Triple Chocolate Brownie

Cathie P. Campbell

Rich, gooey, and packed with three kinds of chocolate, these brownies are the ultimate indulgence for any sweet tooth.

With minimal prep and a simple baking method, they deliver bakery-quality results at home.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Dessert, Snack

Cuisine American, British

Servings 16 pieces

Equipment

1 × 9-inch square baking pan
1 × Large mixing bowl
1 × heatproof bowl
1 × whisk or stand mixer
1 × Spatula
1 × fine sieve (for flour and cocoa)
Parchment paper (for lining)

Ingredients

200 g dark chocolate 70%+ cocoa content, chopped
200 g unsalted butter
3 large eggs or 4 medium
275 g caster sugar
100 g plain flour
50 g cocoa powder
100 g white chocolate chips or chunks
100 g milk chocolate chips or chunks
100 g dark chocolate chips or chunks

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F), or 160°C for fan ovens.
Proper preheating ensures even baking and prevents undercooked centers.
Line a 9-inch square baking pan with parchment paper, leaving about 2–3 inches hanging over two sides for easy removal later.
Lightly grease the parchment with butter or a non-stick spray to prevent sticking.
Set the pan aside while you prepare the batter.
Melt Butter and Dark Chocolate: Chop 200 g dark chocolate (70%+ cocoa) into small pieces for easier melting.
Place chocolate and 200 g unsalted butter into a heatproof bowl.
Melt using double boiler method: set the bowl over a pot of simmering water, stirring occasionally until smooth.
Or melt using microwave: heat in 20–30 second bursts, stirring between each interval until fully melted and glossy.
Allow the chocolate mixture to cool to room temperature before combining with eggs to avoid scrambling.
Whip Eggs and Sugar: In a large mixing bowl, combine 3 large eggs (or 4 medium) with 275 g caster sugar.
Use an electric hand whisk or stand mixer and beat on medium-high speed for 3–5 minutes.
The mixture should double in volume, turn pale, and become thick and mousse-like.
Test: lift the whisk—if the mixture leaves a ribbon that lingers for a few seconds, it’s ready.
Fold in Melted Chocolate: Pour the cooled chocolate and butter mixture over the whipped eggs and sugar.
Using a rubber spatula, gently fold the chocolate into the egg mixture in slow figure-eight motions.Be patient—fold until fully combined.
Avoid over-mixing to preserve the airy texture.
Sift and Fold in Dry Ingredients: Sift together 100 g plain flour and 50 g cocoa powder over the chocolate mixture to remove lumps.
Gently fold in with the spatula until just combined—no streaks of flour should remain.
Avoid vigorous stirring to maintain the light, airy texture created by whisking eggs and sugar.
Incorporate Chocolate Chips: Add 100 g white chocolate, 100 g milk chocolate, and 100 g dark chocolate chips/chunks.
Fold them gently through the batter so they’re evenly distributed.
Transfer Batter to Pan: Pour the batter into the prepared pan.Use the back of a spoon or spatula to spread the batter evenly, smoothing the top.
Tap the pan lightly on the counter to remove any large air bubbles.
Bake the Brownies: Place the pan on the middle rack of the preheated oven.Bake for 25–30 minutes, checking around 25 minutes.
Check doneness: edges should be set, top slightly crackled, and center slightly wobbly.
A toothpick inserted in the middle should come out with a few moist crumbs.If edges brown too quickly, loosely cover with foil.
Cool Completely Before Slicing: Remove the pan from the oven and allow brownies to cool completely in the pan.
Use the parchment overhang to lift the brownies out of the pan.
Optional: chill in the fridge for 30–60 minutes for cleaner, firmer slices.
Slice and Serve: Use a sharp knife, wiping it clean between cuts, to slice into 16 equal squares.
Serve as-is, warm with ice cream, or drizzle with chocolate or caramel sauce.
Store leftovers in an airtight container at room temperature or refrigerate for a firmer texture.

Notes

Use good-quality dark chocolate (70%+ cocoa) for the richest flavor.
Allow the melted chocolate mixture to cool before combining with eggs.
Whisk eggs and sugar thoroughly for a mousse-like base.
Gently fold ingredients to avoid losing air.
Bake until edges are set and center is slightly wobbly.
Cool completely before slicing for neat squares.
For cleaner cuts, chill the brownies before slicing.
Add a sprinkle of sea salt on top for a gourmet touch.
Store brownies in an airtight container to keep them moist.
Recipe yields about 16 pieces depending on slice size.