Better than Boxed Triple Chocolate Brownies

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These better than boxed triple chocolate brownies are the fudgiest brownies you'll ever eat. They have those crackly, shiny tops, crispy edges, and are loaded with gooey chocolate chips. It only takes an extra 15 minutes than making a box mix, but the flavor and texture is infinitely better!

Top-down shot of brownies, with 3 brownies arranged on their sides showing off the fudgy insides

According to Google there are 322,000,000 results for the search term 'brownies.' Even within my tiny little blog I already have these peanut butter stuffed brownies. So maybe there are enough brownie recipes on the internet.

But I can't just NOT share these!! These are the fudgiest brownies you'll ever eat, and they're packed with 3 (!!) types of chocolate- melted chocolate in the batter, cocoa powder, and extra chocolate chips. If you wanna get fancier you could top them with an extra drizzle of melted chocolate or a chocolate frosting. Orrrr even my peanut butter frosting.

For more chocolate recipes, try my molten chocolate lava cakes for two, dark chocolate raspberry cupcakes, and brown butter chocolate chip cookies.

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Ingredients
Step By Step Instructions
FAQ
Kitchen Equipment
Storing and Freezing Instructions
More Chocolate Recipes You'll Love
Better than Boxed Triple Chocolate Brownies

Close-up shot of the fudgy interior of a brownie, stacked on top of another brownie on top of crinkled parchment paper

Ingredients

Butter: Some recipes use oil, which gives a chewy, box mix texture, but I prefer butter which makes the brownies taste homemade.
Baking chocolate: 4 ounces of semi-sweet baking chocolate is melted down with the butter to create a rich, fudgy texture. You can use chocolate chips instead, but pure baking chocolate is best. My favorite brand is Baker's semi-sweet chocolate.
Sugar: You need a good amount of sugar, but it's key for achieving a gooey consistency.
Eggs: Whipping the eggs with the sugar helps to develop a crackly top.
Flour: Using only a small amount of flour makes these brownies extra fudgy.
Cocoa powder: You can use natural or dutch-processed cocoa powder for these, but I prefer the darker, richer flavor you get from dutch cocoa.
Vanilla & salt: Add flavor.
Chocolate chips: Are brownies even brownies if they don't have pockets of melty chocolate?!

Step By Step Instructions

STEP 1: Melt the butter and chocolate. Add the butter and chocolate to a bowl and microwave in 20-second increments until smooth.

Slices of butter and chopped chocolate combined in a glass measuring cup

Shiny mixture of melted chocolate and butter in a glass measuring cup being mixed together with a tiny spatula

STEP 2: Whip the eggs. Add the eggs and white and brown sugar to the bowl of a mixer and whip on high speed for 5 full minutes. This helps to develop a crackly top so don't skip it!

STEP 3: Combine wet and dry ingredients. Add the melted chocolate and butter mixture and vanilla to the whipped eggs and mix until combined. Then, add the dry ingredients (flour, cocoa powder, and salt) and mix until a thick batter forms.

Pale yellow, fluffy mixture of whipped eggs and sugar in a glass stand mixer bowl

Melted chocolate and butter mixture and vanilla added to the whipped eggs, making the mixture a light brown color

Flour, cocoa powder, and salt sitting on top of the whipped eggs and chocolate mixture but not yet combined in the bowl of a stand mixer

Very thick, deep brown brownie batter in glass stand mixer bowl

STEP 4: Add chocolate chips. Fold in the chocolate chips by hand.

STEP 5: Pour batter into pan. You will bake these in a 9x9 or 8x8 inch (23x23 or 20x20 cm) pan. Line the pan with parchment paper, leaving an overhang so you can lift the brownies out when they're done, before adding the batter.

Close-up shot of deep brown, thick, fudgy brownie batter with chocolate chips

Brownie batter spread into a square baking pan, with parchment paper hanging over the edges of the pan

STEP 6: Bake. Bake at 350˚F (177˚C) for 19-25 minutes or until the toothpick comes out with moist, fudgy crumbs. Do NOT over bake these- you don't want a clean toothpick!

STEP 7: Cool and serve. You can serve these brownies warm, but they won't slice into neat bars until they're fully cooled.

FAQ

What makes brownies fudgy vs cakey?

Adding melted chocolate to the batter, using less flour, and not over baking produces fudgy brownies. Using only cocoa powder, adding baking powder or baking soda, adding more flour, and baking until the toothpick comes out clean creates ~~inedible~~ I mean cake-y brownies.

When are they done baking?

Your toothpick should come out with moist, fudgy crumbs. If it comes out clean, your brownies will be over-baked and dry. Always err on the side of under-baking, since baked goods always continue to cool in the pans, and an extra fudgy brownie is much better than a dry one.

What can I add to brownies?

Feel free to swap the chocolate chips for white chocolate chips, butterscotch chips, M&Ms or other candies, walnuts, pecans, Oreos, or pretzels. For a peanut butter version, try my peanut butter stuffed brownies.

Brownie stacked on top of another brownie, showing off the fudgy interior and melted chocolate

Kitchen Equipment

Storing and Freezing Instructions

Cover any leftover brownies with plastic wrap and store in an airtight container at room temperature for up to 2-3 days or in the freezer for 2-3 months.