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This Triple Chocolate Brownie recipe is the perfect blend of fudgy, chocolate, crunchy, chewy, and cakey brownies. They're perfect for all celebrations or a victory treat.
If you love chocolate and brownies, I know you'll want to check out these recipes: Sea Salt Caramel Brownies, Chewy Fudge Brownies, Fudge Brownie Ice Cream, Peppermint Fudge Brownies, Hot Fudge Brownie Sundae or Texas Sheet Cake.
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Brownies hold a really special place in my heart, which is the primary reason I'm a chocoholic. Fudgy, chewy and cakey brownies all get to love in my belly.
However, I wanted to do something different, and I let my mother-in-law add an ingredient that I would never add to brownies that gave it a bonus crunch. Heath toffee bits.
I know uncommon, but let me tell you, they add another layer of OMG deliciousness to these mouthwatering homemade brownies that'll put any box mix to shame.
Triple Chocolate Brownies Ingredients
Here are the key ingredients you'll need to make this divine triple chocolate brownie recipe.
Unsweetened Chocolate
I love using unsweetened chocolate because it's the purest form of chocolate at 100% cacao. It provides a rich chocolate flavor.
Unsalted Butter
I only bake with unsalted butter. You'll need melted butter for this recipe.
Eggs
A couple of large eggs will give the texture and moisture of the brownies.
Dark Brown Sugar
Brown sugar makes brownies fudgier, and dark brown sugar adds a richer flavor.
Flour
I always use unbleached all-purpose flour for baking. You'll also use salt and baking powder.
Unsweetened Cocoa Powder
We only need a couple of tablespoons to make these chocolatey brownies.
Semi-Sweet Chocolate Chips
Semisweet chocolate chips add a pleasant piece of melted chocolate to every bite. Milk chocolate chips or dark chocolate chunks would be excellent too!
Chopped Pecans
I'm a Southern boy, so pecans win over walnuts.
How To Make Triple Chocolate Brownies
I wanted this recipe to produce fudgy triple chocolate brownies that would make all chocolate lovers drool!
First, preheat the oven to 325°F. To make it easy to remove the brownies, place foil or parchment paper in an 8 x 8 pan; so it hangs over slightly, enough to grab and lift.
Add unsweetened chocolate and butter in a small bowl, cook in the microwave for 1 minute, and stir to melted butter and melted chocolate.
Mix eggs and brown sugar on low speed in a large bowl with a hand mixer for 2 minutes, until yellow and fluffy. Pour in the melted chocolate and vanilla extract, and mix until combined.
In a small bowl, stir flour, unsweetened cocoa powder, baking powder, and salt, pour into the brownie batter, and mix on low speed for 30 seconds until flour is combined. Stir in ⅔ of pecans, ⅔ of chocolate chips, and 2 tablespoons of heath toffee bits, and mix for 15 seconds. Avoid over-mixing.
Pour the brownie batter into the prepared pan, spread it out evenly, and sprinkle the remaining pecans, chocolate chips, and heath chocolate toffee bits over the top. Bake for 50 to 55 minutes until a small crumb is left on a toothpick. Remember, the batter has chocolate chips; the toothpick will come out with some chocolate on it. When brownies are finished baking, set them aside for 10 minutes before lifting them out of the pan and cooling completely before cutting them.
Serve with a scoop of vanilla ice cream, whipped cream, or a drizzle of dark chocolate glaze.
How To Store Brownies
Brownies should be made one day in advance and kept in the fridge for 7 days in an airtight container.
After you cut the brownies, individually wrap them with plastic wrap and store them in an airtight freezer container for 5 months. Thaw 24 hours before using.
Reheat brownies by baking in a 350°F oven for 5 minutes or zap them for 10 seconds in the microwave.
Triple Chocolate Brownie Tips & Tricks
Here are a few things to remember while whipping up this triple chocolate brownie recipe.
- Double the ingredients and bake in a 9 x 13 baking pan.
- Feel free to use gluten-free flour to make these a gluten-free treat.
- You can use milk or dark chocolate chips instead of semi-sweet chocolate chips.
- Use quality chocolate chips for the best flavor.
- You can use white chocolate chips to add a nice color contrast.
- You can use light brown or white granulated sugar as a swap for dark brown sugar.
- Feel free to use walnuts instead of pecans.
- Use dark cocoa powder instead of natural cocoa powder for a richer chocolate flavor. Do not use Dutch-processed cocoa powder, as it will negatively affect the rise in the brownies.
- If you use salted butter, omit the salt from the recipe.
- Add 1 teaspoon of espresso powder for a great coffee flavor.
- Keep your brownies ooey gooey by not over bake the brownies. The correct oven temperature will help.
Triple Chocolate Brownies FAQ
Here are the top questions readers have about baking homemade brownies.
Are brownies American?
Yes, brownies are American. They originated in the United States around the turn of the 20th century. Legend has it that a homecook made a chocolate cake recipe and forgot to add the baking powder, and instead of throwing the cake out, she served the flat pieces. Then, around the roaring '20s, they became widely popular.
What happens if I over mix the batter?
Don't overmix the batter. Overmixing adds too much air to the brownies and gives them a cakey texture. That's fine, but today,, we're making fudgy brownies.
What happens if I overbake the brownies?
Don't overbake the brownies. Fudgy brownies are slightly underbaked. When you remove the brownies from the oven, the edges will have begun to pull away from the sides, and the center will be gooey.
What's the best way to cut brownies?
Cool before cutting. The best way to get a clean cut is to place the brownies in the freezer for 15 minutes after they cool. However, cooling for 1 hour at room temperature will still do the job.
What makes brownies fudgy?
Fudgy brownies have more fat to flour than cakey brownies. The recipe for fudgy brownies will include more butter and chocolate. Cakey brownies will have more flour to fat and baking powder to help the brownies rise.
What can I serve with triple chocolate brownies?
You can serve a few things with your brownies. Here are some options: homemade vanilla ice cream, Hennessy whipped cream, sea salt cajeta, or homemade caramel sauce.
More Dessert Recipes
If you're looking for more desserts to add to the dessert table. You'll want to use these recipes.
- Key Lime Cheesecake
- Coco Beignets
- Butter Rum Cake
- Apple Pie with Graham Cracker Crust
- Chocolate Banana Pudding
- Canned Peach Cobbler
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Preheat oven to 325°F before pulling the ingredients out. Get all ingredients for the triple chocolate brownies on the counter.
Step 2: Put everything measured into individual bowls.
Step 3: We don't want any surprises, so make sure your oven is heating to the correct temperature by placing an oven thermometer in the center of the oven while you finish the previous step.
Step 4: Start following the recipe and get ready for the best triple chocolate brownies ever!
I’m not sure what else to say about these brownies except for the fact that they are seriously delicious. Rich, chocolatey, and with a perfect texture, you really can’t go wrong with this recipe. If you love brownies as much as I do, then be sure to give them a try! And when you do, don’t forget to leave me a 5-star review.
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📖 Recipe
Triple Chocolate Brownies
Ingredients
- 4 oz. unsweetened chocolate
- 1 stick unsalted butter
- 2 large eggs
- 1 ½ cups dark brown sugar
- 1 ½ teaspoons vanilla extract
- 1 cup unbleached all-purpose flour
- 2 tablespoons cocoa powder
- ¼ teaspoon kosher salt
- ¾ teaspoon baking powder
- ½ cup chopped pecans
- ½ cup semi-sweet chocolate chips
- 3 tablespoons heath chocolate toffee bits
Instructions
- Preheat the oven to 325°F. Place foil or parchment paper in an 8 x 8 pan; foil should hang over slightly.
- In a bowl, add unsweetened chocolate and butter, cook in the microwave for 1 minute, stir to combine.
- In a bowl, mix eggs and brown sugar on low speed with a hand mixer for 2 minutes. Pour in melted chocolate and vanilla, mix until combined.
- In a small bowl, stir flour, cocoa powder, baking powder, and salt, pour into batter and mix on low speed for 30 seconds until flour is combined. Add in ⅔ of pecans, ⅔ chocolate chips, and 2 tablespoons of heath toffee bits, mix for 15 seconds. Avoid over mixing. Pour the batter in the pan, spread out evenly, sprinkle the remaining pecans, chocolate chips, and heath chocolate toffee bits over the batter. Bake for 50 to 55 minutes until a small crumb is left on a toothpick. Remember there are chocolate chips in the batter; the toothpick will come out with some chocolate on it.
- When brownies are finished baking, cool for 10 minutes before lifting out of the pan and cutting.
Notes
- Double ingredients and bake in a 9 x 13 baking pan.
- Feel free to use gluten-free flour to make these a gluten-free treat.
- You can use milk or dark chocolate chips instead of semi-sweet chocolate chips.
- Use quality chocolate chips for the best flavor.
- You can use light brown or white granulated sugar as a swap for dark brown sugar.
- Feel free to use walnuts instead of pecans.
- For a richer chocolate flavor use dark cocoa powder instead of natural cocoa powder. Do not use Dutch processed cocoa powder as it will negatively affect the rise in the brownies.
- If you use salted butter omit the salt from the recipe.
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