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.
I made these brownies a few days ago and they were delicious, so delicious that I’m going to be baking them again in this heat wave for my parents 40th wedding anniversary!
I’ve tried other recipes but no matter what I did the brownies just wouldn’t come out right so it put me off making brownies for such a long time. I’m so glad I found Jane’s recipe as these brownies are amazing and have given me my brownie baking confidence back!
Ahh that’s such a lovely comment, thank you!! And I hope your parents have a lovely wedding anniversary! x
Made a few times and the recipe is perfect. Everyone who tried loved them! Will be making many more times
Wow wow just made these fabulous brownies with my granddaughter. We used lindt dark chilli chocolate , three 100grms melted and 200grams broken up. They are the best brownie’s in the world. Had one for desert with fresh cream and raspberries. I would recomend this recipe to anyone.
Hi Jane
I’m baking a large volume this week, but I need to make lotus biscoff and aero as well as triple chocolate too… I was wondering if I could basically use this recipe for all of them as a base and just swap the choc chunks for the biscoff/Aeros in those trays!?
Please help as I need to make around 180!!!!
Hey! Yes – that’s the easiest way!
Hi Jane! Can I swap the chocolate for M&M’s? Will the shell ruin the texture?
It would work, but it would change the texture slightly x
These are absolutely amazing!! All my family loved them, thank you for this recipe xx
These were amazing! Thanks for the recipe!😋
So glad you liked them!
Hi Jane, would these still work OK if I left all the chocolate chips out? X
Yes definitely!
I just can’t stop baking these delicious brownies, everyone loves them so much, I think it’s my favourite recipe on your blog! Just baked this in a triple layer cake form for our daughter’s 17th birthday, just baked for a little longer covered over towards the end and filled with 3 lots of different chocolate ganache between the layers although only a small slice could be consumed as it was obviously so rich!!! Thanks again for the recipe, everyone enjoyed it x
Jane help! I’ve made these brownies but they’re undercooked. I’ve cooled them so can’t put them back in the oven but they’re just so Gooey and I can’t cut them! What do I do?!!!
Once they are out there isn’t much you can do – they can firm up in the fridge to help cutting them up, but they won’t get any better unfortunately! Gooey brownie is delicious though!
So peng
I’ve made this twice before- the first time they were perfect and the second time they were nice but tasted quite dry – does that mean I overcooked them?
Also- i noticed you say caster sugar and the bbc recipe says golden caster- is there a difference? Which would you recommend for these brownies?
Love your site!!
Kate
Hey – yes so dry brownies means over baked! And you can use any, but generally, I use either white caster or light brown sugar!
These were the second brownies I’ve made from this website and so I decided to get an electric whisk after the first ones took quite a while to whisk together and it was definitely a great investment! I couldn’t decide which brownies to make so went for this back to basics recipe and they turned out perfectly! So chocolatey and gooey!
Hi Jane -Lovvvvvvveeeeee this recipe! Can you cut it up into pieces and freeze? How long can I freeze these for? I love trying your recipes! x
Yes definitely!! And up to three months easily! x
How would you defrost them? Get them out the night before and put in the fridge or microwave them? Due my baby very soon and this will be a quick way to enjoy a treat!
I personally would just microwave them as then they’d be warm and gooey! x
Excellent recipe – best brownies I have made and very easy. Served warm with ice cream and fresh strawberries – delicious and enjoyed by all.