Triple Chocolate Brownies

Ingredients

• 150 gdark chocolate
• 150 gblock margarine or butter
• 3free-range eggs, at room temperature
• 250 gcaster sugar
• 75 gplain flour
• 40 gcocoa powder
• 150 gmilk chocolate
• 75 gwhite chocolate

Instructions

1. 1

   Prepare the tin

   Heat the oven to 200°C, or 180°C for a fan-assisted oven (Gas Mark 6). Grease a 20 cm square tin, if using, and line it with greaseproof paper.

2. 2

   Melt the chocolate

   Melt the dark chocolate with the butter or margarine in a bowl set over a bain-marie, or in short bursts in the microwave. Set aside to cool slightly.

3. 3

   Whisk eggs and sugar

   In a large bowl, whisk the eggs and caster sugar at medium speed until thick and creamy.

4. 4

   Combine the mixtures

   Pour the melted chocolate mixture into the egg mixture and fold them together.

5. 5

   Add the chocolate pieces

   Sift in the flour and cocoa powder. Roughly chop the milk and white chocolate, add them to the bowl and gently fold everything together.

6. 6

   Fill the tin

   Pour the mixture into the lined tin and spread it evenly into the corners.

7. 7

   Bake the brownies

   Bake for 25–30 minutes, until the top is crusty.

8. 8

   Cool and cut

   Leave the brownies to cool completely before cutting.

What are triple chocolate brownies?

Brownies are dense chocolate bakes, usually made in a shallow tin and cut into squares. This version gets its chocolate flavour from dark chocolate and cocoa, with milk and white chocolate pieces folded through the mixture.

The contrast between the darker base and sweeter chunks makes each bite varied. Cooling the bake fully before cutting helps the squares hold their shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 9g protein, 78g carbs, 36g fat.

The sugar and flour supply most of the carbohydrates, while the chocolate, butter or margarine and eggs contribute much of the fat and energy. Eggs and chocolate also provide some protein. Serve a brownie with berries or another piece of fruit to add freshness alongside the rich bake.

Why use three chocolates?

Dark chocolate: it melts with the butter or margarine to form the rich base of the batter.

Milk and white chocolate: roughly chopped pieces bring sweeter pockets through the brownies. Keep the pieces fairly chunky so they remain distinct after baking.

Getting the batter right

Eggs and sugar: whisk them until thick and creamy before adding the melted chocolate. This gives the mixture a cohesive, aerated base.

Folding: use a gentle motion when combining the chocolate, flour and cocoa. Stop once no dry streaks remain, so you do not work the flour more than needed.

Watch the bake

The recipe gives a baking window of 25–30 minutes and uses a crusty top as its cue. Check the surface towards the earlier end of that range, as ovens can vary.

The brownies will be soft while hot. Let them cool completely in the tin before cutting, rather than relying on their hot texture to judge the finished centre.

Choose the right tin

A 20 cm square tin is suggested for this mixture. Line it with greaseproof paper so the brownies are easier to lift out once cool.

Spread the batter evenly to the edges before baking. An even layer helps it bake at a more consistent rate from corner to corner.

How to serve them

Cut the cooled slab into eight portions as a simple dessert or afternoon treat. The brownies are rich, so a small serving of fresh berries can add a bright contrast.

For a plated dessert, serve a square with yoghurt or a scoop of ice cream. These are optional accompaniments rather than part of the recipe.

Recipe notes & tips

• Bring the eggs to room temperature before whisking, as specified in the recipe.
• If using a microwave to melt the chocolate and fat, heat in short bursts and stir between them.
• Let the melted chocolate mixture cool slightly before folding it into the eggs.
• Chop the milk and white chocolate roughly so the pieces are distributed through the batter.
• Spread the mixture right to the corners of the lined tin for an even layer.
• Wait until the brownies are completely cool before slicing for neater portions.

Variations

• Choose butter: use butter instead of block margarine for a buttery flavour.
• Change the chunks: use larger or smaller pieces of milk and white chocolate to alter their distribution.
• Add nuts: fold chopped nuts into the batter with the chocolate pieces.
• Serve with berries: add fresh berries on the side for a tart contrast.
• Make smaller squares: cut the cooled slab into more portions for bite-sized servings.

Common mistakes to avoid

• Hot melted chocolate: it can unsettle the egg mixture; let it cool slightly before folding it in.
• Overmixing: excessive stirring after adding flour can make the texture less tender; fold only until combined.
• Uneven spreading: thick and thin areas may bake differently; level the mixture into the corners of the tin.
• Baking by time alone: ovens vary; use the crusty top as the recipe's cue within the 25–30 minute range.
• Cutting while warm: the brownies may crumble or lose their shape; cool them completely first.

How to store

Once completely cool, store the brownies in an airtight container at room temperature for up to 3 days. If you prefer them warm, reheat an individual portion briefly in the microwave.

Frequently asked questions