Fudgy Triple Chocolate Brownies | Chocolate Packed!

EPIC and FUDGY, chocolate-filled Triple Chocolate Brownies with bursts of white and dark chocolate chunks through a moist chocolate brownie!

Embrace your chocolate cravings, and be tempted with this intensely flavoured triple chocolate brownie…...baked in just over half an hour!

By including chunks of both white and dark chocolate in the mix, you raise this brownie recipe to a whole new level!

There’s plenty of decadent brownie recipes around, such as my fudgy Nutella brownies, brownies swirled with peanut butter, and gluten free brownies too.

Or for an ‘adults only’ twist there’s my boozy Baileys brownies! For an elegant dessert, you must try Baileys chocolate brownie trifle – it looks extra special served in individual glasses for a late night treat!

But back to my Triple Chocolate Brownies! If you’re serious about intense chocolate brownies, you’ve come to the right place!

Why You’re Going To Love This Recipe

I don’t think there’s many of us who can resist a sweet little mouthful of moist chocolate brownie, right??

• Intense flavour – loaded with chunks of white and dark chocolate throughout, and blended with a good quality cocoa, these triple chocolate brownies are choc-ful of intense flavour.
• One bowl recipe – it’s so quick and easy when there’s only one bowl required – simply mix and bake!
• Slice or dessert – whether you enjoy a piece as an afternoon tea treat, or warm it up with a dollop of cream (and ice cream!) for dessert, it’s completely your choice. But, I warn you, those chunks of chocolate are like little molten bursts of heaven when served warm!
• Serves a crowd – this triple chocolate brownie is dense and rich, and that means you only need a small piece!
• Conventional and Thermomix – I have included instructions for both easy methods in the recipe card below.

What You Need

Chocolate, chocolate and chocolate – triple loaded!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

• Butter – make sure you use salted or unsalted real butter, rather than margarine or butter substitutes, for the ultimate flavour and texture.
• Caster sugar – also called superfine sugar, caster sugar dissolves easily when mixing with the other ingredients.
• Cocoa powder – it’s important to use a good quality baking cocoa powder for a super rich chocolate flavour, so pick a well known brand such as Cadbury or Nestle made with 100% Dutch cocoa.
• Vanilla extract – or vanilla bean paste. Again, choose a good quality vanilla that has been extracted from the vanilla bean, such as Queen’s brand, not a synthetically flavoured imitation vanilla.
• Eggs – large eggs (60g), have these at room temperature.
• Plain flour – also known as all purpose flour.
• White and dark chocolate – I like to use blocks of each chocolate, chopped into chunks, for the best cafe-style triple chocolate brownies, but you can also use chocolate chips, if you prefer.

Equipment Required

Triple chocolate brownies take very little time to prep – an easy one bowl mix!

• Mixing bowl, spatula and sifter – or Thermomix (optional).
• Microwave – for melting butter, or use stove top or Thermomix (optional).
• 20cm square baking tin – greased and lined with baking paper.
• Oven.

Step By Step Instructions

My advice – try not to eat too much chocolate when cutting it into chunks!!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Melt The Butter

Preheat your oven to 160 degrees Celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.

Place the butter into a large microwave mixing bowl and heat for 1 minute, or until melted.

Step 2 – Add Sugar And Cocoa

Add the caster sugar and sifted cocoa powder to the melted butter and stir.

Heat in the microwave on 50% power, stirring every 30 seconds, until the caster sugar is dissolved and ingredients combined.

Allow to cool slightly before adding the eggs.

Step 3 – Add Vanilla And Eggs

Add the vanilla extract and the eggs, and whisk to combine.

Step 4 – Add The Flour

Sift the plain flour into the bowl, and gently fold this through the mixture.

Step 5 – Add Chocolate Chunks And Bake

Add half of the white chocolate and dark chocolate chunks, reserving the rest to go on top of the brownie.

Fold these chunks gently through the mix.

Pour the brownie mixture into the prepared tin and sprinkle the remaining white and dark chocolate chunks across the top.

Bake for 30 – 35 minutes or until cooked. Test with a toothpick – see Expert Tips.

Allow triple chocolate brownies to cool completely in the tin before removing and slicing.

Expert Tips

Some simple tips for making your triple chocolate brownies the very best!

• Line your tin with baking paper/parchment paper. This will make it easier to remove them from the tin later. Leave the edges over hanging slightly for convenience.
• Cocoa powder – whatever type you use, make sure it’s a good quality one! Dutch processed cocoa powder lends a deep smooth flavour and is recommended, but natural cocoa powder works too, if that’s what you have on hand.
• Chocolate – I use blocks of white chocolate and dark chocolate and use a knife to cut them into small chunks. Alternatively, you can use chocolate chips.
• Sift the plain flour before adding it to the batter.
• Don’t overmix the batter once the flour has been added. Overbeating will add air, which will produce cakey brownies, rather than fudgy.
• Don’t overbake! Brownies will continue to cook after they’ve been removed from the oven. So, it’s best to remove them when they are slightly under cooked, rather than over cooked. All ovens differ slightly, so start to check them at the 20-minute mark and then in 5-minute intervals until they are ready. If you want fudgy brownies, remove them from the oven when the sides have begun to shrink away from the tin but the centre is still gooey.
• For gooey brownies, cook for 30 minutes and test by inserting a toothpick into the centre for a second or two. If the toothpick is covered in thick (but not runny) chocolate mixture, then you will have gooey brownies.
• For fudgy/moist brownies, cook for 35 minutes and test with a toothpick which should come out with less thick mixture on it. The top should be flaky and set. 
• Cool before cutting – allow the brownies to cool in the tin before cutting into them. You will have neater slices if they are cut at room temperature.
• Serve them on their own, dusted with icing sugar or slather ganache or frosting over the top. You can also heat them and add a big scoop of your favourite ice cream!
• Storage – store brownies in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months.
• Freezing – allow triple chocolate brownies to cool to room temperature first and slice them into individual serves (or leave the slab whole, if preferred). Wrap the brownies in baking paper and store them in an airtight container in the freezer for up to 3 months. To thaw, leave the slices in a container in the fridge overnight, or sit them at room temperature for 1-2 hours. To warm, place them in the microwave until heated through.

FAQs

Looking for more decadent brownie or blondie recipes? Look no further!

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Triple Chocolate Brownies

EPIC and FUDGY chocolate-filled Triple Chocolate Brownies with bursts of white chocolate and dark chocolate chunks through a moist chocolate brownie!

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Course: Brownie/Slice, Dessert

Cuisine: brownies, Slices

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

0 minutes minutes

Total Time: 35 minutes minutes

Servings: 20 serves

Calories: 188kcal

Author: Lucy – Bake Play Smile

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Instructions

• Preheat oven to 160 degrees Celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.

• Place the butter into a microwave-safe bowl. Heat for 1 minute.If using a Thermomix: Place the butter into the Thermomix bowl. Melt for 3 minutes on 80 degrees, Speed 2.
• Add the caster sugar and sifted cocoa powder and stir.Heat in the microwave on 30 second bursts (50% power) until sugar dissolved and ingredients combined – stirring each time.If using a Thermomix: Add the caster sugar and cocoa powder and mix for 10 seconds on Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.

• Allow to cool slightly.

• Add the vanilla extract and the eggs and whisk until combined.If using a Thermomix: Add the vanilla extract and the eggs and mix for 10 seconds on Reverse, Speed 4. Scrape down the sides and repeat.
• Sift the plain flour into the bowl and gently fold through.Fold through half of the chopped white and dark chocolate chunks.If using a Thermomix: Add the plain flour and mix for 5 seconds on Speed 4. Scrape the sides of the bowl and repeat. Fold through half of the chopped white and dark chocolate chunks with the spatula.
• Pour the brownie mixture into the prepared tin and sprinkle the remaining white and dark chocolate chunks over the top.Bake for 30-35 minutes or until cooked through.

• Leave in the tin to cool completely.

Notes

RECIPE NOTES & TIPS:

• Line your tin with baking paper/parchment paper. This will make it easier to remove them from the tin later. Leave the edges over hanging slightly for convenience.
• Cocoa Powder – whatever type you use, make sure it’s a good quality one! Dutch processed cocoa powder lends a deep smooth flavour and is recommended, but natural cocoa powder works too if that’s what you have on hand.
• Chocolate – I use blocks of white chocolate and dark chocolate and use a knife to cut them into small chunks. Alternatively, you can use chocolate chips.
• Sift the plain flour before adding it to the batter.
• Don’t overmix the batter once the flour has been added. Overbeating will add air, which will produce cakey brownies, rather than fudgy.
• Don’t overbake! Brownies will continue to cook after they’ve been removed from the oven. So, it’s best to remove them when they are slightly under cooked, rather than over cooked. All ovens differ slightly, so start to check them at the 20-minute mark and then in 5-minute intervals until they are ready. If you want fudgy brownies, remove them from the oven when the sides have begun to shrink away from the tin but the centre is still gooey.
• For gooey brownies, cook for 30 minutes and test by inserting a toothpick into the centre for a second or two. If the toothpick is covered in thick (but not runny) chocolate mixture, then you will have gooey brownies.
• For fudgy/moist brownies, cook for 35 minutes and test with a toothpick which should come out with less thick mixture on it. The top should be flaky and set. 
• Cool before cutting – allow the brownies to cool in the tin before cutting into them. You will have neater slices if they are cut at room temperature.
• Serve them on their own, dusted with icing sugar or slather ganache or frosting over the top. You can also heat them and add a big scoop of your favourite ice cream!
• Storage – store brownies in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months.
• Freezing – allow the brownies to cool to room temperature first and slice them into individual serves (or leave the slab whole, if preferred). Wrap the brownies in baking paper and store them in an airtight container in the freezer for up to 3 months. To thaw, leave the slices in a container in the fridge overnight, or sit them at room temperature for 1-2 hours. To warm, place them in the microwave until heated through.

Nutrition

Calories: 188kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 64mg | Potassium: 66mg | Fiber: 1g | Sugar: 18g | Vitamin A: 227IU | Vitamin C: 0.03mg | Calcium: 20mg | Iron: 1mg