Desserts
This Hershey's triple chocolate brownie recipe delivers the perfect balance of fudgy depth and nutty crunch that chocolate lovers crave. The secret lies in using Hershey's semi-sweet chocolate bars for that signature Hershey's flavor, combined with a touch of peanut butter in the topping for texture.
I've perfected this recipe over years of baking, ensuring every bite has that rich, molten center and crispy edges.
The key to achieving that ideal texture is precise measurements and baking time—15 minutes in the oven creates a dense, fudgy brownie, while the nutty peanut butter topping adds a satisfying crunch.
This recipe is designed for professional results without requiring advanced techniques, making it perfect for both beginners and experienced bakers.
What you'll end up with is a decadent dessert that's rich, moist, and packed with chocolate flavor in every layer. The peanut butter topping caramelizes beautifully, creating pockets of nutty sweetness that contrast perfectly with the fudgy brownie beneath.
This is the kind of treat that disappears quickly, so be prepared to make a second batch.
Whether you're serving it at a dinner party or treating yourself to a weekend indulgence, these brownies are sure to impress. Let's get started on creating this restaurant-quality dessert at home.
Ingredients for hershey's triple chocolate brownie
Twelve essential ingredients transform into restaurant-quality triple chocolate brownies with nutty crunch topping.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Semi-Sweet Chocolate Bars 🍫 | 12 oz | High-quality for signature Hershey's flavor |
| Unsalted Butter 🧈 | 1 cup | Room temperature, full-fat preferred |
| Granulated White Sugar 🍚 | 1 ½ cups | Superfine preferred for smooth texture |
| All-Purpose Flour 🌾 | 1 cup | Sifted, bleached or unbleached |
| Large Eggs 🥚 | 2 whole | Room temperature, separated for texture |
| Vanilla Extract 🌿 | 1 tbsp | Pure Madagascar bourbon preferred |
| Creamy Peanut Butter 🥜 | ½ cup | Natural, no added sugar |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for even distribution |
| Baking Powder 🍞 | ¼ tsp | Aluminum-free for best results |
| Dark Chocolate Chips 🍫 | 1 cup | 70% cacao minimum for depth |
| Chopped Walnuts 🥜 | ½ cup | Toasted for enhanced flavor |
| Powdered Sugar 🍚 | ¼ cup | For topping dusting |
The foundation begins with Hershey's semi-sweet chocolate bars—this is non-negotiable for authentic Hershey's flavor. Purchase them from Walmart or Target where they're consistently stocked, or order online for bulk quantities. For the peanut butter topping, natural creamy peanut butter from Trader Joe's provides the best texture without added sugars that can alter the caramelization. The baking powder should be aluminum-free—check the label, as some brands contain it—and stored in a cool, dark place to maintain potency. Walnuts should be toasted until fragrant for maximum flavor impact, which takes about 5 minutes in a dry skillet.
No Hershey's bars? Ghirardelli squares work as a premium substitute, though the flavor profile differs slightly. Substituting powdered sugar for the topping? Confectioners sugar is identical, but ensure it's sifted to avoid graininess. For those avoiding gluten, Bob's Red Mill 1:1 baking flour maintains the same structure. The dark chocolate chips can be omitted if you prefer a smoother texture, but the extra richness is worth including. If you're short on walnuts, pecans or hazelnuts
Store brownies in an airtight container at room temperature for up to 5 days, though they're best enjoyed within 2 days for peak fudginess. For longer storage, wrap individual squares in parchment paper and freeze for up to 3 months. The peanut butter topping can be prepared ahead and stored separately in the fridge for 3 days, then baked fresh before serving. To reheat, microwave individual portions for 10-15 seconds to restore the molten center without drying the edges.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this list—just melt chocolate, butter, and sugar, then fold in eggs and flour. No fancy techniques, no last-minute grocery runs. My kids can "help" (mostly by stirring), and it still turns out rich and fudgy every time.
- Fudgy Overload: That triple chocolate means deep, molasses notes from the Hershey’s bars, balanced by the buttery richness. The sugar keeps it moist without being cloying, and the eggs? They make it chewy—that perfect crack when you cut into it. Honestly, I’ve never met a brownie I liked more.
- Party in a Pan: Serve it warm with vanilla ice cream for a crowd, or cut into squares for lunchboxes—it’s my go-to for book club or holiday gatherings. (Yes, even on a Tuesday night.) The leftovers? They disappear faster than I can say "second helping."
- Budget Cheat Code: A single box of Hershey’s and a stick of butter stretch this recipe farther than you’d think. I make a double batch, freeze half, and still have dessert ready for weeks. No fancy chocolate needed—just the good stuff you already have.
Step-by-step instructions for Hershey's triple chocolate brownie recipe
Master this method and you'll achieve a perfect balance of fudgy texture, rich Hershey's chocolate flavor, and nutty crunch in every bite.
Melt Chocolate and Butter for a Smooth Base
In a heatproof bowl set over a pot of simmering water, combine the 12 oz Hershey's Semi-Sweet Chocolate Bars and 1 cup Unsalted Butter. Stir gently until both are completely melted and smooth, creating a glossy chocolate mixture. Remove from heat immediately to prevent overheating, which can cause the chocolate to seize. The mixture should be 110-115°F when ready—test by dipping a thermometer into the center. This temperature ensures proper texture without graininess.
Here's the thing—don't rush this step. If you see any graininess, strain the mixture through a fine-mesh sieve to achieve a silky texture. The quality of your chocolate matters most at this stage, so take your time. I've found that using high-quality Hershey's bars makes a noticeable difference in the final flavor profile.
Whisk in Wet Ingredients for Optimal Texture
To the melted chocolate mixture, add the 1.5 cups Granulated White Sugar, 2 whole Large Eggs, 1 tbsp Vanilla Extract, 0.5 cup Creamy Peanut Butter, 0.5 tsp Diamond Crystal Kosher Salt, and 0.25 tsp Baking Powder. Whisk vigorously for 3-4 minutes until the mixture is thick, glossy, and fully combined. You'll notice the batter becomes noticeably darker as the peanut butter integrates completely. This step develops the brownie's signature fudgy texture and rich flavor.
I always use room-temperature eggs for this recipe—they incorporate more smoothly and create a lighter texture. If your eggs are cold, warm them slightly in warm water for 5 minutes first. The peanut butter adds depth and moisture, but don't overmix at this stage or you'll develop gluten that makes the brownies tough.
Fold in Dry Ingredients and Chocolate Chips
In a separate bowl, gently fold in the 1 cup All-Purpose Flour and 1 cup Dark Chocolate Chips using a rubber spatula. Be careful not to overmix—just combine until the flour is evenly distributed throughout the batter. The mixture should be thick but pourable. At this point, I like to press a spoonful of batter into a small bowl of cold water to test consistency. If it holds its shape without spreading too much, it's ready for the oven.
Don't skip this consistency test—it's crucial for achieving that perfect fudgy texture. The batter should be thick enough to hold its shape when dropped from a spoon but still spread slightly in the pan. If it's too thin, bake at a slightly higher temperature to prevent a cakey texture. The dark chocolate chips will create pockets of intense flavor throughout each brownie.
Prepare and Bake the Brownies
Preheat your oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Spread the batter evenly into the pan—it should fill about ¾ of the pan depth. Sprinkle the 0.5 cup Chopped Walnuts evenly over the top for that signature crunch. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
This is where precision matters most. The brownies should be slightly underdone when you remove them from the oven—they'll continue cooking as they cool. If the edges look done but the center isn't quite there, tent the pan with foil and let them finish baking off the heat. The walnuts should be golden but not burned, adding that perfect textural contrast to the fudgy interior.
Cool and Finish with Powdered Sugar
Remove the brownies from the oven and let them cool completely in the pan for 1-2 hours before cutting. This resting period allows the flavors to meld and the texture to set properly. Once fully cooled, dust the top generously with 0.25 cup Powdered Sugar using a fine-mesh sieve. This creates that signature dusting that makes these brownies look as good as they taste.
For best results, store in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week. The powdered sugar topping adds a delicate sweetness that complements the rich chocolate and nutty crunch perfectly. Each bite should deliver that perfect balance of textures—fudgy, crunchy, and smooth—with every ingredient playing its part in harmony.
Pro Tips For Making Hershey'S Triple Chocolate Brownie
- Chop Butter Cold: Grab that butter straight from the fridge—no need to thaw it first. I used to melt it for convenience, but cold butter creates pockets of fat that make these brownies actually fudgy, not cakey. The recipe calls for 1 cup, so cut it into chunks and let the heat do the work.
- Melt Chocolate Slow: Double-boiler it, or at least use a heatproof bowl over a pot of barely simmering water. Direct heat burns Hershey’s bars faster than you can blink, and burnt chocolate ruins everything. Stir constantly—lumpy chocolate means grainy brownies, and nobody wants that.
- Skip Overmixing: Once you fold in the flour, stop. I learned this the hard way—overmixing turns brownies dense and tough. The batter should look streaky, not smooth. Two minutes max with a spatula, then call it done.
- Test with a Toothpick: The recipe says "25-30 minutes," but ovens lie. Insert a toothpick into the center—if it comes out with moist crumbs (not wet batter, not dry flour), pull them out. Overbaking dries them out faster than you can say "chocolate overload."
Best sauces and condiments for hershey's triple chocolate brownie
Classic Vanilla Ice Cream
Nothing elevates these brownies like a scoop of homemade vanilla bean ice cream—its creamy coolness contrasts perfectly with the warm, fudgy chocolate. I recommend using Hershey's vanilla ice cream (made with real vanilla beans) for that authentic, rich flavor.
For a lighter option, try Breyer's vanilla bean—it's widely available and melts beautifully over the brownies. Serve immediately after scooping to create a delightful temperature contrast. 🍦
Salted Caramel Sauce
A drizzle of salted caramel sauce adds a luxurious touch that balances the richness of the chocolate. I love Ghirardelli's salted caramel sauce—it's easy to find in most grocery stores and has that perfect sweet-salty flavor.
Warm the sauce slightly (about 1 minute in the microwave) before drizzling over the brownies to make it more fluid. For a homemade version, combine 1 cup granulated sugar, ½ cup heavy cream, and ¼ tsp flaky sea salt, then cook until golden and glossy. 🍯
Whipped Cream Topping
Lightly sweetened whipped cream is a crowd-pleaser that adds airiness to each bite. I whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until soft peaks form.
For extra flair, fold in 1 tablespoon chopped toasted walnuts to mirror the brownie's topping. Pipe or dollop generously over the brownies right before serving to keep it fresh and fluffy. ✨
Chocolate Ganache Drizzle
For a decadent finish, melt 8 oz semi-sweet chocolate chips with ½ cup heavy cream to create a smooth ganache. Let it cool slightly until it thickens but remains pourable, then drizzle over the brownies in a zigzag pattern.
For added texture, sprinkle crushed peppermint candies or sea salt flakes on top before the ganache sets. This adds a sophisticated contrast that elevates the dessert to restaurant-quality. 🍫
Peanut Butter Drizzle
Since the brownies already feature peanut butter in the topping, a warm peanut butter drizzle ties the flavors together beautifully. Heat ¼ cup creamy peanut butter with 1 tablespoon honey until smooth, then drizzle over the brownies.
For a smoky twist, add ½ teaspoon smoked sea salt to the mixture. This enhances the nutty depth and adds a subtle complexity that pairs perfectly with the chocolate. 🥜
Espresso or Coffee Syrup
A few drops of espresso or coffee syrup (like Torani's vanilla coffee syrup) intensify the chocolate flavor without overpowering it. Drizzle 1-2 teaspoons over the brownies and let it soak in for 10-15 minutes before serving.
This works especially well if you're serving the brownies with a mocha or latte for a cohesive coffee-chocolate experience. ☕
Nutrition facts
Frequently asked questions
Why does this recipe use both Hershey's chocolate bars AND dark chocolate chips?
The Hershey's bars provide that signature Hershey's flavor that fans love, while the dark chocolate chips add depth and intensity. The combination creates layers of chocolate flavor—smooth from the bars and rich from the chips. Plus, the chips create delicious pockets of melted chocolate throughout each brownie.
How do I make these brownies fudgier vs. cakey?
For a fudgier texture, bake at 350°F for 25-30 minutes until just set (toothpick with moist crumbs). For cakey brownies, bake 5-10 minutes longer until fully done. Also, use less flour (try ¾ cup) if you prefer extra fudginess. The key is precise baking time—don't overbake!
Can I make this recipe without peanut butter?
Replace the ½ cup peanut butter with an equal amount of nutella or almond butter for a different flavor profile. For a dairy-free option, use vegan chocolate chips and coconut oil instead of butter. The recipe will still work, though the texture may vary slightly.
How do I store these brownies to keep them fresh?
Store in an airtight container at room temperature for up to 5 days, or refrigerate for 1 week to maintain freshness. For longer storage, wrap individual squares in parchment paper and freeze for up to 3 months. To reheat, microwave for 10-15 seconds to restore the molten center.
What's the best way to cut these brownies for clean slices?
Let the brownies cool completely in the pan for 1-2 hours before cutting. Use a hot knife (dip in hot water between cuts) for clean slices. For extra precision, chill the pan in the fridge for 10 minutes before cutting. This prevents crumbling and gives you restaurant-quality presentation.