This recipe makes delicious fudgy triple chocolate brownies that are so good and they are perfect for dessert. They pair nicely with a scoop of ice-cream but are just as good eaten alone.
There are many brownie recipes online which caused me to wonder whether or not to post this recipe. I’m guessing this recipe will probably be lost in a sea of brownie recipes but these brownies are too good for me not to share.
I call these brownies triple chocolate brownies because cocoa powder, melted chocolate and chocolate chips are all used which give these brownies the richest chocolatey flavour. These brownies have the perfect fudgy texture and will go nicely with some vanilla ice-cream. They are very easy to prepare and they are definitely a must for chocolate lovers!
Ingredients for Triple Chocolate Fudgy Brownies
For the full list of ingredients and measurements, scroll to the recipe card below.
- Cocoa powder – use unsweetened cocoa powder.
- Flour – I use plain flour also known as all-purpose flour.
- Salt – I use fine sea salt.
- Butter – use soft unsalted butter.
- Chocolate bar – I use a combination of dark and milk. You can use any ratio as long as it totals 100 grams. Chop the chocolate into smaller pieces.
- Sugar – I use a combination of soft light brown sugar and caster sugar.
- Eggs – use room temperature eggs.
- Vanilla – use good quality vanilla extract or vanilla bean paste.
- Oil – you can also use any unflavoured oil such as vegetable oil, sunflower, rapeseed or canola oil.
- Chocolate chips - again, I use a combination of milk and dark.
How to Make Triple Chocolate Fudgy Brownies
Start by preheating the oven to 180oC then lining an 8 x 8-inch (20 x 20cm) tin with parchment paper.
Prepare the dry ingredients
Add the cocoa powder, plain flour and salt to a bowl, mix to combine then set aside.
Melt the butter and chocolate
Add the butter and chocolate to a heat resistant bowl then place the bowl over a pot of simmering water on a low heat. Make sure the bottom of the bowl doesn’t touch the water. Melt the butter and the chocolate while stirring then immediately remove from the heat.
Prepare the brownie batter
To the bowl with the melted butter and chocolate, add and combine both sugars followed by the eggs, vanilla extract and vegetable oil then fold in the dry ingredients and the chocolate chips.
Bake
Transfer the batter to the lined baking tin and bake in centre of the oven for 30 minutes. Remove from the oven and place the tin on a cooling rack to completely cool. Once cooled, cut into 16 pieces and enjoy.
Recipe Tips
- This triple chocolate brownies recipe uses chopped chocolate which can be dark, milk or a combination of both. I use half dark and half milk chocolate.
- I do the same for the chocolate chips. Half milk chocolate chips and half dark chocolate chips.
- I use a 8 x 8 (20cm x 20cm) baking tin.
Storage
Store these brownies in an airtight container at room temperature and use withing 4 days. After this time the brownies will be less fudgy.
Nutrition
Nutrition based on 1 serving - Calories: 252kcal | Fat: 12.5g | Saturates: 7.0g | Carbs: 30.5g | Sugar: 25.4g | Fibre: 1.7g | Protein: 3.3g | Salt: 0.22g.
Recipes You May Like!
- Easy Fruit and Nut Rocky Road Bars
- Caramel Shortbread Bars (Millionaires Shortbread)
- Double Chocolate Banana Loaf Cake
- Double Chocolate Brownie Cookies
Triple Chocolate Fudgy Brownies (8 Inch Recipe)
Ingredients
- 55g cocoa powder unsweetened
- 95g plain flour
- ½ teaspoon salt
- 100g unsalted butter
- 50g dark chocolate bar
- 50g milk chocolate bar
- 145g soft brown sugar
- 145g caster sugar
- 2 medium eggs
- 1 teaspoon vanilla extract
- 20ml vegetable oil
- 75g dark chocolate chips
- 75g milk chocolate chips
Instructions
- Preheat the oven to gas mark 4/350oF/180oC/160oC fan then line an 8 x 8-inch (20 x 20cm) tin with parchment paper. Ensure you leave some overhang to make it easier to remove the brownies.
- To a bowl, add and combine the cocoa powder, plain flour and salt then set aside.
- To a heat resistant bowl, add the butter and chocolate. Place the bowl over a pot of simmering water on a low heat ensuring the bottom of the bowl doesn’t touch the water.
- Using a spatula, mix the butter and chocolate while they melt. Once melted, immediately remove from the heat. The bowl will be warm so do not remove with your bare hands.
- To the bowl with the melted butter and chocolate, mix in both sugars, the eggs, vanilla extract and vegetable oil. Add and combine the dry ingredients set aside earlier and then add the chocolate chips.
- Pour the batter into the baking tin and bake for 30 minutes. Remove from the oven and place the tin on a cooling rack to completely cool. Once cooled, cut into 16 pieces and enjoy.
Leave a Reply