Ultimate Triple Chocolate Brownies! Fudgy, rich & loaded with dark, milk & white chocolate. The best gooey chocolate dessert recipe for brownie lovers!
Triple Chocolate Brownies
Brownies are hands down my absolute favourite dessert to eat, I’m a true chocolate lover through and through! Give me a rich, fudgy brownie any day of the week and I’m happy. In fact, just writing this has me craving a batch, so I’ll definitely be baking brownies tomorrow!
What I love most about homemade brownies is how versatile they are. You can keep them classic and simple, or load them up with extra chocolate, swirls of Nutella or Biscoff, crunchy nuts, or even fruit if you enjoy that chocolate and fruit combo. Whether you’re looking for an easy brownie recipe for dessert, a bake sale, or just a chocolatey treat, brownies are the ultimate go-to bake.
These ultimate triple chocolate brownies are rich, decadent, and guaranteed to impress any chocolate lover. With their gooey centres, and packed with triple chocolate, they’re bound to become your new go-to fudgy brownie recipe.
What Is A Brownie?
A brownie is a rich, chocolate-based baked treat that falls somewhere between a cake and a cookie. Known for its dense, fudgy texture and intense chocolate flavour.
There are two main types of brownies:
- Fudgy brownies– gooey, moist, and rich (like this triple chocolate version!)
- Cakey brownies– lighter, fluffier, and more similar to a chocolate cake.
Brownies are incredibly versatile and can be Customised with all sorts of delicious mix-ins like nuts, chocolate chips, caramel, peanut butter, or even a swirl of cream cheese. They’re baked in a square or rectangular pan, then sliced into individual portions once cooled.
I can’t wait to make more brownie recipes for you, so keep an eye on the blog for some more delicious brownies!
Why You’ll Love These Triple Chocolate Brownies
- Three Types of Chocolate– Dark, milk, and white chocolate come together to make the ultimate chocolate lover’s brownie recipe.
- Fudgy, Gooey Texture– Rich, chewy, and perfectly indulgent, just like the best homemade brownies should be.
- Easy to Customise– Add nuts, caramel, Biscoff, or even more chocolate to make these fudgy brownies your own.
- Make-Ahead Friendly– These gooey brownies freeze beautifully, so you can prep in advance and thaw whenever you need a sweet treat.
- Dairy-Free Option– Simple swaps make this an easy dairy-free brownie recipe, perfect for those with allergies or dietary needs.
Ingredients You’ll Need
For the brownie base:
- 200g Dark chocolate- (70% cocoa or higher) Dark chocolate is the base of your brownie’s intense chocolate flavour. The high cocoa content adds richness and slight bitterness, balancing the sweetness of the sugar and white/milk chocolate add-ins. It also contributes to that gooey, fudgy texture when melted into the batter. (I have tried using milk chocolate before in the brownies and it creates a delicious brownie as well, so if you aren’t a huge dark chocolate lover feel free to use milk chocolate! However, dark chocolate in brownies isn’t bitter like you might think!
- 200g Unsalted butter- Butter provides moisture, richness, and structure. It helps create a dense, fudgy brownie. Using unsalted butter gives you control over the salt content in the final bake. (I have seen that people have had success using baking spread in brownies, I personally haven’t tested it though).
- 280g Icing sugar or Caster sugar- Icing sugar sweetens the batter. It also contributes to the chewy texture and shiny crackle top.
- 3 Large eggs- Eggs act as a binding agent, helping hold the batter together. They add richness and moisture while also trapping air during mixing, which contributes to a fudgy centre. Room-temperature eggs incorporate more evenly and create a smoother batter.
- 1 tsp Vanilla extract- Vanilla enhances the chocolate flavours and adds depth. It’s a small amount, but it rounds out the taste and makes the overall brownie more aromatic and well-balanced.
- 100g Plain flour- Flour provides the structure in brownies. Using less flour keeps the brownies soft and fudgy instead of cakey. This lower flour-to-fat ratio is key to that rich texture.
- 50g Cocoa powder- Cocoa powder boosts the intensity of chocolate flavour and gives the brownies a deeper colour. It also helps absorb some of the moisture to keep the texture dense without drying them out.
- 30g Golden Syrup- Golden syrup helps create a chewy, moist texture and adds a subtle caramel-like sweetness. It also helps keep the brownies soft for longer and adds shine to the top.
- ½ tsp Salt- Salt is essential for balancing the sweetness and enhancing the flavour of chocolate. Just a small amount brings out the richness and prevents the brownies from tasting one-dimensional.
Tips for the Fudgiest Brownies
- Use real butter but you can use baking spread if you’d like!
- Don’t over bake- slightly underdone = fudgier
- Mixing- When mixing your brownies, whisk the eggs and sugar until light and fluffy. Fold in the rest of your ingredients until just in cooperated. Over-mixing can affect your batter and affect the bake time.
- Melt the butter with chocolate for a silky brownie base.
- Re-fridgerate your brownies overnight or for a few hours. This is a MUST for the best fudgy brownies!
- Use good-quality chocolate for the richest flavour. Use high-quality chocolate bars instead of chips for the best melt and flavour.
- Chill before cutting for clean, bakery-style slices.
- I made my brownies thick as I love a chunky brownie but you could use a bigger tray and make the brownies thinner! Just keep an eye on the baking time and take them out when they have a slight wobble!
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate?
You can, but dark chocolate gives a deeper flavour.
How do I get fudgy brownies instead of cakey ones?
For fudgy brownies, use less flour, more fat (like butter and chocolate) and use the special ingredient golden syrup! don’t over-bake. This recipe is designed to be extra rich, fudgy and gooey!
Can I use chocolate chips instead of chopped chocolate?
Yes! Chocolate chips work well, but chopped chocolate creates larger, meltier pockets. Use what you have on hand, but go for high-quality chocolate for the best flavour.
Why is my brownie top not shiny or crackly?
The shiny, crackly top comes from dissolving sugar into the eggs and warm chocolate mixture. Whisk the sugar and your eggs for several minutes. then add your chocolate in while it is still warm to help achieve that bakery-style top. However, these brownies have a chocolate topping on top so if you don’t achieve a shiny top don’t worry!
Can I make these brownies ahead of time?
Absolutely! These brownies keep well at room temperature for up to 4 days, or can be frozen for up to 2 months. Let them cool completely before storing in an airtight container.
How do I store leftover brownies?
Store cooled brownies in an airtight container at room temperature for 3–4 days, or in the fridge for up to a week. For extra freshness, wrap individual squares in clingfilm or foil.
Can I freeze triple chocolate brownies?
Yes! Once cooled and cut, wrap each brownie tightly and freeze for up to 2 months. Thaw at room temp or microwave for a quick treat.
Can I add other ingredients to the batter?
Definitely! Add-ins like nuts, caramel swirls, Oreos, or even a spoonful of peanut butter Works great. Just don’t overload the batter. stick to around 150g-200g of extra mix-ins.
More ‘Back To Basic’ Recipes
Looking for more easy, classic bakes? Try some of my milk chocolate chip cookies or fudgy blondies. They’re easy recipes and are perfect for beginners!
Recommended Equipment/Ingredients
- Electric hand whisk
- Stand mixer (Use code BITEOFBAKES for 20% off).
- Cocoa Powder
- Vanilla
- Baking Tin 9″ Square Tin
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These Triple Chocolate Brownies are everything a chocolate lover could ever want, rich, fudgy, chewy, and absolutely delicious. Whether you’re baking for a celebration, a cosy night in, or just to satisfy that chocolate craving, this recipe never disappoints.
So grab your mixing bowl and chocolate stash, it’s time to bake the ultimate fudgy brownie recipe that’ll make everyone ask for seconds!
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Triple Chocolate Brownies
Ingredients
Brownie Base-
- 210g Dark Chocolate
- 210g Unsalted Butter
- 3 Eggs
- 280g Caster Sugar
- 100g Plain Flour
- 50g Cocoa Powder
- 30g Golden Syrup
- 1 tsp Vanilla
- 1/2 tsp Salt
- 150g Milk Chocolate (Chopped or Chips).
- 150g White Chocolate (Chopped or Chips).
Instructions
- Pre-heat your oven (Gas mark 4/180c/160c Fan) and line a 9 inch baking tin with baking paper/ parchment paper.
- Melt the butter and dark chocolate together in the microwave in short bursts. Stir until smooth, then let cool slightly. (This may take 2-3 minutes).
- In a separate bowl (I recommend using a stand mixer but an electric hand whisk will work too). Add in your sugar and eggs and whisk on high for 10 minutes until the mixture is light and fluffy.
- Pour your melted chocolate/butter mixture into the egg mixture. (If using a stand mixer, change to a paddle attachment. If using an electric hand whisk, change to a spatula and fold the melted mixture in). Mix the chocolate mixture with the egg mixture on a low speed until in-cooperated.
- Add in your vanilla, golden syrup and sift in the flour, cocoa powder, and salt. Gently fold until just combined. Don’t over-mix!
- Fold in the milk and white chocolate chunks. You can also sprinkle a few extra on top for a gooey finish.
- Pour into a lined 9 inch square tin and smooth the top. Bake for 30-35 minutes, or until the edges are set but the centre is still soft. Don’t over-bake, your brownies will have a slight wobble in the middle.
- Refrigerate for 3-4 hours or preferably overnight! This will make your brownies fudgy and delicious!
- Slice and Eat!
Recipe Update
The original recipe had 50ml of double cream in the batter. Ive removed this but you can still use it especially if you want your brownies to be more creamy!
Storage
- These brownies keep well at room temperature for up to 4 days, or can be frozen for up to 2 months. Let them cool completely before storing in an airtight container.
- These brownies can be frozen. Once cooled and cut, wrap each brownie tightly and freeze for up to 2 months. Thaw at room temp or microwave for a quick treat.