Fudgy Triple Chocolate Brownies
Indulge in these decadent brownies that combine dark, milk, and white chocolate for an unforgettable chocolaty treat.
Ingredients
For the brownie batter
- 170 g unsalted butter, melted and allowed to cool Use good quality butter for the best flavor.
- 100 g light brown sugar
- 150 g caster sugar
- 2 large eggs Use room temperature eggs for better mixing.
- 125 g dark chocolate (minimum 50% cocoa), melted and cooled
- 100 g plain flour Sift before adding.
- 30 g cocoa powder
- 1 tsp salt
- 100 g dark chocolate chips
- 100 g white chocolate chips
- 100 g milk chocolate chips
Instructions
Preparation
- Heat the oven to 190°C (170°C fan) / 375°F / Gas, 5. Line a 20cm (8in) square baking tin with baking paper.
- In a large bowl, beat the melted butter with both sugars until smooth and lump-free, about 2-3 minutes.
- Add the eggs and continue beating until the mixture becomes thick and airy with soft peaks, taking about 15 minutes.
- Stir in the melted dark chocolate just until combined.
- Sift in the flour, cocoa powder, and salt. Fold gently to keep as much air as possible, stopping when only a few streaks remain.
- Add all three kinds of chocolate chips and fold again until evenly mixed through and no flour streaks are left.
Baking
- Transfer the batter to the prepared tin and level the top.
- Bake for 25-30 minutes, until the edges look cracked and the centre is just set without wobbling.
- Let the brownies cool fully in the tin, then chill them in the fridge overnight for the best texture.
- Slice into 16 squares before serving.
Notes
Serve brownies warm alongside vanilla ice cream for an indulgent experience. Store in an airtight container for up to 5 days at room temperature or refrigerate.