Triple Chocolate Brownies – Back to Basics

*This post may contain affiliate links. Please see my disclosure for more details!*

Gooey, Rich, and Super Chocolatey Triple Chocolate Brownies!

So, I thought I would start a new ‘series’ on the blog – Back to Basics. This is because I have a lot of themed or flavoured bakes on my blog, but some of the actual basics haven’t been covered. I technically have a Triple Chocolate Brownies post on my blog, and these Brownies are the exact same, but they’re my Christmas Tree Brownies. I thought it would be best to do a fresh new post for these beauties!

The Back to Basics series will literally cover the basic of baking recipes… traybakes, cakes, cheesecakes etc, but as I was in the mood for a super chocolatey flavour, I thought Brownies has the best place to start! Also, my boyfriend has been bugging me for a good while now to make a batch of these, so I thought I would oblige to keep him sweet.

I make my brownies in a particular way, as for years and years I struggled with brownies. There are so many different methods out there, and I often found that they took far too long to bake. As long as the brownies have got hot, the gooeyness doesn’t really matter and its not going to kill you, so no brownies were ever harmed in my experiments.

Often, I used to use a recipe that briefly mixed the butter, eggs and sugar so the mixture itself was completely different, but after trying out a few recipes such as the BBC Good Food recipe, I much preferred the whisking technique. When you put the whisking technique side by side with a different one, I often find you can even just see the differences. The look, texture and more. I much much MUCH prefer this whisking method.

With this method, you basically whisk together the eggs and sugar to a really thick mousse, and its what gives the brownies their texture. You MUST whisk them for basically a really long time until the mixture is much much paler, thicker, and more than doubled in volume. If you briefly mix, it probably won’t work as well. Also, when you then mix the rest of the ingredients, mix them BY HAND so you don’t deflate the mousse.

I like 99% of the time use my Stand Mixer for these kinda thangs, as I find it SO much easier, but I get that not everyone has a stand mixer. You can also use a simple electric hand whisk, and its 100% worth it. If you’re in the UK, you can get a basic hand mixer for under £15, and even cheaper in some other actual shops, and this makes baking so so much easier. Even with a hand mixer, you can get the texture you want. It might just take a smidge longer, but again… you’re going to save your arm and probably your brownies!

When you fold the melted Chocolate/Butter, and Flour/Cocoa Powder into your egg mousse mix, you want to be as careful as you can, because if you go and beat it all in you might cause your mixture to be too runny. I can often get comments saying that peoples brownies are taking far too long to bake, and thats down to the mix. People can say they followed the recipe “to a T” all they like, but something went wrong. It can be down to ingredients, but usually… its the mix with brownies. Too liquid, not mixed enough, etc.

For the actual Chocolate Chips in the recipe, you can use supermarket own chocolate, cadburys chunks, galaxy etc… but I wouldn’t make them too large. For the ones in the pictures, I used Callebaut Chocolate Chips because I love them, but equally I often use Tesco’s own Chocolate bars that come in at 45p per 100g of chocolate. This is obviously cheaper than cadburys which can often be £1 per 100g. HOWEVER… for the base of the brownie mixture, YOU MUST USE DARK CHOCOLATE. No, you can’t taste it like a chunk of dark chocolate, it just makes it so fudgey and delicious, and it naturally sweets so you do NOT need to worry.

Honestly, these brownies are SO GOOD, so I hope you all love these as much as everyone I know does. Enjoy! And I will be posting another Back to Basics soon…! x

5 from 24 votes
Triple Chocolate Brownies!
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Gooey, Rich, and Super Chocolatey Triple Chocolate Brownies!

Course: Traybakes
Cuisine: Brownies
Keyword: Chocolate
Servings: 16 Pieces
Calories: 372 kcal
Author: Jane's Patisserie
  • 200 g Dark Chocolate
  • 200 g Unsalted Butter
  • 3 Large Eggs
  • 275 g Caster Sugar
  • 90 g Plain Flour
  • 35 g Cocoa Powder
  • 100 g White Chocolate (Chips/Chunks)
  • 100 g Milk Chocolate (Chips/Chunks)
  • 100 g Dark Chocolate (Chips/Chunks)
  1. Preheat your oven to 180C/160C Fan and line a 9″ Square baking tray with parchment paper.

  2. Melt together the Butter, and Dark Chocolate in a heatproof bowl over a pan of boiling water, on the microwave for 1-2 minutes until melted. Leave to the side to cool to room temperature!

  3. Using an electric whisk/stand mixer, whisk together the Eggs & Caster Sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar! 

  4. You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!

  5. When whisked, pour the cooled chocolate mix over eggs and fold together carefully. It might take some time, but be patient – you don’t want to knock out the air you made up on the previous step!

  6. Once completely combined, sift the cocoa powder and plain flour on top of the chocolate mix and then fold together again – still be careful to not knock out the air!

  7. Once combined well, fold through the chocolate chips and pour into the prepared tin – bake in the oven for 25-30 minutes! Once baked, leave to cool in the tin completely.

Recipe Notes
  • These Triple Chocolate Brownies will last in an airtight container for 1 week!
  • If you find they're a bit hard to cut, stick them in the fridge for an hour and it'll make it a lot easier!
  • If they're not done in the time stated, then stick them in for longer, and cover with foil to prevent burning
  • They should be done when they're not wobbling when you shake the tin, and a skewer should come out mostly clean, not covered in chocolate. 
  • I use THIS 9" Square Tin in this Recipe!
  • Inspired by BBC Good Food recipe, but altered to my tastes.


Nutrition Facts
Triple Chocolate Brownies!
Amount Per Serving
Calories 372 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g81%
Cholesterol 63mg21%
Sodium 25mg1%
Potassium 225mg6%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 28g31%
Protein 4g8%
Vitamin A 370IU7%
Calcium 40mg4%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.


Find my other Brownies Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Georgia
    April 4, 2020 at 4:25 pm

    5 stars
    Wow. These brownies are INSANE. Best brownie recipe I’ve used! Thank you so much x

  • Samantha Hill
    March 28, 2020 at 9:13 am

    This is definitely my go to brownie recipie! So many complements when I make them. Everybody loves them! They don’t last very long in our house!

  • Alice
    March 15, 2020 at 5:27 pm

    Brilliant recipe, made it many times! Occasionally I end up with a cracked top & shiny film.. any tips as to why? Thanks 🙌🏽

  • Ruby
    February 14, 2020 at 1:37 pm

    5 stars
    Just baked these today for Valentine’s Day & they are divine!
    All of the brownies out here in Melbourne have been really disappointing until I tried these!

  • emma
    February 12, 2020 at 5:00 pm

    can i use stork instead of proper unsalted butter? xx

  • Kathryn
    February 2, 2020 at 9:37 pm

    5 stars
    Absolutely fantastic recipe! I am a cake maker and these are by far the best brownie I’ve managed to produce. Thank you!

  • Anonymous
    January 24, 2020 at 10:02 pm

    5 stars
    Hi I made these with my mum and they were great. A friend of ours recommended the recipe so we thought we would have ago. We used slightly weaker dark chocolate (around 65%) and chocolate orange instead of the three chocolates. It was really delicious and I recommend playing around with it.

  • Amy
    January 21, 2020 at 1:29 pm

    I’ve made these a few times now and they’re always a HUGE hit. One person said they’re better than finch bakery brownies and if you know who that is then you’ll know that’s a big deal!!

    Credit all goes to the recipe of course, love it and won’t use any other brownie recipe now.

    • Jane's Patisserie
      January 21, 2020 at 3:44 pm

      That is DEFINITELY an amazing complement! Yay!!

  • Roxy
    December 20, 2019 at 11:07 pm

    5 stars
    An amazing recipe! I followed this recipe yesterday, and I was so thrilled with the outcome! My Dad even said they were some of the best brownies he’s ever eaten, so happy days! 😊

    • Jane's Patisserie
      December 21, 2019 at 8:33 am

      Awwh that’s amazing!! I’m so glad!! x

  • April
    December 15, 2019 at 6:43 pm

    5 stars
    Love the recipe! It was the first brownie recipe that actually worked for me! I have made them countless time’s now! Currently have 2 trays baking for gifts.

  • Angela
    November 10, 2019 at 8:55 pm

    5 stars
    Simply divine. So gooey and chocolatey and another hit with the family.

  • Jessica
    November 5, 2019 at 5:40 pm

    5 stars
    I have just made these, followed the recipe and directions step by step. The brownies came out looking amazing!! But all I can taste is the dark chocolate, leaving a slight bitter taste? What have I done wrong?😂

    • Jane's Patisserie
      November 5, 2019 at 6:00 pm

      They are designed to be rich and gooey, which requires dark chocolate in the brownie batter. I’d be very surprised if this was causing a bitter taste however where it’s mixed into the sugar and so on – maybe it’s the chocolate chips?

    • Jessica
      November 6, 2019 at 11:17 am

      Scrap what I said! They were a hit with everyone! Must just be a bit too rich for my taste! X

  • Jemma Dwyer
    October 30, 2019 at 5:25 pm

    Can you confirm the shelf life for the brownies – how long they keep for?

  • Christie
    September 16, 2019 at 11:40 pm

    5 stars
    Love this recipe!
    Wanting to use my rectangle tin which is 30cm x 18cm would the cooking time be roughly the same? Thank you x

    • Jane's Patisserie
      September 17, 2019 at 7:57 am

      I believe that volume wise they are the same, or very similar, so it should be about the same time!

  • Jessica
    September 16, 2019 at 5:40 pm

    5 stars
    Made these a few times and they have always been delicious!
    I was just wondering if you can freeze them once cooked? I want to make them for our coffee morning at work next Friday but won’t have time during the week, it’d be much easier if I could bake in advance this weekend. If not, are there any other freezable recipe you could recommend? Thanks in advance!

    • Jane's Patisserie
      September 16, 2019 at 7:02 pm

      Hey! Ahh yay!! Yes, you can freeze them!

  • Angela
    September 11, 2019 at 11:19 pm

    5 stars
    Just made this for the third time, as they have turned perfectly when I’ve made them previously.
    Well I couldn’t work out why this time the top looked cooked but the middle wasn’t.
    The problem – flour and cocoa, or rather lack of. Yep I’d totally forgotten to add flour and cocoa!
    What a rookie error!

  • Chloe
    August 31, 2019 at 3:34 pm

    Hi, I tried to make these brownies and even with 40 minutes in the oven they were virtually molten – I followed the recipe to a T so I’m not sure where this went wrong – any advice?

    • Jane's Patisserie
      August 31, 2019 at 6:10 pm

      Hey! For them to still be so under done at 40 minutes, you will have to have done something incorrectly. It could be using the wrong ingredient, or not doing the method correctly. Often, it’s because the egg/sugar isn’t whisked up thick enough, and then not folded gently enough. Also, your often may not be the right temp (As often or not, ovens aren’t the temp you think they are.)

    • Alexandra
      September 21, 2019 at 3:59 pm

      5 stars
      These brownies are amazing! And the recipie is so clear and easy to follow. I used to use the nigella recipie but there was always something not quite right. Thanks so much Jane x

  • Nicole Williams
    August 26, 2019 at 5:07 am

    When you say 200g dark chocolate, does it need to be cooking chocolate?

    • Jane's Patisserie
      August 26, 2019 at 8:33 am

      Any dark chocolate that is 70% or higher… ideally 80% or more though. I use either cooking chocolate, or supermarket own confectionary chocolate.

  • Anonymous
    July 1, 2019 at 1:03 pm

    After many failed attempts I’ve finally found a brownies recipe that works and with the crackly top! Thank you so much for sharing 😉 so deliciously chocolatey

  • zaki
    June 15, 2019 at 12:06 pm

    5 stars
    Is it okay to use self-raising instead of plain flour? what difference would it make? 😀

    • Jane's Patisserie
      June 15, 2019 at 12:24 pm

      I really would advise using plain as would don’t want the raising agent!

  • Hayley Saxton
    April 12, 2019 at 7:26 am

    I am going to make brownies this weekend but with an easter twist, im going to top with chocolate cornflake cake mix. Will these be sturdy enough to hold that density on top do you think if i cook them a little longer or are they too gooey?
    Thank you 😊

    • Jane's Patisserie
      April 12, 2019 at 10:20 am

      I think it could potentially work, but it will always be hard to cut as the cornflake cake mix is always going to be more solid than a brownie x

  • Missy
    April 9, 2019 at 12:45 am

    Hi, these look soo good! I was wondering what would happen if I use a semi sweet chocolate with 51% cocoa instead of dark chocolate and just put less sugar? How much mess sugar do you reckon I would need?

    • Jane's Patisserie
      April 9, 2019 at 1:51 pm

      I wouldn’t advise messing with the recipe, to be honest… the darker the better for the baking, I use 70% minimum. And the sugar is used to make the mousse, so you need the full amount.

  • Anonymous
    April 2, 2019 at 8:34 pm

    Is it possible to overmix the egg and sugar?

    • Jane's Patisserie
      April 2, 2019 at 9:03 pm

      I would say it’s quite hard… eventually it will always be possible. I leave my whisking and quite a high speed for a good few minutes and its fine!

  • Cassandra
    March 15, 2019 at 11:12 pm

    5 stars
    Just made these , they tasted amazing !! Was a bit unsure if I cooked them properly though because the middle and bottom of the brownie was wet/oily looking , they were in my over for 40 mins though .

    • Jane's Patisserie
      March 16, 2019 at 7:41 am

      It might just be that it was a little thin when it went in, so it took a little longer!

  • Jessica
    February 28, 2019 at 5:39 am

    5 stars
    Another perfect, easy to follow recipe! Didn’t have a big enough tray but split it into two smaller ones and they came out fab! Love that the measurements for the chocolate are a round number, easy to buy without having random chunks leftover! (Hate dark chocolate so leftovers just get thrown away).
    The only problem I have with your blog, is having to decide which of your fab recipes to try next!

  • Juliette
    February 18, 2019 at 5:41 pm

    Hi Jane !
    This recipe looks absolutely exquisite!! I was just wondering, if I keep the brownies for a few day and heat them up when I want to have some (cause I love it warm with a cup of milk) will the chocolate chunks still be gooey and chewy ?

    Thank you!
    Cheers, Juliette

    • Jane's Patisserie
      February 19, 2019 at 9:04 am

      If the brownies were warmed again, the chocolate chunks will be gooey again!

  • Amy Delaney
    February 10, 2019 at 8:24 pm

    5 stars
    I made these for the first time yesterday along with the Nutella and Ferrero Rocher cheesecake and omggggggggg they’re both absolutely devine!!! I’m not a baker, I’ve only ever made shortbread biscuits (easiest thing ever) , but I have 2 young daughters and thought I should start learning. I follow you on Insta and you made me realise how straight forward it was to make it all from scratch instead of getting shop bought. I’m immensely proud of myself and your recipes are just beautiful, thank you! X

  • Olivia
    January 30, 2019 at 12:42 pm

    5 stars
    I need to make 2 lots of these brownies, can I double up on ingredients or would I need to make 2 separate batches? x

    • Jane's Patisserie
      January 30, 2019 at 4:23 pm

      It depends – personally I would whip up two batches to make sure I get them right, but if you’re confident then go for it. Just make sure the eggs/sugar mix is really VERY thick and moussey before carrying on, and be as gentle as possible when folding everything together. x

  • Mustafa Al-liabi
    January 21, 2019 at 3:33 pm

    Hi, can these be turned into protein brownies?? If so what do i substitute?

    • Jane's Patisserie
      January 21, 2019 at 3:33 pm

      I’m afraid I have no idea as I don’t bake with protein.

  • Julie Turner
    January 18, 2019 at 3:17 pm

    5 stars
    I’ve just made these…my first attempt at brownies and so pleased with them. Just hope the girls are happy with them tomorrow 😀

  • Catherine Pitcher
    January 14, 2019 at 10:09 pm

    Hi Jane, these look delicious! I want to make this recipe into a brownie pizza… am I right I’m thinking I would just need to go up a tin size, so to a 10” round tin and then I can keep the quantity the same?

  • Sonia
    December 14, 2018 at 7:48 pm

    5 stars
    ‘ve tried them and they are delicious!
    Would it be able to make these gluten free?
    Please could you tell me what I would need to do instead to make them gluten free brownies?

    • Jane's Patisserie
      December 15, 2018 at 9:18 am

      You can substitute the regular flour for a GF version (I recommend doves farm) and then add in another 35g on top.

  • Ariel
    October 26, 2018 at 5:28 pm

    Can I use regular white sugar instead of caster sugar?

    • Jane's Patisserie
      October 26, 2018 at 7:52 pm

      Do you mean granulated sugar? I wouldn’t advise it personally as the granules are quite a bit bigger so it won’t whip the same.

  • Natalie
    October 2, 2018 at 11:02 am

    Do you think you could add chopped walnuts to this recipe?

  • Sarah
    September 11, 2018 at 8:15 am

    Hi Jane. I adore your recipes and can’t wait to try these! Do you know if they are freezable?

  • loka
    August 23, 2018 at 11:45 pm

    can i use salted butter instead?

  • Haleemah
    August 17, 2018 at 9:25 am

    5 stars
    Hey Jane is it possible to make these brownies just regular chocolate brownies ?

    • Jane's Patisserie
      August 17, 2018 at 10:54 am

      Do you mean without the chocolate chips inside them?

    • Haleemah
      August 17, 2018 at 8:15 pm

      5 stars
      Yes can I leave the white chocolate out and is unsalted butter necessary ?
      I’m a very big fan of your recipes!

    • Jane's Patisserie
      August 18, 2018 at 9:29 am

      It depends on what would you prefer to use instead of the butter? Because butter is vitally important. And yes, you can leave the white chocolate out, but I would still say they’re regular chocolate brownies with the white chocolate haha! x

  • Elaine
    August 13, 2018 at 5:55 am

    5 stars
    I love the look of the crunchy, flaking top on these brownies. My favorite kind of brownie. Yum!

  • Sarah McHugh
    August 10, 2018 at 1:48 pm

    5 stars
    They look super !!! i will be giving these a try and yes great idea with back to basic topic 🙂

  • Chloe
    August 6, 2018 at 7:36 pm

    These look insanely good! I’ve always relied on the whisking method too…

    • Jane's Patisserie
      August 7, 2018 at 11:44 am

      Thank you! And so good isn’t it.

    • Judles
      August 7, 2018 at 12:04 pm

      5 stars
      Oh god they look absolutely deeeelicious I just have to bake them soon! A great idea doing a Back to Basics blog x

    • Jane's Patisserie
      August 7, 2018 at 1:51 pm

      Thank you!! x

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.