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 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

Rich, chewy triple chocolate brownies, made with all the favourites – dark, milk & white chocolate. The only brownie recipe you'll ever need.

4.91 from 22 votes

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Course: Dessert, Snack

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Servings: 8

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

Metric (UK) | Cups (US)

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.

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