Triple Chocolate Brownies

Slice into these triple chocolate brownies to find an indulgent layer of milk, dark, and white chocolate baked between fudgy brownie layers. This recipe is easy, effortless, and perfect for any occasion – who can resist a triple chocolate brownie? Delicious as they come, or try them warm topped with ice cream for a delectable dessert.

Ingredients To Make Triple Chocolate Brownies

• Unsalted butter: Melted butter gives the brownies a fudgy texture and rich flavour.
• White caster sugar: The fine texture of white caster sugar makes it ideal for whisking with the eggs to dissolve the sugar crystals. This step will give the brownies a glossy, paper-thin, crackly top.
• Eggs: Use the best-quality eggs you can find and make sure they are at room temperature. This recipe uses 2 large eggs.
• Plain flour: A minimal amount of flour binds the brownies together without making them cakey.
• Dark chocolate: For the best flavour and an intense chocolate flavour, choose a good-quality dark chocolate with at least 70% cocoa solids.
• Cocoa powder: The same goes for the cocoa powder; my preference is Menier’s 100% Cocoa Powder which has an intense flavour with no added sugar. Cocoa powder gives the brownies an extra fudgy texture and richer chocolate flavour.
• Salt: Helps balance the sweetness of these brownies whilst enhancing the chocolate flavour – win-win!
• Milk, white and dark chocolate: In this recipe, you will layer squares of chocolate between the brownie mixture. Choose a good-quality brand of chocolate for the best flavour – my go-to is Menier for its creamy and delicious flavour.

This recipe is kindly sponsored by Menier Chocolate, however all opinions are my own.

How To Make Triple Chocolate Brownies

1. Prep the baking tin. Line a 20cm square baking tin with greaseproof paper, leaving a little overhang of paper to easily lift the baked brownies out of the tin.

2. Make the brownie mixture. There are three parts to the brownie mixture. First, melt the dark chocolate and butter. Then, whisk the eggs and sugar. Pour the melted chocolate into the whisked eggs, and add the flour, cocoa powder, and salt. Fold everything together to make a glossy brownie mixture.

3. Layer the triple chocolate. In most recipes, chocolate chunks are folded into the brownie mixture. However, this recipe layers squares of chocolate to guarantee milk, white, and dark chocolate in every brownie. First, half the brownie mixture is spread into the baking tin. Next, squares of chocolate are arranged in a chequerboard effect on top, before being covered with the remaining mixture.

4. Bake the brownies. 20 minutes at 180°C (fan-assisted oven) is all these brownies need. They’re ready once the top is set and small cracks are visible around the outside edge.

5. Cool and slice. During the cooling stage, the brownies will set and develop a fudgy texture. For the freshest brownies, slice them just before serving and store them in a sealed container.

Triple Chocolate Brownies

Slice into these triple chocolate brownies to find an indulgent layer of milk, dark and white chocolate baked between fudgy brownie layers. This recipe is easy, effortless and perfect for any occasion – who can resist a triple chocolate brownie! Delicious as they come or try them warm topped with ice cream for a delectable dessert.

Rate this Recipe

Be the first to rate this recipe!

Print Pin Rate this Recipe

Prep: 20 minutes minutes

Cook: 20 minutes minutes

Cooling time: 2 hours hours 30 minutes minutes

Total: 40 minutes minutes

Servings: 9

Ingredients

• 150 grams Dark chocolate (minimum 70% cocoa solids) I used Menier
• 150 grams Unsalted butter
• 220 grams Caster sugar
• 2 large Eggs room temperature
• 130 grams Plain flour
• 20 grams Cocoa powder I used Menier 100% Cocoa Powder
• 1 teaspoon Salt
• 60 grams Milk chocolate I used Menier Swiss Milk Chocolate
• 60 grams White chocolate I used Menier Swiss White Chocolate
• 60 grams Dark chocolate I used Menier Swiss Dark Chocolate

Metric – US Customary

Instructions

• Preheat the oven to 180°C fan / 200°C conventional and line a 20cm square baking tin with greaseproof paper.
• Finely chop the dark chocolate and place in a microwave-safe bowl with the butter. Microwave for 60 seconds or until fully melted. Stir to combine then set aside and leave to cool.
  150 grams Dark chocolate (minimum 70% cocoa solids), 150 grams Unsalted butter
• Meanwhile, whisk the sugar and eggs together for 1-2 minutes until thick, pale in colour and foamy. If you lift the whisk up, the mixture should fall off the whisk in a ribbon-like continuous stream.
  220 grams Caster sugar, 2 large Eggs
• Sift the flour, cocoa powder and salt together. Then add to the whisked eggs, along with the cooled chocolate mixture. Fold until the mixture is combined.
  130 grams Plain flour, 20 grams Cocoa powder, 1 teaspoon Salt
• Spread half the brownie mixture into the baking tin.
• Chop the dark, milk and white chocolate bars into squares, and arrange on top of the brownie layer to make a chequerboard effect.
• Spread the remaining mixture on top to conceal the chocolate underneath.
  
• Bake for 20 minutes. The brownies should look set on top with small cracks around the outside edge.
• Leave to cool in the baking tin for 30 minutes, then place in the fridge for 2 hours to cool completely. Alternatively, you can cover the brownies in foil and leave them overnight.
• Slice and enjoy!

Video

Notes

Store the brownies in a sealed baking tin at room temperature for up to 5 days.