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Tell the world you’re working on a brownie recipe and you unleash everyone’s inner critic. Should brownies be fudgy or cakey? Should they contain only dark chocolate, or is milk chocolate invited to this party? Listen, we’re not about to make any grand declarations about what a brownie should be. We’re just here to offer you our best brownie recipe: The chewy, crackly topped, chocolate-loaded version that requires only a bit more work than the boxed mix. We promise, they’re worth it.

As much as we love peanut-butter-spiked or cheesecake-swirled fudge brownies, this triple-chocolate brownie recipe is our everyday hero. It has (you guessed it) three types of chocolate—but no, we aren’t talking about milk or white chocolate chips. Melted bittersweet chocolate forms the fudgy-smooth base for the brownies; unsweetened cocoa powder adds pure, intense chocolate flavor and reduces the amount of flour needed as a binder; and semisweet chocolate chips provide textural contrast, forming molten pools while the brownies are warm and hardening into crunchy chocolate chunks once cooled.

No need for an electric mixer: Simply combine the melted butter-chocolate mixture with the sugar and eggs over a double boiler, then remove the bowl from the heat to fold in the dry ingredients and chocolate chips (be sure not to overmix, which will result in dry brownies). For crisp edges and a dense center, bake the brownie batter in a metal pan, as it transfers heat more readily than glass. We’re well aware that some people prefer gooey brownie batter over brownies themselves, but follow the recommended baking time for this one: It yields perfectly sliceable, still-fudgy brownies that pair remarkably well with a scoop of vanilla ice cream.

Watch Chris’s development process here!

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Makes 12

Nonstick vegetable oil spray or unsalted butter, room temperature


g (½ cup) all-purpose flour


g (½ cup) Dutch-process cocoa powder (such as Guittard cocoa rouge)

tsp. Diamond Crystal or ¾ tsp. Morton kosher salt


cup (1 stick) unsalted butter


g (4 oz.) bittersweet chocolate, preferably 70%, broken into pieces


g (1¼ cups) granulated sugar


large eggs


Tbsp. vanilla extract


g (4 oz.) semisweet chocolate chips


  1. Step 1

    Preheat oven to 375°. Lightly coat a metal 8×8″ baking pan with nonstick vegetable oil spray or unsalted butter, room temperature, then line with parchment paper, leaving generous overhang on 2 sides. Lightly coat parchment with nonstick spray.

    Step 2

    Whisk 62 g (½ cup) all-purpose flour, 50 g (½ cup) Dutch-process cocoa powder, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a small bowl to combine.

    Step 3

    Combine ½ cup (1 stick) unsalted butter and 113 g (4 oz.) bittersweet chocolate, preferably 70%, broken into pieces, in a medium metal bowl set over a large saucepan of barely simmering water (bottom of bowl should not be touching water). Heat, stirring occasionally, until chocolate is melted and smooth, about 5 minutes.

    Step 4

    Whisk in 250 g (1¼ cups) granulated sugar, then add 3 large eggs one at a time, whisking very vigorously between additions. Once all eggs are incorporated, continue to whisk 1 minute more. Remove bowl from heat and whisk in 1 Tbsp. vanilla extract, then whisk in dry ingredients. Using a rubber spatula, stir in 113 g (4 oz.) semisweet chocolate chips. Scrape batter into prepared pan; smooth surface.

    Step 5

    Bake brownies until set across top and a tester inserted into the center comes out with just a few moist crumbs attached, 27–30 minutes. Let cool in pan at least 30 minutes, preferably in refrigerator, before cutting into 12 pieces.

    Do ahead: Brownies can be baked 4 days ahead. Store tightly wrapped at room temperature.