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.
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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 take 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 start, as I’ll hopefully be sharing some more videos in the near future.
Triple Chocolate Brownies
INGREDIENTS
- 150 g Dark Chocolate
- 150 g Block Margarine or Butter
- 3 Free-range Eggs (at room temperature; see Egg Size note below)
- 250 g Caster Sugar
- 75 g Plain Flour
- 40 g Cocoa Powder
- 150 g Milk Chocolate
- 75 g White Chocolate
INSTRUCTIONS
- Preheat your 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 greaseproof paper.
- Melt the dark chocolate and butter/margarine in a bowl over a bain-marie or in short bursts in the microwave. Put 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 powder. Roughly chop the milk chocolate and white chocolate and add to the mixture. Gently fold everything 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.
ABOUT THE AUTHOR
Amy Reid
Amy Reid is an award-winning food blogger, mother, wife and cookbook author. Inspired by her childhood in the kitchen with her Mum – a professional baker and her children’s Granny – Amy now shares her tried-and-tested traditional home baking recipes with bakers of all abilities around the world. She lives in Scotland with her husband, two sons and her small pack of Siberian huskies.