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a slice of chocolate brownie on a grey plate, topped with a scoop of ice cream.
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5 from 3 votes

Fudgy Triple Chocolate Brownies

Utterly decadent triple chocolate brownies, made from scratch. They are fabulously rich with chewy edges, crinkly tops and a soft, fudgy centre. Made with melted chocolate, cocoa powder and dotted with chocolate chips, every bite is absolutely loaded with chocolate flavour!
Prep Time10 minutes
Cook Time30 minutes
0 minutes
Total Time40 minutes
Course: cakes, Dessert
Cuisine: international
Servings: 9
Calories: 495kcal

Ingredients

  • 130 grams butter roughly chopped
  • 130 grams dark chocolate good quality eating chocolate, chopped
  • 1 ½ cups sugar granulated white sugar
  • ¾ cup plain flour 112 grams
  • cup cocoa powder sifted
  • 1 ½ teaspoon vanilla bean paste
  • 3 eggs at room temperature, lightly beaten
  • ¼ teaspoon salt flakes
  • 1 cup dark chocolate baking chips or use milk or white chocolate baking chips, if preferred

Instructions

  • Pre-heat oven to 180°C/356 F (fan forced). Grease a 20 x 20cm square baking tin with butter and line with baking paper.
  • Place the butter and chopped dark chocolate into a heat-proof bowl and place it over a saucepan of gently simmering water. The bowl should fit snugly over the saucepan without touching the water or letting steam escape.
  • Stir the chocolate and butter together over the heat until melted, combined and smooth. Remove from the heat.
  • Add the sugar and stir to combine.
  • Add the flour, cocoa powder, vanilla, eggs and salt and fold the mixture until just combined (don’t overbeat).
  • Gently fold in the chocolate chips.
  • Spread the brownie mixture into the prepared tin and bake for around 30 minutes, or until cooked through. You can check by inserting a knife or wooden skewer into the middle. If it comes out clean, with just a few moist crumbs sticking, it is ready. If the skewer has wet batter sticking to it, they need a little more time.
  • Allow the brownies cool completely in the tin before slicing them into pieces (9-12 serves).

Notes

  1. Choose a good quality eating chocolate that you know and love to eat from the packet. Dark chocolate can be swapped for milk chocolate, but the chocolate flavour will be milder. I use a dark chocolate with 70% cocoa, but you can use anything between 45-70%.
  2. Either Dutch process cocoa powder or unsweetened cocoa powder can be used. Dutch process will give a deeper, smoother chocolate flavour.
  3. Use white, milk or dark chocolate chips, depending on your preference.
  4. Plain flour – all-purpose (plain) flour is used to provide a little structure. Only ¾ cup is used, as too much flour will make the brownies ‘cake-like’. We want dense, fudgy brownies, so measure accurately and only use the amount of flour specified.
  5. Don’t overmix the batter once the flour has been added. Overbeating will add air which will make the brownies more cake-like. We want them dense and fudgy!
  6. Don’t overbake them! Bake the brownies for approximately 30-35 minutes, until a wooden skewer or toothpick inserted into the middle comes out clean, with a few moist crumbs sticking to it. If there is wet batter on the skewer, they need more time. The brownies will continue to cook once they’ve been removed from the oven, so it’s best to remove them when they are slightly under-baked, rather than overcooked. Cooking times will vary, depending on your oven and the type of pan used, so check them at the 28-minute mark.
  7. Leave the brownies to cool completely in the pan before cutting them or attempting to remove them from the pan. The brownies will continue to set as they cool down, as well as develop flavour. And, it is much easier to get clean, neat slices when they are properly cooled. Unless you don’t care about neat slices and just want to eat them straight from the tin. Then, go for it!
  8. Due to the butter and solid chocolate content, the brownies will go hard when stored in the fridge. They will soften up again when reheated in the microwave.
  9. Storage; store leftover brownies in an airtight container at room temperature for 3-4 days, or in the fridge for up to a week.
  10. Don’t add the eggs directly to the hot butter/chocolate mixture, as they will cook/scramble. Allow it to cool slightly and mix in the sugar before adding the remaining ingredients.
  11. Reheating; place individual serves in the microwave and heat for around 30 seconds, or until warmed to your liking. To reheat them in the oven, place them on an oven tray and cover with foil. Heat at 160C for around 10 minutes.
  12. How to tell when they are ready; a wooden skewer/toothpick test is the easiest and cleanest way to tell when brownies are cooked. Carefully insert a skewer into the middle of the brownies. If it comes out with wet batter, they need more time. If it comes out clean, with a few moist crumbs sticking, then they are ready! The edges of the brownies will also start to shrink away from the tin. They will continue to cook in the pan, so be careful not to overbake them.
  13. Freezing; When wrapped and stored well, brownies can be frozen for up to 3 months. To freeze, first allow the brownies to cool completely in the tin. Then slice (or leave it in a whole slab) and wrap in baking paper or plastic wrap. Place them into an airtight container and freeze. To thaw, place the container in the fridge overnight or thaw individual pieces at room temperature for 1-2 hours.
  14. Please note that the nutrition information is based on the brownies being divided into 9 pieces, with one piece being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the brownies. You can cut them smaller, if preferred.
  15. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition

Calories: 495kcal | Carbohydrates: 61g | Protein: 7g | Fat: 26g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 86mg | Sodium: 204mg | Potassium: 313mg | Fiber: 4g | Sugar: 44g | Vitamin A: 448IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 3mg