Ultra-fudgy brownies with a moist, rich center and a crackly top.
These fudgy triple chocolate brownies are a chocolate lover's dream, featuring rich cocoa, melty chocolate chunks, and a smooth chocolate ganache topping. Perfect for satisfying your deepest chocolate cravings.
Why you'll want it now, Triple chocolate decadence in every bite.
Why this recipe works
The combination of cocoa powder, melted chocolate, and chocolate chunks creates layers of chocolate flavor and ensures a fudgy texture. Using both brown and granulated sugars adds moisture and depth.
Equipment
9 x 13 in (23 x 33 cm) baking pan
parchment paper
mixing bowls
whisk
spatula
saucepan
How to make it
Preheat the oven to 350°F (175°C). Line a 9 x 13 in (23 x 33 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
Add the eggs and vanilla extract to the sugar mixture and whisk until smooth and glossy.
Sift in the flour, cocoa powder, and salt. Gently fold with a spatula until just combined.
Fold in the chocolate chunks until evenly distributed.
Pour the batter into the prepared pan, spreading it into an even layer.
Bake for 30 minutes, or until the edges are set and the center is slightly soft.
While the brownies bake, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped chocolate in a bowl. Let sit for 5 minutes, then stir until smooth and glossy.
Once brownies are baked, let them cool in the pan for 10 minutes before lifting them out using the parchment overhang. Let cool completely on a wire rack.
Pour the ganache over the cooled brownies, spreading evenly. Let set before cutting into squares.
Enjoy these decadent fudgy triple chocolate brownies, perfect for any chocolate lover's craving.
How you'll know it's ready
The brownies are ready when the edges are set, and the center appears slightly soft but not jiggly. A toothpick inserted should come out with moist crumbs, not raw batter.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 325°F (165°C) and start checking for readiness a few minutes earlier, as the fan can speed up baking.
Frosting, filling & glaze notes
The ganache should be smooth and glossy, falling in a slow ribbon from the spoon when ready.
Troubleshooting
If the brownies are too dry, reduce baking time by a few minutes.
If the ganache is too thick, add a tablespoon of warm cream and stir until smooth.
If the brownies are too soft, bake for an additional 5 minutes, checking regularly.
If the ganache doesn't set, chill the brownies in the fridge for 15 minutes.
Storage
Store brownies in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week.
Make ahead
The brownies can be baked a day in advance and stored in an airtight container. Add the ganache before serving.
Variations
Add 1/2 cup of chopped nuts for extra crunch.
Stir in 1/2 cup of white chocolate chips for contrast.
Replace chocolate chunks with chopped dark chocolate for a richer flavor.
Frequently asked questions
Can I use dark chocolate instead of semi-sweet?
Yes, you can use dark chocolate, but it will result in a slightly less sweet brownie.
How do I prevent brownies from sticking to the pan?
Line your baking pan with parchment paper, leaving an overhang to easily lift the brownies out.
Can I freeze these brownies?
Yes, wrap them tightly and freeze for up to 3 months. Thaw at room temperature before serving.
What is the best way to cut brownies neatly?
Use a sharp knife and wipe it clean between cuts for the neatest edges.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
