Triple Chocolate Brownies
Rich, chewy triple chocolate brownies, made with all the favourites - dark, milk & white chocolate. The only brownie recipe you'll ever need.
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Servings: 8
INGREDIENTS
- 150 g Dark Chocolate
- 150 g Block Margarine or Butter
- 3 Free-range Eggs (at room temperature; see Egg Size notes below)
- 250 g Caster Sugar (Superfine Sugar)
- 75 g Plain Flour (All-purpose Flour)
- 40 g Cocoa Powder
- 150 g Milk Chocolate
- 75 g White Chocolate
INSTRUCTIONS
- Preheat your oven to 200°c (180°c for a fan-assisted oven or Gas Mark 6). Grease and line your tin (20cm square is ideal) with greaseproof paper.
- Melt the dark chocolate and butter/margarine in a bowl over a bain-marie or in short bursts in the microwave. Put aside to cool slightly.
- In a large bowl, whisk the eggs and sugar on a medium speed until thick and creamy.
- Pour the chocolate mixture into the egg mixture and fold together.
- Sift in the flour and cocoa powder. Roughly chop the milk chocolate and white chocolate and add to the mixture. Gently fold everything together.
- Pour the mixture into the pre-lined tray, ensuring it is evenly distributed, right to the edges.
- Bake for 25-30 minutes until the top is crusty.
- Leave to cool completely before cutting.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES
Egg Size:
When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you're unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That's what this recipe has been tested with.Tried this recipe?
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