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.
Made this today for a friend – she didnt have sugar so I added a ripe banana…and well, added more chocolate! Haha! SO SO GOOEY, you cant smell or taste the banana. Might try with apple sauce the next time. I’m not a chocolate person but she ate 1/3rd of the pan right as it got out of the oven. This is SO EASY – keeper of a recipe!
These are the best brownies I’ve ever made! So rich and chocolatey – just delicious
Simply delicious and pretty easy to make. Made them for Mother’s Day with the kids and everyone loved them.
I have made these twice now with gluten free flour and they are just the best brownies – everyone loves them. You wouldn’t know they are gluten free.Just about to make my third batch in as many weeks. The only problem is I can’t stop eating them – not good for the waistline
This will be my new ‘go to’ Brownie recipe – absolutely perfect! Thank you for sharing it!