Triple Chocolate Brownies

Ingredients

• 150 gbutter
• 150 gplain flour
• 60 gcocoa
• 2 mediumeggs
• 300 gdark soft brown sugar
• 100 gdark chocolate chips
• 100 gmilk chocolate chips
• 100 gwhite chocolate chips

Instructions

1. 1

   Melt the butter

   Melt the butter in a small saucepan over a gentle heat. Once it has melted, take the pan off the heat and leave the butter to cool; do not let it bubble.

2. 2

   Preheat the oven

   Heat the oven to 180°C, 160°C fan, gas mark 4 or 350°F.

3. 3

   Prepare the tin

   Grease and line a 23 x 23 cm brownie tin.

4. 4

   Mix flour and cocoa

   Put the flour and cocoa in a large bowl and combine them.

5. 5

   Whisk the eggs

   Crack the two eggs into a jug or another bowl and whisk them lightly.

6. 6

   Add the sugar

   Add the sugar to the eggs and whisk lightly until combined.

7. 7

   Mix in butter

   Pour the cooled melted butter into the egg and sugar mixture, then whisk lightly to combine.

8. 8

   Combine the mixtures

   Pour the egg, sugar and butter mixture into the flour and cocoa. Stir gently until just combined.

9. 9

   Add the chocolate

   Add all three kinds of chocolate chips and stir until they are evenly spread through the batter. Do not overmix.

10. 10

    Fill the tin

    Transfer the batter to the prepared tin, spread it into the corners and smooth the top.

11. 11

    Bake the brownies

    Bake in the preheated oven for 20–25 minutes, depending on how gooey you like the centre. Do not test with a skewer, as the brownies should remain a little gooey inside.

12. 12

    Cool and slice

    Take the tin out of the oven and leave the brownies to cool in it until they are cool enough to handle. Lift them out and cut into 16 squares.

13. 13

    Serve warm or cold

    Serve the brownies hot or cold.

What are triple chocolate brownies?

Brownies are a rich American bake, usually cut into squares and made with chocolate or cocoa. This version gets its chocolate flavour from cocoa as well as three kinds of chips.

The mix of dark, milk and white chocolate gives each bite a range of flavours and sweetness. A gentle mixing technique and a slightly gooey centre help keep the brownies tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 288 calories, 3g protein, 39g carbs, 14g fat.

The flour and sugar provide most of the carbohydrates, while the butter and chocolate chips contribute much of the fat; the eggs and flour provide some protein. Pair a square with fresh fruit or yoghurt for a more balanced snack or dessert.

Why use three kinds of chocolate?

Dark chocolate chips: these bring a more intense chocolate note to the batter.

Milk chocolate chips: their sweeter, creamy flavour contrasts with the dark chips.

White chocolate chips: these add a distinctly sweet, mellow note. Stir all three through the batter evenly so the pieces are spread across the tin.

Mix the batter gently

Combine the flour and cocoa before adding the wet mixture, so the dry ingredients are ready to incorporate. Once you pour in the egg, sugar and butter mixture, stir only until the flour and cocoa are just combined.

Fold in the chocolate chips with a light hand too. Overmixing at either stage can make it harder to keep the finished brownies tender.

Look for a gooey centre

The recipe gives a baking window of 20–25 minutes, with the shorter end suited to a gooier middle. The centre is meant to retain some softness, so a skewer test is not recommended here.

Ovens and preferences vary, so use the stated time as a guide and choose the point in that range that suits you. The brownies will also need to cool in the tin until they are manageable to lift out and cut.

Choose your sugar

Dark soft brown sugar gives the brownies a deeper flavour, while light soft brown sugar is also an option in the recipe. Use whichever you prefer, keeping the amount at 300 g.

Whichever sugar you choose, whisk it lightly with the eggs before adding the cooled butter. Letting the butter cool first also prevents it from going into the mixture hot.

Serving and slicing

The recipe makes 16 squares and allows the brownies to be eaten hot or cold. For cleaner portions, let them cool enough to lift from the tin before cutting.

Serve a square on its own or alongside fruit for a fresh contrast. If serving them warm, handle them gently, as a gooier centre will be softer.

Recipe notes & tips

• Take the melted butter off the heat as soon as it has melted, before it bubbles.
• Let the butter cool before whisking it into the egg and sugar mixture.
• Stir the dry and wet mixtures only until just combined.
• Distribute the three kinds of chocolate chips evenly through the batter.
• Choose a baking time between 20 and 25 minutes to suit your preferred centre.
• Skip the skewer test because the brownies are meant to remain a little gooey inside.

Variations

• Use light brown sugar: swap it for the dark soft brown sugar if you prefer its flavour.
• Make them more gooey: use the shorter end of the 20–25-minute baking window.
• Make them firmer: bake towards the longer end of the stated time range.
• Change the chocolate balance: adjust the proportions of the three chips while keeping their combined amount at 300 g.
• Serve with fruit: add fresh fruit alongside a square for a contrasting accompaniment.

Common mistakes to avoid

• Bubbling the butter: remove the pan from the heat as soon as the butter melts.
• Adding hot butter: leave it to cool before mixing it with the eggs and sugar.
• Overmixing the batter: stop stirring as soon as the flour and cocoa are incorporated.
• Overbaking for a gooey centre: check within the 20–25-minute window and take the brownies out to your preference.
• Testing with a skewer: avoid this check because the centre should stay a little gooey.
• Cutting too soon: cool the brownies in the tin until they are manageable to lift out.

How to store

Store cooled brownies in an airtight container at room temperature and eat within 3–4 days. To serve them warm, heat a portion briefly and check that it is warmed through.

Frequently asked questions