Easy Triple Chocolate Brownies

These Triple Chocolate Brownies combine not one, but three different types of chocolate for a rich and decadent brownie. These won’t last long in your house! (They don’t in mine!)

I realized the other day that I don’t have a basic Chocolate Brownie recipe up on my site. I do have Chocolate S’mores Brownies, Chocolate Cherry Brownies, and Salted Caramel Stuffed Brownies, but sometimes the need for the ultimate chocolate treat is real! So this is where these babies come in handy! They truly are a chocolate sensation!

With cocoa powder and lots of melted dark chocolate providing the base of the brownies, they’re then studded with more chunks of milk and white chocolate. With every bite, you’re hit with deep, luxurious chocolate notes that are studded with the sweetness of white chocolate.

Finished with a sprinkle of flaked salt to intensify the chocolate, you’ll soon realize that these really are the best-mixed chocolate brownies around.

🧾 Ingredients Needed

The list of ingredients is pantry staples that you’ll most likely have on hand. Use the best quality chocolate that you can find as you’ll really notice the difference in the depth of flavour produced.

Unsalted butter - I recommend unsalted butter as the batter has fine salt throughout and also flaked salt on top of the baked brownies.

Eggs - 3 whole large eggs are used to bind the ingredients and create the texture of the brownies. Room-temperature eggs can whip up better than cold eggs. Pop them into a bowl of warm water for ten minutes if they are too cold.

Sugar - Both white and light brown sugar are used within these Triple Chocolate Brownies. The light brown sugar provides that bit of extra moisture from the molasses which helps make the brownie fudgy on the inside.

Golden syrup - My secret ingredient. Hands down the only golden syrup you ever want to buy is Lyle’s Golden Syrup. It’s the best quality out there. If you can’t access it, then I suggest using maple syrup or corn syrup instead.

Plain flour - Plain all-purpose flour is needed in this recipe. I suggest using digital scales to weigh out your flour. When using cups, you are at risk of overpacking the cup and adding too much into the mix. This will result in cakey brownies which is not what we’re after today!

Cocoa powder - I prefer to use Dutch-processed cocoa powder in these brownies as it helps with the rich taste and colour but also creates a fudgy texture. Feel free to use natural unsweetened cocoa powder if that's all that you have on hand.

Chocolate - The star of the show! My favourite brands of chocolate to use here in the UK are Lindt, Callebaut or Pump Street Chocolate. If in the US, you may prefer Ghiradelli, Valrhona, Guittard or Hershey chocolate. As previously mentioned, the best quality chocolate is best.

I used a white chocolate bar coarsely chopped and then milk chocolate chips in this recipe. But you use the style of chocolate that you prefer, whether that be callets, chopped bars or chocolate chips.

📖 Variations

This is the best brownie recipe because you can use it as a base to add your favourite add-ins. Here are some ideas:

• Nuts: I adore adding toasted nuts to brownies. It adds such a fantastic textural crunch. Nuts you can use are almonds, hazelnuts, pecans, and walnuts.
• Candy: Sub the white or milk chocolate with your favourite candy. Build your own adventure! Think of M&M's, Reece's Cups, Maltesers, chopped-up Twix, Snickers or Mars Bars.
• Cookies: Eeek a surprise variation but a worthy one I have to say. Roughly chop or crumble your favourite cookies into the batter and over the top before baking. Oreo, chocolate chip, Biscoff or Bourbon Biscuits would be my favourite options - I'm sure that you have yours too!
• Spread: Hear me out, drizzle and swirl through the batter some spread such as Nutella, Biscoff Spread or peanut butter for an added flavour hit to your brownies.
• Chocolate: With Easter right around the corner, what better way to celebrate this time of year than by adding your favourite Easter eggs into the brownies? I adore mini eggs and so subbed the milk chocolate chips with pastel mini eggs. They were divine!

STEP 3. Whisk the eggs and sugar. In a separate bowl, whisk the eggs, sugar and vanilla extract together until it's visibly paler and thicker. I use a hand-held electric mixer for this but by all means, use a stand mixer fitted with the whisk attachment if you prefer (Image 4 & 5).

Add chocolate. Whilst still whisking, add in the melted chocolate and whisk on low until combined. You want to maintain as much of the air in the eggs as you can. It’s also important to whisk continuously so that if the chocolate is still warm, the motion of the whisk with cool it down quickly and prevents scrambling the eggs! It may feel like it takes a while to mix in, but it will eventually promise! (Images 6 & 7)

STEP 4. Add in the dry ingredients. Rather than dirtying up another bowl, sift the flour, cocoa powder, and salt directly into the mixing bowl with the batter. I'm all about keeping the number of dishes to a minimum and this helps remove any lumps and aerate the flour at the same time! Then fold the flour through until a few flour streaks remain. This stops you from overmixing (Images 8 & 9).

STEP 5. Add in the chocolate. Add in the milk and white chocolate and give the batter a mix until the chocolate is evenly distributed throughout. We want a mix of chocolate in every bite! (Images 10 & 11).

STEP 6. Pour the batter into the pan and bake. At this point, the smell of chocolate is incredible and about to get stronger as the brownies bake! Pour or spoon the batter into the prepared baking pan and level the batter with the back of a spoon or offset spatula (Image 12).

Bake. Pop the baking pan onto the middle shelf of the preheated oven and bake for 25-30 minutes. You can tell when the brownies are done as the edges should be set and when a toothpick inserted into the centre comes out with a few moist crumbs.

Remember, the brownies will continue to set once they are pulled out of the oven. If the toothpick has batter over it when pulled out, then the brownies need a little longer. If it comes out clean, then they have been overcooked and will have more of a cakey consistency.

🥣 How To Serve

Let cool in the pan for at least 15 minutes, then use the paper sling to lift out the brownies onto a wire rack. You can either enjoy them whilst they are still warm and gooey or place them in the fridge to then cut them into neat slices (Image 13).

For neat, professional cuts, use a hot sharp knife. Place the knife under hot water for a couple of minutes, wipe it clean, and then slice through the brownies. Repeat this process for every cut.

I love these Triple Chocolate Brownies served warm (or hot) with a big scoop of vanilla bean ice cream and an extra drizzle of golden syrup over the top. It turns this comforting brownie into a decadent dessert!

📋 Recipe FAQs