These Triple Chocolate Chunk Brownies are the kind of dessert that laughs in the face of moderation. Three kinds of chocolate. Three! There’s melted chocolate in the batter, cocoa for depth, and giant chunks scattered everywhere that melt into glossy rivers of bliss. One bite and you’ll understand why I keep “accidentally” baking these every other weekend.
They’re the kind of brownies that ruin all other brownies. Deep, dark, fudgy to the core, with a crackly top that shatters just enough before you hit molten centers. And if you think three kinds of chocolate might be “too much,” I’ll politely (and firmly) disagree — there’s no such thing. Oh, and that smell while they bake? It’s like a chocolate storm rolling through your kitchen. You’ll start pacing in front of the oven.
🎯 QUICK FACTS TABLE
| Prep Time: | 20 minutes |
| Cook Time: | 35 minutes |
| Total Time: | 55 minutes |
| Servings: | 12 brownies |
| Difficulty: | Easy but dangerously addictive |
📝 INGREDIENTS (Three Chocolates. Zero Regrets.)
- ¾ cup (170g) unsalted butter – Melted till glossy and nutty-smelling.
- 6 oz (170g) dark or semi-sweet chocolate – Chopped and melted with the butter.
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar – Adds chew and caramel undertones.
- 3 large eggs – Room temperature, please.
- 2 tsp vanilla extract – It ties all the chocolate together.
- ¾ cup (95g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder – The deep chocolate backbone.
- ½ tsp salt
- ¾ cup (130g) chocolate chunks – Mix of dark, milk, and white (trust me, it’s chaos in the best way).
👩🍳 HOW TO COOK!
1. Preheat and Line:
Set your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and let some hang over the edges — makes removal less tragic later.
2. Melt the Chocolate Dream Team:
In a heatproof bowl, melt butter and dark chocolate together (microwave in 20-second bursts or do it gently over simmering water). Stir until smooth and glossy — it should smell like pure luxury.
3. Whisk in Sugars:
Add both sugars to the warm chocolate mixture and whisk. It’ll look grainy at first, then go all thick and fudgy. That’s your crackly-top magic happening already.
4. Eggs + Vanilla:
Whisk in eggs one at a time, beating well after each. The batter will get shiny and a little elastic — that’s air working its magic. Add vanilla.
5. Dry Stuff, Gently:
Sift in flour, cocoa powder, and salt. Fold carefully — we’re going for thick, dark, edible lava vibes here.
6. Triple Threat Time:
Fold in your chocolate chunks — go wild with ratios. I like a 50/30/20 mix of dark/milk/white, but you can freestyle. Keep some chunks for topping because presentation does matter.
7. Bake:
Pour into your pan, spread evenly, and sprinkle on those leftover chunks. Bake 30–35 minutes, until the edges are set and the center looks just slightly underdone. You’ll smell it before the timer dings.
8. Cool (I Know, Torture):
Let cool completely before slicing. The chocolate inside needs to settle down a bit, or you’ll have molten brownie carnage — not that I’m judging.
📊 NUTRITION & TIPS
Pro-Tips Section: Little Tweaks, Big Results:
- [Fancy Finish]: Sprinkle flaky sea salt on top right after baking. It’s the perfect counterpoint to all that sweetness.
- [Texture Hack]: Chill the brownies before slicing — it makes those chocolate veins slice cleanly.
- [Extra Gooey Option]: Underbake by 2–3 minutes and serve warm with ice cream. Instant crowd silence.
❓ READERS ASKED, WE ANSWERED
Q: Can I use chocolate chips instead of chunks?
A: Sure! Just know that chips have stabilizers, so they won’t melt into those dramatic pools. Still tasty, just less molten.
Q: Why did my brownies turn out cakey?
A: You probably overmixed or overbaked — stop mixing the second you can’t see dry flour, and pull them out while the middle still looks slightly shiny.
Q: Can I make these gluten-free?
A: Absolutely. Swap the flour for a good 1:1 gluten-free blend. The texture stays perfectly fudgy because of all that glorious chocolate.