Triple chocolate brownie recipe
Updated: Feb 7, 2022
These are a crowd-pleaser. Give them a go and thank me later!
The secret to rich fudgey brownies is using a high quality cocoa powder - I use Callebaut, Cacao Barry or Green & Blacks. Eat them straight from the fridge, at room temperature or warm them in the microwave for 20 seconds for a gooey chocolate pudding.
These brownies will keep for 2 weeks in the fridge in an airtight container, or for 2-3 months in the freezer.
Makes 9 large brownies
190g unsalted butter
60g high quality cocoa powder
300g caster sugar
3 large eggs (c. 150g)
110g self-raising flour, sieved
75g white chocolate chunks
75g milk chocolate chunks
75g dark chocolate chunks
Special equipment needed
Electric whisk or stand mixer with whisk attachment
1. Preheat oven to 170ºC fan (190ºC conventional)
2. Melt butter in the microwave or in a small saucepan
3. Whisk cocoa powder into butter until smooth and set aside to cool slightly
4. Whisk eggs and caster sugar together with an electric whisk for 4-5 minutes until thick and pale. When you lift the whisk out of the mix it should leave a trail of mixture on the surface for a few seconds before sinking in.
5. Line a 7 x 7 inch square baking tin with baking parchment. You can use a different size tin but you will need to adjust the baking time accordingly - a bigger tin will need less time as the brownie will be thinner and a smaller tin will need more time as they'll be deeper.
6. Whisk the butter and cocoa powder mixture into the eggs
7. Gently fold the sieved flour and salt into mixture. Be careful not to knock out all the air you’ve just whisked in!
8. Fold in all the chocolate chunks
9. Immediately pour into brownie tin and level out the top. Do this quickly otherwise the mixture will start to set.
10. Bake for 20-25 minutes at 170ºC fan. The top should have formed a flat crust but when you shake the tin gently this should wobble a bit around the edges. For more cakey brownies, bake for another 5-10 mins until there is no wobble.
11. Cool at room temperature and then set in the fridge before removing from the tin and portioning. I find that the centre always sinks a bit when they are cool – this is normal with fudgey brownies like this!
The wonderful thing about brownies is that you can be creative with your fillings! Try swapping out the triple chocolate chunks with your favourite biscuits, chocolates, citrus zest, food flavourings, spreads like peanut butter, nuts or dried fruits.