EASY FUDGY Triple Chocolate Brownies – My idea of a good brownie is one that is shiny and crispy on the outside with a really squidgy middle and this brownie is all of that and more. Gooey fresh out of the oven and fudgy after some fridge time, these are the most decadent brownies ever. They also include 3 kinds of chocolate – (white, milk and dark) and are super rich and chocolatey. They are genuinely THE BEST brownie I have ever had in my life.
EASY FUDGY Triple Chocolate Brownies
The secret to a good Brownie is to use very little flour (just enough to provide some structure) and lots of butter and melted chocolate!
The other secret is to use light brown sugar (brown sugar = more moisture and chew).
What makes these Brownies extra special though is all the chocolate chunks running through them.
I used White Chocolate Chips, Milk Chocolate Chips and chopped Dark Chocolate.
Ingredients
You need only a few store cupboard ingredients for this Recipe. Here is what you need:
Butter – I use Salted. I know that many use Unsalted and then add a touch of Salt in the batter. You can do either.
Plain Flour and Cocoa Powder – The ratio of this is very little compared to the wet ingredients and that is what makes them so good!
Vanilla – A good Vanilla Bean paste or extract if you can find one. You can skip it too if you prefer.
Eggs – For structure, emulsifying and thickening.
Light Brown Sugar – For moisture and fudginess.
White and Milk Chocolate Chips, Dark Chocolate Chips or a good cooking Chocolate – Because YUM!
How to make them
Preheat oven to Gas Mark 4/180 C/160 fan.
Line a square 9 inch baking tin with baking paper leaving some overhang to help lift them out later!
Melt Butter and Chocolate in in a large bowl oven a pot of simmering water, making sure that the bottom of the bowl does not touch the water.
Beat Eggs, Vanilla and Sugar till pale and voluminous. At least double in size!
Stir in the melted Chocolate slowly. If using a stand mixer, using a very low setting to mix in.
Sift in Plain Flour and Cocoa and fold in very gently.
Fold in Chocolate Chips. Again a gentle hand is important here.
Scrape batter into tin and bake for 25 – 30 minutes. See note below.
Leave to cool completely before cutting.
How long to bake
Depending on how you like your Brownies, you may want to bake them for longer.
When these come out of the Oven at 25 minutes they still have a slight wobble and are really gooey. I let them cool before placing them in the fridge for 2 hours for a really chewy Brownie.
At 30 minutes, they have a wobble too but not as much. This is how long I like to bake them.
You can also bake them a little longer – 4 minutes for a more cake like Brownie.
Storage
Fridge – These keep well in an airtight container in the fridge or on the counter top for a week. if it is particularly hot where you are, keep them in the fridge.
Freezer – Brownies freeze well up to 3 months in a good airtight container or wrapped in 2 layers of cling film followed by one layer of tin foil.
Defrost – At room temperature for 2 – 3 hours before serving.
Tips for the BEST Triple Chocolate Brownies
They may be difficult to cut once cool and that is ok if you like gooey Brownies but if you don’t my top tip for really fudgy Brownies:
Fridge time. Keep them in the fridge and serve cold or slightly warm in the microwave before eating.
Chocolate
Use Dark Chocolate for the Brownie batter!
Chocolate Chips
I used regular Supermarket Chocolate Chips for the milk and white chocolate in this recipe.
Your batter shouldn’t be too warm when mixing them in because they can melt.
For the Dark Chocolate, I used a cooking chocolate from a Supermarket.
Baking Paper
Allow some overhang, to make it easier to lift the Brownies out of the tin.
More Easy Baking Recipes:
The BEST Sticky Toffee Pudding Tray Bake
**if you make and enjoy this recipe, please leave a comment and star rating. Please tag us on instagram. We love to see your creations and your feedback helps us to shape future content! we love to hear from you. Thankyou! x
EASY FUDGY Triple Chocolate Brownies
EASY FUDGY Triple Chocolate Brownies - My idea of a good brownie is one that is shiny and crispy on the outside with a really squidgy middle and this brownie is all of that and more. Gooey fresh out of the oven and fudgy after some fridge time, these are the most decadent brownies ever. They also include 3 kinds of chocolate - (white, milk and dark) and are super rich and chocolatey. They are genuinely THE BEST brownie I have ever had in my life.
Ingredients
- 225 g Butter
- 200 g Dark Chocolate roughly chopped
- 1 tsp Vanilla Extract
- 225 g Light Brown Sugar
- 3 Eggs
- 100 g Plain Flour
- 2 tbsp Cocoa
- 100 g Dark Chocolate Chopped (I used cooking chocolate)
- 100 g White Chocolate Chips
- 100 g Milk Chocolate Chips
Instructions
-
Preheat oven to Gas Mark 4/180 C/160 fan.
-
Line a square 9 inch baking tin with baking paper. Leave some overhang to help lift them out later.
-
Melt Butter and Chocolate in in a large bowl oven a pot of simmering water, making sure that the bottom of the bowl does not touch the water.
-
Beat Eggs, Vanilla and Sugar till pale and voluminous. At least double in size!
-
Stir in the cooled, melted Chocolate slowly.
-
Sift in Plain Flour and Cocoa and fold in very gently.
-
Fold in Chocolate Chips. Again a gentle hand is important here.
-
Scrape batter into tin and bake for 25 - 30 minutes. Leave to cool completely before cutting.
Recipe Notes
How long to bake
Depending on how you like your Brownies, you may want to bake them for longer.
When these come out of the Oven at 25 minutes they still have a slight wobble and are really gooey. I let them cool before placing them in the fridge for 2 hours for a really chewy Brownie.
At 30 minutes, they have a wobble too but not as much. This is how long I like to bake them.
You can also bake them a little longer - 4 minutes for a more cake like Brownie.
Storage
Fridge - These keep well in an airtight container in the fridge or on the counter top for a week. if it is particularly hot where you are, keep them in the fridge.
Freezer - Brownies freeze well up to 3 months in a good airtight container or wrapped in 2 layers of cling film followed by one layer of tin foil.
Defrost - At room temperature for 2 - 3 hours before serving.
Tips for the BEST Triple Chocolate Brownies
They may be difficult to cut once cool and that is ok if you like gooey Brownies but if you don't my top tip for really fudgy Brownies:
Fridge time. Keep them in the fridge and serve cold or slightly warm in the microwave before eating.
Chocolate
Use Dark Chocolate for the Brownie batter!
Chocolate Chips
I used regular Supermarket Chocolate Chips for the milk and white chocolate in this recipe.
Your batter shouldn't be too warm when mixing them in because they can melt.
For the Dark Chocolate, I used a cooking chocolate from a Supermarket.
Baking Paper
Allow some overhang, to make it easier to lift the Brownies out of the tin.
Leave a Reply