I’ve crafted this article for the classic Triple Chocolate Brownies recipe—layered with rich chocolate flavor and that irresistible fudgy texture. This version combines cocoa powder, melted dark chocolate, and chocolate chips for maximum decadence.

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Why I’ll Love This Recipe

I adore this version because it balances rich chocolate flavor and texture so well. The melted chocolate gives it that fudgy, gooey heart, while the cocoa powder adds depth and classic brownie flavor. Plus, the chocolate chips elevate the experience with gooey pockets and a crinkly top—chocolate overload in the best way.

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Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I always like to gather my ingredients beforehand to streamline the baking process:

• 4 oz (112 g) dark chocolate (50–70%)

• ½ cup (112 g) unsalted butter

• 1 cup (200 g) granulated sugar

• 1 tsp vanilla extract

• 2 large eggs

• 1 large egg yolk

• 6 Tbsp (47 g) all-purpose flour

• 1/3 cup (33 g) cocoa powder

• ¼ tsp salt

• ¾ cup (≈ 120 g) chocolate chips

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Directions

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal.

2. Chop the dark chocolate. Melt it with the butter in a heatproof bowl—either in 45-second microwave bursts (medium power), stirring in between, or via a double boiler.

3. Whisk the melted butter and chocolate until smooth. Then whisk in the sugar, vanilla, eggs, and additional egg yolk until well combined.

4. Sift in the flour, cocoa powder, and salt, whisking gently until just combined—avoid over mixing.

5. Fold in the chocolate chips.

6. Pour the batter into the prepared pan and smooth the top.

7. Bake for 25–30 minutes, or until the edges are set and a toothpick inserted comes out with a few moist crumbs. The top should look set but still a little soft in the center.

8. Let the brownies cool completely in the pan—at least 2 hours—to set up and keep that gooey texture.

9. Lift out using the parchment, slice with a sharp knife, and enjoy.

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Servings And Timing

• Prep time: about 15 minutes

• Bake time: approximately 25–30 minutes

• Total time: roughly 50 minutes

• Servings: yields about 12 brownies from an 8×8-inch pan

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Variations

• I sometimes double the recipe for a 9×13-inch pan; baking time shifts to 30–35 minutes.

• For a one-bowl version, I’ve used brown sugar along with granulated sugar, or skipped melting chocolate entirely—cocoa powder alone works—but it changes the texture.

• To make them dairy-free, I substitute vegan butter and use dairy-free semisweet and white chocolate chips, omitting milk chocolate.

• If I want extra chocolate drama, I sprinkle additional chips or chopped chocolate on top before baking.

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Storage/Reheating

I store cooled, uncut brownies in the pan, tightly wrapped or with foil, at room temperature for up to 4 days; once sliced, I keep them in an airtight container.
For longer storage, they freeze beautifully for up to 3 months. I wrap tightly, freeze, then thaw in the fridge overnight before slicing.
When I want them warm and melty again, I zap individual pieces in the microwave for a few seconds—so good with ice cream.

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FAQs

1. What Makes Brownies Fudgy Rather Than Cakey?

I keep them fudgy by using melted chocolate and butter, an extra egg yolk, minimal flour, no leavening agents, and by not overbaking—just a few moist crumbs on the toothpick.

2. Why Do My Brownies Have A Shiny, Crinkly Top?

That glossy, crackled top comes from dissolving sugar in the melted butter and chocolate, plus tossing in chocolate chips—it’s a beautiful, classic brownie finish.

3. Can I Use A Different Size Pan?

Absolutely—I double the recipe for a 9×13-inch pan and increase bake time to about 30–35 minutes. Otherwise, I stick with 8×8 for the original texture and thickness.

4. How Can I Make These Dairy-Free?

I swap in vegan butter and use dairy-free white and semisweet chocolate chips. If used, I skip milk chocolate chips to keep everything dairy-free.

5. Is It Okay To Use Only Cocoa Powder?

Yes, though the texture changes—you’ll still get rich flavor, especially if you skip melting chocolate and use three types of chips for that triple-chocolate feel.

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Conclusion

I’m so happy I found this recipe—it’s the chocolate indulgence I crave, without getting cakey. The combination of melted chocolate, cocoa powder, and chips gives that perfect fudgy bite, while the shiny top and gooey centers just seal the deal. Whether I keep it classic or twist it with dairy-free swaps or extra toppings, it always brings on the chocolate bliss.