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,
Could you suggest an alternative to eggs for this recipe?
Thanks
Riya
I’m sure there’s a vegan brownie recipe on here somewhere.
Hi Jane,
There are so many comments on here, so I’m sorry if I repeat something that has been asked already.
Do you think crispy M&M’s would work in place of some of the chocolate? Would it be best to do half and half or would full crispy be okay?
Yes they’d work in place of, or half and half with the chocolate chips!
These came out perfect. As suggested, when cool put them in the fridge. They were soft and fudgey as brownies should be. A complete hit.
Hi Jane,
Have you got any tips for adding a shot of espresso to this? would that work?
Hiya – yes you can that should be delicious, x
Hi Jane, the recipe looks delicious! I was just wondering whether you’ve ever made these with gluten free plain flour, or whether you think they’d turn out okay if I used gf flour? Thank you x
Heyy! I haven’t actually tried these gluten free – but I don’t see why this wouldn’t work! x
I did this today with plain gf flour. The main body of the brownie was pretty normal, but the crackly top crumbled a bit & some fell off.
I recently tried these with gluten free flour and they are just as delicious!!
gf flour works fine ! brownies don’t rly need any gluten or structure, i can’t even tell the difference (:
I made these for my husbands work colleagues with gluten free flour and they were delicious! I only use gluten free flour for baking as my mom is coeliac, nobody ever notices though!
Hi Jane,
the new website looks amazing!
I was wondering if you can help me, how would I make these coffee/espresso brownies?
Also would I be able to remove the 300g of chocolate inside or is that crucial?
Many thanks
Hi Sophie,
I have the same question, i have previously used a Nadiya recipe but Jane’s recipes work a lot better.
Hopefully we will both find out soon.
I made these brownies without the
chocolate chips (forgot to add them!) and
they turned out lovely. So no I don’t think it’s crucial to include them.
Love love love these brownies! So much so that I’m going to be making these for my wedding favours!
I know you’ve said in previous comments that these can be frozen, but do you know how long these can be frozen for and how you would go about storing them in the freezer?
Thank you!
They can typically freeze for 3+ months, and I use a freezeproof container with parchment paper between layers of brownies!
I need to cool my brownies quickly can I put them in the freezer to cook and set and how long for?
Hi was wondering , do these have the chewy texture as that’s what I’m looking for =) also mu sister is dairy intolerant so was going to use flora, as it says baking spread do you think this would be okay?
Yes it would be fine!! x
Hello! Hope you’re well! Would you recommend any particular chocolate bar to use as chunks? I used Sainsbury’s own chocolate bars in white, dark and milk. They’re quite thick but to my surprise they melted in the oven when i expected them to be chunky and give some texture. I’d love actual chunks like the ones in your pics! Thank you xx
I just use any random bars, or chocolate callets!
This is from FAR the best brownie recipe I’ve ever made! However the chocolate chips melt all the time and I don’t have this crusty aspect inside the brownie. I use the Dr. Oetker chocolate chips. Is there any tip or something that I should be doing differently?
It may be that because they are smaller they melt quicker – try chunks of chocolate chopped from a bar instead and see if it helps! x
These are sooooo good! I’m curious – if I baked these without chocolate chips, would they still set up the same? Additionally. I’m wanting more of a firm but still fudgey brownie. Is this possible? Would I just bake for longer? Thank you!!
Hey, they will be slightly less gooey without the chocolate chips and for a fudge brownie bake for the same amount of time but put them in the fridge overnight xx
This so great recipe . How do I stop it from cracking so much on top? When I cut it lots of the top comes off. You don’t seem to have a crust one top of yours? X
Hey, sometimes this can be to do with over whisking the eggs and sugar x
It seems to be undercooked when I take it out the oven, I think I’m whisking it too much ~ would that be the reason? I’m too worried about not whisking it enough. How do i know when I’ve whisked it enough?