Triple chocolate fudgy brownies are the ultimate chocolate lovers treat! A dream come true, the combination of milk and semi-sweet chocolates combine with chopped pecans to create a rich and fudgy brownie that is going to become your go-to brownie recipe. Homemade, easy to make, and ready in just a little more than an hour, this recipe is one to hand down generation after generation.
Triple Chocolate Fudgy Brownies Recipe
Brownies are a classic recipe that everyone should learn to make. They are easy in most instances, but every person has their own preferences. I love a nice cake-like brownie, but my husband prefers the fudgy decadent style. If you like a richer thicker brownie, then you will love this recipe and how it feels slightly underdone and super dense.
If you aren’t sure what type of brownie you will like, that’s okay. Try this and see! You can also make these cherry cheesecake brownies, a copycat Cosmic brownie recipe, or even this amazing vegan black bean brownies recipe to test with your family. All of these create great chocolatey bites that are sure to please a chocoholic in your life.
What Makes Brownies Fudgy?
A higher fat-to-flour ratio is what makes a brownie fudgy. This means that you will find this recipe has more eggs and oil than a standard brownie so the result is thicker batter and a fudge-like consistency once baked.
Basically, the added moisture will help but it’s really in the fat that doesn’t evaporate in the cooking process but remains and provides a richer batter that cooks into a soft and fudgy texture. When in doubt, extra oil or eggs do the trick. However, you can add too much, so following a recipe is key.
Is it Better to Use Butter or Oil For Brownies?
Both options work wonderfully when making brownies, but they do give a slightly different result. If you prefer making cake-style brownies that rise and are airy, you will want to reach for the butter. For a fudgy or thicker brownie recipe, then you will want to use oil instead.
When using oil in a brownie recipe, I recommend you reach for vegetable oil or coconut oil for the best results. Coconut oil may add some flavor, so keep that in mind. Vegetable oil seems to be the best for giving you the texture you want without adding unsavory flavors to the batter.
What Can I Top Brownies With?
Brownies are perfect just by themselves fresh from the oven. However, many like to dress up their brownies with different toppings. Below are a few of my favorite ways to add texture to my brownies.
- Chopped nuts (pecans, walnuts, peanuts, macadamia nuts, and almonds)
- Shredded coconut
- Sprinkles or non pareils
- Candy pieces or crushed candy bars
- Crushed cookie crumbs
- Chocolate frosting or ganache
- Peanut butter frosting
- Sweetened condensed milk just before baking (creates a caramel topping)
Do Brownies Harden as They Cool?
Some brownies will harden as they cool, but this recipe does not get hard at all. When cooked as directed, these will remain soft and fudge like as long as covered or stored in an airtight container if not eaten immediately.
Typically, if your brownie is too hard, it is because you have left it out uncovered or you have not added enough moisture. The extra eggs and oil in this recipe ensure you will have a delicious soft brownie every single time.
Do I Need to Refrigerate Brownies?
No, you don’t have to refrigerate this brownie recipe. Simply cover in an airtight container and store on the counter. I do recommend eating within 2-3 days or refrigerating if not eating within that time frame. When refrigerated, the brownies will last for up to one week.
Additionally, you can freeze these for up to 4 months after baking. Just make sure you properly label and date them. This is perfect when you want to have them on hand all the time. Just make a double or triple batch and freeze for later.
- Milk chocolate chips
- Semi-sweet chocolate chips
- Brown sugar
- Granulated sugar
- Unsweetened cocoa powder
- All purpose flour
- Vegetable oil
- Vanilla extract
How to Make Fudgy Brownies
Preheat the oven to 350°F and spray a loaf pan with non stick spray. is it better to use butter or oil for brownies
In a large bowl, whisk together the brown sugar, granulated sugar, cocoa powder, and flour until combined.
To the bowl, add eggs, vegetable oil, vanilla, and water.
Mix on low speed until just combined.
Gently stir in the chocolate chips and half the nuts until incorporated.
Pour into the prepared baking pan.
Top with remaining nuts.
Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
Cool on a wire rack for 15 minutes before removing from the pan to serve.
More Chocolate Recipes
Are you a certified chocoholic? I admit, chocolate is an obsession I can fully stand behind. If you enjoy a delicious chocolate dessert or snack, there are some great ideas below that are sure to satisfy your cravings. Add some or all of these chocolate recipes to your meal plan for a tasty chocolate snack any time of day!
- Rich Milk Chocolate Hot Chocolate Bombs Recipe
- The Best Brownie Batter Dip
- Chocolate Peanut Butter Cupcakes
- Double Chocolate Cookies Recipe
- Reese’s Chocolate Peanut Butter Fudge
- Oreo Cookie Chocolate Dessert Recipe
- No Bake Chocolate Caramel Pie
Want your brownies to come out in exact portions every time? Check out the brownie baking pans that have individual squares for batter. Every single brownie is exact every time. This also cuts back on your cooking time.
- 1 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2/3 cup packed brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup oil
- 2 tsp vanilla extract
- 1/2 cup water
- 1/4 cup semi sweet chocolate chips
- 1/4 cup milk chocolate chips
- 1/3 cup chopped pecans, divided
- Preheat the oven to 350°F and spray a loaf pan with non stick spray.
- In a large bowl, whisk together the brown sugar, granulated sugar, cocoa powder, and flour until combined.
- To the bowl, add eggs, vegetable oil, vanilla, and water.
- Mix on low speed until just combined.
- Gently stir in the chocolate chips and half the nuts until incorporated.
- Pour into the prepared baking pan and top with remaining nuts.
- Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
- Cool on a wire rack for 15 minutes before removing from the pan to serve.
Replace the pecans with chopped walnuts or peanuts if desired.
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Amount Per Serving: Calories: 459Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 48mgSodium: 28mgCarbohydrates: 61gFiber: 2gSugar: 40gProtein: 6g