These easy triple chocolate brownies are a must-try recipe for all chocolate lovers! They're thick, dense and chewy with that classic brownie crust on top.
I've been super excited to start sharing my brownie recipes with you because as much as I say this about almost every other recipe I've ever made, brownies are my absolute favourite sweet treat! Like, truly...they are my favourite dessert of all time.
For me, the perfect brownie has to have these 4 things: a shiny, crispy, paper-thin top, a fudge-like texture, a deep dark chocolate flavour that's not too sweet and not too bitter, and a tonne of chocolate chips! And that's exactly what you're going to get with these triple chocolate brownies. I can't wait for you to try them!
As always, in the post below, I've written everything you need to know to get this recipe perfect on the first try. It contains detailed ingredient notes, step-by-step instructions with photos, top tips and FAQs. I hope you find this useful.
For the more experienced bakers who have stumbled upon this post, you can find the shortened step-by-step recipe in the card at the end of the post. Enjoy!
Ingredient notes
- Dark chocolate: Use 70% dark chocolate only for this recipe. I calculated the amount of sugar and butter to add accordingly so if you use darker chocolate the brownies will be bitter and if you use chocolate with less cocoa in it, they may end up oily. I like Lindt, Green & Blacks, and Sainsbury's Taste The Difference. For a cheaper alternative, check out my brownies without chocolate.
- Butter: We'll melt the butter with the chocolate which will help to create a rich, chewy texture in the finished brownies. You'll need 180g of unsalted butter.
- Sugar: I recommend using caster sugar for these brownies for the ultimate melt-in-your-mouth texture. Caster sugar is just a finer version of granulated white sugar, also known as superfine sugar.
- Eggs: Because there's not much flour in this recipe, the eggs help to give the brownies structure and also have a slight leavening effect.
- Vanilla extract: Optional, for extra flavour. You can substitute this with a teaspoon of cold coffee if you want a bolder chocolate flavour.
- Flour: Always use plain/all-purpose flour for brownies. They are supposed to be heavy and dense so we don't need to add any raising agents.
- Cocoa powder: A tablespoon helps to intensify the chocolate flavour without making the brownies too bitter.
- Chocolate chips: I used 100g of milk chocolate chips and 100g of white chocolate chips in my brownie batter. I also added a few on top.
Equipment
Aside from the ingredients, you'll also need the following equipment for triple chocolate brownies...
- 8x8-inch tin: Use this tin size for perfectly thick and chewy brownies. If you want to use a larger tin, I'd recommend using more ingredients to ensure you don't end up with thin, overbaked brownies. My cake pan calculator is a really handy tool to use.
- Baking paper: Top stop the brownies from sticking to the tin.
- Saucepan or heatproof bowl: You'll need to melt the butter and chocolate together. You can either do this over the stove or in the microwave. If you're using the microwave, make sure to take it out and stir it every 30 seconds or so to prevent burning.
- Utensils: A wooden spoon, a tablespoon and a sharp knife.
- Large bowl: For mixing the brownie batter in.
- Electric hand whisk: For whisking the sugar into the eggs. You can also use a stand mixer if you have one.
How to make triple chocolate brownies
Step 1: Start by preheating your oven to 160°C, or 140°C if you're using a fan oven. Then line an 8x8-inch tin with baking paper. I like to leave a little bit hanging over each edge to make it super easy to remove the brownies later.
Step 2: Break up 200g of dark chocolate and add it to a medium saucepan along with 180g of cubed butter. Place the saucepan over low heat on the stove and stir gently until everything is fully melted.
Remove it from the heat and set it aside to cool for around 10 minutes. This will prevent the residual heat from cooking the other ingredients.
Step 3: To a large bowl, add 3 eggs, 250g of caster sugar and 1 teaspoon of vanilla extract. Using an electric whisk, whisk it all up for a couple of minutes. The mixture should be pale yellow and have increased in volume.
This step helps to ensure the sugar dissolves into the brownie batter properly, preventing greasy brownies.
Step 4: Pour the cooled chocolate mixture into the bowl with the egg white mixture and fold in gently until well combined.
Step 5: Next, add 100g of plain flour and 1 tablespoon of cocoa powder. Mix well, ensuring there's no flour left at the bottom of the bowl.
Step 6: Fold in 100g of white chocolate chips and 100g of milk chocolate chips then transfer the brownie batter to your lined tin. Spread it evenly into place and top with more chocolate chips if you like.
Step 7: Bake for around 35-40 minutes, until the brownies have risen and the edges are slightly pulling away from the tin.
Step 8: Let them cool in the tin then transfer to the fridge overnight to set. This will help to solidify the centre, making chewy and fudgy triple chocolate brownies.
Once set, remove them from the tin and cut them into 16 equal-sized pieces. You can even cut the squares into triangles to serve up to 32 brownies, or you can cut out bigger slices- the choice is yours!
FAQ
These will last for up to 2 weeks if you keep them in the fridge in an airtight container. Great for meal prepping if you like some chocolate in the afternoon! I have a whole guide on storing brownies if you'd like to learn more.
Yes, you can freeze them in airtight containers for up to 3 months. Alternatively, you can freeze the whole brownie slab until it's solid then wrap it tightly in clingfilm before returning it to the freezer. To defrost, leave the brownies in the fridge overnight. Do not refreeze them.
I recommend using between 70% and 75% dark chocolate. This recipe was tested with 70% chocolate and the quantities of sugar and butter were adjusted accordingly. Using one that's much higher or lower in cocoa fat may skew the end result, so use 70% if you can!
More brownie recipes:
That's all for now! If you try my triple chocolate brownies recipe, make sure to leave a rating and comment below to let me know how it goes. Enjoy!
Easy Triple Chocolate Brownies
Ingredients
- 200 g 70% Cocoa dark chocolate
- 180 g Butter
- 250 g Caster sugar
- 3 Medium Eggs
- 1 Teaspoon Vanilla extract
- 100 g Plain flour
- 1 Tablespoon Cocoa powder
- 100 g White chocolate chips
- 100 g Milk chocolate chips
Instructions
- Preheat your oven to 160℃ (140℃ for fan ovens) and line an 8x8-inch tin with baking paper.
- Melt the dark chocolate and the butter together over low heat on the stove then set aside to cool for around 10 minutes.
- To a large bowl, add the sugar, eggs and vanilla extract. Using an electric whisk, whisk it all together for a few minutes- it should have increased in volume and look pale and silky.
- Fold the melted butter/chocolate mixture into the sugar and egg white mixture.
- Add the flour and the cocoa powder and mix gently until well combined. Then stir in all of the chocolate chips.
- Bake for around 35-40 minutes until the brownies have risen and are pulling away from the tin slightly. There should be a slight wobble in the middle.
- Leave the brownies in the tin until cool then transfer them to the fridge overnight to set. This will make them ultra fudgy and chewy.
- Once set, remove them from the tin, cut into squares and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 2 weeks.
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