Make a chocolate lover’s dream come true with these three-layer triple chocolate brownies. Made with chocolate cake mix, chocolate chips, and chocolate pudding mix, they’re ultra-rich, decadent, and deliciously fudgy.
Special occasions call for special desserts and this fudgy triple chocolate brownies recipe definitely fits into that category. I call these chocolate fantasy bars because they are as chocolatey as you can get. You’ve got a super moist chocolate cake mix, instant chocolate pudding mix (made with chocolate milk because why not?), and a deliciously rich chocolate ganache on top, made with whipped cream and semi-sweet chocolate chips.
The decadence of the first bite will have you deem it worthy of a restaurant’s signature dessert. Chocolate lovers will straight up think they have gone to heaven after one bite of these oh-so-decadent triple chocolate fudge brownies. The chocolate flavor is truly out of this world.
Fortunately, I’ve included quite a few shortcuts so this is a simple and easy brownie recipe, but you wouldn’t believe it when you see the end result. You just have to be a little patient and let these homemade brownies cool for a few hours before you indulge. Trust me, they’re worth the wait.
I’m so excited to share this fudgy brownie recipe with you today. Let’s get baking!
- Chocolate cake mix
- Chocolate milk
- Instant chocolate pudding mix
- Whipping cream
- Semi-sweet chocolate chips
How to Make Triple Chocolate Brownies
In a large bowl, combine the cake mix, eggs, and melted butter. Stir by hand until well combined and spread the brownie batter into a greased 9×13 baking dish.
Bake this at 375 for about 15 to 20 minutes or until set.
Allow the brownie layer to cool completely.
Place the pudding mix and chocolate milk in a separate mixing bowl and beat with a wire whisk until thickened. Spread the over the cooled brownie layer.
It’s like chocolate mousse, so good!
Make your magical ganache layer by placing the milk chocolate chips and heavy cream in a microwave-safe bowl. Microwave at 30-second intervals, stirring after each, until smooth and well combined. It will look like a rich chocolate sauce.
Spread this on top of the pudding layer. It will be easier to spread than you think!
Cover and refrigerate the chocolate fudgy brownies until chilled through (about two hours).
Then, cut them into bars and enjoy.
You are simply not going to believe how good these are!
- Store these brownies in an airtight container in the fridge for up to 1 week.
- You can also freeze the homemade brownies for up to 3 months. Thaw overnight in the fridge before serving.
- If you want to be extra indulgent, serve your triple chocolate brownie with a scoop of vanilla ice cream or whipped cream for a delicious dessert. You may also like to garnish it with fresh berries.
- If you like, you can add extra ingredients to the brownie batter, like chopped walnuts or pecans, extra milk chocolate chips or caramel bits, or chopped chocolate chunks. Maybe white chocolate chips or dark chocolate chips/chunks for something different? Because there’s no such thing as too much .
- For perfect brownie slices, use a clean sharp knife. Run it under hot water before cutting and wipe it dry and your slices should be perfectly neat and smooth.
Check out these other decadent chocolate desserts:
Triple Chocolate Cake (a.k.a Chocoholic Cake)
The Best Brownie Recipe With Chocolate Frosting
Chocolate Depression Cake (Egg and Dairy-Free)
Chocolate Chocolate Chip Cookies
- 12 oz semi-sweet chocolate chips
- ¾ cup heavy whipping cream
- 1 box chocolate cake mix
- 2 large eggs
- 1 stick butter – melted
- 2 cups chocolate whole milk
- 1 package chocolate fudge instant pudding mix
- Preheat the oven to 375 degrees and prepare a 9x13-baking dish with non-stick spray.
- In a large bowl, combine the cake mix, eggs, and melted butter. Stir by hand until well combined. Spread into the prepared pan and bake for 20 minutes or until set. Remove the cake from the oven and allow it to cool for about an hour.1 box chocolate cake mix, 2 large eggs, 1 stick butter – melted
- Once the cake has cooled, place the pudding mix and chocolate milk in a different mixing bowl and beat by hand with a wire whisk until thickened. You can also put this in a quart mason jar and just shake the mess out of it for a minute or two. Spread this chocolate mixture over the cooled cake.2 cups chocolate whole milk, 1 package chocolate fudge instant pudding mix
To make ganache
- Place the semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave at 30-second intervals, stirring after each, until melted and well blended into a rich chocolate sauce. Spread ganache over the pudding layer.12 oz semi-sweet chocolate chips, ¾ cup heavy whipping cream
- Chill for at least 2 hours. Cut into bars and serve.
Since this recipe seems to have drastically different results for different cooks I thought I’d throw in my two cents. I made these bars for Thanksgiving, made them Wednesday night, refrigerated overnight, served Thursday. Since I suspected the culprit was the bars being too chilled, I left them out from the time dinner started until we got around to dessert, so maybe 2-3 hours. I didn’t love them the first time I ate one. I didn’t cut them ahead, left them in the pan. So when I tried to cut them at room temp-ish, the ganache layer was hard to cut because it was sticking to the knife, and they were hard to eat because the ganache all stuck to the fork when I cut into them. The cookie layer wasn’t what I expected, my fault, not the recipe’s fault. I expected a brownie-like layer based on the recipe but it turned out to be more of a cookie layer, firmer, drier, which makes sense since these are called “bars.” There were others desserts so most of the pan was still there the next day. I wanted to wash the pan and I didn’t want them to go to waste so I decided to get them all out and cut them up, put them into a bowl with a lid. I left them very cold and they were so much easier to cut. Put them on waxed paper layers in a storage bowl and stuck them back into the fridge. I pulled one out later and tried it cold. They were fantastic. Seriously. They are so much easier to eat if you cut them and just pick them up. Bottom line, try the recipe for home before you take it somewhere. If you don’t like them cold, try them at room temp and vice versa.
While I’m here, it would be nice if there was a way to filter comments by whether someone has tried the recipe or not. I know a lot of the questions I have about a new recipe are answered in the comments, but some of your recipes are so popular it’s hard to read through them all. I’m not complaining, some days I enjoy all the comments, memories, thoughts. But some days I just want to know if anyone else had the same problem I did. Keep up the good work, love the site.
Has anyone tried freezing this recipe? I would like to make for a potluck and a bake sale ahead of time.
These are amazing 🙂 Thank you so much for sharing this. Everything I make that you post always ends up amazing 😀 I was thinking and had an idea I wonder if vanilla fantasy bars could ever be a thing?
Where does the pudding pops come in at as listed under ingredients.
Hey Anna! I had to look and see what you were talking about and I found it! That was an error when I switched the coding of my recipe cards recently. I had Chocolate Pudding Bars as a possible title on the back end coding and it somehow put it in the ingredients list. Thanks for pointing that out! I deleted it. Have a great day!
This is the most amazing cake. Not only is the taste divine, but the texture is so rich! I’ve never seen anything like this! Thank you so much for sharing.
Thank you so much Wendy!! I am so glad you liked it!!
OMG Kristy, I am sooooooo sorry! I had said I threw the whole pan out and actually left it in the covered 9×13 pan on my counter til today. Prior to tossing it I thought, ya know, I’m going to taste this again to see if the consistency changed @ all. Well it is def a fantasy cake because it turned out being absolutely DELICIOUS & “normal”. I believe the culprit was indeed as you said, putting it in the fridge. Now after having been left out the cake layer was in fact “brownie cakey”, it seemed to have “raised”? because it was higher, and the ganache was soft, tho formed. It now looks like your pic.
Def the fridge made the difference and perhaps allowing the whole container being @ room temp allowed the cake to change consistency.
TOTALLY different dessert!!!!! So again Kristy, please forgive an old cook/baker who has learned a lesson. Your recipes are so delicious looking, I am so glad that because of this conversation, I will continue to utilize your expertise.
You are very kind and thank you so much for coming back and letting me know! This is great information for others and will likely solve more mysteries in the future! I really appreciate your kindness in coming back and letting me know and I’m so glad we have a happy ending!!!! My heart is dancing 😀
You are a doll Kristy & your passion for cooking, baking, & people shines clear! ❤️
I was just about ready to make these, but don’t want to waste good ingredients. Please let us know if there is a mistake in the recipe. Seems like the 2 people that actually made these bars had a problem with them. Thank you.
Hey Donie! I just saw both of those comments myself (although I did reply to one shortly after it was posted, the other one was just left today). My mother and I have both made these according to the recipe multiple times and not had an issue. There are many variables that could come into play in other kitchens, though, and without being there with them I’m afraid I couldn’t tell you what happened but when we have these they are absolutely delicious 🙂
P.S. I’ve never heard of instant pudding being salty so that one detail was likely a brand or tastebud issue – we all taste things differently.
Christy, thank you for the quick reply. I’m going to go ahead and try these bars. They sound so delicious. I’m sure my chocolate loving friends will love them.