Desserts
This Hershey's triple chocolate brownie recipe delivers the ultimate balance of fudgy richness and crispy top magic that'll have everyone asking for seconds. The secret lies in precise measurements and a perfect baking technique that transforms melted chocolate into decadent layers—no dry brownie here.
I've perfected this recipe through years of testing, and it consistently delivers that signature Hershey's flavor with an extra boost of cocoa crunch.
The foundation starts with high-quality Hershey's chocolate bars, melted and incorporated at exactly the right temperature to create a smooth, velvety batter. A touch of cornstarch ensures that fudgy texture we all love, while carefully folded-in cocoa powder adds depth.
The baking time is critical—just 25-30 minutes at 350°F transforms this into a rich, moist brownie with that coveted crispy top that cracks beautifully when sliced.
What makes this recipe truly special is how it combines three forms of chocolate—chocolate chips, cocoa powder, and melted chocolate bars—for maximum flavor impact. The result is a brownie that's dense, moist, and packed with chocolate goodness in every bite, yet still holds its shape when sliced.
This isn't just another chocolate brownie; it's a professional-quality dessert that rivals anything you'd find in a bakery.
Perfect for special occasions or satisfying that afternoon chocolate craving, these brownies stay fresh for days when stored properly. Whether you're baking for a crowd or treating yourself to a single indulgent square, this recipe delivers consistent, restaurant-quality results every time. Let's get baking!
Ingredients for hershey's triple chocolate brownie
High-quality chocolate and precise measurements transform simple pantry staples into decadent triple chocolate brownie magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Milk Chocolate Bars 🍫 | 8 oz | High-quality, chopped into chips |
| Unsalted Butter 🧈 | 1 cup | Room temperature for smooth mixing |
| Granulated Sugar 🍚 | 1 ½ cups | Light brown sugar adds moisture |
| Cocoa Powder 🍫 | ½ cup | Dutch-processed for rich flavor |
| All-Purpose Flour 🌾 | ¾ cup | Sifted for light texture |
| Cornstarch 🌾 | 2 tbsp | Ensures fudgy texture |
| Vanilla Extract 🥛 | 1 tbsp | Pure alcohol-free preferred |
| Salt 🧂 | ½ tsp | Kosher salt for balance |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Hershey's Chocolate Chips 🍫 | 1 ½ cups | For extra chocolate crunch |
| Semisweet Chocolate Chunks 🍫 | ½ cup | Optional for texture contrast |
| Vegetable Oil 🫒 | ¼ cup | Lightens batter for crispy top |
The chocolate bars are non-negotiable—Hershey's delivers that signature milk chocolate flavor. Grab the 1.55 oz bars from any grocery store, but Costco or Sam's Club have bulk packs that save money. For the cocoa powder, Hershey's Special Dark or Dutch-processed brands add depth without bitterness. The chocolate chips and chunks? Hershey's brand again, but Ghirardelli or Guittard work beautifully too. Pro tip: chop your own chocolate bars into chips—they melt more evenly than store-bought. And don't skip the room-temperature butter—it blends smoother and creates that perfect crispy top.
No Hershey's chocolate bars? Nestlé or Cadbury milk chocolate works in a pinch, but you'll lose that signature flavor. Short on chocolate chips? Melt extra chocolate bars and pour into ice cube trays for homemade chips. The cornstarch can be swapped for arrowroot powder at the same amount, but it won't be quite as fudgy. Need a gluten-free version? Substitute the flour with a 1:1 gluten-free blend—just don't forget to sift it. The vanilla extract is crucial here—alcohol-free versions work best and won't overpower the chocolate. Want extra richness? Add 1 tbsp of melted white chocolate to the batter.
These brownies are best baked fresh, but they reheat beautifully—30 seconds in the microwave with a damp paper towel restores that fudgy perfection. Store in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months. I like to wrap individual squares in parchment paper before freezing—no freezer burn, and they thaw in minutes. For serving, a dusting of powdered sugar or extra chocolate shavings makes them look (and taste) even more decadent. The crispy top? That's the magic—let it crack naturally before slicing for that bakery-style presentation.
Why You'll Love This Recipe
- No-Chop Necessary: I swear by this recipe because it’s that simple—just chop the Hershey’s bars into chunks (no dice needed) and mix. The butter and sugar get creamed in minutes, and the cocoa powder does all the heavy lifting for that rich texture.
- Melty Magic: Between us, the moment those brownies come out of the oven with that crackly top but still gooey inside? My weakness. The Hershey’s bars add pockets of pure chocolatey bliss that make every bite feel like a hug.
- Party in a Pan: These are my go-to for birthdays, potlucks, or even just a lazy Sunday. Double the batch, slice it up, and suddenly you’ve got a crowd-pleaser that’s cheaper than store-bought and way better.
Step-by-step instructions for triple chocolate brownies with crispy magic
This is where the real fun begins—where science meets decadence for that perfect fudgy yet crisp-topped masterpiece.
Melt the Chocolate and Butter for Maximum Richness
Begin by chopping the 8 oz Hershey's Milk Chocolate Bars into rough chips—this ensures even melting and better texture distribution. In a heatproof bowl over a saucepan of simmering water (double boiler method), combine the chocolate with the 1 cup Unsalted Butter. Stir gently until both melt completely and the mixture reaches 110°F—this temperature ensures smooth incorporation without cooking the eggs later.
Remove from heat immediately and let cool for 5 minutes while you prepare the remaining ingredients. The reason for this pause? You want the melted chocolate-butter mixture to be warm but not hot when you add the eggs—this prevents scrambling and creates a silky, velvety texture. A quick test: touch the back of your hand to the mixture; it should feel warm but not burning.
Whisk Wet Ingredients to Aerate the Batter
In a separate large bowl, whisk together the 1.5 cups Granulated Sugar, 0.5 cup Cocoa Powder, 2 tbsp Cornstarch, 0.5 tsp Salt, and 1 tbsp Vanilla Extract until completely dissolved and smooth. This step is crucial—it ensures even distribution of flavor and prevents grainy pockets in your brownies. Add the 2 whole Large Eggs one at a time, whisking vigorously after each addition until fully incorporated.
Now, with the motor running on low speed, gradually pour in the 0.25 cup Vegetable Oil while continuing to whisk. This creates a light, airy base that will contribute to that signature crispy top. The batter should be thick but pourable—if it's too stiff, add 1 tablespoon of hot water to loosen it slightly. Here's the thing: don't overmix. You're aiming for a smooth, glossy consistency with no lumps.
Fold in Chocolate and Prepare the Pan
Gently fold in the 1.5 cups Hershey's Chocolate Chips and 0.5 cup Semisweet Chocolate Chunks using a rubber spatula, being careful not to deflate the batter. The chunks will create delightful pockets of molten chocolate in every bite, while the chips ensure that classic crunch. Preheat your oven to 350°F while you prepare an 8x8-inch baking pan by lining it with parchment paper, leaving an overhang on the sides for easy removal.
Pour the batter into the prepared pan and smooth the top with a spatula. Here's a pro tip: tap the pan gently on the counter 3-4 times to eliminate any air bubbles that might have formed during mixing. This ensures an even rise and that perfect crispy top. The batter should fill the pan about ¾ full—it will rise slightly during baking, but we're going for dense fudgy texture, not cakey height.
Bake to Crispy Perfection with Precision Timing
Place the pan in the center rack of your preheated oven and bake for 25-30 minutes. The key here is to watch for visual cues rather than relying solely on time: the edges should be set with a slight pull from the pan, and the center should still look slightly underbaked. Insert a toothpick—it should come out with moist crumbs (not wet batter) and a few chocolate flecks. This is where the magic happens: the residual heat will continue cooking the brownies as they cool, creating that coveted crisp top.
Resist the urge to overbake—these brownies are designed to be fudgy, not dry. The moment they're done, transfer the pan to a wire rack and let them cool completely for at least 1 hour before slicing. This resting period allows the flavors to meld and the texture to set properly. When you run a knife along the edges, it should come out clean with minimal crumbling—this is your sign that they're ready to serve.
Achieve the Ultimate Crispy Top (The Secret Weapon)
While the brownies cool, preheat your broiler to high. Place the pan back in the oven and broil for 1-2 minutes—this is the secret to that irresistible crispy top. Watch closely! You want the edges to turn golden and slightly caramelized, but the center should remain soft and fudgy. The moment you see the top develop a crackly crust, remove from the oven immediately. Let them cool for an additional 5 minutes before slicing into perfect squares.
Serve warm for maximum fudgy goodness, or at room temperature for that perfect balance of crisp and creamy. Each bite should deliver layers of rich chocolate flavor, with the contrast of crispy top and molten centers making these brownies truly unforgettable. Store any leftovers in an airtight container at room temperature for up to 3 days—though I can't promise they'll last that long!
Pro Tips For Making Hershey'S Triple Chocolate Brownie
- CHOP CHOCOLATE SMALL: I learned this the hard way—when you melt those Hershey’s bars, chop them into tiny, even pieces first. Big chunks? They’ll sit there like stubborn ice cubes in your batter, and your brownies won’t be as fudgy or uniform. A sharp knife and a cutting board take 2 minutes and save you from gummy spots.
- MELT BUTTER SLOWLY: Cranking the heat to melt the butter is tempting, but it burns before you know it. Instead, use low heat and stir every 30 seconds—you want it smooth and golden, not brown and bitter. Trust me, your brownies will taste richer for it.
- WEIGH YOUR FLOUR: Scooping flour from the bag is how you end up with dry, cakey brownies. Spoon it into a measuring cup, then level it off with a knife—no packing, no tapping. This recipe is delicate; precise flour matters more than you’d think.
- BAKE UNTIL TOOTHPICK TEST: The recipe might say "25-30 minutes," but that’s a guess. Pull them out when a toothpick comes out with moist crumbs, not wet batter. Overbaking turns fudgy brownies into hockey pucks, and no one wants that.
Wine and beer pairings for this recipe
Rich Chocolate Wines
For these triple chocolate brownies, I always reach for Port wine—specifically a Ruby Port from Portugal. The deep, fruity notes of blackberry and plum complement the Hershey's milk chocolate beautifully, while the slight sweetness balances the bitterness of cocoa.
A 1979 Graham's Six Grapes is my go-to, but any tawny Port with its nutty, caramel undertones works wonders too. Serve slightly chilled to enhance the chocolate's richness. 🍷
Creamy Dessert Whites
If you prefer a lighter wine, a Chardonnay with oaky characteristics cuts through the dense chocolate layers. Look for a California or Australian Chardonnay with notes of vanilla and butter—these mirror the brownie's texture.
I love a Kendall-Jackson Vintner's Reserve for its smooth, creamy profile. For a sweeter option, a Moscato d'Asti adds a fizzy, fruity contrast that's perfect for dessert pairings.
Dark Beer Pairings
For beer lovers, a stout like Guinness or Samuel Smith's Oatmeal Stout is ideal—their roasted malt flavors echo the cocoa and chocolate notes. The creamy head mirrors the brownie's texture, while the slight bitterness balances the sweetness.
If you prefer something lighter, a Belgian Dubbel like Westmalle Trappist offers caramel and spice that complement the chocolate beautifully. Serve both the beer and brownies at room temperature for the best experience. 🍺
Coffee Liqueur Twist
For an after-dinner pairing, a Kahlúa or Tia Maria coffee liqueur is a game-changer. The deep, roasted coffee notes enhance the chocolate's complexity, while the slight sweetness bridges the gap between dessert and digestif.
Serve this in a small cordial glass alongside the brownies for a sophisticated finish. If you're feeling adventurous, try a chocolate-dipped brownie square with a drizzle of liqueur for an extra decadent touch.
Avoid These Pairings
Skip bold red wines like Cabernet Sauvignon—their tannins clash with the chocolate's richness. Avoid heavy IPAs or dark lagers, as their hop bitterness overpowers the brownie's delicate flavors.
Even dry sparkling wines can be too harsh; opt for something with natural sweetness or creaminess instead. The key is harmony—pairings should enhance, not compete with, the chocolate's depth.
Temperature Matters
Always serve your brownies at room temperature (or slightly warm) to let the flavors fully develop. Chilled brownies lose their fudgy texture and can taste flat. Similarly, serve wines and beers at their ideal temperatures: Port at 60°F, Chardonnay at 50°F, and stouts at 45°F.
The contrast between the warm brownie and cool beverage creates a perfect sensory experience that highlights both the dessert and the drink. 💫
Nutrition facts
Frequently asked questions
Can I make these brownies without eggs?
Replace the 2 eggs with 2 tablespoons of applesauce plus 1 tablespoon of vinegar for a vegan version. For a fluffier texture, use ¼ cup of aquafaba (chickpea brine) whipped to stiff peaks. The cornstarch in the recipe already helps bind the batter, so these substitutes work beautifully while keeping that signature fudgy texture.
Why do my brownies turn out cakey instead of fudgy?
Cakey brownies usually happen from overmixing or underbaking. First, mix just until combined—overmixing incorporates too much air. Second, bake 25-30 minutes at 350°F until edges pull away but the center still looks slightly soft. The secret? Let them cool completely before slicing—they'll firm up as they cool. For extra fudginess, add 1 extra tablespoon of cocoa powder or reduce flour by 2 tablespoons.
How do I get that perfect crispy top without burning them?
Broil for just 1-2 minutes at the very end! Preheat your broiler to high, place the pan back in the oven, and watch closely. The edges should turn golden while the center stays soft. Pro tip: Use an oven thermometer to confirm your oven runs at 350°F—many ovens run hotter. If your brownies brown too quickly, reduce heat to 325°F for the final 5 minutes of baking.
Can I use dark chocolate instead of milk chocolate?
Yes, but adjust the balance! Replace 4 oz of milk chocolate with 4 oz of dark chocolate (60-70% cocoa) and add 1 tablespoon extra sugar to compensate for the bitterness. For a true triple-chocolate experience, use 2 oz milk + 2 oz dark + 2 oz white chocolate. The white chocolate adds sweetness that rounds out the flavors beautifully.
How do I store these brownies to keep them fresh?
For 3-4 days of freshness, store in an airtight container at room temperature. For longer storage, wrap individual squares in parchment paper and freeze for up to 3 months. Thaw at room temperature for 30 minutes or reheat for 10 seconds in the microwave with a damp paper towel to restore that fudgy perfection. Avoid refrigerating—condensation makes them soggy!