Triple Chocolate Chip Brownies pack cocoa powder, milk chocolate chips, and semisweet chocolate chips into one fudgy pan. A touch of coffee deepens the chocolate flavor without tasting like coffee at all. If you like these brownies, you should try my Biscoff Brownies or Banana Pudding Brownies.
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Why this Recipe is a Keeper
These brownies skip the boxed mix without adding any extra hassle. Here’s why they’re worth making from scratch.
- No Boxed Mix Needed: Every ingredient comes straight from the pantry and fridge.
- Triple the Chocolate: Cocoa powder and two kinds of chocolate chips pack in deep flavor.
- Fudgy Texture: Melting the butter and chocolate together keeps these brownies rich and dense.
- Make-Ahead Friendly: These brownies taste just as good a few days after baking.
Can I Add Nuts to This Recipe?
Yes, chopped pecans, walnuts, or macadamia nuts all work well folded into this batter. Add them along with the chocolate chips for even distribution. About ½ cup of chopped nuts is a good starting point. Adjust the amount based on how nutty you want the brownies to taste.
What Reader’s Are Saying…
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“The Triple Chocolate Brownies are a breeze to make. They turn out rich, fudgy, and irresistibly delicious every time.” — Ana
Ingredient Notes
A few ingredients give these brownies their rich, fudgy texture.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Butter: Either salted or unsalted works well here.
- Strong Coffee: This deepens the chocolate flavor without making the brownies taste like coffee.
- Unsweetened Cocoa Powder: A Dutch-processed cocoa gives the richest chocolate flavor.
Variations and Substitutions
This recipe has few easy swaps.
➡️ Add White Chocolate: Fold in white chocolate chips along with the other two kinds for even more variety.
➡️ Try a Different Chocolate: Swap the semisweet chips for bittersweet if you prefer a less sweet brownie.
➡️ Skip the Coffee: Leave out the coffee if you don’t have it on hand. The brownies will still taste great.
➡️ Add a Frosting: Top the cooled brownies with a layer of chocolate frosting for an extra-rich treat.
How to Make the Recipe
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Melt the butter, milk, sugar, and chocolate chips together in a saucepan.
- Mix in the eggs, vanilla, and coffee.
- Fold in the dry ingredients and chocolate chips.
- Bake until just set, then cool completely.
Prep Ahead and Short Cut Tips
A little prep ahead makes these even easier to pull together.
➡️ Measure Ahead: Portion out the dry ingredients the night before for a faster morning bake.
➡️ Bake Ahead: Make these brownies up to a week ahead and store them in the fridge.
➡️ Freeze for Later: Wrap cooled brownies individually and freeze for up to 3 months.
Can This Recipe Be Doubled or Halved?
Yes, this recipe doubles easily for a crowd. Bake a doubled batch in a 9×13-inch pan instead of a 9×9. You may need a few extra minutes of bake time for a doubled batch. Check for doneness with a toothpick rather than relying on the clock alone.
How to Store, Reheat, and Use Leftovers
- Storing: Keep brownies in an airtight container at room temperature for three to four days, or in the fridge for up to a week.
- Reheating: Warm a brownie in the microwave for about ten seconds if you like them served warm.
- Using Leftovers: Crumble leftover brownies over ice cream for a quick dessert. Or layer them into a trifle with No Bake Banana Cheesecake for something bigger.
Expert Tips for Making This Recipe
➡️ Don’t Overbake: Pull these as soon as a toothpick comes out with a few moist crumbs, not totally clean.
➡️ Use Room Temperature Eggs: This helps the eggs blend smoothly into the warm chocolate mixture.
➡️ Add Nuts: Chopped pecans or walnuts add a nice crunch to the fudgy texture.
➡️ Top with Ice Cream: Warm a brownie slightly and serve with a scoop of vanilla ice cream.
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Easy Fudgy Chocolate Chip Brownies
Equipment
- 9×9-inch baking pan
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Ingredients
- ⅓ cup Butter
- 2 Tablespoons Milk
- ¾ cup Sugar
- ½ cup Milk chocolate chips
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 Tablespoon Strong coffee
- ¾ cup All-purpose flour
- ½ cup Unsweetened cocoa powder
- ¼ teaspoon Salt
- ¼ teaspoon Baking soda
- ½ cup Semisweet chocolate chips
Instructions
- Preheat the oven to 325℉ and grease a 9×9-inch baking pan.
- Combine the butter, milk, and sugar in a small saucepan over medium-low heat, stirring continuously until it just starts to bubble.
- Remove from heat and stir in the milk chocolate chips until melted.
- Transfer the chocolate mixture to a large bowl and stir in the eggs, one at a time, until fully combined.
- Stir in the vanilla extract and coffee.
- Sift the flour, cocoa powder, salt, and baking soda into the mixture and stir until just combined.
- Fold in the semisweet chocolate chips.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the brownies completely on a wire rack before cutting.
Christina’s Notes
- Melt the Chocolate Off the Heat: Stir in the chocolate chips after removing the pan from the stove so they melt smoothly instead of seizing.
- Add Eggs One at a Time: This keeps the warm chocolate mixture from cooking the eggs too quickly.
- Check Early: Start checking for doneness at 30 minutes, since fudgy brownies overbake fast.
- Store at Room Temperature First: Let brownies cool completely before storing, or condensation can make them soggy.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
The Triple Chocolate Brownies are a breeze to make. They turn out rich, fudgy, and irresistibly delicious every time.
I’m dying to try this recipe, don’t get me wrong I enjoy a moist fudgey brownie, but I also like them to be chewy ? Any tips on what I can add?
Try underbaking them a little, that will keep them chewy or just use egg yokes.
That’s so sweet that you still have her apron! I treasure recipes like this that get past on and loved by the family. I tried these without the coffee (since we don’t drink it and never have it on hand) and they were still wonderfully chocolately and delicious!
I’ve never made brownies from scratch, but this recipe definitely makes me want to try!
These are so easy! And so much better than the boxed version!
omg these look so fudgy and fantastic!! And I agree that coffee makes all chocolate baked goods so much better!
These brownies are fabulous! I love the combination of chocolate and coffee. So good!
I’m so glad you liked them 🙂
This is a perfect, fudgy brownie recipe! I don’t often get a craving for brownies, but when I do this hits the spot!
It’s definitely a favorite in our house!
Mmmmm! These are my kind of brownies! And I can ONLY eat them with an icy cold glass of milk! Now pass me all the edge pieces!
The edges are the BEST! Warm from the oven with a BIG glass of cold milk! #Heaven
My women’s group loved these! And the coffee really brings out the chocolate flavors. YUM!
Lovely brownie recipe. These look so fudgy and delicious!
Thank you! 🙂 It’s a fave in our house!
Brownies are a weakness at our house!! Excited to add this recipe to our collection!
I hope you like them as much as we do! 🙂
Love the addition of coffee (and how fudgy these look)!
It really amps up the chocolate flavor!