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.
Hi Jane!
Thank you SO MUCH for this great brownie recipe – I am currently going to put one in and then squidge M&M’S in, yum! I was wondering if I could turn this into a 2 tier brownie cake? Please reply soon!
I just cooked that and got the 25-30 left to fully cool in the tin and they are not cooked all the way through, they hold their shape and they are slightly gooey still. Will these be okay to eat? Thanks
Yes, they’ll be okay to eat! You can set them in the fridge for an hour or two to firm up once they have cooled – makes them lovely x
Would this recipe work with left over egg whites instead?
Can I blend the eggs in nutribullet
Can you heat these up in the microwave?
Thanks!
I was wondering whether an adjustments would need to. be made, if I were to leave out the chocolate chips and substituted some chopped nuts instead?
Hi I have a 11’ tin how do I modify the recipe to find the tin
Thank you x
In the picture it looks like bog chunks of chocolate not chocolate chips?
Either works – chocolate chips/chunks is whatever you want!
I made these brownies the other day and they went down a treat in fact it ran out so quickly , I was wondering if I could double the quantity and put it in a bigger tray or would it burn on the edges and be gooey in the middle?
If you click on the serving size, you should be able to alter this so it should then alter the recipe for you!
Thls recipe makes the best brownies. I have
experimented slightly using half light brown sugar and half caster sugar…..even fudgier! Didn’t affect the
brownies any other way, still had the classic brownie
top. I left mine in the fridge overnight before
attempting to cut which helped a lot. Incredible
Recipe, thanks.
Hi Jane, how long should the eggs and sugar take to mix, I’ve been using a handheld electric mixer for about 20mins, it has thixkened a little but when I lift the mixer out, the trail disappears straight away
Hey! I only whip mine for a few minutes in a stand mixer, so a handheld one shouldn’t take that much longer. It may mean the eggs were larger than you thought so the liquid ratio was a bit off – they should be fine to bake though x
Hi Jane. Have you used Callebaut Chunks of Callets fro this recipe? They look like chunks? I tend to use Melier chocolate because I like the shape of the pieces as well as the quality, but Melier is expensive! I’ve not used Callebaut before and want to buy in bulk for cost effectiveness.
What do you recommend please?
Yes, I use the callets!
I love these brownies so much and want to make them for my wedding favours in August, can they be frozen after they’ve been made and cooled?
Yes, they can!
How long can they stay frozen for and need to defrost? I was thinking about doing the same thing!
Made these as my first ever brownies, turned out amazing. Even if it did take 30min to whisk as I had to do it by hand! Would do again just for these brownies.
Next time could I use chopped bars of chocolate instead if chips or would it melt into the mixture too much to leave a more chunky texture than small chocolate chips give?
Amazing! Yes, you can indeed x
Hi Jane! What is the best way to reheat these brownies please to serve warm if I make them a day ahead. I’m planning on making them on Christmas eve for Christmas day.
Hello! One of the things I’ve struggled with when cooking brownies in the past is knowing when to take them out of the oven. 25-30 mins sounds about right but what should the consistency be when I take it out of the oven to make sure the brownies are gooey in the middle but not undercooked? Thank you x
Isabel Pitts: I’ve tried several brownies recipes. I think this one is awesome. I bake at 160 fan for 35 mins. My oven is quite ferocious.
I find the top should look shiny & cracked. There is still a definite wobble to the brownie, but not a sloppy one.
I’ve made these brownies many times and each time they have been 1000000/10. I was wondering if light brown sugar can be used as substitute for caster sugar?
Yes you can!! xx
Hiya, I’ve been using your recipes since lockdown i feel like a pro now.
My colleague has set me a challenge for egg free ones due to her allergy.
Any suggestions for the egg replacement please, I’ve looked online and it seems quite complicated. Please don’t let me fail 🙂
Hiya! It would be best to follow my vegan brownie recipe but use dairy butter and chocolate still x