Desserts
This Hershey's triple chocolate brownie recipe delivers the kind of decadent, fudgy perfection that makes every bite worth the indulgence. The secret lies in combining melted chocolate bars with cocoa powder for layers of rich flavor, while hidden chunks of chocolate create pockets of surprise in every dense bite.
I’ve perfected this recipe over years of testing, ensuring the texture stays moist yet firm enough to slice cleanly—no crumbly or cakey disappointments here.
The foundation of these brownies is a precise balance of ingredients: Hershey’s chocolate bars, unsweetened cocoa powder, and a touch of espresso powder to deepen the chocolate flavor without overpowering it.
A 350°F oven and 25-30 minutes of baking time guarantee a center that’s just set but still tender, with edges that pull away from the pan effortlessly. The result? A tray of brownies so rich and fudgy, they’ll disappear faster than you can say "second helping."
What sets these apart is the technique: melting the chocolate bars first creates a smoother batter, while adding chopped chocolate chunks later ensures they stay distinct and gooey. The final touch—a dusting of cocoa powder—elevates the presentation, making these brownies look as impressive as they taste.
Whether you’re serving them at a party or saving them for a solo dessert night, these brownies deliver restaurant-quality indulgence at home.
For extra decadence, pair them with vanilla ice cream or a drizzle of warm chocolate sauce. The possibilities are endless, but one thing’s certain: once you try these, store-bought brownies won’t stand a chance. Let’s get baking!
Ingredients for hershey's triple chocolate brownie
Twelve essential ingredients transform into decadent, fudgy brownies with layers of chocolate perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Milk Chocolate Bars 🍫 | 12 oz | High-quality, chopped for chunks |
| Unsweetened Cocoa Powder 🍫 | ¾ cup | Natural, not Dutch-processed |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for smooth batter |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Packed Brown Sugar 🍚 | ½ cup | Light or dark preferred |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for creaming |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Instant Espresso Powder ☕ | 1 tbsp | Enhances chocolate depth |
| Vanilla Extract 🌸 | 1 tsp | Pure, high-quality |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Baking Powder 🍞 | ½ tsp | Aluminum-free preferred |
| Hershey's Semi-Sweet Chocolate Chips 🍫 | 1 ½ cups | For hidden pockets |
| Unsweetened Cocoa Powder 🍫 | 2 tbsp | For dusting top |
The quality of chocolate is non-negotiable here. Hershey's Milk Chocolate Bars from the grocery store's baking aisle provide consistent results, but for a premium touch, opt for Ghirardelli squares or Valrhona if available. The cocoa powder should be natural, not Dutch-processed—Hershey's Special Dark or Dutch Processed will alter the flavor profile. Butter matters too: Plugrá or Land O'Lakes unsalted are reliable choices, but European-style butter adds extra richness. Measure your flour using the spoon-and-level method for accuracy, as packing it can lead to dense brownies. The espresso powder enhances chocolate flavor without bitterness—Starbucks or Nescafé brands work well.
No Hershey's bars? Ghirardelli or Lindt chocolate bars in 12-ounce bars will work, though adjust baking time slightly. Substitute cocoa powder with equal parts Dutch-processed cocoa plus 1/8 tsp baking soda, but texture may vary. Short on brown sugar? White sugar plus 1/2 tsp molasses mimics the flavor. For a gluten-free version, replace flour with Bob's Red Mill 1:1 baking flour, though texture will differ. The chocolate chips can be swapped for white chocolate chunks or chopped nuts if you prefer variety. Always use room-temperature eggs to ensure proper emulsification in the batter.
Store brownies in an airtight container at room temperature for up to 5 days, though they're best enjoyed fresh. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months. Reheat slices at 350°F for 5-7 minutes to restore fudgy texture. These brownies reheat beautifully—perfect for a quick dessert when cravings strike. Portion before freezing for convenient single servings.
Why You'll Love This Recipe
- Here’s what sold me: that perfect balance of dense, melt-in-your-mouth fudgy brownie with a slightly cakey top. The brown sugar keeps it moist, while the extra cocoa powder gives it that deep, bittersweet punch. Honestly, I’ve tried fancier recipes, but this one hits the spot every time.
- I’ll be real: this recipe uses things you already have. Hershey’s bars, flour, sugar—no weird ingredients or last-minute grocery runs. And because it’s so rich, you don’t need much to feed a crowd. Two batches make enough for a dozen people, and you’ll still have leftovers. Win.
Step-by-step instructions for Hershey's triple chocolate brownie recipe
A rich, fudgy brownie with three layers of chocolate intensity—hidden chunks, melted bars, and a dusted finish. Precision matters here.
Melt Chocolate and Butter for Maximum Depth
Begin by chopping the 12 oz Hershey's Milk Chocolate Bars into rough chunks—about ½-inch pieces—to create pockets of melted chocolate throughout. In a heatproof bowl set over a saucepan of simmering water, combine the chocolate chunks with the 1 cup Unsalted Butter. Stir occasionally until fully melted and smooth, then remove from heat. The mixture should be silky and glossy, with no visible streaks of butter.
While still warm, whisk in the 0.75 cup Unsweetened Cocoa Powder, 1.5 cups Granulated Sugar, and 0.5 cup Packed Brown Sugar until completely dissolved. This creates a thick, velvety ganache that forms the foundation of the brownie's rich flavor. Let the mixture cool slightly—it should be warm to the touch but not hot—before proceeding. This step ensures the chocolate fully integrates without curdling the eggs later.
Incorporate Wet Ingredients for a Fudgy Texture
Add the 2 whole Large Eggs, 1 tbsp Instant Espresso Powder, 1 tsp Vanilla Extract, 0.5 tsp Salt, and 0.5 tsp Baking Powder to the chocolate mixture. Whisk vigorously until fully combined—about 2 minutes—until the batter is thick and glossy. The espresso powder deepens the chocolate flavor, while the vanilla extract adds subtle complexity. The batter should coat the back of a spoon but still hold its shape when dropped.
Fold in the 1.5 cups Hershey's Semi-Sweet Chocolate Chips by hand using a rubber spatula. Distribute them evenly throughout the batter—some should be fully enveloped, while others remain visible for those surprise pockets of molten chocolate. Avoid overmixing; gentle folds prevent the chips from breaking into fine pieces, which can make the brownies dense.
Prepare the Pan and Bake for Even Cooking
Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Grease the parchment lightly with butter or oil to prevent sticking. Spread the batter evenly into the pan, smoothing the top with a spatula—it should be level to ensure even baking. Tap the pan gently on the counter to release any air bubbles.
Bake for 25-30 minutes, until a toothpick inserted in the center comes out with moist crumbs but no wet batter. The edges should be set, but the center should remain slightly fudgy—this is key for that signature Hershey's texture. Overbaking dries out the brownies, so start checking at the 25-minute mark. The aroma of chocolate should fill your kitchen by the end of baking.
Finish with a Dusting of Cocoa for Professional Flair
Remove the pan from the oven and let the brownies cool in the pan for 10 minutes. This allows them to set slightly before handling. While still warm, sift the 2 tbsp Unsweetened Cocoa Powder evenly over the top, pressing it gently into the surface with a spoon or your fingers. This creates a beautiful, velvety finish and adds an extra layer of chocolate flavor.
Transfer the brownies to a wire rack to cool completely—about 1 hour—before slicing. The contrast of the warm, fudgy interior with the cool, dusted top is what makes these brownies irresistible. Cut into 12 equal squares and serve at room temperature for the best texture. Store in an airtight container at room temperature for up to 5 days, though they rarely last that long.
Pro Tips For Making Hershey'S Triple Chocolate Brownie
- MELT CHOCOLATE SLOW: I learned this the hard way—dumping chopped Hershey’s bars straight into hot oil or butter turns them into greasy clumps instead of glossy ribbons. Use a double boiler (or a heatproof bowl over a pot of barely simmering water) and stir constantly until the chocolate hits 110°F. That’s when it’ll coat the back of your spoon smoothly, not separate into a sad, grainy mess.
- SIFT THAT COCOA: The recipe calls for unsweetened cocoa, but most people just scoop and stir. That’s how you end up with dense, cakey brownies instead of fudgy layers. Sift the cocoa powder with the flour first—it aerates the batter and cuts down on lumps. (Yes, even if you’re impatient like me, this makes a real difference.)
- TEST WITH A TOOTHPICK: Skip the "eyeballing" phase. These brownies are supposed to look underdone when the edges pull away from the pan—overbaking is the fastest way to ruin them. Insert a toothpick into the center: it should come out with moist crumbs, not clean. If it’s dry, you’ve gone too far.
- CHILL THE BATTER: Pouring this batter straight into a hot pan is a one-way ticket to cracked, uneven brownies. Let it rest in the fridge for at least 30 minutes—this lets the cocoa settle and the gluten relax. (Your future self will thank you when the edges stay intact.)
Perfect pairings for hershey's triple chocolate brownie
Ice Cream Pairings
Nothing beats these brownies with a scoop of vanilla bean ice cream—the creamy coldness cuts through the rich chocolate like magic. I reach for Breyer’s Vanilla or Ben & Jerry’s Phish Food for that perfect balance of sweetness and nostalgic flavor.
For a gourmet touch, try Häagen-Dazs Chocolate Chip Cookie Dough—the salted caramel notes complement the brownies beautifully. 🍦
Chocolate Sauce Drizzle
Warm Hershey’s Chocolate Syrup or a homemade sauce made with ½ cup heavy cream, 2 oz chopped dark chocolate, and a pinch of sea salt takes these brownies to the next level.
Drizzle generously over individual squares or serve in a small bowl for dipping. For extra decadence, microwave the sauce for 15-20 seconds to loosen it before drizzling.
Coffee or Tea
A hot cup of coffee—especially a dark roast like Starbucks Sumatra or espresso—enhances the chocolate flavor and balances the sweetness. If you prefer tea, Earl Grey or chamomile adds a sophisticated contrast.
I like to serve brownies with a small demitasse cup of coffee for an elegant dessert experience. ☕
Fruit Complements
Bright, tart fruits like raspberries or strawberries add a refreshing contrast to the richness. Arrange fresh berries on a platter alongside the brownies, or drizzle with raspberry coulis for a pop of color.
For a tropical twist, try mango slices—their natural sweetness pairs surprisingly well with the deep chocolate flavors.
Nutty Crunch Additions
Top your brownies with toasted pecans or walnuts for a satisfying crunch. Toast ½ cup chopped nuts in a dry skillet over medium heat for 3-4 minutes until fragrant, then sprinkle over the warm brownies.
For extra indulgence, mix in 1 tbsp brown sugar with the nuts before toasting for a caramelized finish. 🌰
Boozy Upgrades
Add a splash of Kahlúa or Baileys to the batter for a boozy twist, or serve with a shot of bourbon on the side. For a sophisticated pairing, try Irish cream drizzled over the top—just 1 tbsp adds a creamy, spiced depth.
If you prefer wine, a glass of port or ruby red grapefruit wine complements the chocolate beautifully. 🍷
Nutrition facts
Frequently asked questions
Why does your recipe use both melted chocolate bars AND chocolate chips?
The melted chocolate bars create a smooth, rich base that infuses every bite with deep Hershey's flavor, while the chocolate chips add surprise pockets of gooey texture. This "triple chocolate" technique ensures both flavor layers and texture contrast—no two bites are the same! The chips stay distinct during baking for that signature Hershey's experience.
Can I make these brownies without Hershey's chocolate?
Yes! Substitute with Ghirardelli squares or Lindt chocolate bars (12 oz total). For the chips, use high-quality semi-sweet chocolate chips like Ghirardelli or Enjoy Life. The flavor will be slightly different but still delicious. The key is using good-quality chocolate—avoid generic store brands for best results.
How do I fix brownies that came out too cakey?
Cakey brownies usually happen from overmixing or too much flour. Next time, fold the chocolate chips gently and avoid overbaking—pull them when a toothpick has moist crumbs (not wet batter). For a quick fix, try reheating slices at 350°F for 5 minutes with a damp paper towel over them to restore moisture. A drizzle of warm chocolate sauce also helps mask dryness.
Can I bake these in a smaller pan?
Yes! For a 9x9-inch pan, reduce baking time to 20-25 minutes and watch closely after 18 minutes. The batter will be thicker, so spread it evenly. For 8x8-inch pans, reduce time to 18-22 minutes. Always check with a toothpick. The edges will bake faster in smaller pans, so rotate the pan halfway through if needed.
What's the best way to store leftovers?
Keep brownies in an airtight container at room temperature for up to 5 days. For longer storage, wrap individually in plastic wrap and freeze for 3 months. To reheat, microwave for 10-15 seconds or bake at 350°F for 5 minutes with a splash of water in the pan to restore fudgy texture. Never store with strong-smelling foods—they absorb odors quickly!