Triple Chocolate Brownies

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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.

Place of three triple chocolate brownies.

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!

Ingredients for triple chocolate brownies.

Recipe Ingredients

  • Chocolate cake mix
  • Eggs
  • Butter
  • Chocolate milk
  • Instant chocolate pudding mix
  • Whipping cream
  • Semi-sweet chocolate chips

How to Make Triple Chocolate Brownies

Make the cake batter.

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.

Mix milk and pudding and spread this over the cake layer.

Place the pudding mix and chocolate milk in a separate mixing bowl and beat with a wire whisk until thickened. Spread the chocolate mixture over the cooled brownie layer.

It’s like chocolate mousse, so good!

Make chocolate ganache by microwaving whipped cream and chocolate chips.

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!

Plate of three stacked triple chocolate brownies.

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 fudgy 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.

Recipe Notes

  • 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 chocolate flavor.
  • 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:

Chocolate Snack Cake

Triple Chocolate Cake (a.k.a Chocoholic Cake)

The Best Brownie Recipe With Chocolate Frosting

Triple Chocolate Brownie Pie

Chocolate Depression Cake (Egg and Dairy-Free)

Chocolate Chocolate Chip Cookies

Triple Chocolate Brownies

Made with chocolate cake mix, chocolate chips, and chocolate pudding mix, enjoy these rich and fudgy three-layer triple chocolate brownies.
Prep Time: 15 minutes
Cook Time: 20 minutes
Chilling Time: 3 hours
Total Time: 3 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: brownies, chocolate
Servings: 4
Calories: 57kcal


  • 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.


Calories: 57kcal
Tried this recipe?Mention @southernplate or tag #southernplate!



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  1. I agree with Terri…..everyone chats with you and says they look so good but apparently she & I were the only people who made them. Sorry, I don’t believe the woman who said she did. They were absolutely TERRIBLE! The issue was the first layer….the cake mix layer. It turned out to be like the consistency of meringue cookies…..surely not cake! The pudding tasted salty, and the ganache was rock hard making it difficult to cut as well. We had one piece and thru it out as well. I’ve NEVER thrown chocolate away!!!! Could it be it should have been made in maybe an 8″ pan — the layer would have been thicker and possibly resembled a cake. What a waste of ingredients! Glad Terri let us know she had the same issue as myself!

    1. Hey Jackie,
      I’m so grateful for all of the kind people who chat with me when I post my recipes, they are a great community. I’m terribly sorry these didn’t turn out for you. I have to confess that I’ve never heard of instant pudding mix being salty so that is a new one. The ganache hardens when placed in the fridge but if you put it at room temp it will become like a thick fudge. Rock hard ganache sounds refrigerated but even then it is cuttable – perhaps it scorched? I often make meringue cookies (they are my daughter’s favorite) and can’t even fathom why this cake would be the consistency of meringue cookies. When we make it, the cake layer is more of a brownie like consistency – nothing even remotely near the airy texture of a meringue. With a stick of butter, two eggs, and a box of cake mix, it’s just not possible for this to come anywhere near what you mentioned in terms of texture.

      That every aspect of this recipe had a never before heard of problem is really surprising.
      1.Instant pudding mix – salty
      2.Classic Ganache – rock hard
      3.Cake mix combined with butter and eggs – managed to have the consistency of soft and airy beaten egg whites.

      I’m not sure what went wrong for you and there are clearly variables I’m not privy. I am sorry they didn’t work out and wish you many more delicious dishes in your kitchen.

      1. 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.

  2. I can’t wait to try this wonderful recipe . I’m going to send this recipe to a niece of my . She is a chef n is always looking for a new recipe . Thanks for a delicious recipe .

  3. I made this recipe for work on Tuesday. They are delicious! I had people stopping by my desk saying so and so told me I need to try this. Definitely a keeper and so easy to make!

  4. I notice that no-one commented on actually making the three layer chocolate fantasy bars.
    They looked and sounded good. I made them and they were not good at all. My husband and I each had a piece and I threw the rest out. We did not care for them at all. Very unusual for the good ones we have experienced from you.

    1. Hey Terri,
      I’m sorry they didn’t turn out for you but grateful this isn’t the norm when you think of my recipes. 🙂 My mother and I love these bars and we each enjoyed one on her birthday recently. When I make them they are full of deep chocolate flavor, that pudding layer is heaven, and the ganache is the perfect compliment. I can’t imagine what went wrong but I appreciate you sticking with me and hope the next recipe is a winner. 🙂

    2. I made these fantasy bars. I was worried in light of all the comments from those who said it didn’t turn out. Did everything according to recipe. The only things I did different was added 1 tbsp. Milk to my 2 eggs, used my mixer on low till just mixed stirred well. Did pudding just as it said. Then I heated the cream in a pan dont boil poured over choco chips. Let stand wisked in mixer. Didn’t use microwave. I turned my oven down a little mine seems to run little hot. Made sure I didn’t leave in to long 20 min was just right time any longer would have got hard. Turned out fabulouse. Glad I made it. 1st time ever.

  5. I am curious where you stopped to eat in Pulaski? My daughter lives in Nashville and I drive up to visit about once a month and am always looking for new places to stop and eat.

    And those bars!!!! Bet that will solve my recent chocolate craving.

  6. I love your Mama! My sister and I met her when you were at Silver Dollar City last year. She is so sweet, beautiful inside and out! Happy Birthday to your Mama !
    I am making these tonight for a ladies swim party! Yummy

  7. This dessert looks so incredible. I’m looking forward to making it very soon. I appreciate your clear and detailed directions, that’s a sure sign of a recipe I want to try. Thank you!

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