Irresistible Triple Chocolate Fudge Brownies
Rich, fudgy brownies combining three types of chocolate for an intense, melt-in-your-mouth dessert that’s easy to make and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 3/4 cup (95g) all-purpose flour
- 1/4 teaspoon salt
- 3.5 oz (100g) dark chocolate, melted and slightly cooled
- 1/2 cup (90g) milk chocolate chips
- 1/2 cup (90g) semisweet or bittersweet chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan or line it with parchment paper, leaving some overhang for easy brownie removal.
- Melt the butter and dark chocolate together using a microwave in 30-second bursts, stirring between each until smooth, or melt gently in a double boiler. Let cool slightly.
- In a large mixing bowl, whisk granulated sugar, brown sugar, and eggs vigorously for about 2 minutes until pale and slightly fluffy.
- Stir in vanilla extract and the cooled chocolate-butter mixture, ensuring the chocolate is not hot to avoid scrambling the eggs.
- In a separate bowl, sift together cocoa powder, flour, and salt.
- Gently fold the dry ingredients into the wet mixture using a spatula until just combined; avoid overmixing.
- Fold in the milk chocolate chips.
- Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the semisweet chocolate chunks evenly over the surface, lightly pressing them into the batter.
- Bake for 25-30 minutes. Check at 25 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
- Cool completely on a wire rack before slicing and serving.
Notes
If your oven runs hot, tent the brownies loosely with foil after 20 minutes to prevent burning. Letting the batter rest for 5 minutes before baking helps cocoa hydrate for richer flavor. Use room temperature eggs for better incorporation. Avoid overmixing to keep brownies fudgy. For gooey chocolate pockets, sprinkle chocolate chunks on top before baking.
Nutrition
- Serving Size: 1 brownie square (1/
- Calories: 250
- Fat: 14
- Carbohydrates: 30
- Protein: 3
Keywords: triple chocolate, fudge brownies, chocolate dessert, easy brownies, homemade dessert, chocolate fudge, chocolate chips, rich brownies