This triple chocolate brownies recipe is to die for! No Ghirardelli or Betty Crocker box mix needed! Fudgy triple chocolate brownies with cocoa powder and pecans, making this the best triple chocolate brownie recipe ever!
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And if you love this recipe, you've got to try my S'mores Brownies, my Protein Mug Cake, and my Chocolate Beignets!
Triple Chocolate Brownies Recipe
I am not at all opposed to a boxed mix. Whether it's cake, brownies, or even store-bought cookie dough, baking shortcuts definitely have their place in my book. And that's especially true for box brownies. Somehow, box brownie manufacturers have harnessed a formula for a the perfect brownie balance of fudgy and cakey that I love. I've never had a box brownie mix that wasn't delicious!
But as great as box mixes are, these triple chocolate brownies made with brown butter and toasted pecans have definitely become my go-to brownie recipe! They're perfect for chocolate lovers, or any occasional chocolate craving!
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What makes these brownies better than a box mix?
First of all, these triple chocolate brownies -- as you may have guessed from their name -- boast three types of chocolate. Unsweetened cocoa powder, milk chocolate chunks, and dark chocolate chips -- they're a chocolate lover's dream! I found this combination to strike a balance that's chocolatey and sweet, but not overly sweet.
Plus these triple chocolate brownies are the perfect mix of fudgy and cakey. I've heard about this ongoing fudgy-vs-cakey debate, and my position is-- why not both?
I love brownies that are fudgy and slightly gooey in the center, but slightly cakey on the outside and crispy on the edges. So this easy recipe for brownies is the best of both worlds! Just like my Biscoff Brownies, my Brownies with Cream Cheese Frosting, and my 2 Bite Brownies, they're so delicious and easy to make!
Ingredients
The chocolate flavor in these fudgy brownies comes from these key ingredients:
- brown butter - It's an optional step, but I couldn't resist -- the nutty brown butter flavor is the best thing to complement the pecans and the chocolate so well! If you prefer you can just use melted butter.
- eggs - make sure your eggs are room temperature before adding them in.
- vanilla extract - be sure to use a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- granulated white sugar and brown sugar - for the perfect balance of sweetness in the best brownies recipe!
- flour - be sure to measure your all-purpose flour by weight with a kitchen scale or with the spoon-and-level method.
- cocoa powder - unsweetened cocoa powder adds a delicious chocolatey flavor and that perfect fudgy brownie texture to this moist brownie recipe. You can also use dutch-process cocoa powder for even more complex chocolate flavor!
- espresso powder - The slight coffee flavor from espresso powder makes the chocolate a bit more complex and balances out the flavors perfectly! It's also the trick I use in my Matilda's Chocolate Cake!
- salt - brings out all the flavors in these homemade brownies!
- semi-sweet chocolate chips and milk chocolate chunks - combining the different kinds of chocolate flavors bumps this up from a double chocolate brownies recipe! You can also use milk chocolate chips if you prefer.
- toasted pecans - I personally love that crunch that nuts can add to a soft, fudgy brownie. You can toast up some pecan chips from the baking aisle, or just chop up some roasted pecans.
Once you have all that, the only thing missing is a big glass of milk to have with your brownies! Or if you want even more chocolate, check out my Chocolate Fudge Frosting for these brownies!
What kind of chocolate is best for brownies?
It's kind of up to your preference, but in my experience dark or bittersweet chocolate with at least 60% cacao gives the best deep chocolate flavor.
But in these triple chocolate brownies you won't have to choose! We've got the classic cocoa powder for the fudgy base, plus both rich semisweet and creamy milk chocolate to give you so much chocolate goodness in every bite!
You can use any dark or semisweet chocolate chips that you love -- I like the Ghirardelli 60% Cacao Bittersweet Chocolate Chips. The milk chocolate I like to use is a king size Hershey bar, mainly because it's a good size for this triple chocolate brownies recipe. But if you have another baking chocolate that you prefer, just chop up 2-3 ounces of it and throw it in!
And if you love brownies, try my Mini Egg Brownies, my Dairy Free Brownies, or my Matcha Brownies!
Equipment
This triple chocolate brownie recipe is so easy! It doesn't require any special tools! You'll need a 9x9 square baking pan for this brownie recipe, plus a mixing bowl and whisk to whip up the batter. I also like to measure flour with a kitchen scale to ensure accuracy. You might also want to use a strip of parchment paper hanging over the side of the pan to help lift the brownies out once they're cooled.
Triple Chocolate Brownie Instructions
This is such an easy triple chocolate brownies recipe! Check the recipe card below for the full recipe instructions and details, but here are the basic steps:
In a large bowl, whisk together brown butter, brown sugar, and white sugar.
Add eggs and mix until well combined and thickened.
Gradually add flour into wet ingredients and mix just until combined. Stir in chocolate chunks, chocolate chips, and pecans.
Smooth the brownie batter into prepared square pan and bake until a toothpick in the center of the pan comes out clean or with moist crumbs.
Hint: Don't overbake your brownies! The batter may still be gooey when you take them out of the oven, but they'll continue to set as they cool.
Frequently Asked Questions
Yes, if you prefer them that way! To make these homemade triple chocolate brownies gooey, just cook them a bit less than the 30 minutes set in the recipe. I would check them after 25 minutes and take them out once the center no longer wobbles and is just barely set.
The more cocoa powder in your brownies, the more fudgy they'll be -- so this triple chocolate brownies recipe has almost as much cocoa powder as it has flour, plus lots of chocolate folded in, so they turn out SUPER fudgy! Perfect with a scoop of vanilla ice cream.
It's easy! You'll just melt your cubed butter in a light-colored sauté pan, and once your butter is melted and the milk solids have sunk to the bottom of the pan, they’ll start to turn a deep golden brown. You may also smell a nutty or toasty aroma. That’s when your brown butter is ready and when you should remove it from the heat right away! For more details on browning butter, check out my Brown Butter Appreciation Post.
Sure! The three types of brownies are cakey, fudgy, and chewy, each offering a distinct texture and taste experience to delight any dessert lover's palate. Whether you prefer light and fluffy, rich and dense, or slightly gooey, there's a brownie out there for everyone!
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Equipment you may need
Ingredients
- 1 cup (227 g) brown butter - slightly cooled (made from salted butter)*
- 3 large eggs - room temperature
- 2 teaspoon (10 ml) pure vanilla extract
- ¾ cup (150 g) granulated sugar
- 1 cup (220 g) brown sugar - packed
- ¾ cup (65 g) cocoa powder
- 1 cup (125 g) all-purpose flour
- ½ teaspoon (1 g) espresso powder - optional; alternatively, you can add a tablespoon of strong coffee
- ½ teaspoon (3 g) salt
- ⅔ cup (120 g) semi-sweet chocolate chips
- 1 king size Hershey's milk chocolate bar - chopped (2.3 oz; about ½ cup)
- 1 cup (109 g) chopped pecans - toasted**
- powdered sugar - for dusting (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9x9" baking pan with cooking spray and line with parchment paper.
- In a large bowl, whisk together brown butter, eggs, and vanilla extract until smooth.1 cup brown butter, 3 large eggs, 2 teaspoon pure vanilla extract
- Add in sugars and mix well.¾ cup granulated sugar, 1 cup brown sugar
- Sift cocoa powder, flour, espresso powder, and salt into the bowl and fold with rubber spatula until just combined.¾ cup cocoa powder, 1 cup all-purpose flour, ½ teaspoon espresso powder, ½ teaspoon salt
- Fold in chocolate chips, chocolate chunks, and pecans.⅔ cup semi-sweet chocolate chips, 1 king size Hershey's milk chocolate bar, 1 cup chopped pecans
- Add batter to pan and smooth to the edges
- Bake for 30-35 minutes or until center is set. OR, if you like your brownies extra gooey, check them at 25 minutes and remove from the oven when the center is just barely set.
- Cool in pan for 20 minutes and then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.powdered sugar
Notes
Nutrition
Last Updated on March 22, 2025 by Chenée Lewis
Tara says
I am not a huge sweets person except one week out of the month and then I am a chocolate fiend!! These brownies were exactly what I was craving. The pecans added a lovely crunch and texture. Will make again!
kushigalu says
These brownies look amazingly delicious. Thanks a lot for sharing the recipe.
Beth says
These sound amazing. I love their richness, and coffee is always so great with chocolate.
Chenée Lewis says
Absolutely! Thanks!
Tayler says
I was sold at triple chocolate; I've now made these brownies twice and they could not be more delicious!
Chenée Lewis says
So glad to hear it! 🙂
Priya Srinivasan says
Wow these brownies look totally delish! Perfectly done!
Cara says
YES! These brownies are everything I've been looking for. The addition of the espresso powder was PERFECT.
Chenée Lewis says
I love how it deepens the chocolate flavor!
Cristina says
These brownies look so delicious! I definitely need to try this recipe 🙂
Chenée Lewis says
thanks!! It's my favorite brownie recipe!!
Michelle Solomon says
oh wow these look so delicious!!! will have to make them
Chenée says
Thanks!! I hope you like them!