Fudgy Triple Chocolate Brownies Recipe for Any Occasion
Any chocolate lovers out there? Ohhhh, it’s you! Well, friend, you are in for a treat with our fudgy triple chocolate brownies recipe that can be made for any day of the year. These brownies, made from scratch with multiple steps and multiple ingredients are a bit labor intensive. But once you take a bite of these fudgy brownies, you will know your efforts were more than worth it!
This triple chocolate brownies recipe with dark chocolate is one of our first recipes to make together using dark chocolate. While Harper enjoys dark chocolate, Norah and Mom don’t often partake in it! We are more milk chocolate type people. No matter. This recipe is absolutely delicious – no matter what your usual chocolate preference is.
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This recipe will make two eight-inch brownie pans. If you prefer to only have one pan, simply cut the ingredients in half.
Follow baking instructions as listed below in the recipe card. Bake the brownie mixture in two 8- inch baking pans. (The batter will be thin – which is perfect since cookie cutters will be involved.) Line the pan with foil (with foil hanging over the edges by a few inches) and spray the bottom and sides of the foil well with cooking spray. Bake brownies at 350 degrees for 30-35 minutes or until the edges have pulled in slightly and a toothpick comes out clean. Dust with sea salt, if desired.
Set the pans on a wire rack to cool. Once brownies have baked and completely cooled in the pans on a wire rack, gently lift the brownies out using the extra inches of foil like handles. Use 2-3 inch cookie cutters to gently cut heart shapes into the brownie layer.
Before you start making cuts, consider how you plan to go about inserting the cutters so as to waste as little brownie as possible. Before starting, think about the best place to start the first cut so that you maximize the entire piece, creating as many brownie hearts as possible. If you cut carefully, you should be able to get at least six to eight brownies from each pan, saving the discarded edges for snacking.
These decadent triple chocolate brownies will be a hit no matter what the occasion or non-occasion!
Ingredients for Triple Chocolate Brownies
- 1 1⁄4 cup butter
- 4 oz. semi-sweet baking chocolate
- 4 oz dark chocolate baking chocolate
- 3⁄4 cup cocoa
- 2 cups sugar
- 1⁄2 cup brown sugar
- 2 tsp. vanilla
- 2 tsp. salt
- 6 eggs
- 1 cup flour
- Optional: Sea salt for finishing
With the three different types of chocolate, these delicious brownies have a complex chocolate flavor. Before this recipe, we had never baked with Lily’s Chocolate before. But it really is a great no-sugar added chocolate variety to include in your baking!
For these images, we decided to use the grater/chopper attachment for our Kitchen-Aid mixer. Normally, we absolutely love using this mixer attachment. But this time, it was messier than it was worth. Next time, we will return to simply chopping the chocolate on our wooden cutting board like we’ve always done in the past. You live and you learn!
Baking Triple Chocolate Brownies
Follow baking instructions as listed below in the recipe card. Bake the brownie mixture in two 8- inch baking pans. (The batter will be thin – which is perfect since cookie cutters will be involved.) Line the pan with foil (with foil hanging over the edges by a few inches) and spray the bottom and sides of the foil well with cooking spray. Bake brownies at 350 degrees for 30-35 minutes or until the edges have pulled in slightly and a toothpick comes out clean. Dust with sea salt, if desired.
After 30 minutes, use a sharp knife or pizza cutter to cut the brownies into squares.
OR…
Cut Triple Chocolate Brownies with Cookie Cutters
If a holiday is on the horizon, you might wish to cut your triple chocolate brownies into candy cane, heart, or XO shapes (as we did with some of ours here). Read on to see the best way to go about using cookie cutters on brownies.
Once brownies have baked and completely cooled in the pans on a wire rack, gently lift the brownies out using the extra inches of foil like handles. Use 2-3 inch cookie cutters to gently cut heart shapes into the brownie layer. (You will see we actually starting using the cutter cutters on the wrong pan below. The cookie cutters were meant to be used on the pan with the foil. Not a big deal. Everything still turned out just fine.We get rushed sometimes when we are taking photos and the sunlight is getting away from us!)
Before you start making cuts, consider how you plan to go about inserting the cutters so as to waste as little brownie as possible. Before starting, think about the best place to start the first cut so that you maximize the entire piece, creating as many brownie hearts as possible. If you cut carefully, you should be able to get at least six to eight brownies from each pan, saving the discarded edges for snacking.
These decadent triple chocolate brownies will be a hit no matter what the occasion or non-occasion! And if you might want to try our heart-shaped Reese’s Peanut Butter cup brownies for an extra decadent treat!
These triple chocolate brownies are absolutely amazing! They are more work than many other recipes – and certainly more work if you are used to a box mix. But they are so worth it!
Triple Chocolate Brownies
Ingredients
- 1¼ cup Unsalted butter
- 4 oz Baking chocolate Semi sweet
- 4 oz Baking chocolate Dark chocolate
- ¾ cup Cocoa powder
- 2 cups White sugar
- ½ cup Brown sugar
- 2 tsp Vanilla
- 2 tsp Salt
- 6 Eggs
- 1 cup All purpose flour
- Sea salt for garnish (Optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Brown the butter: place butter in a pan and melt over medium heat. Once melted, keep over medium heat and swirl occasionally until butter starts to foam, turns golden brown and has a nutty aroma. Take off heat and set aside until ready to use.
- Roughly chop the two chocolate bars and melt in the microwave (in a microwave-safe bowl) in 15 second intervals, stirring between intervals until chocolate is fully melted. This may take a couple of minutes.
- To a large bowl, add both sugars, vanilla, salt, and eggs. For approximately 10 minutes, using an electric mixer, mix on high speed until mixture achieves a light and fluffy consistency.
- Next, add browned butter and melted chocolate to the bowl and blend until incorporated.
- Sift the flour and cocoa before folding into the batter with a spatula until just combined, careful not to overmix.
- Grease two 8×8 brownie pans and fill with brownie mix – going about halfway up each pan.
- Bake for 30-35 minutes or until brownies are cooked through but still fudgy. A toothpick inserted into the center should come out clean.
- Cool on a wire rack for at least half an hour. Using a sharp knife, cut cooled brownies into squares.
Notes
Nutrition
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