How do you make brownies better? Add chocolate chips! These Triple Chocolate Brownies include dark chocolate chips, milk chocolate chips AND white chocolate chips. WARNING: they are somewhat irresistible!
How do you make brownies even better?
Brownies are absolutely one of my all-time favourite desserts. I love the plain ones, but if you want to take brownies to the next level, you need to try these Triple Chocolate Brownies.
These Triple Chocolate Brownies include dark chocolate chips, milk chocolate chips AND white chocolate chips. But they should definitely come with a big warning – they are somewhat irresistible!
How to make triple chocolate brownies
Better still, these triple chocolate brownies are super easy to make!
All you need to do is melt the butter in a small saucepan over a gentle heat. Meanwhile, combine the flour and cocoa in a large bowl. Then, whisk together the eggs, sugar and melted butter in another bowl. Next, pour the egg/sugar/butter mixture into the flour/cocoa mixture and gently stir together until just combined. Finally, stir in the 3 types of chocolate chip, then tip the brownie batter into a prepared brownie pan, and bake for 20-25 minutes.
(Full recipe given in the recipe card below.)
Brownies made with cocoa not chocolate!
You’ll notice these delicious, fudgy, rich brownies are made with cocoa powder only – no chocolate. (Apart from the chocolate chips, obviously!) There are 3 good reasons for this:
- Using cocoa powder is generally cheaper than using chocolate. (Every little helps, right?)
- This cocoa-only approach to brownies means you can be completely flexible. I suggest 60g cocoa, but if you prefer a more milk chocolate style brownie, cut down to 30g… or if you prefer a super-dark brownie, bump up to 90g cocoa. Anywhere between 30g and 90g works just fine in this recipe, with no need to adjust the other ingredients.
- It makes life simpler. One less ingredient and no faffing about with melting chocolate in a bowl suspended over simmering water.
I’ve spent years perfecting my recipe to make them just as good as regular brownies. (In fact, I think they taste EVEN better than normal brownies!)
Flexible Brownies!
Because these brownies are made with cocoa powder, not chocolate, they are super flexible:
- If you want a super dark, rich and not too sweet brownie, use 90g of cocoa powder.
- If you have a sweeter tooth and prefer a less intense chocolate taste, use 30g of cocoa powder.
- If you think you are somewhere in the middle, use 60g of cocoa powder.
The type of sugar you use will also affect the flavour of the brownies. Dark soft brown sugar will give you a richer flavour. If you prefer your brownies less rich, I recommend you use light brown sugar. (You can even use caster sugar, if you don’t have any brown sugar – but if you do, the flavour will be even less rich, and slightly sweeter.)
My personal preference is dark soft brown sugar + 90g of cocoa!
Make them your own!
This easy triple chocolate brownie recipe can easily be adapted to include different mix-ins too. For example, take out some or all of the chocolate chips and add in:
- 100g dried fruit (raisins, cranberries, apricots, sultanas…)
- 100g chopped nuts (walnuts, pistachios, almonds, pecans…)
- 100g Smarties or M&Ms
- 75g mini marshmallows
- 75g desiccated coconut or dried coconut flakes
- 100g peanut butter (or any nut butter you like)
- 100g jam (AKA jelly in the US)
- 200g fresh raspberries
- Cadbury’s mini eggs – see this recipe >>> Easy Mini Egg Brownies
- Cadbury’s creme eggs – see this recipe >>> Easy Creme Egg Brownies
- 2 teaspoons ginger, cinnamon or mixed spice (or to taste)
- Any combination of these! (One of my favourites is White Chocolate and Cranberry Brownies)
I’d love to hear about it if you come up with any really good combos! Let me know in the comment section below.
What to serve with triple chocolate brownies?
These brownies are delicious on their own.
Alternatively you can serve them with ice cream, whipped cream, pouring cream, chocolate sauce – or a combination!
And, if you’d like to add a healthy touch, you could also serve them with some fresh berries, such as blueberries, strawberries and/or raspberries.
How long do triple chocolate brownies last?
Although they taste at their absolute best when freshly baked, these easy peasy brownies will keep for up to 5 days in an airtight container… though you’d have to have the willpower of a saint (and no children / sweet-toothed other halves!) for them to last that long!
Can you reheat triple chocolate brownies?
These brownies are delicious hot or cold, so there is no need to reheat them.
However, if you want to reheat them, you definitely can! Simply place the brownies on a baking tray and place in a preheated oven set to 180C / 160C fan / gas mark 4 / 350F for 5-10 minutes, or until piping hot.
Can you freeze triple chocolate brownies?
Absolutely! When they have cooled, pack them into an airtight and freezer-proof container, separating the layers with baking paper, then put them in the freezer where they will keep for up to 3 months.
Defrost at room temperature for a couple of hours, then eat cold or reheat as above.
If you like this recipe…
…you might also like:
Triple Chocolate Brownies
Ingredients
- 150 g butter
- 150 g plain flour (AKA all purpose flour)
- 60 g cocoa (see Note 1)
- 2 medium eggs
- 300 g dark soft brown sugar (or light soft brown sugar – whichever you prefer – see Note 2)
- 100 g dark chocolate chips
- 100 g milk chocolate chips
- 100 g white chocolate chips
Instructions
- Melt the butter in a small saucepan over a gentle heat. As soon as the butter is melted, take the pan off the heat and allow to cool – do not allow it to bubble.
- Preheat your oven to 180C / 160C fan / gas mark 4 / 350F.
- Grease and line a 23 x 23cm (9 x 9 inch) brownie pan. See tips in THIS POST for how to line a brownie pan.
- Combine the flour and cocoa in a large bowl.
- Crack the two eggs into a jug (or another bowl) and whisk lightly.
- Add the sugar to the eggs, and whisk lightly to combine the eggs and the sugar.
- Add the cooled melted butter to the egg and sugar mixture and whisk lightly to combine all the wet ingredients.
- Pour the egg/sugar/butter mixture into the flour/cocoa mixture and gently stir together until just combined.
- Tip the 3 types of chocolate chips into the batter and stir until evenly distributed. (Don’t overmix!)
- Tip the brownie batter into the prepared tray, spread the batter out to the corners and smooth the top.
- Place in your preheated oven for 20-25 minutes depending on how gooey you like your brownies in the middle. (Don’t test with a skewer because you want them to be a bit gooey inside!)
- Remove from the oven and leave to cool in the tin – until cool enough to handle – then lift out and chop into 16 squares.
- Can be eaten hot or cold.
Notes
- I suggest 60g (2oz) cocoa, but if you prefer a more ‘milk chocolate’ style brownie, cut that down to 30g (1oz)… or if you prefer a super-dark chocolate brownie, bump up to 90g (3oz) cocoa. Anywhere between 30g and 90g works just fine in this recipe, with no need to adjust the other ingredients.
- The type of sugar you use will affect the flavour of the brownies. Dark soft brown sugar will give you a richer flavour. If you prefer your brownies less rich, I recommend you use light brown sugar. (You can even use caster sugar, if you don’t have any brown sugar – but if you do the flavour will be even less rich, and slightly sweeter.)
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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