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This triple chocolate brownie recipe works up really fast. 30 minutes tops! It’s really no harder than box mix, but it tastes SO MUCH better than anything you’re going to find in a box. It’s dark, rich, chewy, gooey and it doesn’t use a block or two of chocolate, so you can convince yourself it’s “healthy.”
Every baker needs a good, reliable brownie recipe. I have hunted high and low for one that is truly perfect. I have exciting news! I have found it – dark, rich, chewy, gooey and it doesn’t use a block or two of chocolate.
This triple chocolate brownie recipe is divine. As a bonus, it is also super quick to make and is ready to eat in 30 minutes. Yes, we will need to add this recipe to our Quick & Easy Dessert Recipes that can be prepared in an hour or less.
You can dress it up with some vanilla ice cream and chocolate sauce for a fancy pudding, or leave it naked and have it with coffee as a mid afternoon pick me up. Maybe try it with some homemade hot cocoa or Harry Potter inspired butterbeer on the side?
You really should try this chocolate brownie recipe, you will not regret it!
Let’s Get Started With This Triple Chocolate Brownie Recipe!
How to make it…
Preheat your oven. Line a brownie pan with baking paper or grease it well. I like to use an 8″x8″ glass pan. I find that this makes 9 perfectly proportioned brownies, but of course, you do you.
Melt the butter using the stove top or microwave. 45 seconds on high in the microwave works for me. If there are a few little unmelted bits floating around, I just give them a stir and they melt away. Add all your ingredients (except the white and milk chocolate bits) into a bowl or stand mixer and mix it until it is thoroughly combined. Fold in your chocolate bits so they don’t get crushed by the mixing paddle. Pour into the brownie pan and smooth over the top.
Bake in the oven for 20-25 minutes, until the edges are firm and the middle is just set. Serve warm with ice cream (might I suggest vanilla bean with a drizzling of fudge) or cool and slice it for later.
Store in an airtight container for up to 10 days. Freezes well.
- 1 1/4 stick Butter
- 1 1/4 c. White Sugar
- 1 c. White Flour
- 1/2 c. Cocoa Powder
- 1/2 c. White Chocolate Chips
- 1/2 c. Milk Chocolate Chips
- 1/2 tsp. Baking Powder
- 2 Eggs
- Preheat the oven to 350F.
- Line a brownie pan with baking paper or grease it well.
Melt butter.
Mix all the ingredients (except the chocolate chips) in a stand mixer or bowl until it is thoroughly combined.
Fold in the chocolate chips.
- Pour into the brownie pan and smooth the top.
- Bake in the oven for 20-25 minutes, until the edges are firm and the middle is just set.
Feel free to change up the chocolate chip ratios if you prefer more of one type and less of another. Also try mixing chocolate buttons, chips, and chunks.
Store in an air tight container for up to 10 days. Freezes well.
What is your favorite thing to have with chocolate brownie? Let me know in the comments below! And report back on what you thought of this brownie recipe. I always appreciate feedback.
Need a gluten-free version? Check out this similar recipe from Whipped It Up. Vegan? This recipe from Paleo Running Momma is paleo and vegan.
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Brilliant Concept!! Keep up the Good Work!!