Menu

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

Triple Chocolate Brownies!

Gooey, Rich, and Super Chocolatey Triple Chocolate Brownies!
5 from 105 votes
Print Pin Rate
Category: Traybakes
Type: Brownies
Keyword: Chocolate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16 Pieces
Author: Jane's Patisserie

Ingredients

  • 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)

Instructions

  • Preheat your oven to 180C/160C Fan and line a 9″ Square baking tray with parchment paper.
  • 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!
  • 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! 
  • 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!
  • 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!
  • 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!
  • 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.

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.
 

ENJOY!

Find my other Brownies Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube

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!

333 Comments

  • Mike P
    December 2, 2020 at 5:24 pm

    5 stars
    I e made these Brownies a few times now and I’d like to ask if you think baking them in a silicone baking mould (9″ sq.) would make any difference to the baking time? I’m confident the mix was accurate and the temperature was correct its just that they seem to always be underbaked even after 40mins, the middle is very wet when cut through, picking them up is a very delicate process, they are still ever so slightly warm. Do they just need to be set in the fridge?

    Reply
    • Jane's Patisserie
      December 2, 2020 at 7:57 pm

      I personally would just set them in the fridge overnight if you can as that normally works perfectly – and assumably the silicone mould should be fine as it’s the same size, but they do conduct heat differently! x

  • Emma
    November 30, 2020 at 9:24 pm

    Hi Jane,

    Could I leave put the white chocolate. Would It make a difference

    Reply
    • Jane's Patisserie
      December 1, 2020 at 10:29 am

      No it wouldn’t make a difference x

  • WA
    November 28, 2020 at 7:57 pm

    The medium eggs weigh around 60g each so Should I use 3 or 4?

    Reply
    • Jane's Patisserie
      November 29, 2020 at 3:29 pm

      I would use 4 – medium is 53-63, and large is 63-73, and I tend to use four medium or three large! x

  • Sairah
    November 25, 2020 at 3:05 pm

    Tried these today, used an electric whisk for 3 mins for the eggs and sugar and folded everything in gently. However, the mixture seemed quite stodgy so it took some time getting into the tin. Once baked, it didn’t have the thin paper layer like yours did in the pictures and it lacked height, where did I go wrong? X

    Reply
    • Sairah
      November 25, 2020 at 11:07 pm

      Just to add, the brownie was quite wet too, making it difficult to handle as it just broke apart when you hold it

    • Jane's Patisserie
      November 27, 2020 at 11:30 am

      The mixture is meant to be thick so that’s a good thing – but the paper thin layer being missing isn’t a problem at all! It may have just needed a bit longer baking if the brownies were too gooey. x

    • Rhiannon
      November 28, 2020 at 3:36 pm

      5 stars
      So amazing. Iv tried a few of your recipes and every one of them have turned out great. Thank you ❤️

  • Ellie
    November 25, 2020 at 12:14 am

    Hi Jane, I’m having a bit of a nightmare with the eggs bc I’ve got mixed sizes!! What’s the total weight of eggs I should be using? Thanks in advance! X

    Reply
    • Jane's Patisserie
      November 25, 2020 at 11:18 am

      It depends on the weights – medium is about 53-63g, large is 63-73g – so maybe aim for three larger ones? x

  • Nasar Hussain
    November 22, 2020 at 9:09 am

    5 stars
    Hi Jane I love these brownies I made them the other day but I’m not sure if I got the ratio right. I have a 8×8 square tin and they took 60 min to bake. Could you please break down the recipe for me I would really appreciate it with the baking time also thanks

    Reply
    • Jane's Patisserie
      November 22, 2020 at 11:09 am

      The recipe is designed for a 9″ square, not an 8″ so that’s why it took too long. Sorry!

    • Nasar Hussain
      November 30, 2020 at 9:19 pm

      5 stars
      Thanks for replying back to my original post. Is there any chance I can reduce the amount of plain flour and cocoa powder to help bake these brownies in a 8inch tin in the baking time provided.

    • Jane's Patisserie
      December 1, 2020 at 10:31 am

      You would need to reduce all of the ingredients ideally, as the proportions are designed as they are x

  • HA
    November 21, 2020 at 1:41 pm

    Hi Jane, is is better to bake brownies with butter or stork?

    Reply
  • Aaliyah
    November 15, 2020 at 3:33 pm

    If I use a 9 x 13 inch tin for these brownies and I need to adhust the recipe x1.5- how many eggs would be needed?

    Reply
    • Jane's Patisserie
      November 15, 2020 at 3:35 pm

      Use medium eggs (a normal batch would be four) and then you can use 6 total x

  • Jenny
    November 14, 2020 at 7:43 pm

    5 stars
    All of your recipes are incredible, but I always find myself coming back to this one!! Hands down the best brownies I have ever tasted (and I have sampled many!) Thank you Jane for sharing the joy of baking over lockdown and beyond X

    Reply
  • Sian
    November 7, 2020 at 6:17 pm

    5 stars
    I love all your recipes but struggled with this one – I thought I followed the recipe exactly but I must have done something wrong. They have been baking for 50 mins and the middle is still moving when I give them a shake!

    A couple of questions before I give them another go- I used my KitchenAid for the first whisk. When I did the folding, I used a spatula- could this be where I went wrong? What implement should I have used for folding?

    The only other thing is I set the oven to 160c because I have a fan oven – next time should I go 170c or did it go wrong in the mixing?

    Thanks so much- love your blog so much!!

    Reply
    • Jane's Patisserie
      November 8, 2020 at 10:37 am

      What chocolate did you use? And what cocoa content was it? – the whisk is correct, and folding with a spatula is also correct. Sometimes it can be the chocolate, sometimes it can be not whisked enough in the beginning, and sometimes its the oven. Brownies should have an ever so slight wobble when they come as they will cool and set, but it shouldn’t be raw mix x

    • Sian
      November 8, 2020 at 7:22 pm

      Hi Jane
      When I melted the chocolate with the butter I used Lidl Dark chocolate and it was 75%. Maybe it was too cheap or too low in cocoa?

      I whisked the eggs and sugar in my kitchen aid until it was double in size and pale- it took around 5-6 mins. I then poured the cooled chocolate mix in there and folded it very carefully to not knock air out. That took a while… (my arm was hurting!)

      When I took them out of the oven, there was a slight wobble but when I went to eat them they tasted cakey not like brownies and didn’t have that cracked brownie top, like in your pictures above. I presume because they’d been in the oven too long?

      Thanks so much for your help! I will definitely give them another go until I get there !

    • Jane's Patisserie
      November 8, 2020 at 8:16 pm

      Ahh so all of the stuff you did sounds absolutely fine, it just sounds over baked! xx

    • Sian
      November 9, 2020 at 10:35 pm

      Okay thanks so much. I’ll give them another go then!

  • Lauren Moore
    November 4, 2020 at 5:10 pm

    5 stars
    Best brownies i’ve ever had.

    Reply
  • Alison
    November 3, 2020 at 1:56 pm

    If I were to add nuts to this recipe, would any of other ingredients need adjusting or can I just add them in as an extra? Thank you x

    Reply
    • Jane's Patisserie
      November 3, 2020 at 2:29 pm

      I would reduce the chocolate chips to maybe 200g, and add up to 150g nuts x

  • Hanna
    November 1, 2020 at 9:42 am

    5 stars
    Thank you, they were amazing. Loved the gooey structure with the crunchy chocolate chips in it. It took 35 minutes on 170oC for my oven, and I use an oven within the microwave. My friends called them divine!

    Reply
  • MK
    October 25, 2020 at 12:23 pm

    5 stars
    Best brownie recipe ever – think the whisking made all the difference. My friends and family loved them!

    Reply
  • Zenab
    October 24, 2020 at 11:36 am

    5 stars
    Just another quick question!
    In your recipes that you upload, what quantity of bakes do you make? For example serves 12, 16 etc.
    And will reducing the amount of the recipe affect the size/height in a 9″ tin? Xx

    Reply
    • Jane's Patisserie
      October 24, 2020 at 12:51 pm

      I’m not sure I understand sorry? Do you mean how many does the recipe serve? – how many it serves is up to you, but the servings are listed on the recipe card for what I do. And changing the recipe in any way can affect how it bakes! x

  • Zenab
    October 22, 2020 at 2:21 pm

    5 stars
    Would a 20cm square tin be okay to use? X

    Reply
    • Jane's Patisserie
      October 22, 2020 at 3:08 pm

      Ideally you would use the 9″ square, as the volume of the 8″ is smaller so can make it take longer to bake/be too gooey in the middle! x

  • Rebecca
    October 22, 2020 at 8:59 am

    5 stars
    Tried this last week and oh my goodness they went down a treat! They barely lasted a day in our house! I want to perfect it though, I was wondering which attachment on stand mixer would you recommend for this? Do you use the whisk attachment or beater for best results? Thank you

    Reply
    • Jane's Patisserie
      October 22, 2020 at 3:10 pm

      You whisk the eggs/sugar, and then you use your arm and a spatula to fold the rest, you don’t use an electric mixer for that bit!

  • Ziva
    October 20, 2020 at 10:30 am

    Hi Jane!

    How many grams (approx.) is a serving of brownie?

    Reply
    • Jane's Patisserie
      October 21, 2020 at 11:32 am

      Add the weights up, and divide by how many you want to cut them into for an estimate. x

  • Nadia Shahrestani
    October 18, 2020 at 8:19 am

    5 stars
    My favourite brownie recipe by far!

    Reply
  • Carl Buckley
    October 12, 2020 at 10:11 am

    5 stars
    This is definitely my go to brownie recipe.Thank you

    Reply
  • Gemma Neal
    October 9, 2020 at 4:39 am

    5 stars
    Hi. Done this recipe before and love it. Looking at doing a few of your different bakes today.
    Can you use the stork spread for baking in your recipes instead of the block as that’s what I have in? Or do I need the blocks. Thanks xx

    Reply
    • Jane's Patisserie
      October 9, 2020 at 10:15 am

      Hey!! For something such as brownies, you can use a baking spread like stork! X

  • Cami
    October 3, 2020 at 11:21 pm

    Hi, I tried this but when I put the mixture into the tin, it formed air bubbles on the top layer when it was done baking, did I overwhisk the eggs? Is that even possible haha x

    Reply
    • Jane's Patisserie
      October 4, 2020 at 9:56 am

      It can be possible yes – typically that is the reason it happens, but it shouldn’t be a problem x

  • Charlotte
    October 3, 2020 at 4:45 pm

    5 stars
    Best brownies ever!!!

    Reply
  • Zoey
    October 3, 2020 at 1:22 pm

    How long would I need to whisk if using an electric hand whisk?

    Reply
    • Jane's Patisserie
      October 3, 2020 at 8:22 pm

      Until the mixture trails for a couple of seconds, is lighter and doubled in size x

  • Nina
    October 2, 2020 at 9:03 am

    Hi Jane. Love this recipe! If I was using a 9×13 inch tin, what ratio would you suggest please?

    Reply
  • Lucy
    September 30, 2020 at 5:36 pm

    Hi Jane
    Any idea why my chocolate chips sink to the bottom and burn? Never turn out lovely and melted like in your photos! I use the callebaut chips

    Reply
    • Jane's Patisserie
      October 1, 2020 at 9:10 am

      That usually happens if the mixture is too thin – mine don’t sink as my brownie mixture is really thick. What is yours like? x

  • Tara
    September 25, 2020 at 7:19 pm

    I followed the method exactly and carefully folded in the ingredients but they turned out half the height of yours, why might that be?

    Reply
    • Jane's Patisserie
      September 26, 2020 at 8:08 am

      This can be a few things – using a different tin, mixing it differently, using an incorrect ingredient (but I would also say they may not be that different it could just be the angle of the photo)

  • Ellie
    September 21, 2020 at 1:13 pm

    How can you tell if the mixture is too runny before putting it in the oven and how to prevent this?

    Reply
    • Jane's Patisserie
      September 22, 2020 at 9:12 am

      That’s really hard to say – it’s worth maybe watching my YouTube videos to see the differences? x

  • Hannah
    September 21, 2020 at 12:31 pm

    5 stars
    Hi Jane, firstly this is my all time favourite brownie recipe and it never fails!!! Do you think it would work at all if it was purely white chocolate based, i.e. melting white chocolate with the butter, extra flour instead if cocoa powder and white chocolate chunks instead? I love your blondie recipes but just wondered if this would yield as good results!

    Reply
    • Jane's Patisserie
      September 22, 2020 at 9:14 am

      Hey! No it doesn’t work the same unfortunately – you need to look at blondie recipes! x

  • Marian Day
    September 19, 2020 at 5:34 pm

    Did you use the 54.5% or 70% Callebaut? Thank you.

    Reply
    • Jane's Patisserie
      September 19, 2020 at 7:25 pm

      70% or darker – I don’t often using anything lower as the cocoa content is important xx

  • Riley
    September 18, 2020 at 2:32 am

    Can I use half dark brown sugar and half caterer sugar?

    Reply
    • Riley
      September 18, 2020 at 2:37 am

      Caster sugar sorry!

    • Jane's Patisserie
      September 18, 2020 at 8:53 am

      Yes you can!

  • Annie Moore
    September 16, 2020 at 4:05 pm

    5 stars
    My favourite brownie recipe!
    Do you know what proportion to increase by for a 12×8″ brownie tin? Thanks x

    Reply
    • Jane's Patisserie
      September 16, 2020 at 7:12 pm

      I would increase by a quarter, using medium eggs will make this easier… so in total you would use 5 eggs if that makes sense! xx

  • Ronnie
    September 14, 2020 at 12:10 pm

    5 stars
    These brownies are the best ever. I was wondering if I wanted to add different chocolates, biscuits etc into this recipe, would it work? I’m literally going through all your recipes and everyone been getting fit during lockdown while I’m getting huge but I can’t resist, everything always so spot on. Thanks x

    Reply
    • Jane's Patisserie
      September 14, 2020 at 1:31 pm

      Some need different preparation such as freezing, some people find biscuits go soft (although I don’t mind about that) so it’s up to you! I have many general brownie recipes to give you a guide! xx

  • Sharon
    September 7, 2020 at 4:34 pm

    Hi Jane
    I’m going to attempt this recipe. I have bought a brownie pan with individual sections, would I bake this for the same amount of time as they are in effect very small individual portions?

    Reply
    • Jane's Patisserie
      September 8, 2020 at 1:36 pm

      It can make the timings vary as it’s not one large piece. I am unsure of exact timings however, as I never use those tins.

  • Sophie Alice
    September 5, 2020 at 8:19 am

    How do you know when there cooked then?? What’s best way of telling? Also how do you know when you have whisked enough ?.

    Reply
  • Yvonne
    August 30, 2020 at 11:46 am

    Hi Jane, I’m about to make these but the recipe says use a 9×9 tray but I’ve only got an 8×8 tray. Do I adjust the baking time? If so, how much longer do I bake it for?

    Reply
    • Jane's Patisserie
      August 30, 2020 at 3:56 pm

      The baking time will definitely increase as the tin is 1/5 smaller roughly in volume – total time though I am unsure, as you should really use a 9×9″ x

  • Jamie Higgs
    August 28, 2020 at 12:12 pm

    What size tin do I use?

    Reply
  • Charlotte
    August 20, 2020 at 12:24 pm

    5 stars
    This is my go to recipe!! My family members love when I bake these, they disappear within minutes! Thank you 😍

    Reply
  • Kathryn Hetherington
    August 15, 2020 at 3:23 pm

    5 stars
    I have never been able to produce a good brownie. This recipe is brilliant!!

    Reply
  • Sophie
    August 13, 2020 at 8:45 pm

    I loved this recipe! It tastes so nice and it’s really easy to make. It did take around 1 hour to bake though but that may have been my fault as the mixture was a bit to liquid than it should’ve been. Overall though it was amazing and I definitely recommend using this recipe!!!

    Reply
    • Sophie
      August 13, 2020 at 8:46 pm

      5 stars
      It was definitely 5 stars!!

    • Jane's Patisserie
      August 14, 2020 at 9:23 am

      Sooo glad you liked them!! xx

  • Katherine
    August 7, 2020 at 8:05 pm

    5 stars
    I made these brownies a few days ago and they were delicious, so delicious that I’m going to be baking them again in this heat wave for my parents 40th wedding anniversary!

    I’ve tried other recipes but no matter what I did the brownies just wouldn’t come out right so it put me off making brownies for such a long time. I’m so glad I found Jane’s recipe as these brownies are amazing and have given me my brownie baking confidence back!

    Reply
    • Jane's Patisserie
      August 8, 2020 at 12:08 pm

      Ahh that’s such a lovely comment, thank you!! And I hope your parents have a lovely wedding anniversary! x

  • harriet
    August 2, 2020 at 10:47 pm

    5 stars
    Made a few times and the recipe is perfect. Everyone who tried loved them! Will be making many more times

    Reply
  • Mary and Ruby
    July 30, 2020 at 6:17 pm

    5 stars
    Wow wow just made these fabulous brownies with my granddaughter. We used lindt dark chilli chocolate , three 100grms melted and 200grams broken up. They are the best brownie’s in the world. Had one for desert with fresh cream and raspberries. I would recomend this recipe to anyone.

    Reply
  • Zainab
    July 29, 2020 at 11:06 am

    5 stars
    Hi Jane

    I’m baking a large volume this week, but I need to make lotus biscoff and aero as well as triple chocolate too… I was wondering if I could basically use this recipe for all of them as a base and just swap the choc chunks for the biscoff/Aeros in those trays!?

    Please help as I need to make around 180!!!!

    Reply
  • Aprilb
    July 26, 2020 at 9:03 pm

    5 stars
    Hi Jane! Can I swap the chocolate for M&M’s? Will the shell ruin the texture?

    Reply
    • Jane's Patisserie
      July 27, 2020 at 8:09 am

      It would work, but it would change the texture slightly x

  • Anna
    July 24, 2020 at 1:51 pm

    5 stars
    These are absolutely amazing!! All my family loved them, thank you for this recipe xx

    Reply
  • Ellen
    July 23, 2020 at 1:14 pm

    5 stars
    These were amazing! Thanks for the recipe!😋

    Reply
  • Catherine
    July 21, 2020 at 10:49 pm

    Hi Jane, would these still work OK if I left all the chocolate chips out? X

    Reply
  • Judles
    July 18, 2020 at 10:02 pm

    5 stars
    I just can’t stop baking these delicious brownies, everyone loves them so much, I think it’s my favourite recipe on your blog! Just baked this in a triple layer cake form for our daughter’s 17th birthday, just baked for a little longer covered over towards the end and filled with 3 lots of different chocolate ganache between the layers although only a small slice could be consumed as it was obviously so rich!!! Thanks again for the recipe, everyone enjoyed it x

    Reply
  • Roo
    July 15, 2020 at 8:33 am

    Jane help! I’ve made these brownies but they’re undercooked. I’ve cooled them so can’t put them back in the oven but they’re just so Gooey and I can’t cut them! What do I do?!!!

    Reply
    • Jane's Patisserie
      July 16, 2020 at 10:22 am

      Once they are out there isn’t much you can do – they can firm up in the fridge to help cutting them up, but they won’t get any better unfortunately! Gooey brownie is delicious though!

  • Becca
    July 10, 2020 at 5:09 pm

    5 stars
    So peng

    Reply
  • Kate Mackenzie
    July 10, 2020 at 8:42 am

    5 stars
    I’ve made this twice before- the first time they were perfect and the second time they were nice but tasted quite dry – does that mean I overcooked them?

    Also- i noticed you say caster sugar and the bbc recipe says golden caster- is there a difference? Which would you recommend for these brownies?

    Love your site!!
    Kate

    Reply
    • Jane's Patisserie
      July 10, 2020 at 3:10 pm

      Hey – yes so dry brownies means over baked! And you can use any, but generally, I use either white caster or light brown sugar!

  • Amanda
    July 9, 2020 at 6:36 pm

    5 stars
    These were the second brownies I’ve made from this website and so I decided to get an electric whisk after the first ones took quite a while to whisk together and it was definitely a great investment! I couldn’t decide which brownies to make so went for this back to basics recipe and they turned out perfectly! So chocolatey and gooey!

    Reply
  • Jenn
    July 8, 2020 at 9:41 pm

    5 stars
    Hi Jane -Lovvvvvvveeeeee this recipe! Can you cut it up into pieces and freeze? How long can I freeze these for? I love trying your recipes! x

    Reply
    • Jane's Patisserie
      July 9, 2020 at 9:27 am

      Yes definitely!! And up to three months easily! x

    • Tara
      August 17, 2020 at 2:11 pm

      How would you defrost them? Get them out the night before and put in the fridge or microwave them? Due my baby very soon and this will be a quick way to enjoy a treat!

    • Jane's Patisserie
      August 17, 2020 at 8:07 pm

      I personally would just microwave them as then they’d be warm and gooey! x

  • Jocelyn
    June 29, 2020 at 9:41 am

    5 stars
    Excellent recipe – best brownies I have made and very easy. Served warm with ice cream and fresh strawberries – delicious and enjoyed by all.

    Reply
  • Fidelma Burke
    June 26, 2020 at 8:31 pm

    5 stars
    Delicious. Nothing more to say. Thank you.

    Reply
  • Laura
    June 25, 2020 at 9:33 pm

    These are amazing..

    If I wanted to make them in a 13 by 9 inch tray would I use 1.5 of the quantities? Thanks

    Reply
  • Laura
    June 25, 2020 at 3:23 pm

    5 stars
    Absolutely love these and I’ve been searching for a good brownie recipe for ages.
    Just one question, I have a 13inch by 9inch tray, any idea how much extra mixture I’d need. I’m not good at working these things out 😂 x

    Reply
    • Jane's Patisserie
      June 25, 2020 at 6:30 pm

      Hey! I would use about 1.5x the recipe, and the baking time will increase! X

    • Laura
      June 25, 2020 at 9:37 pm

      Thankyou. I’ll give it a go xx Sorry about the duplicate comments, I couldn’t remember if I’d sent the first one (baby brain strikes again)

  • Jess
    June 24, 2020 at 8:25 pm

    5 stars
    Hey Jane, I love all of your recipes so much thank you!
    I was wondering which of the brownie recipes would make the best ‘base’ so I maybe could double it and do 2 or 3 different flavours rather than doing multiple batches if I want a few different flavours, I hope that makes sense!! I have made the lotus brownies (omg) and the kinder (OMG OMG) but just unsure if I could save myself a bit of time by knowing which recipe to use as a base for adding different bits??? Thanks!!!

    Reply
    • Jane's Patisserie
      June 25, 2020 at 2:55 pm

      Hey! You can use any of my brownies as a base!! And thank you! X

  • Sarah Parnham
    June 19, 2020 at 7:47 pm

    5 stars
    I’ve just made these for Father’s Day they look and smell delicious! My only worry was when I put a cocktail stick in I had no mixture on it but now I’ve cut it, it’s so gooey it doesn’t look like the mixture is cooked is this normal?

    Reply
    • Jane's Patisserie
      June 19, 2020 at 7:50 pm

      Hey! That’s so strange! The best thing do to is to put them into the fridge over night and it should firm them up! X

  • Kelly
    June 19, 2020 at 7:30 pm

    Does using stork insted of unsalted butter make a difference?

    Reply
  • Tania
    June 18, 2020 at 3:15 pm

    Hi jane,
    When i first tried ur recipe i loved it(using a local dark chocolate for the base) then to make it even better i used callebaut block with 70% cocoa & callets as stated in ur recipe but my brownies turned out too dry & bitter, can u please suggest why that happened?

    Reply
    • Jane's Patisserie
      June 18, 2020 at 7:17 pm

      Hey! Dry brownies just means you have over baked them, that’s not to do with the chocolate – and bitterness can also come from over baking!

    • Tania
      June 18, 2020 at 9:28 pm

      Thankyou so much for ur reply, i was just wondering if i want my brownies to taste a lil less bitter can i reduce the amount of chocolate in the base? Or should i use a different percentage altogether (currently using 70% callebaut)

    • Jane's Patisserie
      June 19, 2020 at 7:40 pm

      You could try a different percentage, but that can effect the bake sometimes!

  • Jacki Dunne
    June 18, 2020 at 9:47 am

    Hi Jane. Do you think I can double everything and divide between 2 9” trays? Thanks

    Reply
  • Jess
    June 17, 2020 at 7:38 pm

    Hey Jane, I love all of your recipes so much thank you!
    I was wondering which of the brownie recipes would make the best ‘base’ so I maybe could double it and do 2 or 3 different flavours rather than doing multiple batches if I want a few different flavours, I hope that makes sense!! I have made the lotus brownies (omg) and the kinder (OMG OMG) but just unsure if I could save myself a bit of time. Thanks!!!

    Reply
  • Eloise Parkin
    June 16, 2020 at 10:17 pm

    5 stars
    Sooooooo incredible omg the best chocolate brownie recipe ever, they are so fudgy and easy to make, thank you Jane you’re a genius!! 💓

    Reply
  • Shaunna
    June 16, 2020 at 10:16 am

    Love your recipes! They always go down a storm whenever I make them. I was wondering however, would it make a difference to the mixture if I added the eggs/sugar to the melted chocolate/butter instead of vice versa. As I mix my eggs/sugar in a metal mixer bowl & always find the choc always sticks to the edges making it harder for me combine all ingredients when folding?x

    Reply
    • Jane's Patisserie
      June 16, 2020 at 10:25 am

      Hiya – I personally would recommend adding the chocolate/butter to the eggs as it’s listed. Pouring the eggs out can deflate the mixture quite a lot. I use a metal bowl, and a spatula, and it doesn’t stick to the sides. x

  • Laura
    June 15, 2020 at 5:55 pm

    Jane do you always use 70% chocolate for your brownies? Can you use 54% too? Thanks

    Reply
    • Jane's Patisserie
      June 15, 2020 at 8:46 pm

      Hiya! I don’t recommend using anything below 70% for dark chocolate!

  • Bonita Gerrard
    June 15, 2020 at 5:29 pm

    My brownies are going bubbly round the edges, what is this caused by? X

    Reply
    • Jane's Patisserie
      June 16, 2020 at 9:27 pm

      This is usually because TOO much air is in the mix (but it’s quite hard to do!) x

  • Charlotte
    June 13, 2020 at 9:04 pm

    5 stars
    Best brownies EVER!!! Finally found the perfect recipe, they come out spot on every time and don’t last long in my house!

    Reply
  • Emily
    June 12, 2020 at 11:19 am

    I love your recipes, but for some reason this one and your Easter blondies recipe havent been so successful. They take over an hour and even then batter still comes out on the skewer and they are very very soft. Any tips please? I use an electric whisk for about 5 minutes and the mix is quite thick

    Reply
    • Jane's Patisserie
      June 12, 2020 at 11:21 am

      So it sounds like you are overmixing – you don’t want to use the electric mixer for the flour/cocoa powder/chocolate part! You need to carefully fold it in!

  • Charlotte
    June 10, 2020 at 12:33 pm

    5 stars
    Hi am I able to swap the normal flour to gluten free?

    Reply
    • Jane's Patisserie
      June 10, 2020 at 4:20 pm

      Yes you can do! Sometimes that makes it a bit drier if you accidentally over bake but otherwise it should be fine! x

  • Natalie
    June 10, 2020 at 8:59 am

    5 stars
    Always go down a treat! I was wondering if you can freeze the batter? Or is it best to just cook all at once then freeze the brownies?

    Reply
    • Jane's Patisserie
      June 10, 2020 at 9:05 am

      I would bake all at once and freeze the brownies!

  • Rachel
    June 8, 2020 at 5:16 pm

    Hi Jane 😉 If I wanted to mix and match your Oreo brownie recipe, can I take out some choc to add in some Oreo biscuits easily into this recipe? If so, how many biscuits can I add in and take out how much chocolate please? Thank you!

    Reply
    • Jane's Patisserie
      June 8, 2020 at 7:37 pm

      Hey! Yes you definitely can!! I would probably add up to 150g of oreos (one packet) and use about 200g of chocolate! x

  • Caitlin
    June 7, 2020 at 4:56 pm

    Hi Jane,
    If I want to bake this in 2 smaller portions can I make the batter and not bake it until a few days later?

    thanks

    Reply
    • Jane's Patisserie
      June 7, 2020 at 7:11 pm

      I personally wouldn’t recommend keeping the raw batter for a few days – that can really effect the bake!

  • zoe
    June 7, 2020 at 1:30 pm

    5 stars
    the BEST brownies i have ever made!!!! seriously you need to try these

    Reply
  • George
    June 4, 2020 at 4:16 pm

    5 stars
    Absolutely banging! I’ve been making my way through your brownies. These top the list followed by Terry’s chocolate orange. Biscoff next. Your brownie recipes are insane

    Reply
  • Rob
    June 1, 2020 at 7:54 pm

    Hi, Will reducing the amount of chocolate chunks mean anything else needs to change? I was planning on using a total of 200g chunks instead of 300g as I don’t want it too full of chunks – would that be ok? Thank you.

    Reply
  • Katherine Smith
    May 31, 2020 at 2:03 am

    5 stars
    Absolutely loved this recipe
    Perfect brownies that melt in mouth

    Reply
  • Milly
    May 29, 2020 at 3:25 pm

    Hey Jane, I love this recipe ! If I was to double the recipe, do you recommend doubling all ingredients ? X

    Reply
  • Judles
    May 29, 2020 at 3:41 am

    5 stars
    Ive made a few batches of these now and they’re absolutely the best Brownies EVER!
    When will you be posting the Brownie cake please because I just cannot wait and would like to have a run through before my daughters birthday in July. Thanks x

    Reply
    • Jane's Patisserie
      May 29, 2020 at 9:11 am

      Hiya – I’m not sure I’m afraid, it might not be for a while yet!

  • Emily
    May 27, 2020 at 3:21 pm

    Can’t wait to bake these!

    Where do you buy your chocolate from that you use for baking? Thanks!

    Reply
    • Jane's Patisserie
      May 27, 2020 at 6:21 pm

      Hey! You can buy it online, or in wholesale stores! It’s Callebaut!

  • Callum Beckett
    May 26, 2020 at 11:24 am

    5 stars
    Just waiting on mine cooling.
    It’s the first time I’ve made brownies (and my 2yro daughter) and they look & smell absolutely delicious.
    I’m going to add a white chocolate topping and some chocolate jazzies.
    There for my partners work colleagues who work for the NHS. My little way of saying thank you.
    Thank you for the recipe. 😋

    Reply
    • Jane's Patisserie
      May 26, 2020 at 4:11 pm

      Ahh that’s the cutest!! I hope they all love them! x

  • Jill Taylor
    May 26, 2020 at 4:42 am

    5 stars
    The Triple Chocolate Brownies are just delicious. That are particularly good to share with a group in order to share the calories around. They slip down too easily😁

    Reply
  • Ellie
    May 25, 2020 at 8:56 pm

    5 stars
    Hi Jane, I don’t have a 9inch square tin I only have an 8inch one. I have scaled it down using the cake-ometer app but it now says to use 2.2 eggs. Can I just use 2 or does it have to be somehow be this precise to a 0.2 of an egg?
    Thank you in advance!

    Reply
    • Jane's Patisserie
      May 26, 2020 at 8:57 am

      Hey! I would just use the two!

    • Louise Fallows
      June 19, 2020 at 7:17 pm

      Hi, what did you get for the ingredients as I only have a 8″ tin!

  • Becca
    May 25, 2020 at 7:46 pm

    I’ve made these before from your recipe & they’re absolutely amazing so want to make them again. However I’ve currently only got medium eggs. Will these work or do they have to be large? Xx

    Reply
  • Courteney
    May 22, 2020 at 1:45 pm

    5 stars
    Love the recipes for the brownies! I’ve tried a few of the brownie recipes now with lots of great feedback!
    I used green and black for the chocolate (chunks) this time, do you think it would work will with Lindt too, say the bars that are slightly gooey inside or would this effect the brownie cooking?

    Reply
    • Jane's Patisserie
      May 22, 2020 at 7:53 pm

      Ahh yay! Sometimes that can affect the baking time – but maybe freeze them first? x

  • Paige
    May 21, 2020 at 5:36 pm

    Hi can you use stork instead of unsalted butter?

    Reply
  • Taylor
    May 20, 2020 at 9:18 pm

    5 stars
    Made these yesterday and they are so lovely!
    I’ve been asked to make a brownie cake for a birthday next week, can I use this recipe or will I need to adapt it in anyway ? Or do you have a 2 or 3 layer brownie cake recipe?

    Thanks in advance!

    Reply
    • Jane's Patisserie
      May 21, 2020 at 4:13 pm

      Hey! So you can use this recipe – A 8″ circle tin, is about 2/3 of the size of this tin – so you could just split the mixture as it is between two tins and they’ll be a bit thinner, or increase it somewhat! I will be publishing a brownie cake recipe soon (but not in time for the birthday!)

  • Jas
    May 20, 2020 at 11:45 am

    5 stars
    Hi, my sister made this recipe and it was amazing, thanks so much for sharing it with us.

    I have a question, I want to try to make but only have salted butter at home and cant get hold of unsalted. Can I still make the brownies?

    Reply
    • Jane's Patisserie
      May 20, 2020 at 1:10 pm

      Hey! Yes you can definitely use the salted butter – they will just be slightly more salty and slightly less sweet is all! x

  • Emily
    May 18, 2020 at 4:04 pm

    5 stars
    Hi Jane! I absolutely love this recipe. Can I use light brown sugar instead of caster sugar? X

    Reply
  • Katrina Budesha
    May 16, 2020 at 10:06 am

    Can you chop up mil dark and white choc bars into little chunks instead of usuing choc chips

    Reply
    • Jane's Patisserie
      May 16, 2020 at 2:56 pm

      Yes you can definitely chop up bars of chocolate!

  • Katrina Budesha
    May 15, 2020 at 10:48 pm

    Hiya I don’t have Choc chips can I use normal milk dark and white choc bars and chop them?

    Reply
  • Lauren
    May 15, 2020 at 9:28 am

    Hi Jane.. for these brownies is it okay to use dark cooking choc under 70%?? I found some in Lidl and bought but just realised it’s around 55%. Thankyou xx

    Reply
    • Jane's Patisserie
      May 15, 2020 at 9:29 am

      I personally only recommend 70% or darker, as the higher the cocoa content the better they bake – you can definitely use it if it’s all you have, but often it makes the mix runnier, and take longer to bake and so on! x

  • Beth
    May 13, 2020 at 9:35 pm

    5 stars
    I’ve always struggled when making browines but the recipe is honestly so easy to follow and tastes amazing. I’ve followed a few of your recipes for cheesecake and your microwaveable cookies and I love them ❤️

    Reply
  • Emma
    May 13, 2020 at 5:43 pm

    Hey! Just wondering to make these gluten free would I just have swap out the plain flour for gluten free flour? Thank you 🙂

    Reply
    • Jane's Patisserie
      May 14, 2020 at 2:06 pm

      They would, but sometimes they can be more crumbly with gluten-free flour!

  • Kirsty
    May 13, 2020 at 1:46 pm

    5 stars
    Made these 3 times now they are amazing!

    However my outsides cook quicker than the middle every time and give me harder dry edges. Iv tried turn the oven down 20degrees. Any tips? 😊

    Reply
    • Jane's Patisserie
      May 13, 2020 at 2:18 pm

      Ahh yay! Sometimes that can just happen with cakes/traybakes and so on! It’s very hard to have it perfect all the way through in my opinion – especially with some ovens that don’t circulate heat very well! You could try a different tin size maybe, but that can also make things go a little strange haha!

  • Harriet
    May 12, 2020 at 8:11 pm

    5 stars
    Amazing!! Really gooey and loads of choc chunks!!

    Reply
  • Nina
    May 12, 2020 at 6:26 pm

    5 stars
    Absolutely divine brownies – best recipe I’ve tried ever! Gooey and chocolatey – a real brownie! Thanks 🙂

    Reply
  • Amy
    May 12, 2020 at 5:24 pm

    Hi Jane! I’m a big fan of your recipes!
    I am planning on making these brownies over the weekend however I’m struggling to get caster sugar. Could I use Golden caster sugar instead, or granulated sugar?
    Thank you 😊

    Reply
    • Jane's Patisserie
      May 12, 2020 at 5:29 pm

      Ahh thank you! I would use the golden caster sugar out of those two!!

  • Haleemah
    May 12, 2020 at 2:36 pm

    Hi Jane,
    I’m a big fan of you recipes ! I was wondering is there anything I can cut on out so instead of “triple choc” they r just regular brownies?
    Thanks
    H😀

    Reply
  • Aimi
    May 12, 2020 at 2:17 pm

    Hi Jane.
    Can these be made without the chocolate chips? I just want to make plain brownies as I’ll be putting caramel on top once baked.

    Thanks x

    Reply
    • Jane's Patisserie
      May 12, 2020 at 4:29 pm

      Yes! Sometimes they can bake quicker without the chocolate chips though!

  • Nicola Blunt
    May 12, 2020 at 9:06 am

    Hi…Could I add carnation caramel to these to make caramel brownies?

    Reply
    • Jane's Patisserie
      May 12, 2020 at 12:54 pm

      You can, but that can affect baking time as it makes it gooey! x

  • Leanne
    May 10, 2020 at 8:46 pm

    5 stars
    Made these at the weekend and oh my they are absolutely amazing! The recipe is very easy to follow and I’d definitely recommend it to anyone who wants their brownie fix! Thanks so much for the recipe Jane!

    Reply
  • Emily Harrop
    May 10, 2020 at 2:40 pm

    Making these now, they look delicious… I am a bit concerned though mine have been in 55 minutes and the skewer is still covered in chocolate, oven temperature is definitely correct. I’ll see how they turn out!

    Reply
    • Jane's Patisserie
      May 10, 2020 at 3:11 pm

      If you’re worried – set them in the fridge for a couple of hours before cutting!

  • Emma
    May 10, 2020 at 2:32 pm

    5 stars
    I made these yesterday and they are incredible! Thanks for sharing your recipe. These are some of the best brownies I’ve had and I can’t believe I made them myself! Will definitely try some of your other recipes!

    Reply
  • Sal
    May 9, 2020 at 10:04 pm

    This recipe looks amazing. I’m struggling to get cocoa powder, is there a tweak to the recipe possible without it? If not I’ll just have to wait! 🙈

    Reply
    • Jane's Patisserie
      May 10, 2020 at 9:13 am

      You can use 50g more flour in place, but obviously the flavour will be different and maybe the texture slightly!

  • Melanie Makayla
    May 9, 2020 at 12:59 am

    hi! thank you for the recipe it looks fantastic, i cant get a hold of eggs at the moment do you have any suggestions?

    Reply
    • Jane's Patisserie
      May 9, 2020 at 8:50 am

      Not for these, I’m afraid – I do have a vegan brownie recipe on my blog you can use though!

    • Melanie Makayla
      May 11, 2020 at 8:14 am

      Thanks for that.. i actually tried it any way with bannana and oil.. comolete disaster lol
      Tried it again with eggs and it was delicious,
      Great recipe

  • Aimee
    May 8, 2020 at 5:05 pm

    5 stars
    This is a faultless recipe! I can never get the mix or bake right and these are bang on!

    Reply
  • Lisa
    May 6, 2020 at 5:26 pm

    5 stars
    I made these the other day and they were fab. However, I think I overmixed the eggs and sugar as the brownie came out just under 2 inches in height and the texture was more like one of those melt in the middle choc puddings. Any advice on how long I should mix with an electric hand mixer would be great!

    Reply
    • Jane's Patisserie
      May 6, 2020 at 5:45 pm

      Ooh no! Usually I whisk for about 3 minutes or so to get it really thick! xx

    • Sarah DB
      May 29, 2020 at 5:35 pm

      5 stars
      Made these today – I’ve been a little under the weather the past couple of days, but these cheered me right up!

      I wasn’t sure texturally how the aeration method would, but they’re the perfect balance bwtween slightly cakey, but nice and gooey!

      I couldn’t get my hands on any decent quality white chocolate, so had to settle for milky bar… Will definitely use a better quality white choc next time, it just wasn’t up to the job!

      Brilliant recipe though Jane!

    • Jane's Patisserie
      May 30, 2020 at 4:41 pm

      Ahh I’m so glad you enjoyed them!! Theres definitely so many different method for brownies out there, but I do love this one!! x

  • Mads
    May 6, 2020 at 12:21 pm

    4 stars
    Hi Jane, Thank you for sharing this amazing recipe. I was wondering if I was baking this recipe in a 18×30 (cm) (foil tray bake) would the quantity be the same or would I have to adapt? Thank You xxx

    Reply
  • Nadia Dogan
    May 5, 2020 at 9:27 pm

    Mine tastes like a cake rather than a brownie. What did I do wrong?

    Reply
    • Jane's Patisserie
      May 5, 2020 at 10:28 pm

      Did you use plain flour or substitute for self raising? If not, sounds over baked is all!

  • Kacy
    May 5, 2020 at 10:09 am

    Hey,

    I’ve had this recipe saved for ages and I’m itching to make them today, however I can only find self raising flour. Would that work or would I need to alter the ingredients in any way?

    Thanks x

    Reply
    • Jane's Patisserie
      May 5, 2020 at 12:42 pm

      Hey! So ideally you really do need to use plain flour – for the best brownie. There aren’t any changes you can make in regards to self raising unfortunately – you can use it, but it may cause them to rise and then fall after baking, and also have a smidge more of a cakey texture!

  • Judles
    May 4, 2020 at 5:22 pm

    5 stars
    Hi Jane, I was going to make these Brownies again as they went down so well before but unfortunately still couldn’t get any regular plain flour, I managed to get the Doves Farm plain flour (free from) that I think you’ve used in other recipes. Would this work the same and would I need to alter anything like the amount of flour? Thanks!

    Reply
    • Jane's Patisserie
      May 4, 2020 at 7:26 pm

      It’s definitely a struggle for ingredients right now isn’t it! I would say it’s definitely worth a go, but they may be more squidgy! X

    • Kimberly Tinker
      May 15, 2020 at 10:23 am

      I’ve made these with gluten free plain flour and I think they actually taste even better than normal flour and I’ve made them at least 50 times

  • Ashleigh
    May 4, 2020 at 5:09 pm

    5 stars
    I really love the basics series of recipes as I’m new to this. This recipe was so easy to follow and tasted unreal! I actually couldn’t believe I had made them!

    Reply
    • G
      June 11, 2020 at 11:38 am

      Could you replace the 300g of chocolate chips with smarties? Would this work?

    • Jane's Patisserie
      June 11, 2020 at 11:43 am

      Hey! Yes you can, but sometimes smarties lose their colour when baked! x

  • Charlotte
    May 4, 2020 at 3:21 pm

    5 stars
    Absolutely love these brownies. I followed the recipe which was really easy and the came out fabulous. I made them for someone’s birthday and they loved them

    Reply
    • Harry
      June 15, 2020 at 3:30 pm

      5 stars
      Hi Jane, I’m going to make these using the 9 inch tin as I normally half the recipe but always seems to go flat when I do ! Just a quick one can you freeze these once cooked ? And also any ideas why it tends to go flat ? I use a 8inch tin when I half it

    • Jane's Patisserie
      June 15, 2020 at 5:18 pm

      Hey – so half of this recipe is probably a 7×7″ tin, the 8″ is too big for half! And yes you can freeze them once baked!

  • Louise
    May 4, 2020 at 9:07 am

    Delicious brownies! Easy to follow, step by step guide. Complete perfection. No other words necessary!

    Reply
  • Rachael
    May 3, 2020 at 8:14 pm

    5 stars
    The recipe is so easy to follow and they come out exactly how you want a brownie to be! The perfect chocolate, gooey brownie! Delicious!!

    Reply
    • Jacy
      May 7, 2020 at 11:43 am

      Hi Jane, ive baked these many times and are deliciously good everytime but this time ive only got 100g butter can i use that and 100g of stork or flora? Or would that not turn out right? Ive done so many of your recipes over the last 2 years and they are perfect!

    • Jane's Patisserie
      May 7, 2020 at 1:16 pm

      Yes for brownies you could use a mix of butter and stork!

  • Charlotte Burt
    May 3, 2020 at 8:03 pm

    5 stars
    THE easiest and best brownie recipe ever. Every time I bake brownies I follow this it’s soooo yum.

    Reply
  • Jessica Turnbull
    May 3, 2020 at 6:14 pm

    5 stars
    Absolutely love these brownies, so delicious!

    Jane I haven’t been able to get plain flour in the last 3 weekly shops and I’m in need of a brownie fix – is self raising flour ok as a replacement or should I hold out until I can get my hands on plain flour?
    Thank you!

    Reply
    • Jane's Patisserie
      May 3, 2020 at 7:14 pm

      Thank you so much!! ❤️ Ideally you would use plain flour, but you can use self raising – it may make them rise a bit, and then sink down though and be a smidge cakeier!

  • Lucy
    May 2, 2020 at 8:16 pm

    5 stars
    Made these today. Best brownie recipe. So gooey and fudgy. Best after being in the fridge for a few hours.
    They did take longer in my oven though as I was using a slightly smaller tin. Thanks for the recipe.

    Reply
  • Charlie
    May 2, 2020 at 8:14 pm

    5 stars
    How long would you recommend cooking for if using 8” tin and using same quantity of ingredients in this recipe?

    Reply
    • Jane's Patisserie
      May 2, 2020 at 8:18 pm

      They will probably take about 10 minutes longer, but that can depend on your oven! x

  • Archana
    May 2, 2020 at 7:14 am

    5 stars
    Made these yesterday- absolutely delicious, ooey, gooey, melt in your brownies. I crushed some Oreos on top as my 4 yr old requested which was a great addition. I also used 100g plain flour (as per Jane’s Easter egg brownies) which again worked really well.

    Another fantastic recipe by Jane!

    Reply
  • Rebecca P
    May 1, 2020 at 11:04 pm

    Hi Jane,

    How would you adapt this recipe to make a 2 tiered brownie cake (like your cookie one)?

    Thanks!

    Reply
    • Jane's Patisserie
      May 2, 2020 at 10:20 am

      I’m working on my brownie cake.. watch this space!

  • Lucy
    May 1, 2020 at 10:54 pm

    I want to make these but just want to use white chocolate chips so can I just use 200g of the white choc chips for the mix in ? Would I need to reduce any of the flour etc or keep rest of recipe the same?

    Reply
    • Jane's Patisserie
      May 2, 2020 at 10:03 am

      You can just switch out the triple chocolate chips for just white chocolate!

  • Rachel
    May 1, 2020 at 10:08 am

    5 stars
    Can you replace the butter for a baking spread or does it have to be block butter? X

    Reply
  • Fiona
    April 29, 2020 at 5:22 pm

    5 stars
    Tried lots of recipes before discovering this one. Amazing! Thank you!

    Reply
  • Judles
    April 25, 2020 at 9:17 pm

    5 stars
    Just made these again the other day and they are soooooo amazing! Thank you for the recipe! x

    Reply
  • Judles
    April 25, 2020 at 9:16 pm

    5 stars
    OMG! Just made these again the other day and they are soooooo amazing! Thank you for the recipe! x

    Reply
  • Elly
    April 18, 2020 at 6:10 pm

    5 stars
    Easily the best brownies I’ve ever had! I’m far from a baker but decided to give brownies a go. I searched for ages before I found this recipe and I’m so glad I did. This recipe is so easy to follow and my family was shocked that they were made by me (as I say, I’m really not a baker!). They’re perfectly gooey in the middle with a crispy top, and they’re delightful an hour after baking (when the chocolate chunks are lovely and melted) or the day after. Even the next day, the inside is still gooey and the chocolate chunks add something really special.

    I’ve never actually written a review for anything like this before, but I felt like I had to do the recipe justice. Seriously, I’m amazed!

    Genuinely, I’d never bake with another recipe and I’ll be recommending this to everyone! Thanks SO much x

    Reply
    • Jane's Patisserie
      April 18, 2020 at 6:18 pm

      Ahhh yay! So glad you liked them!!!

    • Dimple
      April 29, 2020 at 1:06 pm

      Hi can I use self raising flour if I dont have plain

    • Jane's Patisserie
      April 29, 2020 at 7:25 pm

      You can, but the texture may be slightly more cakey due to the raising agent!

  • Sienna
    April 18, 2020 at 2:56 pm

    Aghhh I always write it twice!!

    Reply
  • Sienna
    April 18, 2020 at 2:50 pm

    Hi Jane, this is really random but I’ve got a large box full of assorted dark chocolate Lindor truffles (which have all been left over as no one likes them) and would I be able to use them as an alternative to a bar of dark chocolate in a bake and will it still be the same if I just melt them in the microwave for say brownies? Xxx

    Reply
    • Jane's Patisserie
      April 18, 2020 at 4:14 pm

      I wouldn’t use them as the base chocolate for a brownie, as they are a truffle so it’s not just chocolate so it could really change the bake – it would be best to add them into the brownie mix afterwards like you would chocolate chips!

    • Sienna
      April 18, 2020 at 10:11 pm

      Okay thank you xx

    • Hannah
      April 30, 2020 at 5:03 pm

      5 stars
      I never ever leave reviews but after searching for the perfect brownie for ever I’m so happy that I decided to bake these! Thank you Jane

    • Jane's Patisserie
      April 30, 2020 at 7:31 pm

      Ah that’s amazing! I’m so glad you loved it!

  • Maisie
    April 18, 2020 at 10:59 am

    Hi Jane,

    I only have 150g of dark chocolate in my cupboard, would this still be okay to use and just add some ,ilk to Will this ruin the recipe?

    Thank you 🙂

    Reply
    • Jane's Patisserie
      April 18, 2020 at 11:09 am

      You really should use all dark chocolate for the batter to get the perfect brownie as I’ve explained in the post – but you can use the milk, but it may take longer to bake.

  • Megan Townsend
    April 13, 2020 at 11:06 pm

    5 stars
    Hiya! Quick question, if I was to use 8″ pans instead of 9″, would I need to make any changes to the recipe?? Thank you x

    Reply
    • Jane's Patisserie
      April 14, 2020 at 9:11 am

      It depends on if you mean square or circle – if it’s a square, it’s about 1/5 smaller – so you probably would want to reduce the recipe otherwise it may struggle to bake, but you can give it a go! If you’re talking about a circle, it would be 2/3 of the recipe!

  • Sienna
    April 8, 2020 at 11:41 am

    Hello again, could you use 4 medium eggs instead of 3 large? Xx

    Reply
  • Sienna
    April 8, 2020 at 11:35 am

    Hello, could you use 4 medium eggs instead of 3 large? Xx

    Reply
    • Sienna
      April 8, 2020 at 11:43 am

      Whoopsie didn’t mean to write that twice xx

  • 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

    Reply
  • 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!

    Reply
  • 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 🙌🏽

    Reply
  • Ruby
    February 14, 2020 at 1:37 pm

    5 stars
    Omg!
    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!

    Reply
  • emma
    February 12, 2020 at 5:00 pm

    can i use stork instead of proper unsalted butter? xx

    Reply
  • 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!

    Reply
  • 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.

    Reply
  • 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.

    Reply
    • 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! 😊

    Reply
    • 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.

    Reply
  • Angela
    November 10, 2019 at 8:55 pm

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

    Reply
  • 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?😂

    Reply
    • 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?
    Thanks

    Reply
    • Jane's Patisserie
      October 30, 2019 at 7:06 pm

      A week – as mentioned on the recipe!

  • 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

    Reply
    • 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!

    Reply
    • 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!

    Reply
  • 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?

    Reply
    • 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?

    Reply
    • 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

    Reply
  • 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? 😀

    Reply
    • 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 😊

    Reply
    • 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?

    Reply
    • 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?

    Reply
    • 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 .

    Reply
    • 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!

    Reply
  • 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

    Reply
    • 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

    Reply
  • 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

    Reply
    • 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?

    Reply
    • 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 😀

    Reply
  • 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?

    Reply
  • 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?
    Thanks!

    Reply
    • 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?

    Reply
    • 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?

    Reply
  • 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?

    Reply
  • loka
    August 23, 2018 at 11:45 pm

    can i use salted butter instead?

    Reply
    • Jane's Patisserie
      August 24, 2018 at 9:14 am

      You can, but it’ll make them saltier.

  • Haleemah
    August 17, 2018 at 9:25 am

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

    Reply
    • 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 ?
      Thanks
      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!
    Thanks.

    Reply
  • 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 🙂

    Reply
  • Chloe
    August 6, 2018 at 7:36 pm

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

    Reply
    • 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

Recipe Rating




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