Homemade Triple Chocolate Browniesare a chocolate lover’s dream come true! Three types of chocolate make these the BEST rich and fudgey brownies you’ll ever eat.

Three brownies with a glass of milk in the background.

Thiseasy brownie recipecombines bittersweet chocolate, unsweetened chocolate, and cocoa powder into an absolutely delicious treat.

Whether you enjoy them warm with a scoop of ice cream and somehot fudgeor pack them in alunchboxfor a sweet treat,these triple chocolate brownies will not disappoint.

This recipe comes from the America’s Test Kitchen Family Baking Book and it’s my go-to brownie recipe.

A pan of brownies cut into 16 on a piece of white parchment paper.

Why You’ll Love This Recipe

Triple chocolate brownies areeasy to make.
It’s an easy recipe to have ingredients on-hand for when you need a last-minute dessert.
Perfect for potlucks because they are acrowd-pleaser.
These brownies alsofreeze wellso you can pull them out whenever you want.

Recipe Ingredients

Bittersweet chocolate
Unsweetened chocolate
Cocoa powder: Dutch-process cocoa powder will give you the best chocolate flavor
Butter: unsalted is best in this recipe
Sugar
Eggs
Vanilla extract
Salt
Flour: use all-purpose flour for these brownies

See the recipe card below for full information on ingredients and quantities

How to Make Homemade Triple Chocolate Brownies

Step #1.Add both types of chocolate, cocoa, and butter to a microwave-safe dish and microwave for 1 to 3 minutes, stirring often, until the mixture is smooth.
Step #2.In a separate bowl, whisk together the rest of the ingredients except the flour.
Step #3.Add in the melted chocolate mixture and whisk it just until it’s combined. Gently stir in the flour until it’s incorporated.
Step #4.Bake the brownies in a glass pan that is lined and greased at 350 degrees for 35 to 40 minutes. Let the brownies cool completely before cutting into squares.

Recipe FAQs

Can you freeze homemade triple chocolate brownies?

Yes! Place cut brownies in an air-tight container and freeze for up to 2 months. Put a layer of parchment paper between the levels if you stack the brownies so they don’t stick together.

What’s the difference between traditional cocoa and Dutch-process cocoa?

With Dutch-process cocoa, the cocoa nibs are washed in a potassium solution to neutralize the acidity. This step is skipped when it comes to natural or traditional cocoa. Dutch-process cocoa is also called alkalized cocoa powder.

Why is Dutch-process cocoa used in this recipe?

Dutch-process cocoa powder has a darker color and more complex flavor and it is pH neutral. Natural cocoa powder tends to have a redder, lighter color and a fruitier flavor profile and is acidic.

Can you use a muffin pan to bake these instead of an 8-inch square pan?

Yes. But you may need a shorter baking time because the brownies aren’t in one big block.

A whole pan of baked brownies in the pan sitting on a white-and-blue striped towel.

Expert Tips

Use Dutch-process cocoa if you can. It makes the finished brownies nice and dark in color and gives them extra chocolate flavor. It’s generally easy to find and you can even getDutch-processed cocoaon Amazon.
If you use salted butter in this recipe, reduce the amount of salt you add to 1/4 teaspoon.
Don’t underbake this recipe(even if you love a gooey brownie) because these brownies are already quite moist. If you underbake, you’ll have raw brownie in the middle.
Let the brownies cool completelyto make cutting them into squares easier.