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.
Awesome recipe, thanks. Mine came out dark brown and slightly flakey on top rather than light brown and flakey. The brownie itself was fine but just curious if you think this was because they were cooked on 160 rather than 170 in a fan oven? Going to try them again on 170 for the minimum time in the next few days to see if theres a difference. X
The colour can be down to the cocoa powder/chocolate/lighting in the room you are looking at them! They are meant to be darker in colour in my opinion though! And I’m not sure, usually its down to whisking and mixing for the flakey top!
I can’t believe I’ve only just come across this recipe, it’s the best brownies I have ever made!! Will definitely be making them again!
Incredible recipe. Just curious does the chocolate have a massive difference in the taste? If I spend more on maybe a milk choc lindt or galaxy does it make that much of a difference overall? Just thinking of cost of ingredients because they’re that good I’ve got a feeling I’ll be baking more often.
For the base recipe you need to use 70% cocoa content chocolate, some brands of ‘dark’ aren’t any where close… but for the chocolate chunks/chips that you fold through you can use any you fancy!
My question is: Can I store them in the fridge? They are really delicious and fudgy, only it is too sweet for me. I will reduce the amount of sugar next time.
You can do, as long as they aren’t over baked as that will dry them out.
Absolutely love your recipes. How do I keep the chocolate from sinking? Every time I’ve made them the chocolate chips sink 😭
What chips do you use? They might be too small – but I don’t do anything fancy I just fold them in! x
Thanks for replying. I’ve been using tesco/aldi choc chips. They always just end up sinking 😭. But my God your recipe creates some gorgeous brownies!!!
They are really tiny so try just chopping up some chocolate instead! xx
Thank you so much ❤ xx
Could I use 4 medium eggs instead of 3 large?
Thanks x
Yes!!
Amazing
What percentage dark chocolate would you say is best for brownies?
70% or darker!
Hi Jane,
I’ve made these tonight and they aren’t cool enough for me to cut before going to bed (stupid mistake i know). Will it be ok to cover the tin with foil and then cut them tomorrow?
Thankyou 🙂
Yes they’d be fine to do that!
These are by far the best brownies I have ever baked. The almost mousse-like texture is perfect. The triple chocolate chips make the brownies particularly delicious and decadent. The recipe was really clear and easy to follow. I’ll definitely be baking these again soon.
Does this recipe create a cheesy brownie? It’s the top crispy – I’m looking for a chewy crispy recipe and not to gooey or cakey? Thanks 🙂
I meant chewy !
These are fudgey brownies x
Thanks so much for your reply, does that mean they are not chewy ? Do you have an recipe for chewy brownies, do you just leave them on longer ? Thanks again , looking forward to trying your recipes x
Hi Jane! Could I swap out the flour for Gluten free flour, I have seen you GF brownies but I thought I’d ask anyway xx
Yes you can x