This Triple Chocolate Brownies recipe bakes a thick, dense dessert with a rich, fudgy flavor.
Complete with an indulgent combination of cocoa powder and 2 kinds of chocolate chips, this is simply the best bakery-style brownie that tastes better than anything store-bought.
Rich & Chewy Triple Chocolate Brownies
This easy Death By Chocolate Brownies recipe is filled with even more fudgy flavor than the traditional triple chocolate brownies recipe because its base is baked with a trio of cocoa powder, bittersweet baking chocolate bar chunks, and chocolate chips, then adds extra chocolate frosting on top.
Easy to make in 30 minutes, this deliciously decadent dessert can cure most any chocolate craving!
Homemade triple chocolate brownie recipes are not overly sweet, with bittersweet and semi-sweet flavors baked directly into the batter.
These triple chocolate chunk brownies are a made-from-scratch take on my box mix brownie recipes; this version has a few tweaks and tasty twists to make them extra chocolatey, especially because it’s topped with a layer of fudge frosting.
Why We Love This Triple Chocolate Brownie Recipe
- Quick and easy to prepare in 15 minutes.
- Uses 4 forms of chocolate plus a few simple ingredients.
- Frosted brownie recipe that tastes better than any box mix.
- Delicious decadent dessert or afternoon snack.
- Perfect for potlucks, BBQs, parties, or group gatherings.
Other Brownie Recipes
Ingredients
- All purpose flour
- Unsweetened cocoa powder
- Salted sweet cream butter
- Bittersweet baking chocolate bar
- Granulated sugar
- Eggs
- Pure vanilla extract
- Semi-sweet chocolate chip chunks
- Semi-sweet chocolate chips
- Vegetable oil
Substitutions and Additions
- Serving Suggestions: Triple Chocolate Chunk Brownies pair perfectly with whipped cream, vanilla ice cream, or a drizzle of fudge sauce. Feel free to garnish them with fresh berries or a sprig of fresh mint too.
- Add-Ins: Chopped nuts, like peanuts, pecans, or walnuts, or chopped caramel candies would taste great baked into the brownie batter.
- Choose Your Chip: Use any of your other favorite baking chips, like toffee bits, caramel chips, or butterscotch chips instead of chocolate chips. Or you can swap out the chocolate chips for chocolate chunks, white chocolate chips, or even mini M&Ms.
Recommended Tools
- 9×9-inch baking pan
- Parchment paper
- Whisk
- 2-3 quart saucepan
See Full Recipe Card Below
Jump to RecipeHow to Make Triple Chocolate Brownies
Triple Chocolate Chip Brownies are quick and easy to make and bake into the best bite of fudgy flavor. If death by chocolate was made possible, this recipe would dare you to devour them!
- Make The Flour Mixture: Whisk together flour and unsweetened cocoa powder. Set it aside.
- Melt: Melt the butter and chopped baking chocolate on the stove top. Transfer to a mixing bowl and allow it to cool.
Pro Tip: The chocolate won’t be hot, just slightly warm. - Make The Brownie Batter: Whisk the sugar, eggs, and vanilla into the melted chocolate. Stir in the cocoa flour mixture until incorporated and then add the flour-coated chocolate chip chunks.
- Prepare The Pan: Add the brownie batter to the baking dish and top with un-coated chocolate chip chunks.
Pro Tip: Use a small piece of wax paper, to press the chocolate chunks into the top of the brownie batter. - Bake: Bake at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted comes away with slight brownie crumbs. Cool before frosting.
- Frost: Melt the chocolate chips and vegetable oil in the microwave for 45 seconds, stir, and heat in 15-second intervals until smooth. Spread over the brownies.
- Serve: Chill the brownies in the refrigerator until the frosting is set. Slice into twelve 2½-inch x 3-inch slices. Serve and enjoy!
Tips from Our Recipe Developer
- For an even chewier texture, cover the pan with plastic wrap and cool the unfrosted brownies in the refrigerator.
- You can substitute regular semi-sweet chocolate chips for the chocolate chip chunks.
- You can eliminate the frosting if you prefer your brownies on their own.
- You can sprinkle regular chocolate chips on top of the brownies as soon as they come out of the oven. Wait 30 minutes and then use an offset spatula, using gentle pressure, to spread the melted chips.
- The overhanging parchment paper will help you to lift out the entire square of brownies so that you can cut them into smaller squares easier.
- Feel free to double the recipe to make enough brownies for a 9X13″ pan.
Storage Tips
- To Store: Store any leftovers in an airtight container, at room temperature for 3 days or in the refrigerator for up to 5 days.
- To Freeze: You can freeze the brownies for up to 2 months. Allow the brownies to thaw before serving.
Other Easy Chocolate Recipes
- Easy Chocolate Fudge
- Death By Chocolate Poke Cake
- Crockpot Chocolate Lava Cake
- Chocolate Covered Strawberry Brownies
- Zucchini Brownies
- French Silk Brownies
- Brownie Bites
Triple Chocolate Brownies
Serves — 12
Homemade Death By Chocolate Brownies (Triple Chocolate Brownies) are rich, fudgy, and can easily cure a chocolate craving. Simple to make with so much chocolate and then slathered in a simple 2-ingredient frosting.
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Ingredients
Brownies:
- 1 cup all-purpose flour (+ 1 tablespoon for tossing chocolate chips in)
- ¾ cup unsweetened cocoa powder
- 1 cup salted sweet cream butter
- 4 ounces bittersweet baking chocolate bar chopped
- 2 cups granulated sugar
- 3 large eggs room temperature
- 2½ teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chip chunks divided
Chocolate Frosting (Optional)
- 12 ounce bag semi-sweet chocolate chips
- 2 tablespoons vegetable oil
Instructions
Brownies:
- Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper. Be sure to leave an overlap or “sling” of parchment paper.
- In a small mixing bowl, whisk together 1 cup flour and ¾ cup unsweetened cocoa powder. Set it aside.
- Using a 2-3 quart saucepan over low heat, add the butter and chopped baking chocolate. Stir constantly until butter and chocolate are completely melted. Transfer to a large mixing bowl, and allow it to cool slightly. It won’t be hot, just slightly warm.
- Whisk in the granulated sugar, large eggs, and vanilla.
- Toss 1 cup of the chocolate chip chunks in 1 tablespoon of flour, and set it aside.
- Stir in the cocoa flour mixture. Stir just until well incorporated.
- Stir in the coated chocolate chip chunks.
- Spoon the brownie batter into the prepared baking dish.
- Evenly sprinkle the remaining un-coated chocolate chip chunks over the brownie batter.
- Using a small piece of wax paper, slightly press the chocolate chunks into the top of the brownie batter.
- Bake for 30-35 minutes, or until a toothpick inserted comes away with slight brownie crumbs.
- Allow the brownies to completely cool before frosting.
Chocolate Frosting:
- Using a medium-sized heat-safe mixing bowl, add the chocolate chips and the vegetable oil. Microwave for 45 seconds, stir and heat in 15-second intervals until the chocolate mixture is smooth.
- Evenly spread over the brownies.
- Chill the brownies in the refrigerator until the frosting is set. Slice into twelve 2½-inch x 3-inch slices.
Jenn’s Notes
Storage:
- To Store: Store any leftovers in an airtight container, at room temperature for 3 days or in the refrigerator for up to 5 days.
- To Freeze: You can freeze the brownies for up to 2 months. Allow the brownies to thaw before serving.
- For an even chewier texture, cover the pan with plastic wrap and cool the unfrosted brownies in the refrigerator.
- You can substitute regular semi-sweet chocolate chips for the chocolate chip chunks.
- You can eliminate the frosting if you prefer your brownies on their own.
- You can sprinkle regular chocolate chips on top of the brownies as soon as they come out of the oven. Wait 30 minutes and then use an offset spatula, using gentle pressure, to spread the melted chips.
- The overhanging parchment paper will help you to lift out the entire square of brownies so that you can cut them into smaller squares easier.
- Feel free to double the recipe to make enough brownies for a 9X13″ pan.
Nutrition Info
Calories: 713kcal | Carbohydrates: 82g | Protein: 8g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 161mg | Potassium: 457mg | Fiber: 7g | Sugar: 61g | Vitamin A: 572IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 5mg
