Best Ever Triple Chocolate Brownies Recipe

This is a fail-safe recipe for indulgent triple chocolate brownies. I’d highly recommend you serve them warm with a dollop of ice cream.

With a week of grey skies and wet weather, it feels like autumn is truly upon us. To be honest, I was ready for the colder weather, mentally preparing for oversized jumpers and ankle boots. But with last Saturday’s toasty 25 degrees in London, it felt like summer was clinging on. Safe to say, it hasn’t lasted and the sandals have gone back into my wardrobe.

I started this blog 18 months ago with good intentions of sharing travel tips and the odd recipe to give me some mental direction. Sadly, I haven’t been the most committed writer. It’s been quite the year with the dawn of an exciting full-time career, move to London, and change of relationship status. Combined with a lack of motivation and the insecurities of sharing my creative prowess, it’s taking me some time to tap away at a blank page again.

To get me back into the flow of writing, I’m sharing one of the recipes I seem to be concocting on a regular basis at the moment; triple chocolate brownies. This recipe is originally from the BBC GoodFood website, aptly named ‘Best ever chocolate brownies’. But like most of my desserts, the key to my version is to just add more chocolate!

Ingredients

185g/ 6.5 oz butter
200g/ 7 oz dark chocolate
3 large eggs
275g/ 9.7 oz caster sugar
80g/ 3 oz plain flour
40g/ 1.5 oz cocoa powder
100g/ 3.5 oz white chocolate chips
100g/ 3.5 oz milk chocolate chips

Method

Preheat the oven to 170 degrees / 160 fan and line a deep, rectangular tray with baking paper. Crumple the paper up prior to placing it in the tray. This will give you a more malleable material to work with.

Place the butter and dark chocolate into a medium sized bowl. Half fill a small saucepan with water and position the bowl on top. Combine the two ingredients as the water simmer’s underneath.

(Don’t let the water touch the bottom of the bowl, as it could burn the chocolate. The boiling water tends to spew from the rim of the saucepan if done so.)

Once melted, set aside to cool to room temperature.

In an additional bowl, mix together the eggs and sugar until the mixture transforms into a pale, cream colour. It should thicken to a point where ribbons form on the surface when drizzling it over itself. (Ideally, use an electric whisk for this to save your energy.)

Pour the melted butter and chocolate into the egg and sugar mixture. Combine it slowly until you have a smooth, chocolate union.

Sieve the plain flour and cocoa powder over the liquid mass before folding the mixture delicately. Ensure you don’t knock out the air – think large, and slow movements in a figure of 8.

Just before it’s all combined, add 2/3’s of the chocolate chips. Mix fully before placing it into the lined tin and scattering the remaining 1/3 on top.

Place the tray into the oven for 25-30 minutes, until the top is shiny, sides are coming away. There should be a slight wobble in the middle. (Take out slightly earlier to for gooier consistency. Likewise, a more cakey texture will ensue if left in longer.

Leave to cool slightly before serving warm with a large scoop of vanilla ice cream for a truly indulgent treat.

Alternative brownie combo

Swap out some 100g of dark chocolate for the equivalent of the branded confectionery. Then add a zest of 1 orange into the mixture.

This is a fail-safe brownie recipe that ensures to relieve even the strongest of chocolate cravings. But be careful who you share them with, as it will have your fans asking for more. Something I’ve experienced only too well. I’ve often arrived home to find all the ingredients waiting for me.

As ever, if you give the triple chocolate brownies recipe a try, let me know how they turn out. Otherwise, happy Friday and good luck with this gloriously, interchangeable weather!

Els x

For more yummy treats, head to my baking section or add baked goods to your feed by following @theardentbakery