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Triple chocolate chip brownies

Name: Triple chocolate chip brownies
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: Makes 16-20
Cuisine: British recipes
Ingredients: 250g unsalted butter, plus extra for greasing; 250g good quality dark chocolate (minimum 70 per cent cocoa solids), roughly chopped; 4 large free-range eggs; 250g light muscovado sugar; 250g golden caster sugar; 1 tsp vanilla extract; 250g plain flour; 1 tsp baking powder; 100g white chocolate chunks; 50g milk chocolate chunks; 50g dark chocolate chunks

Published: 26 Jan 15
Updated: 18 Mar 24

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.

Easy
January 2015

Test kitchen approved

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.

Nutrition: For 20

Calories: 367kcals
Fat: 18.6g (10.6g saturated)
Protein: 4.4g
Carbohydrates: 47.2g (37.9g sugars)
Fibre: 1g
Salt: 0.1g

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Ingredients

250g unsalted butter, plus extra for greasing
250g good quality dark chocolate (minimum 70 per cent cocoa solids), roughly chopped
4 large free-range eggs
250g light muscovado sugar
250g golden caster sugar
1 tsp vanilla extract
250g plain flour
1 tsp baking powder
100g white chocolate chunks
50g milk chocolate chunks
50g dark chocolate chunks

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Method

Heat the oven to 170°C/fan150°C/gas 3½. Grease and line the base and sides of a 23cm square tin with a single piece of baking paper. In a large heavy-based pan, melt the butter and the 250g dark chocolate together over a low heat.
Meanwhile, in a large mixing bowl, beat the eggs with both the sugars and vanilla using a balloon whisk. In another bowl, sift together the flour, baking powder and a pinch of salt.
When the chocolate and butter have melted, leave to cool slightly, then beat into the egg mixture with the balloon whisk. Finally, fold in the flour mixture and the chocolate chunks using the whisk, reserving half the white chocolate chunks.

Pour the batter into the prepared tin. Bake for 1 hour, then remove from the oven and sprinkle over the reserved white chocolate chunks. Return to the oven and bake for 15 minutes or until a crust has formed on top but the brownie still has a soft, slightly squidgy texture (a skewer pushed into the centre should come out covered with a few sticky crumbs).
Leave the brownies to cool completely in the tin, then cut into 16-20 equal squares (see tips).

Recipe from January 2015 Issue

Nutrition

Nutrition: per serving

Calories: 367kcals
Fat: 18.6g (10.6g saturated)
Protein: 4.4g
Carbohydrates: 47.2g (37.9g sugars)
Fibre: 1g
Salt: 0.1g

delicious. tips

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.