Triple Chocolate Brownies
There are brownies… and then there are brownies that feel like they should be eaten slowly, preferably with a fork, standing over the counter when no one is looking. These Triple Chocolate Brownies fall firmly into the second category.
They’re intensely fudgy in the center with that glossy, crackly top you want from a proper brownie, but the real magic is in the layers of chocolate. Melted dark chocolate creates the base, cocoa powder deepens the flavor, and chocolate chips melt into little pockets throughout every bite. Then, just when you think they can’t possibly get more decadent, they’re finished with swirls of whipped chocolate ganache—light, fluffy, and piped like frosting, but somehow even more indulgent.
These are the kind of brownies that feel a little extra in the best way. Not complicated, not fussy, but just rich enough that they feel like something you’d get from a bakery that knows exactly what it’s doing.
The kind of brownie you keep coming back to
What I love most about these brownies is how they walk the line between dense and soft. They’re fudgy without being heavy, rich without being overwhelming, and sweet without tipping into cloying. The chocolate chips scattered throughout keep every bite a little different—some melty, some chewy, all of them necessary.
And then there’s the ganache.
Whipped ganache makes everything better
Whipped chocolate ganache might be one of the most underrated dessert tricks. It starts as a simple blend of warm cream and chocolate, then transforms into something light and almost mousse-like once it’s chilled and whipped. Piped on top of these brownies, it adds a creamy finish that melts slightly into the surface, creating this soft, truffle-like bite on top of an already fudgy base.
It’s the kind of topping that makes people pause for a second after the first bite.
Perfect for every chocolate craving
These brownies are the kind of dessert that fits almost any moment. Casual enough for a weekday baking project, but rich enough for celebrations, dinner parties, or late-night chocolate emergencies. They slice cleanly once chilled, pipe beautifully, and somehow taste even better the next day when everything has settled into itself.
If you’re the kind of person who believes chocolate desserts should be unapologetically chocolate, this is your recipe. Because sometimes a brownie should just be a brownie—but better, richer, and with a little extra chocolate on top.
Triple Chocolate Brownies
Ingredients
For the Brownies:
- 1 cup unsalted butter
- 8 ounces dark chocolate chopped
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 tsp vanilla extract
- ¾ cup cocoa powder
- 1 cup all-purpose flour
- 1 1/2 tsp salt
- 3/4 cup semi-sweet chocolate chips
For the Whipped Chocolate Ganache:
- 8 ounces semi-sweet chocolate finely chopped
- 1 cup heavy cream
- 1 tbsp salted butter
Instructions
- Preheat the oven to 350°F. Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a heatproof bowl set over simmering water, melt the 1 cup unsalted butter and chopped 8 ounces dark chocolate together until smooth. Let cool for about 5 minutes.1 cup unsalted butter, 8 ounces dark chocolate
- Whisk the 2 cups granulated sugar, 4 large eggs, and 2 tsp vanilla extract into the melted chocolate mixture until glossy and well combined. Sift in the ¾ cup cocoa powder, 1 cup all-purpose flour, and 1 1/2 tsp salt. Fold gently until just combined, then fold in the 3/4 cup semi-sweet chocolate chips. Do not overmix.2 cups granulated sugar, 4 large eggs, 2 tsp vanilla extract, ¾ cup cocoa powder, 1 cup all-purpose flour, 1 1/2 tsp salt, 3/4 cup semi-sweet chocolate chips
- Spread the batter evenly into the prepared pan. Bake for 32–36 minutes, or until the edges are set and the center still has a slight wobble. Allow the brownies to cool completely in the pan.
- Place the chopped 8 ounces semi-sweet chocolate in a heatproof bowl. Heat the 1 cup heavy cream and 1 tbsp salted butter until it just begins to simmer. Pour over the chocolate and let sit for 2 minutes. Whisk until smooth. Cover and refrigerate for 1 hour, stirring every 20–30 minutes, until thickened to a soft pudding consistency.8 ounces semi-sweet chocolate, 1 cup heavy cream, 1 tbsp salted butter
- Using a hand mixer or stand mixer, whip the chilled ganache on medium speed for 2–3 minutes until light, fluffy, and pipeable. Be careful not to overwhip. Transfer to a piping bag fitted with a large star tip.
- Lift the cooled brownies from the pan and cut into 16 squares. Pipe a generous swirl of whipped chocolate ganache onto each brownie. Finish with a sprinkle of chocolate shavings, mini chocolate chips, or flaky sea salt if desired.
