Super Fudgy Triple Chocolate Brownies
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These super fudgy triple chocolate brownies are extra rich, and chocolatey, packed with dark, milk, and white chocolate. The ultimate chocolate lover’s brownie!
Why You’ll Love These Super Fudgy Triple Chocolate Brownies
If you’re a chocolate lover, this brownie recipe is for you. These super fudgy triple chocolate brownies are packed with dark, milk, and white chocolate, making them ultra-rich and indulgent.
They have a perfectly dense and gooey centre, chewy edges, and a light, crackly top. Plus, they’re easy to make with just one bowl, making them the perfect go-to brownie recipe for any occasion.
Getting the Perfect Fudgy Brownies
Brownies can be tricky to get just right. Some turn out too cakey, while others are too gooey. The secret to achieving the ultimate fudgy texture lies in whipping the eggs, getting the right flour ratio, and letting them chill overnight.
By following my step-by-step instructions and top tips, you’ll get perfect brownies every time.
Ingredients for Super Fudgy Triple Chocolate Brownies
- 170g unsalted butter, melted & cooled slightly (6oz)
- 100g light brown sugar (½ cup packed)
- 150g caster sugar (¾ cup granulated sugar)
- 2 large eggs
- 125g dark chocolate, melted & cooled slightly (4.5oz)
- 100g plain flour (¾ cup all-purpose flour)
- 30g cocoa powder (¼ cup)
- 1 tsp salt
- 100g dark chocolate chips (⅔ cup)
- 100g white chocolate chips (⅔ cup)
- 100g milk chocolate chips (⅔ cup)
How to Make Super Fudgy Triple Chocolate Brownies
Step 1: Prep Your Baking Tin
Preheat your oven to 190C (170C fan) / 375F and line an 8×8-inch baking tin with parchment paper.
Step 2: Whisk the Butter and Sugar
In a large mixing bowl, whisk together the melted butter, light brown sugar, and caster sugar with an electric whisk or stand mixer. Whisk for about 2 minutes, until the sugar dissolves and the mixture becomes smooth.
Step 3: Whip the Eggs to Stiff Peaks
Add the eggs to the butter-sugar mixture and whisk until thick and fluffy. This step can take anywhere from a few minutes to 15 minutes, depending on your equipment. This helps create a crackly top and a thick, fudgy texture.
Step 4: Add the Melted Chocolate
Gently whisk in the melted dark chocolate until just combined. Make sure the chocolate has cooled slightly before adding it, so it doesn’t cook the eggs.
Step 5: Sift in the Dry Ingredients
Place a sieve over the bowl and sift in the flour, cocoa powder, and salt. Fold these into the batter gently using a spatula, keeping as much air in the mixture as possible.
Step 6: Fold in the Chocolate Chips
Add the dark, white, and milk chocolate chips, folding them in until evenly distributed. Make sure no streaks of flour remain.
Step 7: Bake the Brownies
Scoop the brownie batter into the lined baking tin and spread it out evenly. Bake in the oven for 20-30 minutes, or until the brownies are set around the edges and no longer wobble in the centre. They will continue to cook and set as they cool, so make sure you don’t over bake.
Step 8: Cool & Refrigerate for Best Results
Allow the brownies to cool fully in the tin, then refrigerate overnight for the ultimate fudgy texture. This step helps them firm up and become even more delicious!
If you skip this step and try to cut them while they’re still hot, they will be very gooey in the middle, this doesn’t mean they’re underbaked, it just means they haven’t set properly.
Tips for Perfect Triple Chocolate Brownies
- Whip the Eggs Well: Whisking the eggs to stiff peaks creates a taller brownie with a light crackly top.
- Cool the Butter & Chocolate: If they’re too hot, they could scramble the eggs, so let them cool slightly before adding them.
- Use Dark Chocolate: I tend to use chocolate with around 55% cocoa solids to give the perfect balance of sweetness and richness. If you like darker brownies, use chocolate around 70% cocoa).
- Refrigerate Overnight: This gives the best fudgy texture rather than a gooey one.
- Don’t Overbake: The brownies should still be slightly soft in the centre when you take them out, and testing with a toothpick doesn’t work here. They’ll firm up as they cool.
- Skip the Chocolate Chips if Needed: You can leave out the chocolate chips for a simpler, plain brownie.
Why These Brownies Are So Good
These brownies strike the perfect balance between rich, chocolatey, and fudgy, with a chewy edge and soft middle. The triple chocolate combination makes them extra indulgent, with melty chocolate in every bite.
If you love dense, fudgy brownies, this recipe will become your new favourite.
Watch My Step-by-Step Video
Want to see exactly how I make these super fudgy triple chocolate brownies? Watch my full step-by-step video on my YouTube channel.
For more baking inspiration, follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle!
Other Recipes You’ll Love
If you love super chocolatey desserts, try these other brownie recipes from Fitwaffle Kitchen:
- Fudgy Nutella Brownies – Extra fudgy brownies packed with Nutella.
- Cookie dough brownies – Fudgy chocolate brownies, topped with gooey chocolate chip cookie dough.
Both are rich, indulgent, and perfect for brownie lovers.
Super Fudgy Triple Chocolate Brownies
Ingredients
- 170 g unsalted butter melted and cooled slightly
- 100 g light brown sugar
- 150 g caster sugar
- 2 large eggs
- 125 g dark chocolate melted and cooled slightly
- 100 g plain flour
- 30 g cocoa powder
- 1 tsp salt
- 100 g dark chocolate chips
- 100 g white chocolate chips
- 100 g milk chocolate chips
Instructions
- Heat the oven to 190C/170C fan and line an 8x8" tin with baking paper
- In a large mixing bowl, whisk together the melted butter and both sugars with an electric whisk or stand mixer until the sugar has dissolved and no lumps remain. About 2 minutes
- Add in the 2 eggs and whisk to form stiff peaks. This could take anywhere from a few minutes to 15 minutes depending on the temperature and your equipment
- Whisk in the melted chocolate until just combined
- Place a sieve over the bowl, then pour in the flour, cocoa powder, and salt.Sift these into the bowl, then fold them in gently with a spatula until just a few streaks of flour remain. Try to keep as much air in the mix as possible
- Fold in all the chocolate chips until evenly distributed and no streaks of flour remain
- Scoop the mix into your prepared baking tin and smooth it out evenly
- Bake in the oven for 25-30 minutes or until they no longer wobble
- Allow to cool fully in the tray, then refrigerate overnight for best results. Enjoy!
Notes
- These brownies will last 4-5 days in an airtight container at room temperature or in the fridge
- Make sure the butter and chocolate have cooled slightly before using in the mix
- Whipping the eggs to stiff peaks gives taller and fudgier brownies with a light crackly top
- You can swap the light brown sugar for caster sugar if you prefer
- You can use milk chocolate if you prefer, but please use one that is at least 28% cocoa solids (not Dairy Milk chocolate). The brownies will be less rich and not quite as firm
- Refrigerating the brownies overnight gives them that nice fudgy texture, opposed to gooey
- You don't have to add the chocolate chips if you just want a plain brownie
Absolutely brilliant and indulgent brownie recipe, the whole family loves them!
Was insane best brownies ever
Wow! scrumptious
Insaneeeeee and delish! But can you freeze them?