Triple Chocolate Brownies

Close up of mixed chocolate brownies on their side to reveal chocolate chips.

5 from 1 vote

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.

Prep Time20

Cook Time20

Total Time40

Course: Baking, Dessert, Snack

Cuisine: American, Worldwide

Diet: Vegetarian

Servings:

Calories: 282kcal

Author: Jane Coupland

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.

Nutrition