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Prep 1 hour
Total 1 hour
Serves
US | Metric
Ingredients
  • 200 g Dark chocolate (85%)
  • 200 g Unsalted butter
  • 100 g Plain flour
  • 50 g Cocoa powder
  • 150 g Chocolate chips (white, milk and dark 50g of each)
  • 3 Whole eggs
  • 1 Egg yolk
  • 300 g Golden caster sugar
Triple Chocolate Brownies
Triple Chocolate Brownies Triple Chocolate Brownies

This is a super easy way to make ridiculously tasty + gooey chocolate brownies!

  1. Cut the butter into chunks, place in a heat proof bowl along with the dark chocolate.
  2. Melt over a pan of simmering water until there are no lumps left, take off the heat and set aside to cool.
  3. Use an electric whisk to beat the eggs and the sugar until it is pale and thick, it should double in size.
  4. Pour the melted chocolate and butter into the egg/sugar mix and fold through, careful not to knock the air out of it. Use the figure of 8 method, going around and under.
  5. Use a sieve and add the flour and cocoa through the sieve.
  6. Fold the mix all together, then fold through the chocolate chips.
  7. Pour the fudgy mixture into a lined baking tray. This recipe works best with a 20cm square tin. Spread the mix into the corners.
  8. Place in the oven at 165℃ for 22-25 minutes. It should have a slight wobble in the middle and will have formed a paper like crust.
  9. Leave it to cool until it is at room temperature. I then like to put it in the fridge for a few hours before cutting it into portions.
  10. Serve at room temperature.
Triple Chocolate Brownies
Triple Chocolate Brownies Triple Chocolate Brownies

This is a super easy way to make ridiculously tasty + gooey chocolate brownies!

Prep 1 hour
Total 1 hour
Serves
US | Metric
favorite
print
rate
Ingredients
  • 200 g Dark chocolate (85%)
  • 200 g Unsalted butter
  • 100 g Plain flour
  • 50 g Cocoa powder
  • 150 g Chocolate chips (white, milk and dark 50g of each)
  • 3 Whole eggs
  • 1 Egg yolk
  • 300 g Golden caster sugar
  1. Cut the butter into chunks, place in a heat proof bowl along with the dark chocolate.
  2. Melt over a pan of simmering water until there are no lumps left, take off the heat and set aside to cool.
  3. Use an electric whisk to beat the eggs and the sugar until it is pale and thick, it should double in size.
  4. Pour the melted chocolate and butter into the egg/sugar mix and fold through, careful not to knock the air out of it. Use the figure of 8 method, going around and under.
  5. Use a sieve and add the flour and cocoa through the sieve.
  6. Fold the mix all together, then fold through the chocolate chips.
  7. Pour the fudgy mixture into a lined baking tray. This recipe works best with a 20cm square tin. Spread the mix into the corners.
  8. Place in the oven at 165℃ for 22-25 minutes. It should have a slight wobble in the middle and will have formed a paper like crust.
  9. Leave it to cool until it is at room temperature. I then like to put it in the fridge for a few hours before cutting it into portions.
  10. Serve at room temperature.