Triple Chocolate Brownies Recipe

5 from 3 votes

These indulgent, rich, Triple Chocolate Brownies are unbelievably delicious. With three types of chocolate inside, these brownies are chewy on the edges and fudgy in the middle. Perfect for all occasions!

Prep Time20

Cook Time25

Total Time45

Course: Brownies

Cuisine: American/British

Servings: squares

Calories: 325kcal

Author: Emma Duckworth

Equipment

Ingredients

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

Metric - US Customary

Instructions

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.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To store: Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.

To Freeze: Brownies freeze for up to 3 months. Freeze individual brownie squares or slices wrapped in parchment paper and placed in an airtight container. Thaw overnight in the fridge and bring to room temp or microwave to warm before serving.

TIP 1: 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 using it as a sling to lift the brownies with. Use this tip for all your bars and brownies.

TIP 2: 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 it's ready when you lift out the beaters and a ribbon of batter runs off. You'll achieve the crispy shiny top with this technique.

TIP 3: 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 slight jiggle in the centre. The brownies will continue to set when out of the oven.

TIP 4: For neat slices/squares: Refrigerate the brownie for one hour or more. Use a hot bladed knife to cut. Run the knife under hot water, wipe dry, then slice. Repeat this process for each cut. The brownies will have much cleaner edges.

Nutrition