Triple Chocolate Brownies featured image
Homemade Death By Chocolate Brownies (Triple Chocolate Brownies) are rich, fudgy, and can easily cure a chocolate craving. Simple to make with so much chocolate and then slathered in a simple 2-ingredient frosting.
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Table of Contents
  1. Rich & Chewy Triple Chocolate Brownies
  2. Why We Love This Triple Chocolate Brownie Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Triple Chocolate Brownies
  7. Tips from Our Recipe Developer
  8. Storage Tips
  9. Frequently Asked Questions
  10. Other Easy Chocolate Recipes
  11. Triple Chocolate Brownies Recipe

This Triple Chocolate Brownies recipe bakes a thick, dense dessert with a rich, fudgy flavor.

Complete with an indulgent combination of cocoa powder and 2 kinds of chocolate chips, this is simply the best bakery-style brownie that tastes better than anything store-bought.

Triple Chocolate Brownies hero image

Rich & Chewy Triple Chocolate Brownies

This easy Death By Chocolate Brownies recipe is filled with even more fudgy flavor than the traditional triple chocolate brownies recipe because its base is baked with a trio of cocoa powder, bittersweet baking chocolate bar chunks, and chocolate chips, then adds extra chocolate frosting on top.

Easy to make in 30 minutes, this deliciously decadent dessert can cure most any chocolate craving!

Homemade triple chocolate brownie recipes are not overly sweet, with bittersweet and semi-sweet flavors baked directly into the batter.

These triple chocolate chunk brownies are a made-from-scratch take on my box mix brownie recipes; this version has a few tweaks and tasty twists to make them extra chocolatey, especially because it’s topped with a layer of fudge frosting.

Why We Love This Triple Chocolate Brownie Recipe

  • Quick and easy to prepare in 15 minutes.
  • Uses 4 forms of chocolate plus a few simple ingredients.
  • Frosted brownie recipe that tastes better than any box mix.
  • Delicious decadent dessert or afternoon snack.
  • Perfect for potlucks, BBQs, parties, or group gatherings.

Other Brownie Recipes

a square of Triple Chocolate Brownies

Ingredients

  • All purpose flour
  • Unsweetened cocoa powder
  • Salted sweet cream butter
  • Bittersweet baking chocolate bar
  • Granulated sugar
  • Eggs
  • Pure vanilla extract
  • Semi-sweet chocolate chip chunks
  • Semi-sweet chocolate chips
  • Vegetable oil

Substitutions and Additions

  • Serving Suggestions: Triple Chocolate Chunk Brownies pair perfectly with whipped cream, vanilla ice cream, or a drizzle of fudge sauce. Feel free to garnish them with fresh berries or a sprig of fresh mint too.
  • Add-Ins: Chopped nuts, like peanuts, pecans, or walnuts, or chopped caramel candies would taste great baked into the brownie batter. 
  • Choose Your Chip: Use any of your other favorite baking chips, like toffee bits, caramel chips, or butterscotch chips instead of chocolate chips. Or you can swap out the chocolate chips for chocolate chunks, white chocolate chips, or even mini M&Ms.
  • 9×9-inch baking pan
  • Parchment paper
  • Whisk
  • 2-3 quart saucepan
death by chocolate brownie
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How to Make Triple Chocolate Brownies

Triple Chocolate Chip Brownies are quick and easy to make and bake into the best bite of fudgy flavor. If death by chocolate was made possible, this recipe would dare you to devour them!

  1. Make The Flour Mixture: Whisk together flour and unsweetened cocoa powder. Set it aside.
  2. Melt: Melt the butter and chopped baking chocolate on the stove top. Transfer to a mixing bowl and allow it to cool.
    Pro Tip: The chocolate won’t be hot, just slightly warm.
  3. Make The Brownie Batter: Whisk the sugar, eggs, and vanilla into the melted chocolate. Stir in the cocoa flour mixture until incorporated and then add the flour-coated chocolate chip chunks.
  4. Prepare The Pan: Add the brownie batter to the baking dish and top with un-coated chocolate chip chunks.
    Pro Tip: Use a small piece of wax paper, to press the chocolate chunks into the top of the brownie batter. 
  5. Bake: Bake at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted comes away with slight brownie crumbs. Cool before frosting.
  6. Frost: Melt the chocolate chips and vegetable oil in the microwave for 45 seconds, stir, and heat in 15-second intervals until smooth. Spread over the brownies.
  7. Serve: Chill the brownies in the refrigerator until the frosting is set. Slice into twelve 2½-inch x 3-inch slices. Serve and enjoy!
collage Death By Chocolate Brownies process

Tips from Our Recipe Developer

  • For an even chewier texture, cover the pan with plastic wrap and cool the unfrosted brownies in the refrigerator.
  • You can substitute regular semi-sweet chocolate chips for the chocolate chip chunks.
  • You can eliminate the frosting if you prefer your brownies on their own.
  • You can sprinkle regular chocolate chips on top of the brownies as soon as they come out of the oven. Wait 30 minutes and then use an offset spatula, using gentle pressure, to spread the melted chips.
  • The overhanging parchment paper will help you to lift out the entire square of brownies so that you can cut them into smaller squares easier.
  • Feel free to double the recipe to make enough brownies for a 9X13″ pan.

Storage Tips

  • To Store: Store any leftovers in an airtight container, at room temperature for 3 days or in the refrigerator for up to 5 days.
  • To Freeze: You can freeze the brownies for up to 2 months. Allow the brownies to thaw before serving.
collage death by chocolate brownies process 1

Frequently Asked Questions

How Do I know when my Brownies are done baking?

You can take the toothpick test to determine if your brownies are done baking. When you insert a toothpick into the middle, it should have moist, sticky crumbs on it, or come out clean, but should not have wet batter.

Can I freeze my Triple Chocolate Brownies?

Yes, you can freeze these brownies, but I would recommend freezing them without the chocolate frosting and only frosting them once they’re thawed.
You can freeze either the entire pan of brownies or individual brownies.
To freeze the whole slab, cool it completely and remove it from the pan. Wrap it in plastic wrap and again in foil.
To freeze individual brownies, place brownies in a freezer-safe container with wax paper or parchment in between layers. Store them in your freezer for up to two months.

Are these brownies gluten-free?

These brownies are not gluten-free because they are made with all-purpose flour. If you want to try to make them gluten-free, I suggest using a gluten-free baking blend rather than trying to substitute the all-purpose flour with almond flour or something similar.

bitten chocolate brownies

Other Easy Chocolate Recipes

5 from 1 vote
Triple Chocolate Brownies featured image

Triple Chocolate Brownies

Serves — 12
Homemade Death By Chocolate Brownies (Triple Chocolate Brownies) are rich, fudgy, and can easily cure a chocolate craving. Simple to make with so much chocolate and then slathered in a simple 2-ingredient frosting.
Prep Time 15 mins
Cook Time 30 mins
Cooling Time 20 mins
Total Time 1 hr 5 mins

Ingredients
  

Brownies:

  • 1 cup all-purpose flour (+ 1 tablespoon for tossing chocolate chips in)
  • ¾ cup unsweetened cocoa powder
  • 1 cup salted sweet cream butter
  • 4 ounces bittersweet baking chocolate bar chopped
  • 2 cups granulated sugar
  • 3 large eggs room temperature
  • teaspoons pure vanilla extract
  • 2 cups semi-sweet chocolate chip chunks divided

Chocolate Frosting (Optional)

  • 12 ounce bag semi-sweet chocolate chips
  • 2 tablespoons vegetable oil

Instructions
 

Brownies:

  • Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper. Be sure to leave an overlap or “sling” of parchment paper.
  • In a small mixing bowl, whisk together 1 cup flour and ¾ cup unsweetened cocoa powder. Set it aside.
  • Using a 2-3 quart saucepan over low heat, add the butter and chopped baking chocolate. Stir constantly until butter and chocolate are completely melted. Transfer to a large mixing bowl, and allow it to cool slightly. It won’t be hot, just slightly warm.
  • Whisk in the granulated sugar, large eggs, and vanilla.
  • Toss 1 cup of the chocolate chip chunks in 1 tablespoon of flour, and set it aside.
  • Stir in the cocoa flour mixture. Stir just until well incorporated.
  • Stir in the coated chocolate chip chunks.
  • Spoon the brownie batter into the prepared baking dish.
  • Evenly sprinkle the remaining un-coated chocolate chip chunks over the brownie batter.
  • Using a small piece of wax paper, slightly press the chocolate chunks into the top of the brownie batter.
  • Bake for 30-35 minutes, or until a toothpick inserted comes away with slight brownie crumbs.
  • Allow the brownies to completely cool before frosting.

Chocolate Frosting:

  • Using a medium-sized heat-safe mixing bowl, add the chocolate chips and the vegetable oil. Microwave for 45 seconds, stir and heat in 15-second intervals until the chocolate mixture is smooth.
  • Evenly spread over the brownies.
  • Chill the brownies in the refrigerator until the frosting is set. Slice into twelve 2½-inch x 3-inch slices.

Jenn’s Notes

Storage:
  • To Store: Store any leftovers in an airtight container, at room temperature for 3 days or in the refrigerator for up to 5 days.
  • To Freeze: You can freeze the brownies for up to 2 months. Allow the brownies to thaw before serving.
Tips:
  • For an even chewier texture, cover the pan with plastic wrap and cool the unfrosted brownies in the refrigerator.
  • You can substitute regular semi-sweet chocolate chips for the chocolate chip chunks.
  • You can eliminate the frosting if you prefer your brownies on their own.
  • You can sprinkle regular chocolate chips on top of the brownies as soon as they come out of the oven. Wait 30 minutes and then use an offset spatula, using gentle pressure, to spread the melted chips.
  • The overhanging parchment paper will help you to lift out the entire square of brownies so that you can cut them into smaller squares easier.
  • Feel free to double the recipe to make enough brownies for a 9X13″ pan.

Nutrition Info

Calories: 713kcal | Carbohydrates: 82g | Protein: 8g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 161mg | Potassium: 457mg | Fiber: 7g | Sugar: 61g | Vitamin A: 572IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 5mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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