Triple chocolate brownies are irresistible fudge brownies made from a combination of unsweetened chocolate, dark chocolate, and white chocolate.
These triple chocolate brownies promise relaxation. Each bite comes with a soothing warm hug.
Chocolate lovers of all ages will rejoice in the amount of chocolate goodness in each serving!
Ingredients
This recipe uses all your standard brownie ingredients: cocoa powder, sugar, eggs, and flour, with the exception of a few special additions.
While these are called “triple chocolate brownies,” the recipe technically uses four chocolates:
- unsweetened chocolate (cocoa powder and solid chocolate)
- extra dark chocolate chips
- semi-sweet chocolate chips
- white chocolate chips
The difference between dark chocolate and semi-sweet chocolate chips is negligible. I would only call these quadruple chocolate brownies if I had included milk chocolate chips!
Another key ingredient that makes these brownies special is the combination of butter and oil.
These brownies are dense and fudge-like with a slightly crisp exterior thanks to the mixture of butter and coconut oil.
These brownies are perfect for mailing to far away friends. They stay moist days after baking!
Baking Notes
Bake until the surface of the brownies are set. You may insert a toothpick in the center of the brownies to ensure they are done.
Over-baked brownies will result in a dry, cakey texture. It is better to err on the side of under-baked.
The brownies will continue to slightly “cook” as it sits on the cooling rack in the baking pan.
Tips for Slicing Brownies
Warm brownies will be difficult to slice into clean portions. Wait for the brownies to cool to room temperature.
Use a clean, sharp knife. Wipe knife with a clean towel in between slices.
You may also use a stainless steel bench scraper (also known as pastry scraper or dough cutter) for quick, clean cuts.
Brownie Storage
Store brownies in an airtight container at room temperature for up to 5 days. After the third or fourth day, the brownies will start to stale.
If necessary, quickly reheat in the microwave for 10 second intervals with a mug of water. The mug of water will ensure the brownies do not dry out.
To prevent waste, use leftover brownies to make this Brownie Milkshake!
Related Chocolate Dessert Recipes
- Chocolate Butter Mochi Cake
- Olive Oil Brownies
- Peanut Butter Cookie Dough Brownies
- Ultimate Chocolate Cupcakes
Triple Chocolate Brownies
Ingredients
- 8 Tablespoon unsalted butter, (113 g)
- 3 Tablespoon coconut oil, (42 g)
- 4 oz unsweetened chocolate, (113 g), roughly chopped
- 5 Tablespoons unsweetened cocoa powder, (25 g)
- 1 cup granulated sugar, (200 g)
- ¾ cup dark brown sugar, (150 g), packed
- 3 large eggs, , whisked
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, (130 g)
- ½ teaspoon fine sea salt
- ½ teaspoon baking powder
- ½ cup white chocolate chips, (85 g)
- ½ cup extra dark chocolate chips*, (85 g)
- ½ cup semi-sweet chocolate chips, (85 g)
Instructions
- Preheat oven to 350°F. Line an 8-inch square pan with parchment paper, leaving an overhang on all four sides of pan. Lightly grease with cooking spray and set aside.
- In a large bowl, add butter, coconut oil, chopped unsweetened chocolate, and unsweetened cocoa powder. Fill a medium pot with about two inches of water. Bring to a boil and remove from heat.
- Place bowl over pot of water (making sure bowl does not touch water) and allow ingredients to gently melt. Stir as needed to ensure even melting. Add sugar and brown sugar. Mix until sugars have been thoroughly incorporated. Remove bowl from pot. Allow mixture to cool slightly before stirring in whisked eggs and vanilla.
- In another bowl, whisk together flour, salt, and baking powder. Add to melted chocolate mixture and mix until there are no longer any dry streaks of flour. Add extra-dark chocolate chips, semi-sweet chocolate chips, and white chocolate chips. Fold to combine. Be careful not to over mix.
- Pour batter into prepared baking pan. Smooth into an even layer. Bake for 28-30 minutes until the surface of the brownies are set and a toothpick inserted in center of brownies comes out clean. Allow brownies to cool in pan for 15-20 minutes.
- Lift brownies out of pan using parchment overhang. Transfer brownies to wire rack to cool. Once cooled, slice brownies into desired portions. Store brownies are room temperature in an airtight container.
Notes
- I used this 8-inch square baking pan.
- Warm brownies will be difficult to slice into clean portions. Wait for brownies to cool to room temperature.
- I used these 63% extra dark chocolate chips.
- Use any mixture of chocolate chips to equal 1 1/2 cups (milk chocolate chips, butterscotch chips, mint chocolate chips, peanut butter chips, etc)
- Overbaking the brownies will result in a dry, cakey texture. It is better to err on the side of underbaked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I love this recipe so much. Family and friends are crazy about it. It’s brilliant how you have combined butter and coconut oil. But some of my vegetarian friends have asked for these brownies without egg. I tried to substitute egg with yogurt but was not the same. Could you pls provide any other suggestions to make this recipe eggless? Thank you so much for this heavenly chocolate brownie recipe.
Thanks for sharing! I’m glad you and your family enjoyed the recipe! I have not made eggless brownies. However, if I were to try it, I would use sub in flaxseed eggs (ground flaxseed mixed with water).
wonder why your recipes are not in metric which is internationally use :)
When I started my blog in 2010 a big portion of my readers were based in the US. I am all for metric measurements (especially because its far more accurate for baking). This is an older recipe, I have yet to adjust this recipe for international readers. However, my newer recipes are both listed in US and metric measurements.
I am wondering if this recipe can be doubled for a 13x 9 baking pan. thanks in advance. I am so excited to try this brownie recipe
Hi there! Yes, you can double the recipe to fit a 9×13-inch baking pan. Baking time will roughly be the same.
Hello,
I’m allergic to coconut and was hoping I’m able to substitue it for something else because these are the best looking brownies I’ve ever seen! Thank you
Simply sub in melted butter or a neutral flavored oil like vegetable oil or grapeseed oil.
You can never go wrong with anything triple chocolate! ;) These brownies look amazing!
Those look absolutely perfect, I want that entire batch to myself!
Thank you! I totally feel ya! I didn’t want to share with my husband! Ha!
I’m a HUGE fan of anything triple chocolate, and these look amazing!!
Thanks! Me, too! Always more chocolate, please!
THREE types of chocolate!? Trying these ASAP!
Thanks! I hope you like them!
Three, Four it doesn’t matter how much chocolate because these look INCREDIBLE!
Thank you! When chocolate is involved, the more, the merrier!
Wow, these look amazing! So rich and fudgy with that perfect flaky top!
Thank you!