Triple Chocolate Brownie Thins

If you’re anything like me, a little good chocolate goes a long way. But every now and then I want something a bit richer than a square of dark chocolate—without committing to a giant bakery brownie.

That’s exactly where these Triple Chocolate Brownie Thins come in.

Made with unsweetened chocolate, cocoa powder, and semisweet chocolate chips, they deliver deep chocolate flavor in every bite. Because they’re baked thin, they cook quickly, develop irresistibly chewy edges, and offer built-in portion control.

They’re perfect when you’re craving something homemade and chocolatey without going overboard. I also love that they freeze beautifully, making it easy to keep a small treat on hand whenever the mood strikes.

Why You’ll Love These Brownie Thins

• Rich chocolate flavor from three kinds of chocolate
• Thin, chewy texture with slightly crisp edges
• Ready in about 30 minutes
• Perfectly portioned
• Freezer friendly
• Great for lunchboxes, cookie trays, or afternoon coffee breaks

Ingredients & Substitutions

• Unsweetened Chocolate – Provides the rich chocolate foundation for these brownies.
• Butter – Adds richness and keeps the brownies tender.
• Unsweetened Cocoa Powder – Deepens the chocolate flavor without adding extra sweetness. Natural unsweetened cocoa is what this recipe was developed with, but Dutch-process cocoa will also work, producing a darker brownie with a slightly mellower flavor.
• Sugar – Adds just enough sweetness to balance the chocolate.
• Egg – Helps bind everything together while giving the brownies their chewy texture.
• Vanilla Extract – Rounds out all the chocolate flavors.
• All-Purpose Flour – Just enough to hold everything together while keeping the brownies thin and tender.
• Baking Powder – Provides a little lift.
• Salt – A small amount enhances the chocolate flavor.
• Semisweet Chocolate Chips – The third layer of chocolate! Some melt into the batter while others remain as little pockets of chocolate throughout the brownies.

How to Make Triple Chocolate Brownie Thins, Step-by-Step

Step 1: Gather and prepare all ingredients.

Step 2: Preheat oven to 350F degrees. Line a 9-inch round pan with aluminum foil, with about a 2-inch overhang, and lightly grease with nonstick baking spray.

Step 3: In a medium-size microwavable bowl, combine the unsweetened chocolate and butter. Microwave (affiliate link) on HIGH for 1 minute, then whisk together until smooth. If necessary, continue to heat in 15-second increments, being careful to not burn the chocolate.

Step 4: Add the cocoa powder and whisk until thoroughly combined. Whisk in the sugar, egg and vanilla extract, just until combined.

Step 5: Using a spatula, fold in the flour, baking powder and salt just until incorporated. Stir in 1/4 cup (4 tablespoons) chocolate chips.

Step 6: Pour the brownie batter into the prepared pan, spreading evenly. Sprinkle the remaining 2 tablespoons chocolate chips over the top of the batter.

Step 7: Bake until the brownies are firm around the edges and a toothpick inserted near the center comes out clean with just a few moist crumbs, about 12-15 minutes.

Step 8: Cool brownies completely in the pan. Using the excess foil as handles, remove the brownies from the pan and slice into 12 wedges.

Step 9: Store any leftover brownie thins in an airtight container.

Recipe Notes

Because these brownies are baked thin, they cook quickly and develop lots of chewy edges—my favorite part.

They’re rich enough that one wedge is usually all I need to satisfy a chocolate craving, making them a nice everyday treat rather than an over-the-top dessert.

Serving Suggestions

These brownie thins are delicious:

• With a cup of coffee or tea
• Alongside fresh berries
• Topped with a small scoop of vanilla ice cream
• Packed into lunchboxes
• Added to a holiday cookie tray

How Many Calories and WW Points in Triple Chocolate Brownie Thins?

According to my calculations, each brownie thin wedge has just 106 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

If you’ve made these lightened up low calorie Chocolate Chocolate Chip Brownie Thins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Source: Hit the Spot: 140 Savory, Crispy, Spicy and Sweet Recipes You’ll Love by Weight Watchers

Frequently Asked Questions

Why are they called brownie thins?

Instead of baking in a square pan, the batter is spread into a thin layer in a round cake pan. The result is brownies with lots of chewy edges and thinner, perfectly portioned wedges.

Can I freeze them?

Yes. Once completely cooled, store them in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Can I use Dutch-process cocoa?

Yes. Natural cocoa is recommended, but Dutch-process cocoa will produce a darker brownie with a slightly smoother chocolate flavor.

How should I store leftover brownies?

Store them in an airtight container at room temperature for 3 to 4 days or refrigerate them for up to a week.

More Brownie & Chocolate Treats You’ll Love

Slow Cooker Chocolate Brownie Pie
Made with Bisquick as a base, this brownie pie bakes up soft and gooey with very little effort. Just stir together the batter, pour into your crock pot and let it work its magic.

Brownie Batter Chocolate Hummus
This simple dessert-style hummus comes together quickly with just a handful of ingredients. Each serving of hummus has just 39 calories and can be enjoyed with your favorite dippers—from banana slices, strawberries, apples or peaches to graham crackers, pretzels or Belvita biscuits.

Banana Bread Brownies
When you want a homemade treat but can’t decide fresh baked banana bread or brownies, whip up a batch of these banana bread brownies that combine the best of both worlds. Each brownie is perfectly portion-controlled with just 127 calories.

Black Bean Brownies
Made with just two ingredients—brownie mix and a can of black bean brownies—the little gems turn out rich and fudgy with no hint of black bean texture or flavor. The secret is to puree the batter until it becomes silky smooth. The calories for these brownies will vary based on the brownie mix used, but my version had about 139 calories each when made with Ghirardelli’s Triple Chocolate Brownie Mix.G