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Triple Chocolate Brownies
Dense, fudgy, and unapologetically chocolatey — this is the brownie I make when only chocolate will do. One bowl, no mixer, and dangerously quick to put together.
Prep15 min
Cook30 min
Total45 min
YieldMakes 16 squares
DifficultyEasy
Ingredients
- 200g dark chocolate, chopped
- 150g butter
- 3 eggs
- 220g caster sugar
- 1 tsp vanilla extract
- 90g plain flour
- 30g cocoa powder
- 1/4 tsp salt
- 100g milk chocolate chips
- 100g white chocolate chips
Method
- Preheat the oven to 170°C (150°C fan-forced) and line a 20cm square tin with baking paper.
- Melt the dark chocolate and butter together, either in the microwave in short bursts or over a double boiler, then set aside to cool slightly.
- Whisk the eggs, sugar and vanilla together until slightly thickened.
- Pour in the melted chocolate mixture and whisk to combine.
- Sift in the flour, cocoa powder and salt, and fold through until just combined.
- Fold in the milk and white chocolate chips.
- Pour into the tin and bake for 28–32 minutes — a skewer should come out with a few moist crumbs, not wet batter.
- Cool completely in the tin before slicing — this is the hardest part.
Bella's tip: For that bakery-style crackly top, make sure you whisk the eggs and sugar properly in step 3 — don't rush it.
These freeze beautifully, if they last that long.