The moment these Triple Chocolate Brownies come out of the oven, the kitchen smells like a cozy chocolate shop, with deep cocoa notes and a buttery, almost caramelized aroma wrapping around you.
I love making a batch on a quiet Sunday afternoon or when I need a little reward after a long week, and they are perfect for potlucks, game day, or when you want something impressive yet easy to share.
SaveOne pan of these brownies sits happily in my fridge for quick, mess free treats during movie nights, and they always disappear fast when friends come over.
Triple Chocolate Brownies Recipe
Ingredients
Brownie Base
Chocolate Ganache Topping
Instructions
- Preheat and prep the pan
Preheat your oven to 350°F, then line an 8 by 8 inch square pan with parchment paper, letting the paper overhang the sides, and lightly grease the parchment.
- Mix the wet ingredients
In a large bowl, whisk the melted butter and granulated sugar until smooth, then beat in the eggs one at a time, followed by the vanilla extract, until the mixture looks glossy.
- Combine dry ingredients
In a separate bowl, whisk together the cocoa powder, fine sea salt, baking powder, and all purpose flour until well blended.
- Fold dry into wet
Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined, then stir in the cup of chocolate chips.
- Pour and smooth the batter
Scrape the batter into the prepared pan, spread it into an even layer with a spatula, and gently tap the pan on the counter to remove air bubbles.
- Create chocolate pockets
Sprinkle the extra chocolate chips over the top and use the back of a spoon to press a few slightly deeper pockets into the surface so they melt into gooey centers as the brownies bake.
- Bake until set
Bake in the preheated oven for 22 to 25 minutes, until the edges are set and pulling away from the pan, but the center still looks slightly soft.
- Make the chocolate ganache
While the brownies bake, heat the heavy cream in a small saucepan over medium low heat until it just begins to simmer, then pour it over the chocolate chips in a heatproof bowl, add the butter and salt, and let it sit for 2 minutes before whisking until smooth and glossy.
- Spread the ganache
Once the brownies are out of the oven and have cooled for about 10 minutes, pour the warm ganache evenly over the top, spreading it gently into a smooth layer.
- Cool and slice
Let the brownies cool completely in the pan on a wire rack, then use the parchment overhang to lift them out and cut into 12 neat squares.
Substitutions and variations
- Use dark chocolate chips instead of semi sweet for a deeper, less sweet flavor.
- If you need to avoid gluten, swap the all purpose flour with a gluten free 1 to 1 flour blend.
- To make them dairy free, use vegan butter and coconut cream in place of the butter and heavy cream.
- For a lighter version, you can reduce the sugar to 1 and 1/2 cups and add 2 tablespoons melted neutral oil to keep the texture moist.
Chloe's tips
- For extra fudgy brownies, slightly underbake them; the centers should look a little soft when you remove the pan from the oven.
- Press the chocolate chips gently into the batter so they stay near the surface and become delicious pockets of melted chocolate as they bake.
- Let the brownies cool fully before slicing; this helps the ganache set and makes clean cuts much easier.
- Store the brownies in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze for up to 2 months.
How to store it
- Keep in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- To reheat, warm individual portions in the microwave for 15 to 20 seconds for a soft, fudgy texture.
Serving suggestions
Serve these Triple Chocolate Brownies as a decadent dessert or a cozy midnight snack, pairing them with vanilla ice cream or a simple cup of coffee.
- Classic vanilla ice cream
- Espresso or cold brew coffee
- Fresh raspberries for a bright contrast
- A sprinkle of flaky sea salt on top
Frequently asked questions
Can I use a different size pan?
Yes, but choose a pan with similar depth so the baking time stays close to 25 minutes. If the pan is larger, the brownies will be thinner and may bake faster; if it is smaller, they will be thicker and may need a few extra minutes.
What if I don’t have parchment paper?
You can lightly grease the pan with butter or nonstick spray and dust it with a little flour, but parchment paper makes lifting and slicing the brownies much easier.
Can I make these brownies in advance?
Absolutely. You can bake and ganache them up to 2 days ahead, store them covered in the fridge, and let them come to room temperature before serving for the best texture.
How do I know when they are done?
The edges should look set and slightly pulled away from the pan, while the very center may still look a bit soft; this is intentional for that fudgy, melt in your mouth crumb.
Let's get cooking!
Enjoy these Triple Chocolate Brownies as your go to treat when you want pure chocolate comfort, and feel free to tweak the toppings and add ins to make them totally your own.
