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Triple Chocolate Brownies

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.

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Prep: 20 minutes
Cook: 20 minutes
Cooling time: 2 hours 30 minutes
Total: 40 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.
    spreading brownie mixture over a layer of triple chocolate
  • 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.