Triple chocolate brownies are as heavenly as the name suggests. Loaded with nuggets of milk, dark and white chocolate, these easy choc chip brownies are wickedly soft and fudgy too.
Talking of triple chocolate, have you seen my epic triple chocolate layer cake?
Jump to:
These triple chocolate brownies may look innocent enough but be warned, they are irresistible. Rich, soft and fudgy in texture and stuffed full of three types of chocolate, these little squares are quite an indulgence.
What are triple chocolate brownies?
Triple chocolate brownies usually incorporate three chocolate ingredients:
- Cocoa powder
- Melted chocolate
- Chocolate chips.
Although my triple chocolate brownie recipe does involve all three of these ingredients, I have labelled them triple chocolate because they also contain a mixture of milk, dark and white chocolate chips. They could alternatively be called mixed chocolate brownies, choc chip brownies or triple chocolate chip brownies.
Why you’ll love these choc chip brownies
- Quick & easy: you can whip up this triple chocolate brownie recipe and have it in the oven in around 15 minutes.
- Appearance: the mixed chocolate drizzle is understated but effective. It’s also very simple.
- Taste: it’s rich and chocolatey. So very chocolatey.
- Texture: expect soft and fudgy brownies with a little bite from those chocolate pieces hidden within.
- Feeds a crowd: as these milk, dark and white chocolate brownies are quite decadent, small squares are recommended. You’ll get 12-16 pieces, easily.
If you’re looking for chocolate-loaded brownies with a bit more attitude, then look at my After Eight Mint brownies – they can be topped with crushed candy canes at Christmas or drizzled with chocolate at other times of the year. And if you really want to make a statement, try my sticky cornflake brownies. They are delectable.
Ingredients notes
Dark Chocolate: use chocolate with at least 70% cocoa solids for melting and mixing into the brownie batter. This will create a rich brownie base that is perfect to load with various types of chocolate chips.
Eggs: I’ve used 2 eggs and a couple of extra yolks in this triple chocolate brownie recipe because the extra yolks help create a soft, fudgy texture.
Wondering what to do with the spare egg whites? Make a rum sour cocktail or some old-fashioned coconut macaroons.
Sugar: a mixture of caster sugar and dark muscovado sugar help to create fudginess in this bake.
Chocolate chips: use a mixture of milk, white and dark chocolate chips or add in alternatives. Consider (paid link) ruby chocolate chips or try flavoured baking chips such as (paid link) mint chocolate or (paid link) peanut butter.
Equipment notes
You’ll need a handheld balloon whisk (paid link) for this recipe and a straight-sided 8-inch (20cm) square cake pan (paid link).
Step by step instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
- Melt the butter and chocolate together either in a microwave or over a bain-Marie
- Stir in the sugars (breaking down any lumps first).
- Add the eggs, egg yolks & vanilla extract. Use a handheld balloon whisk to beat the ingredients together.
- Sieve the flour, cocoa and salt into the batter and mix until just combined.
- Set aside 15g of each type of chocolate chip. Fold the remainder into the batter using a large metal spoon.
- Pour the batter into a prepared tin. Bake it for 20 minutes.
- Test your brownie with a toothpick – if raw batter is evident on the stick continue to bake for another 2-3 minutes and test again.
- When baked, remove the tin from the oven and let the brownies cool completely in the tin.
- When cool melt the remaining chocolate chips in 3 small bowls (it’s easiest to do this in a microwave).
- Use the end of a teaspoon or blunt knife to drizzle the chocolate over the uncut brownies.
- Cut your mixed chocolate brownies into 12-16 squares and leave to set.
Expert tips
- Use digital kitchen scales (paid link) and gram measurements. It’s simply the most accurate way to measure ingredients and I do not recommend any other method. I highly suggest avoiding cup measurements for all baking as it is a wildly inaccurate system.
- This recipe for mixed chocolate brownies creates soft, fudgy-style brownies. If you prefer cakey-style brownies this may not be your ideal recipe.
- Use the correct-sized tin. If it is too small then your batter may overflow. If it is too large the brownies will be too thin. And of course, the baking time will be affected if a different tin size is used.
- Always line your tin, even if it claims to be non-stick. Brownies are not easy to remove from baking tins without a liner.
- Don’t accidentally over or under-bake your brownie. Undercooking fudgy brownies can lead to a gooey mess (it will still be tasty though). However, an overbaked brownie can be unpleasantly dry.
- Always let the brownies cool completely in the pan before cutting them. If they are hot or warm when cut, the brownie is likely to crumble. That’s just what warm brownies do.
Frequently asked questions
The easiest way to test whether your brownies are sufficiently baked is to poke a cocktail stick into the centre. If a few crumbs stick to it then the brownies are done. If wet batter is evident cook for another few minutes and test again. Don’t confuse a melted chocolate chip for raw batter – test in several places if necessary.
The easiest way to do this is to reduce the baking time by 2-3 minutes. Alternatively, reduce the flour slightly (try 70g).
Conversely, to make more cakey brownies either cook them for a few extra minutes or increase the flour slightly (try 110g).
These mixed chocolate brownies keep well for up to 3 days when stored at room temperature in an airtight container.
Yes, you can. Either wrap and freeze the entire undecorated & uncut brownie or decorate & cut them and then wrap each square individually. I prefer the latter method as it means I can pull a portion out of the freezer wherever a chocolate craving takes hold of me. Just allow them to defrost for 1-2 hours at room temperature.
Yes, you can. It’s best to do this in a microwave. Use medium heat and warm them up in 15-second bursts until warm rather than hot. Be aware that the drizzled chocolate on the top will melt a little.
Serving suggestions
Honestly, these mixed chocolate brownies are lovely served just as they are. However, you can serve them slightly warm and top them with ice cream to turn them into an extravagant dessert. My top flavours to pair with these chocolate chip brownies are:
- Vanilla ice cream.
- Salted caramel ice cream.
- Coffee ice cream with Baileys.
- Pistachio ice cream.
- Dark chocolate ice cream.
- Coconut & chocolate ice cream.
Variations
These mixed chocolate brownies are open to manipulation in the following ways:
- Salty brownies: scatter a pinch of sea-salt over the top of each square just before the chocolate drizzle sets.
- Extra chocolate chips: scatter a few mixed chocolate chips over the top as the chocolate drizzle sets to create the ultimate triple choc chip brownie.
- Nuts: fold 60g chopped nuts into the batter along with the chocolate chips. Almonds, hazelnuts, pecans and walnuts are all great options.
- Freeze-dried fruit: 30g of crushed freeze-dried raspberries or strawberries add a lovely, tangy fruity bite to this decadent triple chocolate brownie recipe.
- Frosting: forego the chocolate drizzle and pipe or spread chocolate buttercream or ganache over the top of each square. Garnish with flaked chocolate and/ or sea salt.
More amazing brownies to enjoy
Have you made this triple chocolate brownies recipe? I hope you enjoyed them. Let me know how you got along by leaving a comment or rating below. You can also show me your creation on Instagram by tagging me @jane_littlesugarsnaps.
Stay in touch: sign up to receive LittleSugarSnaps newsletters to hear when new recipes are published. You’ll get a free welcome e-book with my top baking tips and 5 favourite cake recipes. Or follow me on social media:
📖 Recipe
Triple Chocolate Brownies
Equipment
- 1 8-inch (20cm) square baking tin
Ingredients
- 120 g Butter
- 170 g Dark chocolate at least 70% cocoa solids
- 100 g Caster sugar
- 110 g Dark muscovado sugar
- 2 Eggs Large, free-range
- 2 Egg yolks Large, free-range
- 2 teaspoons Vanilla extract
- 85 g Plain flour (all-purpose)
- 30 g Cocoa powder (unsweetened)
- ¼ teaspoon Salt
- 75 g Dark chocolate chips
- 75 g Milk chocolate chips
- 75 g White chocolate chips
Instructions
- Preheat (fan) oven to 180C/ 350F/ GM4 and line a baking tin with butter and parchment.
- Melt the butter and 170g dark chocolate together over a bain-Marie or in short 30-second bursts in a microwave. Stir until smooth.
- Weigh the sugars. Rub the muscovado sugar between your fingers to remove any lumps. Add them to the chocolate and use a balloon whisk to mix them in.
- Next, add the eggs, egg yolks and vanilla extract. Beat until just combined.
- Sieve the flour, cocoa powder and salt into the batter and mix until just combined and no streaks of dry ingredients remain.
- Set aside 15g of each type of the chocolate chips. Fold the remainder (60g of each) into the batter using a large metal spoon.
- Pour the batter into a prepared tin and bake it for 20 minutes.
- Test your brownie with a toothpick – if raw batter is evident on the stick continue to bake for another 2-3 minutes and test again.
- Take the tin out of the oven and let the brownie cool completely in the tin.
- When the brownie is cold melt the remaining chocolate chips in 3 small bowls (it's easiest to do this in a microwave).
- Use the end of a teaspoon or blunt knife to drizzle the chocolate over the uncut brownies.
- Cut the brownies into 12-16 squares and leave to set.
Notes
- This recipe for mixed chocolate brownies creates soft, fudgy-style brownies. If you prefer cakey-style brownies this may not be your ideal recipe.
- Always line your tin, even if it claims to be non-stick. Brownies are not easy to remove from baking tins without a liner.
- Don’t accidentally over or under-bake your brownie. Undercooking fudgy brownies can lead to a gooey mess (it will still be tasty though). However, an overbaked brownie can be unpleasantly dry.
- Always let the brownies cool completely in the pan before cutting them. If they are hot or warm when cut, the brownies are likely to crumble. That’s just what warm brownies do.
Leave a Reply