Do you know somebody who loves chocolate? This is the recipe for them. Today I’ll be showing you how to make a batch of triple chocolate brownies!
Let’s be honest, are brownies ever a bad idea? No matter whatever your mood may be, why not have a brownie?
These brownies are how I like them, dense and fudgey. Personally, brownies shouldn’t be cake, if I wanted cake, I’d have made cake. If you’re not a fan of the dense sort of brownie, this recipe may not be for you!
You may have noticed from the picture that theres a lot of chocolate, you are able to see all 3 different types of chocolate, which is how a brownie should be. Don’t be stingy with the chocolate. The only question here is, is it possible to have too much chocolate in a brownie?
Anyway, lets’s get started, shall we?
140g Butter, melted.
225g Granulated white sugar.
1 tsp Vanilla extract.
45g Cocoa powder.
75g Milk chocolate chips.
100g Plain flour
80g White chocolate, roughly chopped.
80g Milk chocolate, roughly chopped.
80g Dark chocolate roughly chopped.
Before you start making anything, you’ll want to do some prep work. Start by weighing up your ingredients, preheating your oven to 180˚c/350˚f and getting any equipment you need ready such as a mixing bowl and a whisk. Don’t forget to line your 8 inch square tin with parchment paper
To start on the brownie batter, you’ll want to add your melted butter and cocoa powder sugar into large mixing bowl and whisk the two together until well combined.
Then go ahead and add in the granulated sugar and mix it in until it’s fully incorporated. Give the bowl a good scrape down, this is just to incorporate any bits that may not have been fully worked in.
Add your eggs, one at a time beating well in-between each addition. As the eggs are incorporated, the mixture will become smoother and glossier.
After that you can add in the plain flour and chocolate, fold those in using a spatula, this will lower the chances of over mixing the brownie batter. Once your brownie batter is ‘clear’ from any single ingredient, stop mixing.
Go ahead and grab your lined cake tin and transfer the brownie batter directly into it. Spread and level it out as you need – then place into the preheated oven on the middle level and bake for around 20-25 minutes or until a tester comes out clean or with only a few crumbs on.
Once the brownies are baked, leave them in the tin and let them cool fully. Then place in the fridge overnight, this helps to make the brownies extra dense and easier to cut up – perfect, honestly.
When you’re ready to slice the brownies up, you can go with either 8 larger rectangular pieces or 16 smaller squares, whichever suits you best.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.