Triple Chocolate Brownie Recipe
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
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.
I love this recipe, but they were just too rich. The dark chocolate overpowered the taste. Can you recommend anything to balance it out?
They are meant to be rich and fudgey, you can use vanilla extract or use a sweeter chocolate chip?
I always add one tsp of vanilla extract, and that makes for me the difference. Its my favorite recipe BY FAR 🙂
Can I use golden caster sugar in these Brownies to replace white caster sugar?
I have made these gorgeous pieces of loveliness several times but have lots of golden caster sugar & wondered if I can swop in.
Thank you.
Yes, you can!!
Hi, I followed the recipe and baked them for half an hour, they were still wobbling so ended up leaving for nearly an hour and just a slight wobble when removing from oven, after 30 mins cooling they hardened, I left them in the fridge for an hour and half and I’ve cut in to them and they’re wet in the middle, I can’t get brownies right 😫
What chocolate did you use for the base brownie, and how did you mix it? x
Hi I left them in the fridge for longer and they were amazing!!
I’m currently praying they are going to set. I cooked them for 35/40 minutes and they are VERY gooey in the centre still. I’m waiting for them to cool then going to pop in the fridge. The mixture didn’t seem to wet, I have been making brownies for years but it’s the first time using this recipe x
What exact chocolate did you use? This is often the culprit or that it wasn’t mixed correctly x
Absolutely love this recipe! So rich and indulgent! I was just wondering if you could make these using oil instead of butter?
Hey, I am also wondering the same. If we can use half butter and half oil?
What ratio of ingredients would I use the foil traybake trays, they’re 13inch x 8inch (1inch deep too) I wanted to bake and leave in the tray and decorate the top
It would be great to know this too.
Hiya, did you ever find an answer to your question about how much batter for 13×8 tin? Xx
Hi. Love this recipe so much. It’s my absolute go to for brownies. I was just wondering can these be frozen once cooked? Thank you x
Yes, they can!! I am so glad you loved them x
hey, i only have salted butter, would it still work if i used that instead of unsalted butter?
Yes, it works really well!
Yum! Best recipe I have found for brownies. Although the recipe says 25-30 mins at 160 fan, mine take approx 35 mins. Nonetheless they are perfect every time.
Amazing! Ovens can really vary so it’s natural for timings to vary somewhat. x
Hey!
I love these brownies, I make them a lot! I was looking to make more and use a 12x 9 tin!
What would the measurements be for this? I’m terrible at being able to work out the maths of it all!
Also, would it be roughly same amount of time in oven too?
Thanks so much
Liv
You left this comment ages ago but in case this helps you or anyone else who comes across it :
The area of your tin = 12×9 = 108
The area of Janes tin = 9×9 = 81
The difference in area between your tins = 108-81 = 27
So what percentage of 81 is 27? = 27/81 = 0.33
27 is 33% of 81, so your tin is one third bigger than Janes.
You would need to multiply the quantities by 1.3 🙂
As for cooking time, this can very often change the cooking time even if the brownie mix is laid in the pan in the same thickness. Unfortunately I don’t have a tip for this other than to check up on them from the stated cook time maybe once every 5-10 minutes, to see if they look done!
Hi. I love these brownies but they are taking so long to cook. After the required time they are still really soggy in the middle. I cook for extra 5 minutes at a time but I am needing to do this quite a few times. I have adjusted the temperature to 190 but it’s still the same. I follow the recipe completely. Not sure what I am doing wrong.
Hiya – it’s worth checking if you are using the correct size tin, a metal tin, the oven temp is correct with a thermometer, and you are using dark chocolate in the base and not substituting. Checking brownies fresh out of the oven won’t work as they will still be gooey, so you need to bake to a small wobble in the middle and then cool fully in the tin, then you can set in the fridge for a few hours to help set them. x
Hi Jane,
I was wondering if this recipe would work if i used a mini muffin tray. And if so what cues would i be looking for to see if they are done as they’ll be smaller.
Hi, I have made these but they are so dry and almost cake like. Do you know why this would be?
I just can’t seem to master the gooey brownie texture
That definitely means they are over baked x
Not really a ‘hack’ or whatever, but switched the 200g of plain chocolate to salted dark chocolate (still 70%) and found it really balanced out the mix 😍 love the recipe, thank you 🙌
Hey. I want to do these brownies in a bigger tin a 9 x 13 tin. What would the measurements be.
You would need half the amount of each ingredient again. So 100g flour would be 150g flour. 50g coco would be 75g. Hope that helps.
I use the same recipe in a 9inch tin and it works out fine for 25 mins x
Hey Jane,
But random but do you think I could add raspberries to this as a little extra?
Hi I don’t really like brownies with chu ks in I prefer just a plain one could I leave the chocolate chunks out and could I just use 200g of the choc chips
Hiya! The brownies work fine plain! Though, the base mix still needs 200g chocolate. Hope this helps! x
Hi Jane
You mentioned using 70% coco solid, is it vital that this is used? I couldn’t see any dark chocolate in the supermarket being 70% do you have any advice if something else could be used in its place?
Thanks
Hiya! Sometimes supermarket own chocolate can be 70%, or Lindt do it! I really recommend using this for the best results! Hope this helps! x
Hi! Please can you help…I’ve made these to the exact recipe and my top / crust always comes out paper thin and separates from the brownie – when cooked and cut it just flakes off. Is there a reason this would happen?
Hiya! This sounds like it is over whipped. Hope this helps! x