Triple Chocolate Brownies (VIDEO)
Fudgy triple chocolate brownies are a chocoholic's dream and will satisfy any chocolate craving! They have the richest brownie flavor, a quintessential crackly top, three kinds of gooey chocolate chips, and the most amazing dense fudge texture. Utterly irresistible.
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 75 g Dark Chocolate (use high quality chocolate eg. Callebaut)
- 75 g Milk chocolate (use high quality chocolate eg. Callebaut)
- 150 g Unsalted butter
- 3 Eggs (room temperature)
- 260 g Granulated sugar
- 30 g Cocoa powder (unsweetened Dutch processed)
- 75 g All purpose
- ½ teaspoon salt
- 25 g Milk chocolate chips
- 25 g Dark Chocolate chips
- 25 g White chocolate chips
Instructions
- 1
Pre-heat oven to 175 C / 347 F ( no fan)
- 2
Take a 7 inch /18 cm square brownie pan, brush the inside of the cake pan with a tiny bit of oil then use parchment paper on the bottom and side as well. Set it aside
- 3
Melt butter and the two different kinds of chocolate in a bowl over simmering water over medium heat
- 4
In another bowl whip together the eggs with sugar with the help of an Electric hand mixer until pale, for about 5-7 minutes
- 5
Pour the melted butter and chocolate mixture into the egg-sugar mixture, and combine with a Rubber spatula. Do not use a mixer at this point
- 6
Sift in flour, salt, and cocoa powder and fold the mixture together. Do not overmix
- 7
Pour brownie batter into the prepared 7 inch /18 cm square brownie pan
- 8
Smooth the top with an Offset spatula, then sprinkle with white, milk and dark chocolate. chips just before baking
- 9
Bake for 25-30 minutes. The brownie is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not over-bake! The brownie will further set as it cools
- 10
Let the brownie cool in the 7 inch /18 cm square brownie pan then carefully cut
- 11
Store at room temperature or in the fridge for 2-3 days