and they double as a fantastic dessert!
- One-bowl recipe: These simple, fudgy brownies require only a large bowl, a spatula, and a brownie pan.
- Great flavor: This is definitely a recipe for chocolate lovers. The dark chocolate is intense, and the white and milk chips add sweetness.
- Can be frozen: In addition to keeping well for a few days at room temperature or in the refrigerator, these chocolate brownies are great frozen for a month and can be eaten almost directly from the freezer if the craving hits!
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Chocolate: Use your favorite semisweet chocolate baking bar. I like 50-60% chocolate.
- Chips or chunks: You'll need semisweet, milk and white chocolate chips or chunks.
- Brown sugar: Light or dark.
How to melt chocolate and butter
There are 2 ways:
- Microwave: melt the ingredients in a microwave-safe bowl on high for 10 seconds, take them out and mix well. Repeat until all the chocolate is melted. Be careful you don't scorch it. That's why it's important to mix it well between each heating.
- Stovetop: put the bowl with chocolate and butter over a smaller pan with a few inches of water. Over medium heat, let the chocolate and butter melt, stirring occasionally. Make sure the bottom of the bowl doesn't touch the water and that no water gets into the bowl. If the water boils too much before the chocolate is melted, turn the heat off and let the hot vapor melt the remaining chocolate.
Steps to make triple chocolate brownies
Brownie batter
It's a one-bowl recipe. You add the rest of the ingredients to the melted chocolate in the order given.
Use a whisk and a spatula to incorporate them.
Preparing the pan
- Butter or baking spray: the old-fashioned way. Simply butter or spray the brownie pan. Or use baking spray.
- Parchment paper: I always add it because it makes it easier to remove the whole thing or pan of brownies from the actual pan. I use a strip of paper that's wide as the pan and cover the bottom and two sides. Two sides remain paperless, but you can use two strips in a criss cross pattern.
Final mixture
The resulting batter will be shiny, smooth, and thick. Make sure no dry spots remain before pouring into the prepared pan.
Crackly top layer
That said, a few other ways to develop it involve letting the sugar dissolve a little when adding it to the hot chocolate mixture (some recipes instruct making this mixture on the stovetop for that reason) and mixing the batter energetically, which also involves dissolving and integrating the ingredients well.
When are they baked?
The edges will be dry and slightly puffed and maybe a little cracked, but the center will still be soft to the touch.
When you take the brownies out of the oven, make sure they jiggle slightly in the center. Don't wait until they are too firm; that means they have dried out a bit.
It's better to underbake them for a few minutes than the opposite.
Kitchen notes
- Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, the equipment, and enough workspace. This will make the process so much easier.
- Baking time: Consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Baking: Take them out when the center still jiggles. That will ensure fudginess.
- Waiting: They taste better one or two days after baking, as do almost all chocolate recipes. The intense chocolate flavor mellows perfectly with the rest of the ingredients.
- Freezing: They can be frozen, well wrapped, and are amazing almost directly from the freezer, in case you ask. The sugar makes them taste like candy, similar to what happens with the over-the-top brownies after a few days.
Related recipes you might like:
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Fudgy Triple Chocolate Brownies
Ingredients
- ½ cup unsalted butter
- 3 ounces semisweet chocolate
- ½ cup brown sugar
- ½ cup white sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour
- pinch salt
- ¼ cup semisweet chocolate chips, or chunks
- ¼ cup white chocolate chips, or chunks
- ¼ cup milk chocolate chips, or chunks
Instructions
- Preheat oven to 350ºF (180ºC).
- Spray or butter an 8-inch square baking pan. Line with parchment paper for easier removal. See Notes below.
- Melt 3 ounces semisweet chocolate with ½ cup unsalted butter in the microwave (at 10-15 second intervals, stirring well between them) or in a double boiler with the bottom of the bowl not touching the water.
- Add ½ cup brown sugar and ½ cup white sugar to the chocolate mixture and mix well.
- Add 2 eggs and 1 teaspoon vanilla extract and mix until it's creamy and well mixed but don't beat. Use a whisk.
- Add ⅓ cup all-purpose flour and pinch salt and stir to integrate.
- Add ¼ cup semisweet chocolate chips, ¼ cup white chocolate chips and ¼ cup milk chocolate chips. Fold to combine well until no dry spots remain and the batter is shiny. I use a rubber spatula for easier mixing.
- Pour batter into the prepared pan. Smooth the top.
- Bake for 20-25 minutes, until a bit puffed and the surface is shiny and dry. They still have to be a little jiggly in the middle. A toothpick should come out with very moist crumbs but not wet.
- Let cool completely on a wire rack before lifting the paper carefully, so the block of brownies comes out in one piece. Place brownies on a flat surface and cut them into squares.
- I cover the cooled pan in plastic wrap and leave them in a cool place for a day before serving. It makes cutting them easier and the flavors mellow. You can also refrigerate them, but the texture will be denser.
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