Why You’ll Love Triple Chocolate Chunk Brownies – 3 Types of Bliss Recipe

I enjoy this recipe because it delivers intense chocolate flavor without being complicated. I like how the combination of cocoa powder, dark chocolate, milk chocolate, and white chocolate creates layers of sweetness and depth. These brownies always turn out moist and satisfying, making them perfect for sharing or keeping on hand for a sweet craving.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup cocoa powder
1/4 tsp salt
1/2 cup dark chocolate chunks
1/2 cup milk chocolate chunks
1/2 cup white chocolate chunks

Directions

I begin by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking pan. I melt the butter in a saucepan, remove it from the heat, and stir in the sugar until well combined. I beat in the eggs one at a time, then mix in the vanilla extract.

In a separate bowl, I sift together the flour, cocoa powder, and salt. I gently fold the dry ingredients into the wet mixture until just combined. I stir in all three types of chocolate chunks, making sure they are evenly distributed. I spread the batter evenly in the prepared pan and bake for 25 to 30 minutes, until a toothpick inserted comes out with moist crumbs. I let the brownies cool completely before cutting them into squares.

Servings and Timing

I usually get about 24 brownies from this recipe. Prep time takes me around 15 minutes, bake time is about 30 minutes, and the total time comes to roughly 45 minutes.

Variations

I sometimes swap the white chocolate chunks for peanut butter chips when I want a different flavor twist. For extra richness, I occasionally add a handful of chocolate chips on top before baking. When I want a nuttier version, I fold in chopped walnuts or pecans.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 5 days. If I want them warm, I reheat individual squares in the microwave for a few seconds until just softened.

FAQs

Can I use salted butter instead of unsalted?

I can use salted butter, but I reduce or skip the added salt to balance the flavor.

How do I know when the brownies are done?

I look for moist crumbs on a toothpick rather than a completely clean result.

Can I make these brownies more cake-like?

I bake them a little longer and mix the batter slightly more when I want a firmer texture.

Can I freeze these brownies?

I freeze them in an airtight container for up to 3 months and thaw at room temperature.

Should the eggs be cold or room temperature?

I prefer using room temperature eggs because they mix more smoothly.

Can I reduce the sugar?

I can reduce it slightly, but I find the full amount gives the best texture and flavor.

What cocoa powder works best?

I usually use unsweetened cocoa powder for a deep chocolate taste.

Can I use a smaller pan?

I can, but the brownies will be thicker and may need extra baking time.

Why did my brownies turn out dry?

I find that overbaking is usually the cause of dry brownies.

Can I double the recipe?

I double it easily and bake it in a larger pan for parties or gatherings.

Conclusion

I love how these triple chocolate chunk brownies bring together three kinds of chocolate in one decadent dessert. They are rich, fudgy, and incredibly satisfying, and I keep coming back to this recipe whenever I want a guaranteed crowd-pleasing treat.