Desserts
This Hershey's triple chocolate brownie recipe delivers the kind of rich, fudgy perfection that makes every bite worth it. The secret lies in layering three forms of chocolate—Hershey's semi-sweet bars, Dutch-process cocoa powder, and chocolate chips—creating a dense, velvety texture with deep cocoa intensity.
I've perfected this over years of baking, ensuring the center stays moist while the edges develop that signature crackly crust. ⚡
The beauty of this recipe is its simplicity: just 10 ingredients, 35 minutes of active time, and one 9x13-inch pan to avoid. The key technique is melting the chocolate properly and folding it into the batter at the right temperature to prevent seizing.
A quick flour sift and careful egg incorporation keep the texture consistently fudgy rather than cakey. Professional bakers know that precise measurements matter—this recipe delivers every time.
What you'll end up with is a triple-chocolate brownie that's dense enough to hold its shape when sliced but tender enough to melt in your mouth. The Hershey's chocolate adds a nostalgic sweetness that balances the bitterness of the cocoa, while the chocolate chips create pockets of gooey contrast.
These brownies stay moist for days when stored properly, making them perfect for gifting or meal prep.
Serve warm with vanilla ice cream or dusted with powdered sugar for a restaurant-quality dessert that's surprisingly easy to replicate at home. The rich aroma alone will have everyone asking for seconds—trust me, I've tested this recipe enough to know. Let's get baking!
Ingredients for hershey's triple chocolate brownie
Ten ingredients, three chocolate forms, one fudgy masterpiece waiting to be baked.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Semi-Sweet Chocolate Bars 🍫 | 8 oz | High-quality chocolate for rich flavor |
| Unsalted Butter 🧈 | 1 cup | Cold, cut into 1-inch cubes |
| Granulated White Sugar 🍚 | 1 ½ cups | Superfine preferred for smooth texture |
| Dutch-Process Cocoa Powder 🍫 | ¾ cup | High-quality, like Hershey's Special Dark |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| Vanilla Extract 🥛 | 1 tbsp | Pure, high-quality extract |
| All-Purpose Flour 🌾 | ¾ cup | Sifted, for light texture |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Semi-Sweet Chocolate Chips 🍫 | 1 ½ cups | Enjoy Life brand for allergy safety |
| Baking Powder 🍞 | ½ tsp | Aluminum-free for best results |
The chocolate selection here is non-negotiable. Hershey's Semi-Sweet Bars provide that nostalgic sweetness that balances the bitterness of the Dutch-process cocoa powder—Hershey's Special Dark is ideal. For the chocolate chips, Enjoy Life brand ensures allergy safety while maintaining quality. Costco or Williams Sonoma carry excellent bulk chocolate options, but any reputable grocery store will have these basics. The butter should be unsalted and cold—this prevents premature melting during mixing. For the cocoa powder, avoid pre-sweetened varieties; pure Dutch-process is essential for that signature depth of flavor.
No Hershey's bars? Ghirardelli or Lindt semi-sweet chocolate works as a substitute, though the flavor profile will differ slightly. Short on chocolate chips? Chop your own chocolate bars—just melt them gently and let them cool into chunks. For the flour, King Arthur brand is my go-to for consistent results, but any all-purpose flour will suffice. The baking powder must be fresh—test it annually by mixing with water; if it fizzes, it's still good. Want extra richness? Add 1/4 cup of sour cream to the batter for a denser texture, but don't skip the eggs—they're the secret to that signature fudgy consistency.
These brownies stay moist for 5-7 days when stored in an airtight container at room temperature, wrapped tightly in plastic wrap. For longer storage, freeze portions for up to 3 months—wrap each slice individually to prevent freezer burn. Reheat in the oven at 300°F for 5-7 minutes to restore that perfect fudgy texture. The aroma alone will draw everyone to the kitchen—trust me, I've tested this recipe enough to know these brownies are worth the wait.
Why You'll Love This Recipe
- Foolproof Mix-In: I swear by the Hershey’s bars melted into the batter—no fancy chopping, just break and go. The Dutch-process cocoa powder gives it that deep, rich base without the fuss of measuring chips separately.
- Fudgy-Crackly Magic: That crispy edge with the gooey center? It’s the butter-to-sugar ratio, and honestly, it’s the only way to eat them. The eggs keep it moist, but the chocolate bars make it dangerously good.
- Party or Snack: Slice them for a crowd or grab one straight from the pan—no judgment. (Yes, even on a Tuesday night.) They freeze like a dream, so I always bake a double batch.
- Budget Buster: Four simple ingredients, zero specialty items, and they cost less than takeout. My wallet and my sweet tooth both win—no guilt, just chocolate bliss.
Step-by-step instructions for triple chocolate brownies
Here's the method for deeply fudgy, triple-chocolate brownies with intense cocoa flavor and perfect texture.
🔥 Step 1: Melt Chocolate and Butter for Rich Foundation
Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal. In a medium heatproof bowl set over a saucepan of simmering water (double boiler), combine the 8 oz Hershey's Semi-Sweet Chocolate Bars and 1 cup Unsalted Butter. Stir gently until completely melted and smooth—about 5-7 minutes. Remove from heat and let cool slightly for 2 minutes.
The chocolate should be thick but still pourable when you stir it. I press down gently on the surface with a spatula—if it holds a slight indentation but flows when tilted, it's ready. This cooling step prevents scrambling the eggs later when you combine them with the hot chocolate mixture.
👨🍳 Step 2: Whisk in Wet Ingredients for Light Texture
In a separate large bowl, whisk together the 1.5 cups Granulated White Sugar, 0.75 cup Dutch-Process Cocoa Powder, 2 whole Large Eggs, 1 tbsp Vanilla Extract, and 0.5 tsp Salt until fully combined and smooth. The mixture should be thick but still ribbon-like when you lift the whisk.
Gradually pour the melted chocolate mixture into the egg mixture while whisking constantly. This slow incorporation prevents lumps and ensures even distribution of the cocoa. The batter will be thick and glossy—almost like a rich ganache. Here's where the triple cocoa boost comes to life: the combination of chocolate bars, cocoa powder, and chocolate chips creates that signature deep chocolate flavor.
👨🍳 Step 3: Fold in Dry Ingredients and Chocolate Chips
Sift the 0.75 cup All-Purpose Flour and 0.5 tsp Baking Powder together over the chocolate mixture. Using a silicone spatula, gently fold these dry ingredients in just until combined—don't overmix. The batter should maintain a thick, fudgy consistency. Fold in the 1.5 cups Semi-Sweet Chocolate Chips by hand, ensuring even distribution throughout.
Real talk: the batter will look like too much chocolate, but trust me—this is exactly what gives these brownies their signature triple-chocolate experience. The chips will melt into pockets of gooey goodness while the chocolate bars and cocoa powder create that deep, complex flavor profile. Transfer the batter to your prepared baking pan and smooth the top with a spatula.
🔥 Step 4: Bake to Perfect Fudgy Texture
Preheat your oven to 350°F and bake the brownies for 25-30 minutes. They're done when a toothpick inserted in the center comes out with moist crumbs but no wet batter. The edges should be set but the center should still look slightly underbaked—this ensures that fudgy texture we're after.
I know it's tempting to check early, but resist! The brownies continue cooking as they cool. If you pull them out too soon, they'll be cakey. If you overbake, they'll be dry. The 25-30 minute window gives you that perfect balance of dense, fudgy interior with a slightly crispy top. Let them cool completely in the pan for 1 hour before slicing—this resting period allows the flavors to meld and the texture to set properly.
Pro Tips For Making Hershey'S Triple Chocolate Brownie
- Melt Chocolate Slowly: I learned this the hard way—dumping chopped Hershey’s bars into hot butter turns them into a greasy sludge. Instead, place the chopped chocolate in a heatproof bowl over a pot of barely simmering water (double boiler), stirring every 20 seconds until fully melted. The indirect heat keeps the texture smooth and glossy, not grainy.
- Sift That Cocoa: Dutch-process cocoa powder is finicky—it clumps like a stubborn teenager. Sift it directly into your dry ingredients (flour, sugar, etc.) before adding wet ingredients. This ensures even distribution and prevents those annoying dry pockets in your brownies. (Yes, even if the recipe doesn’t say to.)
- Don’t Overmix the Batter: The second you start folding in the eggs and melted chocolate, stop stirring after 10-12 strokes. Overmixing incorporates too much air, which can make your brownies cakey instead of fudgy. Think "just combined," not "fluffy cloud." Trust me, your future self will notice the difference when cutting into a dense, gooey slab.
- Test for Doneness Early: These brownies look underdone when the edges pull away from the pan at 25-30 minutes. Instead, insert a toothpick into the center—it should come out with moist crumbs, not wet batter. If it’s sticky, give them 5 more minutes. Overbaking dries them out faster than a microwave dinner left too long. (And no, they won’t keep rising after you pull them.)
Essential equipment for great hershey's triple chocolate brownie
Precision Baking Pan
An 8x8-inch metal baking pan is non-negotiable for even heat distribution—Wilton Professional Pans or Nordic Ware are my top picks. The metal conducts heat better than glass, preventing uneven baking that leads to dry edges or undercooked centers.
Line it with parchment paper for easy removal and to prevent sticking—Reynolds Non-Stick Parchment works perfectly. 🧊
Double Boiler Kit
A double boiler system is essential for melting the chocolate and butter without burning. I use a OXO Good Grips Stainless Steel Double Boiler Set because it maintains consistent temperatures. If you don’t have one, a heatproof bowl over a saucepan with simmering water works just as well.
The goal is to melt the chocolate gently to preserve its flavor—never microwave, as it can create hot spots that scramble the eggs later.
High-Quality Mixing Tools
Invest in a silicon spatula (like OXO Good Grips) for folding dry ingredients and a whisk with a long handle (I prefer Cuisinart Stainless Steel Whisk) for smooth batter.
A fine-mesh sieve is crucial for sifting flour and cocoa powder—Microplane makes a great one. These tools ensure no lumps and a perfectly smooth texture.
Digital Kitchen Scale
For precise measurements, especially with chocolate and flour, a digital kitchen scale is a game-changer. I use the OXO Good Grips Stainless Steel Scale—it’s accurate to 0.1 ounce and makes measuring chocolate bars and cocoa powder effortless. This consistency is key to achieving that signature fudgy texture without dryness.
Oven Thermometer
Ovens vary wildly in accuracy, and a 350°F setting might actually be 325°F or higher. A Thermoworks Oven Thermometer ensures your brownies bake at the correct temperature for even cooking. I’ve seen brownies turn out cakey or overly dense simply because the oven wasn’t calibrated—this tool prevents that frustration. 🌡️
Wire Rack and Cooling Board
After baking, transfer the brownies to a wire rack placed on a cooling board for even airflow. I use a Nordic Ware Wire Rack Set—it’s sturdy and allows heat to escape evenly, preventing a gummy center.
Cooling completely in the pan for 1 hour before slicing ensures clean cuts and the perfect fudgy texture.
Nutrition facts
Frequently asked questions
Why do these brownies need three forms of chocolate?
The triple chocolate combination creates a complex flavor profile that's richer than single-chocolate recipes. The Hershey's bars provide that nostalgic sweetness, the Dutch-process cocoa powder adds deep bitterness, and the chocolate chips melt into gooey pockets. This balance makes every bite more satisfying than traditional brownies.
Can I make these brownies without Hershey's chocolate?
Yes, but the flavor will differ. Use Ghirardelli or Lindt semi-sweet chocolate for the bars and chips, and Hershey's Special Dark cocoa powder for the powder. For closest results, choose brands with similar cocoa percentages. The texture will still be fudgy, but the Hershey's signature sweetness will be missing.
How do I prevent my brownies from being cakey?
Overmixing is the #1 cause of cakey brownies. After folding in the flour, stop mixing immediately—just until combined. Also, don't overbake: pull them when a toothpick has moist crumbs (not wet batter). The center should look slightly underdone. Let them cool 1 hour in the pan before slicing for proper texture.
Can I add nuts or mix-ins to this recipe?
This recipe is designed for maximum fudgy perfection, so I recommend keeping it as-is. However, if you must add mix-ins, use 1/2 cup max of chopped walnuts or toasted pecans folded in gently at the end. Avoid anything that will make the batter too dry—like coconut or dried fruit—which can interfere with the signature dense texture.
How should I store these brownies for maximum freshness?
Store in an airtight container at room temperature for 5-7 days. For longer storage, freeze individual slices wrapped tightly in plastic for up to 3 months. To reheat, warm in the oven at 300°F for 5-7 minutes until fudgy again. The aroma alone will make them irresistible!