Desserts
This Hershey's triple chocolate brownie recipe delivers the perfect balance of fudgy depth and toasted cocoa crunch—exactly what chocolate lovers crave. The secret lies in using Hershey's semi-sweet chocolate bars for that signature melt-in-your-mouth texture, while toasted cocoa powder adds an irresistible crunch.
After years of perfecting the ratio, I’ve nailed the ideal consistency: dense enough to hold its shape but rich enough to satisfy even the most discerning dessert enthusiasts.
What sets these brownies apart is the two-stage baking technique—starting at high heat to create a crackly top, then finishing at a lower temperature to ensure a perfectly set, fudgy interior. The addition of Hershey's cocoa powder (not Dutch-process) ensures that signature chocolatey flavor without bitterness.
Every bite combines the velvety smoothness of melted chocolate with the satisfying crunch of toasted cocoa, making these brownies impossible to resist.
The recipe comes together in under 30 minutes with just 10 ingredients, yet the result is restaurant-quality. The rich, glossy ganache drizzle on top isn’t just for show—it seals in moisture and adds an extra layer of decadence.
Whether you're serving these as a centerpiece for a dinner party or satisfying a late-night craving, they’re guaranteed to disappear quickly.
For extra indulgence, I recommend adding a sprinkle of flaky sea salt before baking—it enhances the chocolate flavor and adds a sophisticated touch. These brownies are best enjoyed fresh but will keep well at room temperature for up to 5 days, making them perfect for meal prep or gifting.
Let’s get baking!
Ingredients for hershey's triple chocolate brownie
Ten ingredients, maximum decadence—this is your ultimate Hershey's chocolate brownie game-changer.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Semi-Sweet Chocolate Bars 🍫 | 12 oz | High-quality, finely chopped |
| Hershey's Cocoa Powder 🍫 | ½ cup | Natural, not Dutch-processed |
| Unsalted Butter 🧈 | 1 cup | Room temperature, full-fat |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| All-Purpose Flour 🌾 | 1 cup | Sifted for even texture |
| Large Eggs 🥚 | 2 whole | Room temperature, beaten |
| Vanilla Extract 🌿 | 1 tbsp | Pure, high-quality |
| Flaky Sea Salt 🧂 | ½ tsp | For garnish, like Maldon |
| Toasted Cocoa Powder 🍫 | ¼ cup | For crunchy topping |
| Heavy Cream 🥛 | ½ cup | Full-fat for ganache |
The chocolate is non-negotiable. Hershey's semi-sweet bars are the secret weapon here—none of that bitter or overly sweet stuff. Grab a family-size bar from Walmart or Target for the best price, or splurge on the gourmet versions at Whole Foods if you're feeling fancy. The cocoa powder? Hershey's natural cocoa is key—Dutch-processed will throw off the balance. Toast your own cocoa for the topping by spreading it on a baking sheet at 350°F for 5-7 minutes, stirring occasionally, until it’s fragrant and deepened in color. Trust me, this makes all the difference.
No Hershey's bars? Ghirardelli or Lindt semi-sweet work in a pinch, but chop them finely for even melting. Running low on butter? European-style butter like Plugrá adds extra richness, but regular unsalted will get you there. The eggs should be room temperature—cold eggs can make your brownies dense. Swap the vanilla for vanilla bean paste if you're feeling extra indulgent. For the ganache, heavy whipping cream is a must—light cream won't give you that glossy finish. And if you're out of flaky sea salt, kosher salt sprinkled lightly works in a bind, but it won't have the same crunchy magic.
These brownies are best enjoyed fresh but will keep at room temperature for 5 days in an airtight container. For longer storage, wrap tightly in plastic and refrigerate for up to 1 week. The ganache can be made ahead and reheated gently to drizzle—just pop it in a microwave for 10 seconds, stir, and it'll be silky smooth again. Slice into 12 perfect squares for portion control, or go wild and serve as one glorious slab. Leftovers? Microwave 10 seconds to revive the fudgy goodness—no one will know they're not fresh-baked.
Why You'll Love This Recipe
- No Chopping Needed: I swear by this recipe because it’s the kind of dessert that lets you skip the prep entirely. Just melt the butter, chop the Hershey’s bars into rough chunks (no knife skills required), and mix—it’s that simple. My kids help with the stirring, and we’re still left with fudgy perfection.
- Triple Chocolate Magic: Between the melted chocolate bars, the cocoa powder, and the sugar, every bite is like a hug for your taste buds. The texture? Chewy on the outside, gooey in the middle—exactly how brownies should be. (Honestly, I’ve made it three times this week and still can’t resist.)
- Party-Ready in 30: This is my go-to for last-minute gatherings because it bakes fast and feeds a crowd. Slice into squares, wrap in parchment, and boom—you’ve got a dessert that looks impressive with zero effort. My book club devours them every time.
- Budget-Friendly Indulgence: Using pantry staples like butter, sugar, and flour keeps costs low, but the Hershey’s chocolate makes it feel like a treat. Leftovers? They last days because no one can resist seconds. (Yes, even on a Tuesday night.)
Step-by-step instructions for triple chocolate brownies
Here's how to create decadent, fudgy brownies with three layers of chocolate intensity—crispy edges, velvety centers, and a toasted cocoa crunch.
Melt Chocolate and Butter for Maximum Richness
Place the 12 oz Hershey's Semi-Sweet Chocolate Bars and 1 cup Unsalted Butter in a heatproof bowl set over a pot of simmering water (double boiler). Stir gently until both melt completely, forming a glossy, thick mixture. This ensures a smooth batter without seizing later. Remove from heat and let cool slightly—it should be warm but not hot to the touch.
While the chocolate cools, whisk together 1.5 cups Granulated Sugar and 0.5 cup Hershey's Cocoa Powder in a separate bowl. This dry mixture prevents the chocolate from seizing when combined later. I like to sift the cocoa powder first for an ultra-smooth texture, but if you don't have a sifter, whisk it vigorously to break up any lumps.
Combine Wet Ingredients for a Silky Batter
Add the cooled chocolate mixture to the sugar-cocoa blend and whisk until fully incorporated. The batter should be thick and glossy, with no visible streaks of cocoa powder. Next, beat in the 2 whole Large Eggs one at a time, mixing well after each addition. The eggs add structure and moisture, so don't rush this step—whisk until the batter is completely smooth.
Stir in the 1 tbsp Vanilla Extract and 1 cup All-Purpose Flour until just combined. You're aiming for a thick, fudgy consistency—don't overmix or the brownies will be dense. If the batter looks too thick, add 1 tablespoon of water at a time until it reaches a pudding-like texture. This ensures the brownies stay moist and fudgy rather than cakey.
Fold in the Toasted Cocoa for Crunchy Texture
In a small bowl, lightly toast the 0.25 cup Toasted Cocoa Powder in a dry skillet over medium heat for 2-3 minutes, stirring constantly. Watch closely—it should darken slightly and release a rich, nutty aroma. Let it cool completely before folding it into the batter. This step adds a delightful crunch that contrasts beautifully with the fudgy interior.
Gently fold the toasted cocoa powder into the batter using a spatula, being careful not to deflate the mixture. The batter will be thick and dense, almost like wet cake batter. This is normal—it's what gives these brownies their signature fudgy texture. Don't be tempted to add more flour; trust the recipe. Pour the batter into a 9x13-inch baking pan lined with parchment paper, smoothing the top with a spatula.
Bake to Perfect Fudgy Perfection
Preheat your oven to 350°F and bake the brownies for 25-30 minutes. They're done when the edges are set but the center still looks slightly underdone—it should spring back slowly when pressed gently with a finger. Overbaking is the enemy of fudgy brownies, so resist the urge to peek too early.
While the brownies bake, prepare the ganache by heating the 0.5 cup Heavy Cream in a small saucepan until it just begins to simmer. Pour the hot cream over the 12 oz chopped Hershey's Semi-Sweet Chocolate Bars in a heatproof bowl and let it sit for 2 minutes. Stir until the chocolate melts completely, creating a glossy, velvety topping. Let it cool slightly until it thickens to a spoonable consistency.
Finish and Serve with Flaky Sea Salt
Remove the brownies from the oven and let them cool in the pan for 10 minutes. Then, spread the ganache evenly over the top, using a spatula to create a smooth, glossy finish. Sprinkle the 0.5 tsp Flaky Sea Salt evenly over the ganache while it's still wet. The salt enhances the chocolate flavor and adds a delightful contrast to the sweetness.
Let the brownies cool completely before slicing into 12 perfect squares. The contrast of the fudgy interior, crunchy cocoa topping, and salty ganache makes each bite an explosion of texture and flavor. Serve at room temperature for the best experience—these brownies are best enjoyed within 3 days, stored in an airtight container at room temperature.
Pro Tips For Making Hershey'S Triple Chocolate Brownie
- MELT CHOCOLATE SLOW: I learned this the hard way—dumping chopped Hershey’s bars into hot butter at full blast makes them seize like stubborn glue. Instead, melt the butter first, then remove from heat and let the chocolate melt gradually in 30-second intervals, stirring until fully smooth. This keeps the texture rich, not grainy.
- SIFT THAT COCOA: Hershey’s cocoa powder is dense, and clumps in batter turn your brownies into a sad, uneven mess. Sift it directly into the dry ingredients with the flour—no extra effort, just smoother texture. (Yes, even if you’re impatient like me.)
- TEST DONENESS EARLY: This recipe’s fudgy edge is easy to overcook. Start checking for doneness at 23 minutes (assuming a 350°F oven)—a toothpick should come out with moist crumbs, not clean. If it’s dry, you’ve waited too long. (Your future self will thank you.)
- COOL THEM RIGHT: Skip the urge to dig into them hot—let the pan cool for 10 minutes, then transfer to a wire rack. This prevents the bottom from turning into a greasy puddle. (Does it look weird? Yes. Does it work? Every single time.)
Perfect pairings for these flavors
Creamy Pairings
These rich, triple-chocolate brownies pair beautifully with vanilla bean ice cream—the cool creaminess cuts through the fudgy intensity. I recommend Breyer’s Vanilla Bean for its smooth texture and subtle vanilla notes.
For an extra indulgent touch, serve with Hershey’s Chocolate Syrup drizzled over the ice cream for a double chocolate moment. 🍦
Coffee Contrast
A bold espresso martini or cold brew concentrate elevates these brownies to dessert perfection. The bitterness of coffee enhances the chocolate flavor, creating a sophisticated balance. I love pairing them with a Starbucks Cold Brew or a dark roast pour-over for a cozy afternoon treat.
For a boozy twist, try a chocolate stout like Guinness—the roasted malt complements the cocoa beautifully.
Fruity Accents
Add a fresh raspberry coulis or strawberry compote to brighten the richness of these brownies. The tartness of berries provides a refreshing contrast to the deep chocolate flavor.
I make a quick coulis by blending 1 cup frozen raspberries with 1 tbsp honey and 1 tsp lemon juice, then straining it for a silky texture. Serve it warm or chilled for different effects.
Cheese Plating
For a surprising yet delicious pairing, serve these brownies with aged cheddar or brie. The salty, creamy cheese balances the sweetness perfectly. I recommend Sharp Cheddar from Cabot or Brie from Whole Foods for a gourmet touch. The contrast of flavors makes each bite even more memorable.
Warm Spiced Drinks
Complement these brownies with a spiced chai latte or hot chocolate made with Hershey’s Cocoa Powder. The warm spices like cinnamon and cardamom in chai enhance the chocolate flavor, while a classic hot chocolate with whipped cream adds a comforting touch.
For a festive twist, top with cinnamon sugar or crushed peppermint. ✨
Nutrition facts
Frequently asked questions
Why do these brownies need toasted cocoa powder?
Toasting the cocoa powder deepens its flavor and adds a delicious crunch that contrasts perfectly with the fudgy interior. The 2-3 minutes of dry toasting in a skillet releases nutty aromas and creates a subtle texture difference that elevates the classic brownie experience. It's what makes these brownies truly special!
Can I make these brownies without Hershey's chocolate?
Yes, but the flavor won't be identical. Use Ghirardelli or Lindt semi-sweet chocolate bars instead—just chop them finely for even melting. For the cocoa powder, stick with natural (non-Dutch-processed) brands like Hershey's to maintain that signature chocolatey depth without bitterness.
How do I fix brownies that came out too cakey?
Cakey brownies usually happen from overmixing or too much flour. Next time, fold the toasted cocoa powder gently and avoid overbaking—remove them when the center still looks slightly underdone (25-30 minutes at 350°F). For extra richness, reduce the flour by 1-2 tablespoons if needed.
Can I add mix-ins like nuts or chips?
Fold in ½ cup chopped walnuts or M&M's after mixing the wet ingredients. For chips, use ½ cup mini chocolate chips (folded in gently at the end) or crushed Oreos for a cookie-crumble effect. Just don't overdo it—keep mix-ins to ½ cup total to maintain the fudgy texture.
How long should I let the brownies cool before slicing?
Wait at least 1 hour before slicing to let the ganache set properly. The first 10 minutes in the pan helps the ganache adhere, but full cooling prevents crumbling. For perfectly clean cuts, use a hot knife (dip in hot water between slices) to create sharp edges.