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.
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.
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.
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.
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:
Use Dark Chocolate for the Brownie batter!
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.
Allow some overhang, to make it easier to lift the Brownies out of the tin.