These Triple Chocolate Brownies combine not one, but three different types of chocolate for a rich and decadent brownie. With dark chocolate mixed in the batter and a generous amount of white and milk chocolate throughout, you’ll hit those chocolate cravings immediately! These won’t last long in your house! (They don’t in mine!)
I realised 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 the white chocolate.
My secret ingredient in these Triple Chocolate Brownies is a good measure of Lyle’s Golden Syrup. It makes the texture of these brownies unbelievable! The interior is fudgy and gooey and the edges become so delectably chewy.
The golden syrup sweetens without overwhelming the taste of the chocolate. Rather, it compliments it with its caramel subtle sweetness. Finished with a sprinkle of flaked salt to intensify the chocolate, you’ll soon realise that these really are the best mixed chocolate brownies around.
Why you'll love this recipe
- Unbelievable flavour. The chocolate is most definitely the hero in these brownies. They’re intense, rich and deeply chocolatey which is perfectly offset by the milk and white chocolate throughout.
- Quick and easy to make. No fancy stand mixer is required to make these. Simple hand-held electric beaters will do! You can be pulling these out of the oven within 45 minutes.
- Uber fudgy. With my secret ingredient of Lyle's Golden Syrup in the batter, you’ll have the most incredible fudgy, gooey brownies to dive right into. It’s tough waiting for these to cool before slicing up. (I say dig in with a spoon when hot!)
The list of ingredients are 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.
Here in the UK, golden syrup is a very common and popular ingredient to use in baking, so we tend to always have a bottle or tin on hand. The majority of supermarkets stock it, so make sure to buy yourself a bottle as it makes all the difference in these brownies. If it’s impossible for you to source it, then I give an alternative below.
Unsalted butter - I recommend unsalted butter as the batter has fine salt throughout and also flaked salt on top of the baked brownies. You don’t have to have the butter at room temperature for this recipe as it’s going to be melted alongside the chocolate.
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. If you forget to remove them from the fridge ahead of time, then pop them into a bowl of warm water for ten minutes.
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 in the batter instead.
Vanilla extract - This layers on flavour to the chocolate brownies batter.
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.
Salt - Both fine and flaked salt is added to and onto these brownies. The salt cuts right through the sweetness of these brownies but also aids in bringing out the flavour of the chocolate. It’s a little tip used by chocolatiers worldwide!
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.
How to make Triple Chocolate Brownies
Brownies are an instant crowd-pleaser. The bonus is that they're super easy to make. I’ve jotted down my step-by-step instructions below so that you can see just how simple they are to make.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
1. Preheat oven and prepare pan. Turn the oven on to 180°C (350°F) and line a 23cm (9-inch) square baking pan with parchment paper (this will make it easier for you to remove the brownies once cooled) (Image 1) If you didn't have a square baking pan, you could always bake then in a 23cm/9-inch round cake pan.
2. Melt the chocolate, butter and golden syrup. I use a bain-marie to melt these three ingredients. Simply place a heatproof bowl over a saucepan of simmering water (make sure the bottom doesn’t touch though (Image 2). Stir continuously until the chocolate has fully melted (Image 3). Take the bowl of the saucepan and set it aside so that it can cool slightly before you carry on with the next step.
TIP: You can use the microwave for this step if you’d pref. Heat the butter and chocolate in 20-second increments in the microwave, stirring in between each burst. Continue until all the chocolate and butter has melted.
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 eventually will, promise! (Image 6 & 7)
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).
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).
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.
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.
My favourite way to serve these brownies: I love love love these Triple Chocolate Brownies served warm (or hot) with a big scoop of vanilla bean ice cream and an extra drizzle of Lyle's Golden Syrup over the top. It turns this comforting brownie into a decadent dessert! Hot brownie with ice cream is my kids' favourite ever dessert! I mean, who can blame them! (Scroll down below)
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 nutts into brownies. It adds such a fantastic textural crunch. Nuts you can use are almonds, hazelnuts, pecans, walnuts.
- Candy: Sub the white or milk chocolate with your favorite 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! I shared the making of them on my instagram stories that you can check out.
- Use a paper sling in the pan. There is nothing worse than going to unmould your brownie and it getting stuck in the base of the pan. The easiest and best way to prevent this is by allowing the paper to overhang the pan and to use it as a sling to lift the brownies with. Use this tip for all your bars and brownies.
- Aerate the mixture. For the sugar to dissolve and eggs to aerate, you need to beat the mixture for a decent amount of time. You'll know its ready when you lift out the beaters and a ribbon of batter runs off. You'll achieve the crispy shiny top with this technique.
- Don't overbake. The outside edges of the brownies need to be set but when you gently shake the pan there has to be a very slightest jiggle in the centre. The brownies will continue to bake when out of the oven.
Frequently asked questions
Sadly, there's no going back if you overcook them. The texture will be cakey and fully set all the way through the brownies. If you like your brownies like this...then great! If NOT, unfortunately, there is no turning back. If you worry that your oven may be running hot, then I suggest using an oven thermometer so that you know the exact temperature that your brownies are baking at.
Pop the brownies in the microwave and heat for 10 to 20 seconds until warm. You'll find the inside of the brownie goes super gooey and oozes out when you do this!
Absolutely you can! They are a great treat to make the day before you need to serve them. Store in an airtight container at room temperature, and they'll be ready as and when you need them.
This Triple Chocolate Brownie Recipe is perfect all year round for all events such as barbeques, potlucks, or holiday gifts.
How to store and freeze
To store: Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days. In my opinion, they get better over a couple of days!
To freeze: Brownies freeze for up to 3 months. Wrap the squares individually in baking paper and then store them in an airtight container. Thaw a square of brownie overnight in the fridge and bring to room temp or microwave to make it warm before serving.
Equipment you’ll need
- Medium bowl x2: A couple of medium size bowls to whisk eggs and sugar and melt butter and chocolate in.
- Hand-held beaters: Whipping air into the eggs and sugar is key to getting the brownie top.
- 23x23cm (9x9-inch) square baking pan: The perfect size pan for nine huge brownies or 16 smaller squares.
So there you have the ins and outs of making these incredible, indulgent brownies. They are incredibly rich and naughty but SO perfectly tasty. Perfect for any chocolate lovers.
More Chocolate recipes you may like
- Chocolate Pumpkin Bread
- Chocolate Orange Pound Cake
- Chocolate Swiss Roll Cake
- Chocolate Hot Fudge Sauce
If you tried these Triple Chocolate Brownies or any other recipe on my website, please let me know how you go in the comments below. I love hearing from you. Also, please leave a star rating whilst you're there!
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Triple Chocolate Brownies Recipe
- 230 g unsalted butter
- 200 g dark chocolate 70%, roughly chopped
- 75 g Lyles Golden Syrup
- 3 large eggs
- 100 g granulated sugar
- 100 g light brown sugar
- 1 teaspoon vanilla extract
- 125 g plain flour (all-purpose)
- 45 g cocoa powder
- ½ teaspoon fine salt
- 75 g milk chocolate chips
- 100 g white chocolate, roughly chopped
- Preheat oven and prepare pan. Turn the oven on to 180°C (350°F) and line a 23cm (9-inch) square baking pan with parchment paper (this will make it easier for you to remove the brownies once cooled).
- Melt the chocolate, butter and golden syrup. Set a bowl over a saucepan of simmering water making sure not to let the water touch the bottom of the bowl. Place the butter, chocolate and Lyle's Golden Syrup into the bowl and stir until melted. Remove the bowl from the saucepan and set it to one side for the chocolate to cool slightly. Alternatively, place in a heatproof bowl and microwave for 10-second intervals stirring between bursts until melted.
- Whisk the eggs and sugar. In a medium bowl, using a handheld mixer, whisk the egg, sugar and vanilla extract on high speed until pale and fluffy, for about 3 minutes. (This step can be done by hand- it might take a while though to achieve that pale yellow fluffy consistency that you are after!)Add chocolate. Whilst continuing to whisk on low, slowly pour in the melted chocolate then mix until just combined.
- Sift in dry ingredients. Then sift into the mixing bowl the dry ingredients, flour, cocoa powder, and salt into the mixing bowl and fold through until a few flour streaks remain.
- Add the chocolate. Add the milk chocolate chips and chopped white chocolate and fold through until evenly distributed throughout the batter.
- Pour into pan and bake. Pour the batter into the prepared baking pan and smooth flat with an offset spatula. Bake for 25-30 minutes until set around the edges and a toothpick inserted into the centre comes out with a few moist crumbs. Cook for 5 more minutes if a more set centre is preferred. Remove from the oven and allow to cool in the pan for 15 minutes. Use the parchment paper sling to gently lift the brownies out of the pan and onto a wire rack to cool before cutting. (See TIP 4 in Notes section below on how to achieve neat cuts.)Serve warm with a scoop of vanilla ice cream.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.