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.
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
Yes! Sometimes they can bake quicker without the chocolate chips though!
Hi…Could I add carnation caramel to these to make caramel brownies?
You can, but that can affect baking time as it makes it gooey! x
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!
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!
If you’re worried – set them in the fridge for a couple of hours before cutting!
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!
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! 🙈
You can use 50g more flour in place, but obviously the flavour will be different and maybe the texture slightly!
hi! thank you for the recipe it looks fantastic, i cant get a hold of eggs at the moment do you have any suggestions?
Not for these, I’m afraid – I do have a vegan brownie recipe on my blog you can use though!
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
This is a faultless recipe! I can never get the mix or bake right and these are bang on!
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!
Ooh no! Usually I whisk for about 3 minutes or so to get it really thick! xx
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!
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
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
Hiya – that should be roughly the same!
Mine tastes like a cake rather than a brownie. What did I do wrong?
Did you use plain flour or substitute for self raising? If not, sounds over baked is all!
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
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!
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!
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
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
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!
Could you replace the 300g of chocolate chips with smarties? Would this work?
Hey! Yes you can, but sometimes smarties lose their colour when baked! x
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
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
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!