Triple Chocolate Brownies
Rich, chewy Triple Chocolate Brownies, made with all the favourites – dark, milk & white chocolate. The only brownie recipe you’ll ever need. When it comes to the perfect brownies, I’m a bit of a snob. Only the richest, fudgiest, cavity-inducing ones will do. Lucky for you, I decided to take on the mission of…
Rich, chewy Triple Chocolate Brownies, made with all the favourites – dark, milk & white chocolate. The only brownie recipe you’ll ever need.
When it comes to the perfect brownies, I’m a bit of a snob. Only the richest, fudgiest, cavity-inducing ones will do. Lucky for you, I decided to take on the mission of creating the very best brownies, and after a little trial and error, I have done it! I give you my Triple Chocolate Brownies.
It really was a labour of love, perfecting these Triple Chocolate Brownies. I’d be lying if I said I went through many bad batches to get the perfect one (is there such a thing as a bad batch of brownies?!), but it did a little bit of work to get the perfect combo of chocolate, as well as the ideal texture and baking time just perfect. I can honestly say I don’t think you’ll have tasted a better brownie before.
I also decided to try my hand at a little recipe video for these decadent little brownies, which I shared on the Baking with Granny Facebook page. If you don’t already follow us there, I highly recommend you star,t as I’ll hopefully be sharing some more videos in the near future.
Triple Chocolate Brownies
INGREDIENTS
- 150 g Dark Chocolate
- 150 g Butter or Margarine
- 3 Free-range Eggs
- 250 g Caster Sugar
- 75 g Plain Flour
- 40 g Cocoa Powder
- 150 g Milk Chocolate
- 75 g White Chocolate
INSTRUCTIONS
- Pre-heat oven to 200°c (180°c for a fan assisted oven or Gas Mark 6). Grease and line your tin (20cm square is ideal) with grease-proof paper.
- Melt the dark chocolate and butter/margarine in a bowl over a bain-marie or in short bursts in the microwave. Out aside to cool slightly.
- In a large bowl, whisk the eggs and sugar on a medium speed until thick and creamy.
- Pour the chocolate mixture into the egg mixture and fold together.
- Sift in the flour and cocoa flour, Roughly chop the milk chocolate and white chocolate and add to the mixture. Gently fold all together.
- Pour the mixture into the pre-lined tray, ensuring it is evenly distributed, right to the edges.
- Bake for 25-30 minutes until the top is crusty.
- Leave to cool completely before cutting.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
I had never made brownies before (as I wasn’t that fond of them) but tried this recipe for a friend and they are WONDERFUL! I only used milk chocolate as I don’t like white and just chopped up the whole 150g bar.
The first time I made them they looked very soggy so I left them in a bit longer .. big mistake. Now I take them out after exactly 30 minutes and they set just nicely while cooling. The only trouble is they don’t last long because everyone loves them!
PHENOMENAL!!!
This is my go to recipe for brownies and I am a brownie LOVER I could eat them all day and have tried so many different recipes! I am not sure what it is but this recipe works wonders every time and any time I make them and give them to people they rave about them, and now I am known for making “the best brownies they know”!! Thank you so much for a fabulous recipe!!! 10/10 recommend!!
First time I have made brownies. Amazing!
So easy to make and absolutely delicious! They don’t last long in our house.