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    Home » Recipes » Bars & Brownie Recipes

    Published: Jun 29, 2023 by Paula Montenegro · Income from ads and affiliates

    Fudgy Triple Chocolate Brownies (one bowl recipe)

    Jump to Recipe
    Red and white text overlay on close up image of fudgy triple chocolate brownies on a pink napkin.

    These fudgy chocolate brownies are speckled with semisweet, milk and white chocolate chips, have an irresistibly crackly crust and a deep chocolate flavor. An easy, one-bowl recipe that can be made ahead and freezes well.

    Table of Contents Open
    Why make these easy brownies
    Ingredient list
    How to melt chocolate and butter
    How to make triple chocolate brownies
    Preparing the pan
    How to get the crackly top layer
    When are the brownies baked?
    Kitchen notes
    Related recipes you might like:
    The Best Triple Chocolate Brownies
    Several triple chocolate brownie squares on a pink and grey cloth. 
White background.


    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 chunks or chips: white, milk, and semisweet.

    But this almost extra fudgy perfect brownies recipe might as well have dethroned my favorite brownies ever, for all I know.

    Serve them slightly warm with a scoop of vanilla ice cream and they double as a fantastic dessert!

    Why make these easy brownies

    • One bowl recipe: these are simple, fudgy brownies and you only need a large bowl, a spatula, and a brownie pan to make them.
    • Great flavor: a recipe for chocolate lovers for sure. They're intense and sweet at the same time.
    • Can be frozen: besides keeping well for a few days at room temperature or in the refrigerator, these chocolate brownies are great to freeze for a month, and can be eaten almost directly from the freezer if the craving hits!
    Close up of fudgy triple chocolate brownie squares on a light pink napkin.

    Ingredient list

    • Semisweet chocolate: the brownie mix includes melted chocolate and I like to use dark chocolate. Use your favorite brand. I usually go with Ghirardelli Premium baking bar, Ghirardelli Intense dark bar or Callebaut dark baking callets.
    • Semisweet chocolate chips: in addition to melted chocolate, some chocolate chips or chunks are thrown into the batter for even more chocolate flavor. Any brand will work as long as you like it. My go-to's are Hershey's semisweet baking chips, Ghirardelli 60% bittersweet chocolate chips and Ghirardelli semisweet baking chips.
    • White chocolate chips: they add sweetness. I use Ghirardelli white chocolate chips or Nestle Toll house premier white chips.
    • Milk chocolate chips: use your favorite brand. I use Callebaut milk chocolate callets, Guittard milk chocolate chips and Ghirardelli chips. Nestle toll house chips are also popular.
    • Unsalted butter.
    • White granulated sugar.
    • Brown sugar: light or dark. It adds moisture and flavor.
    • All-purpose flour.
    • Salt: I like using kosher salt or fine sea salt when baking. But regular table salt works just fine.
    • Eggs: large, fresh.
    Stack of chocolate brownie squares on a light pink napkin.

    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.

    How to make triple chocolate brownies

    Bowl and whisk with flour and dark and white chocolate chips added to brownie batter.

    One-bowl brownie batter: add the rest of the ingredients to the melted chocolate in the order given. Use a whisk and a spatula to incorporate them.

    Brownie chocolate batter before baking. Close up image.

    Final batter. The resulting batter will be shiny, smooth, and thick. Make sure no dry spots remain before pouring into the prepared pan.

    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.

    How to get the crackly top layer

    One of my favorite things about this brownie recipe is the perfect, shiny, flaky, crackly surface that develops while baking. It's all you ever wanted in a brownie crust. 

    And it has to do a lot with a recipe's fat and sugar content.

    That said, a few other ways to develop it have to do with letting the sugar dissolve a little when adding it to the hot chocolate mixture (some recipes instruct to make this mixture on the stovetop for that reason) and mixing the batter energetically which also has to do with dissolving and integrating the ingredients well.

    Metal pan with baked brownie wit crackly crust.

    When are the brownies baked?

    The edges will be dry and slightly puffed and maybe a little cracked, but the center will still be soft to the touch.

    Make sure the brownies jiggle in the center when you take them out of the oven. Don't wait until they are too firm; that will mean they have dried out a bit. It's better to underbake them for a few minutes than the opposite. 

    Pink and grey cloth with squares of triple chocolate brownies.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, 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 it can be, 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 you keep track of 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 them. Almost all chocolate recipes do. The intense chocolate flavor mellows in a way that is perfectly balanced 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:

    • Several plain fudgy Brownie squares on white surface
      Easy Fudgy Brownies (one bowl)
    • Squares of triple brownie cake on white surface, pink background.
      Chocolate Brownie Cake
    • Squares of cocoa brownies, raspberry pieces, wire rack, white surface
      Brownies with Cocoa Powder (easy recipe)
    • Close-up of peanut butter brownie square on gold wire rack, white surface
      Peanut Butter Swirl Brownies (with video!)

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

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    Several triple chocolate brownie squares on a pink and grey cloth. White background.

    The Best Triple Chocolate Brownies

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    These fudgy chocolate brownies are speckled with semisweet, milk and white chocolate chips, have an irresistibly crackly crust and a deep chocolate flavor. An easy, one-bowl recipe that can be made ahead and freezes well.

    • Total Time: 35 minutes
    • Yield: 9 squares

    Ingredients

    Units
    • ½ cup (115g) unsalted butter
    • 3 oz semisweet chocolate
    • ½ cup brown sugar
    • ½ cup white sugar
    • 2 eggs, at room temperature
    • 1 teaspoon vanilla extract
    • â…“ cup all-purpose flour
    • Pinch of salt
    • ¼ cup semisweet chocolate chips or chunks
    • ¼ cup white chocolate chips or chunks
    • ¼ cup milk chocolate chips or chunks

    Instructions

    1. Preheat oven to 350ºF / 180ºC.
    2. Spray or butter an 8-inch square baking pan. Line the bottom and 2 sides with a strip of parchment paper almost as wide as the pan. Two sides will be greased but not lined. This is optional, but it will make it easier to remove the cooled brownies when you want to cut them.
    3. Melt the semisweet chocolate with the 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.
    4. Add sugars to the chocolate and mix well.
    5. Add eggs and vanilla and mix until it’s creamy and well mixed but don't beat. Use a whisk.
    6. Add flour and salt and stir to integrate.
    7. Add the chocolate chips and combine well until no dry spots remain and the batter is shiny. I use a rubber spatula for easier mixing. 
    8. Pour batter into the prepared pan. Smooth the top.
    9. 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. 
    10. 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.
    11. 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.

    Notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, 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 it can be, 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 you keep track of 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 them. Almost all chocolate recipes do. The intense chocolate flavor mellows in a way that is perfectly balanced 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.
    • Author: Paula Montenegro
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Category: Bars & Brownies
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/
    • Calories: 359
    • Sugar: 41.6 g
    • Sodium: 45.7 mg
    • Fat: 18.7 g
    • Carbohydrates: 46.9 g
    • Fiber: 1.4 g
    • Protein: 3.7 g
    • Cholesterol: 70.5 mg

    Keywords: Triple chocolate brownies

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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