Triple chocolate chip brownies
- January 2015
- Makes 16-20
- Hands-on time 25 min, oven time 1¼ hour, plus cooling
Because sometimes double chocolate isn’t enough – this triple chocolate brownie recipe is made with dark, milk and white chocolate.
We think that more is more when it comes to brownies, so we’ve added cream cheese to this recipe, too.
- 18.6g (10.6g saturated)
- 47.2g (37.9g sugars)
These brownies work brilliantly with some chopped nuts (we like hazelnuts and macadamias) stirred into the batter – or try a splash of amaretto or rum. If you’re not eating the brownies straightaway, leave them in the tin until cool, then cover with cling film and store in the fridge unsliced. They’ll slice perfectly the next day.
Freeze the baked, uncut brownies for up to 3 months, well wrapped in cling film. Defrost and warm through in a 150°C/fan130°C/gas 2 oven. Or make the batter, pour it into the tin and freeze. Bake from frozen, adding 15 minutes to the cooking time.
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