Triple Choc Brownies

Ingredients

• 125 gbutter, chopped
• 225 gdark chocolate melts
• 110 gcaster sugar
• 2eggs, lightly beaten
• 185 gplain flour
• 95 gwhite chocolate bits
• 95 gdark chocolate bits
• 95 gmilk chocolate bits

Instructions

1. 1

   Prepare the tin

   Heat the oven to 180°C (160°C fan). Grease a 19 cm square cake tin and line its base and sides with baking paper.

2. 2

   Melt the base

   Over low heat, stir the butter, 185 g of the dark chocolate melts and the sugar continuously in a medium saucepan until melted. Leave to cool for 10 minutes.

3. 3

   Mix and bake

   Stir in the eggs and flour until combined, then fold in the white, dark and milk chocolate bits. Spoon the mixture into the prepared tin and smooth the surface. Bake for 20–25 minutes, until firm to the touch, then leave to cool in the tin.

4. 4

   Finish the topping

   Put the remaining dark chocolate melts and cream in a small microwave-safe bowl. Microwave uncovered on medium (50%) for 1 minute and stir; continue in 30-second intervals until melted and smooth. Spread the topping over the brownie, leave it to cool and set, then cut into 16 squares. The recipe does not specify how much cream to use.

What are triple chocolate brownies?

Brownies are a chocolate bake cut into squares, with a texture that can range from fudgy to more cake-like. This version builds chocolate into the batter, adds three kinds of chocolate pieces and finishes with a chocolate topping.

The recipe’s combination of melted chocolate and butter makes a rich base, while folding in the chocolate bits gives the squares distinct pockets of different chocolates.

Nutrition and macros by portion

The nutrition label shows one serving as written: 303 calories, 5g protein, 38g carbs, 15g fat.

The flour and sugar provide much of the carbohydrate, while butter and the chocolate melts and bits contribute most of the fat. Eggs and chocolate add some protein, but these squares are primarily a sweet treat; serve one with fruit or alongside a meal with a source of protein for a more balanced plate.

The melted chocolate base

Low heat: stir the butter, sugar and 185 g of the dark chocolate melts constantly as they melt. Gentle, steady heating helps the mixture come together without scorching.

Cooling time: let the melted mixture stand for 10 minutes before adding the eggs. This gives it time to cool so the eggs can be stirred in smoothly.

Folding in the chocolate bits

Three chocolates: fold the white, dark and milk chocolate bits through the batter after the flour and eggs are combined. Use a gentle motion so the pieces stay distributed without overworking the mixture.

Even layer: spread the batter into the lined tin and smooth the top, helping it bake at a consistent thickness.

How to judge when they are baked

Doneness: begin checking at 20 minutes; the recipe gives a baking window of 20–25 minutes. The centre should feel firm to the touch, rather than soft and unset.

Cooling: leave the brownie in its tin to cool before adding the topping. This gives the slab time to settle and makes it easier to finish and cut.

Making the chocolate topping

Microwave gently: heat the remaining dark melts with the cream for 1 minute at 50% power, then stir. Continue in 30-second bursts until smooth, stirring between intervals.

Set: spread the topping over the cooled brownie and let it firm before cutting. The method mentions cream but does not give its quantity, so check the original recipe for that detail.

Cutting and serving

For 16 squares, cut the cooled slab into four rows in each direction. A sharp knife can help make neater edges through the topping.

Serve the brownies on their own or with fruit to bring a fresh contrast to the sweet chocolate.

Recipe notes & tips

• Line the tin with baking paper so the cooled brownie is easier to lift out.
• Keep the saucepan over low heat and stir continuously while melting the base ingredients.
• Allow the melted mixture to cool for the full 10 minutes before adding the eggs.
• Fold the chocolate bits in gently to distribute them through the batter.
• Microwave the topping in short bursts after the first minute, stirring each time.
• Wait for the topping to firm before slicing the brownie.

Variations

• Extra white chocolate: replace some of the dark chocolate bits with more white chocolate bits.
• Nutty crunch: fold chopped nuts into the batter with the chocolate bits.
• Coffee note: stir a little instant coffee into the melted chocolate base.
• Salted finish: add a small pinch of flaky salt over the topping before it sets.
• No topping: leave off the ganache-style topping for a simpler brownie.

Common mistakes to avoid

• High heat: the chocolate can scorch; melt the base over low heat and keep stirring.
• Adding eggs too soon: a hot mixture can make them difficult to incorporate; cool it for 10 minutes first.
• Overmixing: the brownie may turn less tender; stir until the flour is incorporated, then fold in the chocolate bits.
• Guessing doneness by colour alone: check that the brownie is firm to the touch within the 20–25 minute baking window.
• Cutting while warm: the topping and brownie can smear; let both cool and the topping set first.
• Unspecified cream amount: the topping method gives no quantity; check the original recipe rather than guessing.

How to store

Store the cooled brownies in an airtight container at room temperature for up to 3 days. If chilled, bring them towards room temperature before serving; the recipe does not specify a reheating method.

Frequently asked questions