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Triple Chocolate Brownie Recipe

Triple Chocolate Brownies


After you’ve transferred the brownie batter to your square baker, don’t forget to lick the spatula! After whipping up batters and frostings it’s definitely my favorite moment.


  • 12 tablespoons unsalted butter
  • One 4-ounce Baker’s semi-sweet chocolate bar, coarsely chopped
  • 2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon Mexican vanilla extract
  • 1 cup Hershey’s natural unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • One 12-ounce package Ghirardelli semi-sweet chocolate chips


  1. Adjust the oven rack to the center of the oven. Preheat oven to 350 degrees bake.
  2. Grease a 9X9 square baker, or line with parchment paper. Set aside.
  3. Place the butter and half of the (chopped) chocolate bar in a microwave-safe bowl. Microwave in 30-second increments, stirring with a wooden spoon after each time, until melted and smooth.
  4. Stir in sugar. Whisk in eggs and vanilla. Add in cocoa powder, flour and salt. Stir until combined.
  5. Using a large spatula, fold in remaining 2 ounces of chocolate bar plus the chocolate chips. The brownie batter will be very thick and yummy looking.
  6. Transfer the brownie batter into the square baker spreading it evenly.
  7. Bake for 30-35 minutes or until desired doneness. When inserting a cake tester into the middle of the brownies I prefer mine to still be a bit moist with a few crumbs attached.
  8. Allow the brownies to cool in the pan, then slice into nine squares.

Note: Brownies can be covered and stored on your countertop for up to 7 days.


For an even sweeter-tasting brownie, you can substitute milk chocolate chips for the semi-sweet chocolate chips. Both versions of these brownies are super yummy!

  • Prep Time: 10
  • Cook Time: 30
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: triple chocolate brownies, dark chocolate brownies, brownie recipe