Name: Triple Chocolate Brownies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter; 8 oz semisweet chocolate, chopped (or chocolate chips); 1 ½ cups granulated sugar; ½ cup brown sugar; 4 large eggs; 2 teaspoons vanilla extract; 1 cup all-purpose flour; ½ cup unsweetened cocoa powder; ½ teaspoon salt; 1 cup milk chocolate chips; 1 cup white chocolate chips

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These triple chocolate brownies are everything I crave when I want a rich, chocolatey dessert. They're irresistibly fudgy, packed with gooey pockets of chocolate, and offer a perfect balance of dark, milk, and white chocolate flavors in every bite. Whether I’m making them for a gathering or just indulging my sweet tooth, they never disappoint.

Triple Chocolate Brownies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter

8 oz semisweet chocolate, chopped (or chocolate chips)

1 ½ cups granulated sugar

½ cup brown sugar

4 large eggs

2 teaspoons vanilla extract

1 cup all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon salt

1 cup milk chocolate chips

1 cup white chocolate chips

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9x13-inch pan, lining it with parchment paper for easy removal.

Then, I melt the butter and semisweet chocolate together in a saucepan over low heat, stirring until the mixture is smooth. Once melted, I let it cool for a few minutes.

I whisk in both sugars, then beat in the eggs one at a time, making sure everything is well incorporated before adding the vanilla extract.

I sift in the flour, cocoa powder, and salt directly into the wet ingredients and gently fold them in, being careful not to overmix.

Then I stir in the milk chocolate and white chocolate chips.

I pour the thick batter into the prepared pan and smooth the top with a spatula.

I bake the brownies for 30–35 minutes, until a toothpick inserted into the center comes out with moist crumbs (not wet batter).

Once baked, I let them cool completely before cutting them into 16 squares.

Servings and timing

Servings: 16 brownies

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Calories: Approximately 320 kcal per brownie

Variations

I like to play around with this recipe depending on what I have on hand. Sometimes I add chopped nuts, like walnuts or pecans, for extra texture. When I want a darker, more intense chocolate flavor, I use bittersweet chocolate instead of semisweet. Around the holidays, I’ll even stir in crushed peppermint or swirl in some caramel sauce for a festive twist.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 4 days—they actually get fudgier after the first day. If I want to keep them longer, I freeze them individually wrapped and then reheat in the microwave for 15–20 seconds when I’m ready for a treat. They’re just as rich and gooey as the day I made them.

FAQs

How do I know when the brownies are done baking?

I check by inserting a toothpick into the center. If it comes out with moist crumbs (not wet batter), they're ready. Overbaking will dry them out, so I always start checking around 30 minutes.

Can I use only one type of chocolate?

Yes, I can—but I find the trio of chocolates gives the best flavor and texture. Using only one will still be delicious but slightly less complex.

What’s the best way to cut brownies cleanly?

I let them cool completely and use a sharp knife. Wiping the knife between cuts helps get those neat edges. Sometimes I even chill them for cleaner slices.

Can I make these brownies gluten-free?

Absolutely. I substitute the all-purpose flour with a 1:1 gluten-free flour blend. I make sure it contains xanthan gum for best results.

Can I add toppings to these brownies?

Definitely. I sometimes top them with extra chocolate chips before baking, or drizzle melted chocolate or ganache after baking for an extra indulgent finish.

Conclusion

These triple chocolate brownies are my go-to recipe when I want a rich, crowd-pleasing dessert that’s easy to whip up. The combination of three types of chocolate creates an incredible depth of flavor and texture that’s hard to resist. Whether I’m baking for a special occasion or just need a chocolate fix, these brownies always satisfy.

Recipe:

Triple Chocolate Brownies

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Author: Cheryl
Total Time: 50 minutes
Yield: 16 brownies
Diet: Vegetarian

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Description

These triple chocolate brownies are fudgy, rich, and packed with three kinds of chocolate—semisweet, milk, and white—for the ultimate indulgent dessert.

Instructions

Preheat oven to 350°F (175°C) and grease a 9x13-inch pan. Line with parchment paper for easy removal.
Melt butter and semisweet chocolate in a saucepan over low heat, stirring until smooth. Let cool slightly.
Whisk in granulated sugar and brown sugar.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Sift in flour, cocoa powder, and salt. Gently fold into the wet mixture until just combined.
Stir in milk chocolate chips and white chocolate chips.
Pour batter into prepared pan and smooth the top with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Let brownies cool completely before cutting into 16 squares.