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 Tripe 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 start as I’ll hopefully be sharing some more videos in the near future.
Triple Chocolate Brownies
- 150 g Dark Chocolate
- 150 g Butter
- 3 Eggs
- 250 g Caster Sugar
- 75 g Plain Flour
- 40 g Cocoa Powder
- 75 g Milk Chocolate
- 50 g White Chocolate
- Pre-heat your oven to 180°c (or 160° for a fan-assisted oven) and line a tray with grease proof paper. A 20cmx20cm tray (or equivalent is ideal.
- In a medium bowl, melt the dark chocolate and butter together, either in shorts bursts in the microwave or over a bain marie.
- In a separate bowl, whisk the eggs and sugar together until fluffy. Allow the chocolate/butter mixture to cool a little and then add the eggs/sugar. Mix until combined.
- Sift the flour and cocoa into the mixture and gently mix until combined into a batter.
- Roughly chop the milk chocolate and white chocolate and add to the batter. Mix gently until the chocolate is right through the batter.
- Pour into your pre-lined tray, ensuring the batter is right to the edges. Bake at 180°c for 30 minutes.
- Allow to cool in the tray before cutting into your desired sized brownies.