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If you’re serious about chocolate, these glossy topped triple chocolate brownies don’t mess around. We’re talking three kinds of chocolate stirred into every chewy, fudgy bite. These are unapologetically rich brownies with that shiny, crinkled top and a center that walks the line between gooey and dense.

Want to take it even further? Toss in a handful of chocolate chips and call it quadruple chocolate. If you’re up for something a little different, try our Matcha Brownies next.

Stack of three rich, fudgy chocolate brownies with shiny texture.
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Want more chocolate overload? These chocolate lava muffins bring the same deep flavor with a fudgy center.

Here’s Why This Fudgy Brownie Recipe Works

Triple chocolate: Bittersweet chocolate, unsweetened chocolate, and cocoa powder work together for deep, layered chocolate flavor that’s bold and rich, not one-note sweet.

Whipped eggs, better texture: Beating the eggs and sugar until light gives the brownies structure without making them cakey. You get a glossy top and a soft, dense center.

Optional upgrade: chocolate chips: Stir some into the batter for pockets of melted chocolate throughout. It’s not required, but it is worth it.

Know when to pull them: A quick toothpick test (or thermometer, if you want to be precise) helps you catch that just-set sweet spot before the brownies overbake.

Labeled baking ingredients on marble: chocolate, butter, eggs, flour, cocoa, sugar.

Want a version with ancient grains? These Einkorn Brownies have the same rich flavor with a slightly more tender crumb.

Recipe Tips

Use good chocolate: With three types in the mix, quality counts. Choose a 70% bittersweet bar and skip anything that tastes waxy or overly sweet.

Don’t skip the whip: Beating the eggs and sugar for 7–8 minutes creates a light, mousse-like batter and gives you that shiny, crinkled top.

Fold gently: Once the dry ingredients go in, switch to a spatula and fold. You worked hard for that air—don’t stir it all out.

Watch the clock: Start checking around 35 minutes. A few moist crumbs on the toothpick means you’ve hit that sweet spot.

Let them cool: It’s tempting, but cutting too soon ruins the texture. Give them time to set and you’ll get clean slices with a perfect fudgy center.

For a more decadent dessert, our Flourless Chocolate Cake has pure chocolate richness with a silky, truffle-like texture.

Neatly arranged rows of glossy, crackle topped brownies.
A bitten chocolate brownie showing fudgy center and crackle top.

Shiny Crackle Topped Brownies

What sets these brownies apart? The technique. Whipping the eggs and sugar creates that signature crinkled top and gives the brownies structure without sacrificing a rich, fudgy center. This isn’t your basic brownie, it’s the one you bake when chocolate really matters.

If you love the fudgy center of these brownies, don’t miss our Chocolate Truffle Cookies. Crackly on the outside, rich and gooey on the inside.

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Stack of three rich, fudgy chocolate brownies with shiny texture.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
5 from 7 votes

Triple Chocolate Brownies

By Dahn Boquist
Using three different kinds of chocolate gives these brownies an intense, fudgy, chocolate flavor. Semi-sweet and unsweetened chocolate bars add a fudgy, rich texture. When you add in unsweetened cocoa powder, you will have a deep, complex, chocolate flavor.
Whipping the eggs with the sugar until it reaches a thick, fluffy consistency is the secret to the BEST brownies. It creates an amazing fudgy texture. Don't skip this step.

If you make this recipe, please leave a star rating and comment.

Servings: 16 brownies
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Ingredients 

  • 10 tablespoons butter
  • 3 ½ ounces bittersweet chocolate, 70%, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 3 large eggs, room temperature
  • 1 ⅓ cups granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon salt

Instructions 

  • Preheat the oven to 350°F. Line an 8 inch by 8 inch baking pan with parchment paper. 
  • Place the butter, and chopped chocolate (bittersweet and unsweetened) in a microwavable bowl. Microwave on low power in 15 second intervals until melted. Stir frequently between intervals. 
  • Place the eggs and sugar in a mixing bowl. Beat on high speed for 7 to 8 minutes until light in color, thick, fluffy, and almost tripled in size. You will know it is ready when you lift the beaters and the batter falls back onto the surface, leaving a ribbon-like pattern for a few seconds. 
    Whipping eggs and sugar to ribbon stage.
  • Stir about ⅓ of the egg batter into the melted chocolate to lighten the chocolate then stir in the vanilla. 
    Adding chocolate to whipped eggs in a bowl.
  • Pour the chocolate mixture into the egg batter and use a wide spatula to fold the chocolate into the batter. 
    Folding melted chocolate into batter.
  • Combine the flour, cocoa powder, and salt in a bowl. Whisk or sift to remove all the lumps then fold the flour mixture into the batter. 
    Folding dry ingredients into brownie batter.
  • Spread the batter into the prepared pan. Bake for 35 to 40 minutes. The top will be slightly cracked and the edges will appear set.
    A toothpick inserted in the middle should have some moist, sticky crumbs (the toothpick shouldn’t be wet but it shouldn’t be clean). If you have an instant read thermometer, it should read 193°F to 198°F. 

Notes

Let them cool: The center of the brownies will seem underbaked, but it will set up as the brownies cool.
Use a thermometer (if you have one): An instant-read thermometer isn’t necessary, but it’s helpful. It guarantees perfectly baked brownies, not overcooked, not undercooked.
Toothpick test works too: If you don’t have a thermometer, check doneness with a toothpick. Look for moist, sticky crumbs (not wet batter, and not a clean pick).
Want even more chocolate? Stir in 8 to 10 ounces of milk chocolate chips before baking to turn these into quadruple chocolate brownies.

Nutrition

Serving: 1 serving, Calories: 300kcal, Carbohydrates: 46g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Cholesterol: 54mg, Sodium: 205mg, Fiber: 2g, Sugar: 38g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

Read More About Me

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5 from 7 votes (7 ratings without comment)

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2 Comments

  1. angiesrecipes says:

    I adore both fudgy and cakey brownies! Yours looks incredibly moist and perfect with that shiny crackling topping.

    Reply
    1. Dahn Boquist says:

      I’ll take a brownie any way but fudgy and chewy is my favorite 😉

      Reply