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.
Delicious. Nothing more to say. Thank you.
These are amazing..
If I wanted to make them in a 13 by 9 inch tray would I use 1.5 of the quantities? Thanks
Absolutely love these and I’ve been searching for a good brownie recipe for ages.
Just one question, I have a 13inch by 9inch tray, any idea how much extra mixture I’d need. I’m not good at working these things out 😂 x
Hey! I would use about 1.5x the recipe, and the baking time will increase! X
Thankyou. I’ll give it a go xx Sorry about the duplicate comments, I couldn’t remember if I’d sent the first one (baby brain strikes again)
Hey Jane, I love all of your recipes so much thank you!
I was wondering which of the brownie recipes would make the best ‘base’ so I maybe could double it and do 2 or 3 different flavours rather than doing multiple batches if I want a few different flavours, I hope that makes sense!! I have made the lotus brownies (omg) and the kinder (OMG OMG) but just unsure if I could save myself a bit of time by knowing which recipe to use as a base for adding different bits??? Thanks!!!
Hey! You can use any of my brownies as a base!! And thank you! X
I’ve just made these for Father’s Day they look and smell delicious! My only worry was when I put a cocktail stick in I had no mixture on it but now I’ve cut it, it’s so gooey it doesn’t look like the mixture is cooked is this normal?
Hey! That’s so strange! The best thing do to is to put them into the fridge over night and it should firm them up! X
Does using stork insted of unsalted butter make a difference?
For brownie batter you can use either!
Hi jane,
When i first tried ur recipe i loved it(using a local dark chocolate for the base) then to make it even better i used callebaut block with 70% cocoa & callets as stated in ur recipe but my brownies turned out too dry & bitter, can u please suggest why that happened?
Hey! Dry brownies just means you have over baked them, that’s not to do with the chocolate – and bitterness can also come from over baking!
Thankyou so much for ur reply, i was just wondering if i want my brownies to taste a lil less bitter can i reduce the amount of chocolate in the base? Or should i use a different percentage altogether (currently using 70% callebaut)
You could try a different percentage, but that can effect the bake sometimes!
Hi Jane. Do you think I can double everything and divide between 2 9” trays? Thanks
Hey! Yes you can!
Hey Jane, I love all of your recipes so much thank you!
I was wondering which of the brownie recipes would make the best ‘base’ so I maybe could double it and do 2 or 3 different flavours rather than doing multiple batches if I want a few different flavours, I hope that makes sense!! I have made the lotus brownies (omg) and the kinder (OMG OMG) but just unsure if I could save myself a bit of time. Thanks!!!
Sooooooo incredible omg the best chocolate brownie recipe ever, they are so fudgy and easy to make, thank you Jane you’re a genius!! 💓
Love your recipes! They always go down a storm whenever I make them. I was wondering however, would it make a difference to the mixture if I added the eggs/sugar to the melted chocolate/butter instead of vice versa. As I mix my eggs/sugar in a metal mixer bowl & always find the choc always sticks to the edges making it harder for me combine all ingredients when folding?x
Hiya – I personally would recommend adding the chocolate/butter to the eggs as it’s listed. Pouring the eggs out can deflate the mixture quite a lot. I use a metal bowl, and a spatula, and it doesn’t stick to the sides. x
Jane do you always use 70% chocolate for your brownies? Can you use 54% too? Thanks
Hiya! I don’t recommend using anything below 70% for dark chocolate!
My brownies are going bubbly round the edges, what is this caused by? X
This is usually because TOO much air is in the mix (but it’s quite hard to do!) x
Best brownies EVER!!! Finally found the perfect recipe, they come out spot on every time and don’t last long in my house!
I love your recipes, but for some reason this one and your Easter blondies recipe havent been so successful. They take over an hour and even then batter still comes out on the skewer and they are very very soft. Any tips please? I use an electric whisk for about 5 minutes and the mix is quite thick
So it sounds like you are overmixing – you don’t want to use the electric mixer for the flour/cocoa powder/chocolate part! You need to carefully fold it in!