Triple Chocolate Brownie Recipe
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Gooey, rich, and super chocolatey triple chocolate brownie recipe!
‘Back to basics’
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 mum has been bugging me for a good while now to make a batch of these, so I thought I would oblige to keep her sweet.
Recipe experimentation
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.
The whisk method
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.
Stand/hand mixers
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! It is completely up to you however though!
Folding
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.
Chocolate
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. 70% OR DARKER. 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!
Ingredients
- 200 g dark chocolate (70%+ cocoa content)
- 200 g unsalted butter
- 3 large eggs (or 4 medium)
- 275 g caster sugar
- 100 g plain flour
- 50 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 unsalted 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 slightly wobbling when you shake the tin
- I use this 9" square tin in this recipe!
- Recipe updated May 2021 - flour used to be 90, cocoa powder used to be 35g. Both recipes work, I just much prefer the increased flour/cocoa.
ENJOY!
Find my other Brownies Recipes on my Recipes Page!
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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.
Amazing brownies!! The best recipe I have ever found! These are a family favourite they go down so well we now have to make two batches at a time! Your recipes never fail! Thank you so much
Heaven in two bites
Can you help with quantities and timings for this recipe to use an 18×12″ tin? I need to make it in bulk 🙈 x
I’m afraid I only bake these in the 9″ square x
Hey Jane,
A quick question please. Are brownies supposed to be cake like or crispy and chewy? And how do you know the brownies are well baked? Would appreciate a reply thanks..
They are just meant to be fudgey – cakey usually means they are over baked. I tend to bake until there is a slight wobble in the middle, and then let the brownies cool fully in the tin. If you are worried you can put them in the fridge to create a lovely texture x
Hi Jane,
I can’t get that 9inch tin in my area. I can only get and 8 inch tin. Is there anyway I can just this recipe.
Thanks
You risk the middle of the brownie not baking particularly well as the brownies will be deeper, but it may work – it might need a bit longer though!
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?
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
Hi Jane,
Could I leave put the white chocolate. Would It make a difference
No it wouldn’t make a difference x
The medium eggs weigh around 60g each so Should I use 3 or 4?
I would use 4 – medium is 53-63, and large is 63-73, and I tend to use four medium or three large! x
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
Just to add, the brownie was quite wet too, making it difficult to handle as it just broke apart when you hold it
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
So amazing. Iv tried a few of your recipes and every one of them have turned out great. Thank you ❤️
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
It depends on the weights – medium is about 53-63g, large is 63-73g – so maybe aim for three larger ones? x
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
The recipe is designed for a 9″ square, not an 8″ so that’s why it took too long. Sorry!
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.
You would need to reduce all of the ingredients ideally, as the proportions are designed as they are x
Hi Jane, is is better to bake brownies with butter or stork?
Either is fine! x
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?
Use medium eggs (a normal batch would be four) and then you can use 6 total x
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
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!!
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
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 !
Ahh so all of the stuff you did sounds absolutely fine, it just sounds over baked! xx
Okay thanks so much. I’ll give them another go then!
Thanks for your advice ! I made them again tonight and took them out after 30 mins and they were perfect !! Thanks again !
I’ve baked brownies 4 times now and every time they’re not baked in the middle I’ve tried baking it longer but it gets beyond 5 mins and it’s still the same. It’s so frustrating and puts me off trying again.