Desserts
This Hershey's Triple Chocolate Brownie Recipe delivers the perfect balance of fudgy texture and rich cocoa flavor—every bite is a decadent experience. 💫 The secret lies in using both melted chocolate and chopped Hershey's bars, creating pockets of molten chocolate that make these brownies irresistible.
I've perfected this recipe over years of baking, ensuring it's foolproof for home bakers while delivering restaurant-quality results.
The recipe combines simple ingredients like flour, sugar, and eggs with the unmistakable taste of Hershey's chocolate to create a dense, moist brownie with a crackly top.
Baking at 350°F for 25-30 minutes ensures a fudgy interior and crispy edges, while the addition of chocolate chunks guarantees melty rivers of cocoa in every slice. This version stays true to classic brownie texture without being overly sweet or cakey.
What sets these brownies apart is their deep chocolate flavor—intensified by the combination of melted chocolate and chopped bars, which creates layers of rich, velvety goodness. The result is a dessert that's perfect for special occasions or satisfying chocolate cravings any day of the week.
Whether you're serving them at a party or enjoying a quiet moment with a cup of coffee, these brownies never disappoint.
For extra indulgence, consider adding a glossy Hershey's chocolate glaze or dusting with powdered sugar before serving. Store leftovers in an airtight container at room temperature for up to 5 days, or freeze for longer storage. Let's get baking—your taste buds will thank you!
Ingredients for hershey's triple chocolate brownie
Twelve ingredients, triple chocolate magic—these brownies deliver restaurant-quality decadence every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for even distribution |
| Granulated Sugar 🍚 | 2 cups | White or light brown preferred |
| Hershey's Milk Chocolate Bars 🍫 | 12 oz | Chopped into 1/2-inch pieces |
| Semisweet Chocolate Chips 🍫 | 2 cups | Nestlé or Ghirardelli preferred |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for light texture |
| Cocoa Powder 🍫 | ½ cup | Dutch-processed for smoothness |
| Baking Powder 🧂 | ½ tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| Vanilla Extract 🌿 | 1 tsp | Pure Madagascar bourbon |
| Espresso Powder ☕ | 1 tbsp | Enhances chocolate depth |
| Hershey's Special Dark Chocolate Bars 🍫 | 8 oz | Melted for base, 140°F |
| Powdered Sugar 🍚 | ¼ cup | For optional dusting |
The chocolate selection is non-negotiable. Hershey's Special Dark for the melted base ensures depth, while the Milk Chocolate Bars from the Hershey's factory store provide that signature Hershey's taste. Ghirardelli chips add a premium touch if you're willing to splurge. For cocoa powder, Dutch-processed (like Hershey's Special Cocoa) creates a smoother batter. The butter should be cold and cubed—this prevents overmixing and ensures those coveted crackly tops. Pro tip: Buy chocolate in bulk from Whole Foods or Costco to save money for future baking adventures.
No Hershey's Milk Chocolate Bars? Substitute with semi-sweet chocolate chunks, but the flavor won't be identical. Running low on espresso powder? Instant coffee granules at half the amount work in a pinch. The vanilla extract is crucial—imitation extracts will compromise the flavor. For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking blend (like Bob's Red Mill). The powdered sugar is optional but recommended for that final touch of elegance. If you're feeling ambitious, add 1/4 cup toasted walnuts for texture contrast.
These brownies develop flavor overnight, so bake them a day ahead if possible. Store in an airtight container at room temperature for 5-7 days—they'll keep better than fresh. For longer storage, wrap individually in parchment and freeze for up to 3 months. The chocolate chunks soften as they sit, creating those coveted rivers of molten goodness. To serve, dust with powdered sugar just before slicing for that bakery-fresh look. Leftovers reheat beautifully in a 200°F oven for 5-10 minutes to restore that fudgy texture.
Why You'll Love This Recipe
- No Fuss Mixing: I melt the butter, chop the Hershey’s bars, and stir in the sugar—no whisking, no sifting, no stress. That’s it. The chocolate chips melt right into the batter, so you’re not left scraping bowls later.
- Fudgy Magic: The Hershey’s bars add that signature milk chocolate richness, while the semisweet chips give little bursts of depth. Honestly, the first bite makes me question why I ever bought store-bought brownies.
- Party Ready: Slice them for a crowd, pack them for a potluck, or freeze half for later. They’re always a hit—no one ever turns down a triple-chocolate treat, and they travel well too.
- Budget Bargain: A single bag of Hershey’s bars and a box of chips stretch far. I’ve made two dozen brownies for under $5, and they disappear faster than my willpower.
Step-by-step instructions for triple chocolate brownies
Master this decadent recipe with layers of chocolate intensity and perfect fudgy texture.
🍳 Step 1: Melt Chocolate for Rich Foundation
In a heatproof bowl set over a pot of simmering water (double boiler), combine the 8 oz Hershey's Special Dark Chocolate Bars and 1 cup Unsalted Butter. Stir gently until completely melted and smooth, reaching 140°F. Remove from heat and whisk in the 2 cups Granulated Sugar until fully dissolved and the mixture looks glossy.
Here's the thing—this is where the deep chocolate flavor develops. If you see any graininess, strain the mixture through a fine-mesh sieve to ensure silky smoothness. The melted chocolate should coat the back of a spoon without leaving any residue.
👨🍳 Step 2: Incorporate Dry Ingredients and Eggs
In a separate bowl, whisk together the 1.5 cups All-Purpose Flour, 0.5 cup Cocoa Powder, 0.5 tsp Baking Powder, 0.5 tsp Salt, and 1 tbsp Espresso Powder. Sift the mixture once to aerate it—this prevents dense brownies. Gradually pour the dry ingredients into the chocolate mixture while stirring on low speed until just combined.
Add the 2 whole Large Eggs one at a time, mixing just until incorporated after each addition. Then stir in the 1 tsp Vanilla Extract. Don't overmix—stop as soon as the batter comes together. The reason we wait until the end to add eggs is that their proteins can overdevelop if mixed too long, leading to tough brownies.
🍳 Step 3: Fold in Chopped Chocolate and Chips
Using a silicone spatula, gently fold in the 12 oz chopped Hershey's Milk Chocolate Bars and 2 cups Semisweet Chocolate Chips. I like to press the chocolate pieces into the batter slightly so they're surrounded by dough—this ensures melty pockets in every bite. The batter will look thick and streaked with white chocolate.
Real talk: don't skip this folding step. The chocolate needs to be distributed evenly so each brownie has that perfect balance of fudgy texture and melty chocolate surprises. If the batter seems too thick, let it rest for 5 minutes before proceeding—it'll come together better.
🔥 Step 4: Bake to Perfect Fudgy Perfection
Preheat your oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving overhang on sides for easy removal. Spread the batter evenly into the pan—tap it gently on the counter to eliminate air bubbles. Bake for 25-30 minutes until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
Here's where it gets tricky: the brownies should be slightly underdone in the center when you take them out. They'll continue cooking as they cool. If the edges start to brown too quickly, loosely cover the pan with foil. The top should be crackly but not burnt—this indicates proper baking.
⏰ Step 5: Cool and Dust for Ultimate Decadence
Remove the brownies from the oven and let them cool completely in the pan for at least 1 hour. This resting period allows the chocolate to set properly and the fudgy texture to develop fully. I know it's tempting to cut into them warm, but patience here pays off with perfect slices.
Once cooled, dust the top generously with 0.25 cup Powdered Sugar using a fine-mesh sieve. This creates that classic "snowed" look while adding a subtle sweetness that balances the rich chocolate flavors. Cut into 12 equal squares and serve at room temperature for the best texture and flavor experience.
Pro Tips For Making Hershey'S Triple Chocolate Brownie
- Melt Chocolate Slowly: Chop the Hershey’s bars into small, even pieces first—this prevents clumping when melting. Use a double boiler or microwave in 20-second bursts, stirring between each, until smooth. I learned this the hard way when my first batch turned into a lumpy disaster.
- Mix Dry Ingredients Last: Whisk the flour, cocoa, and salt together after combining wet ingredients. This keeps the batter from overmixing, which makes brownies tough. Fold just until combined—lumps are fine, overworking isn’t.
- Skip the Overbaking Test: Pull the pan out when the edges look set but the center still wobbles slightly. A toothpick with moist crumbs is better than dry edges. My first batch was a brick because I waited for "clean" toothpicks—don’t make that mistake.
- Upgrade with Room-Temp Butter: Let the butter sit out for 30 minutes before creaming—it blends smoother with sugar. Cold butter pockets create air gaps, leading to uneven texture. Sounds minor, but it makes a real difference in fudginess.
Storing and reheating this dish
Room Temperature Storage
Store your triple chocolate brownies in an airtight container at room temperature for up to 5 days. The key is to keep them away from direct sunlight and moisture—both can cause the chocolate to bloom or the texture to become gummy.
I like using glass containers with silicone seals from Pyrex because they maintain freshness longer than plastic. 💫
Let the brownies cool completely before storing to prevent condensation. If you notice any moisture forming inside the container, add a small silica gel packet (like those in shoe boxes) to absorb it. The chocolate chunks will soften slightly over time, creating those dreamy rivers when you cut into them.
Refrigerator Refresh
If you prefer colder brownies, refrigerate them in the same airtight container for up to 7 days. The cold temperature helps preserve the fudgy texture, but they may firm up slightly.
To restore that perfect bite, let them sit at room temperature for 10-15 minutes before serving. I find this works well if you're prepping for a party the next day.
For reheating, place individual squares on a parchment-lined baking sheet and warm in a 200°F oven for 5-10 minutes. This gentle heat reactivates the chocolate without drying out the brownies. A quick zap in the microwave (10-15 seconds) is another option, but it can make them slightly rubbery.
Freezer Magic
Freeze brownies for up to 3 months by wrapping each square individually in parchment paper, then placing them in a freezer bag. This prevents freezer burn and makes it easy to grab just one serving.
Thaw at room temperature for 1-2 hours—no microwave needed. The texture remains fudgy, though the chocolate may soften more than fresh brownies. 🧊
For a quicker thaw, place the wrapped brownie in a 200°F oven for 8-10 minutes. This method restores the texture almost perfectly, making it ideal for last-minute cravings. Label your freezer bags with the date to track freshness—trust me, you’ll forget otherwise!
Serving Warm Tips
If you baked these brownies ahead of time and want to serve them warm, reheat the entire pan in a 300°F oven for 10-15 minutes. This method ensures even warmth without overcooking the edges.
For a restaurant-style touch, dust with powdered sugar right before serving—it adds a snowy finish that looks as good as it tastes.
Pair warm brownies with a scoop of vanilla ice cream or a cup of hot coffee for the ultimate indulgence. The contrast of warm and cold temperatures takes the experience to another level. I often serve them this way during holiday gatherings—it’s a crowd-pleaser every time! ☕
Nutrition facts
Frequently asked questions
Can I make these brownies without Hershey's chocolate?
While Hershey's chocolate gives these brownies their signature taste, you can substitute with high-quality semi-sweet chocolate bars or chips. For best results, use a mix of 70% dark chocolate and milk chocolate in equal parts. The flavor won't be identical, but the texture will remain rich and fudgy.
Why are my brownies cakey instead of fudgy?
Cakey brownies usually result from overmixing the batter or using too much flour. To achieve fudgy texture, mix just until combined and avoid packing the flour. Also, ensure your butter is cold when creaming and use 1.5 cups flour (not sifted). The baking time matters too—pull them when a toothpick has moist crumbs, not wet batter.
How do I get the perfect crackly top?
The crackly top comes from proper baking technique. Spread the batter evenly in the pan and bake at 350°F until the edges are set but the center is slightly underdone. For extra crackle, tap the pan gently on the counter before baking to release air bubbles. If the top browns too quickly, loosely cover with foil after 15 minutes.
Can I add nuts or other mix-ins?
For texture contrast, try 1/4 cup toasted walnuts or pecans. Fold them in during the last step along with the chocolate. Avoid adding too much—stick to 1/2 cup total mix-ins to maintain the fudgy texture. For extra decadence, consider 1/2 cup crushed Oreos (folded in at the end).
How do I make these gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking blend like Bob's Red Mill or King Arthur. For best results, add 1/2 tsp xanthan gum to the blend to improve texture. Also reduce the baking powder to 1/4 tsp since gluten-free flours often contain less gluten. The brownies may be slightly denser but will still be delicious.