Triple Chocolate Brownie Recipe
This rich, moist brownie contains white and milk chocolate chunks. It can be served warm with cream and ice cream, at room temperature, or straight from the fridge. When served warm, the chocolate chunks are soft and melted. When served straight from the fridge, the chunks are firm and their texture provides a contrast to the soft, fudgey brownie.
We have also made this brownie with added nuts (reduce the chocolate chunks by 100g and add 100g of chopped nuts).
Preparation time: 20 minutes (excludes baking time)
Serves about 12.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
125g butter
150g milk chocolate (we use Cadbury Dairy Milk chocolate)
50g dark chocolate
112g (1/2 cup) caster sugar
2 large eggs, lightly beaten (we use eggs with a minimum weight of 59g)
125g (3/4 cup + 1 tablespoon) plain flour
40g (1/4 cup) self-raising flour
125g white chocolate, chopped (we use Cadbury Dream white chocolate)
125g milk chocolate, chopped© exclusivelyfood.com.au
Preheat oven to 170 degrees Celsius (150 degrees Celsius fan-forced). Grease a 20cm (8 inch) square cake pan. Line the base and sides with baking paper.
Melt butter, 150g milk chocolate and 50g dark chocolate in a large saucepan over low heat, stirring occasionally. Remove from heat and allow to cool for 10 minutes.
Combine plain and self-raising flours in a small bowl. Stir sugar and eggs into chocolate and butter mixture. Add flours and chopped chocolate and stir until combined. Spread into cake pan.
Bake for 30 minutes. Allow brownie to cool in pan on wire rack. When cooled, cut into pieces. Store in the refrigerator in an airtight container. © www.exclusivelyfood.com.au
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48 Comments:
These were an absolute hit, thankyou! Divine served warm with vanilla ice cream...
I made these today and they turned out nice! I substituted the white chocolate for 100g chopped almonds which went well with the brownies.
I cooked them for 40 minutes - next time I would reduce the cooking time slightly, because they weren't as moist as I had hoped for, but they were still great!
I made these again and they were even better than last time :-) Again, I didn't use the white chocolate, but did substitute it with 'baking walnuts' and I also added about an extra 80grams of dark chocolate to the 'chocolate & butter mix'. I reduced the cooking time by 5 minutes and they turned out beautifully - very chocolatey, fudgy and moist.
Thanks again for the recipe! I have finally found out how to make the perfect brownie :-) .
Amazing and thirty mins baking is best!
Once again Girls - fantastic recipe. A true brownie in everyway possible. Best eaten at room temp, to get full chocolate flavour. Made them for Easter dinner - was eaten before main meal! No leftovers here! A truly delightful fudgy brownie. Will be making again (of course!!)
This recipe helped me to impress my family by showing them how nice i bake.
10x a lot guys!!
These are so good! I added SLIGHTLY less flour to get a fudgier brownie. Next time i make these I am going to add a tiny bit of baking soda as I found they did not rise very much. One thing I did find was that when I cooked one batch for the recommended time they were SO overcooked and dry - I cooked them for half the recommended time and they were perfect. I seriously took them out of the oven after about 20 mins and they were great. Maybe it's just my oven though!:)
A very easy and workable recipe,but the cooking time is wrong, to have a nice moist centre cut the cooking time by almost half.
Pinky
Do i need a mixer for this?
No, you don't need an electric mixer. The ingredients are stirred together by hand.
im about to get the brownies into the oven, and im not sure if i should do half the time or full becuase i read all 10 comments so far some say it was great and nothing about the time. although some say that half time is needed beause it wasnt moist enough?
which should i do???
In our oven, the brownie takes about 35 minutes to cook to our liking. However, every oven is different. We recommend that when you first make the brownie, you keep an eye on it to ensure that it doesn't overcook. If you have changed the ingredient quantities or are using a different pan size, you will need to adjust the baking time.
I cooked these brownies for my family, topped with icing sugar. the whole family said that they were the best brownies anyone had ever made for them!!!!!
thankyou soo much!, such a delicious recipe!!!
These brownies were delicious and a sure hit!!
I cooked them in a rectangle baking dish for 35 minutes, they came out of the oven, moreish, fudgey and perfect!
Thanks for another delicious recipe...
I made these last night. So yummy. I thought it was going to be very sweet, but it wasn't. Just perfect :)
I want to make these for a weekend barbeque, how far in advance can I cook them? Can I freeze them?
The brownies can be stored in the refrigerator for at least four days. They are also suitable to freeze.
THese are really yummy brownies! My brothers love them, but my mum thinks there's too much chocolate, but that's a good thing !
Hey Amanda and Debbie
This recipe looks awesome. I am having a dinner party at my place on this coming Saturday and I definitely want to try this out. I want to ask a couple of things. Firstly, how can I make a fudgey chocolate sauce to go with these yummy brownies and secondly how many brownies does this recipe yield?
Thanks!
Hi Annie
You could try our hot chocolate sauce recipe.
When serving the brownie as a dessert, we cut it into 12 pieces.
The sauce looks really nice..
Thanks a lot for your help!
I tried this recipe over the weekend, but I don't know what went wrong. I followed the exact same steps, but I left them in the oven for 50 minutes. When I put them on the wire rack to cool them down, they went totally dry and hard. Anyway, I tried this recipe again the next day, but that time I made sure that I took the brownies out right after 35 minutes. They were moist when hot but turned totally dry when I left them to cool down.
Am I doing something wrong?
Hi Annie
It sounds like the brownies were overcooked or contained too much flour. Are you usually able to obtain good results using the baking temperatures and times specified in recipes? If not, then your oven may be too hot. Did you use a square baking pan with a side length of 20cm? Did you use scales to measure the ingredients? If you used measuring cups to measure the flour, what method did you use to fill them?
What are the brownies supposed to look like when they come out the oven???
We do not currently have a photo of the freshly baked brownies still in the pan. Next time we make these brownies, we will add some step-by-step photos to this page.
I made these yesterday. I cooked them for 25-30 minutes and they were delicious! Praise from adults and children alike :)
I love this website for recipes - everything I have made has been scrumptious. Well done.
Hi there,
These brownies are wonderful! I tweaked the recipe slightly:
a) I use 100 milk/100 dark in the mixture, and for the chopped chocolate I use 50g white, 50g milk and 60g dark
b) I add about 1/4 hazelnut meal with the flour
c) Bake for about 22-25 mins on 150 degree fan forced
I'm sorry i found this recipe... they are too good to stop eating. I made a batch last night for morning tea today and they didn't even last the night :o(
You've become my go-to page for yummy desserts! This one is another winner. Didn't change a thing and I can't help "tasting" even before dinner, hahaha! Can't wait to try your other recipes.
Great! been looking for the winning brownie recipe that was soft in the middle and crisp on top, ive made a few but this one hit the spot. Made a few changes that others had suggested, ...more dark choc in melted mix...a little less flour...and only 25 mins in the oven. I think next time i will try with some nuts. love the site...cant wait to try lots more recipes!!
I made these today. But subsituted the white chocolate for glazed cherries instead. Tasted absolutely divine! Another great recipe as usual.
http://www.flickr.com/photos/chrisbren/4265693386/
I made these twice but there was a thin light brown crispy layer on top on both occasions. Is it the oil? Can u help me figure out what went wrong? nonetheless, this is THE BEST fudgy brownie i have ever made/tried. kudos to you!
-mel-
Hi Mel
The thin brown flaky layer you describe is normal for these brownies.
I made these with walnuts and they are fantastic! They were supposed to be for my boyf but I'm pretty sure I ate about 90% of them... Going to make them 'for my boyfriend' again soon... :)
I made these over the weekend and delicious is an understatement. I'm only 20 yrs old and I have taken up an interest in making sweets and desserts, I use your website often for recipes and everything I have tried so far has been wonderful!! your page is amazing, thanks for all the wonderful recipes!!!!
These are the best brownies I have made, everyone loves them.
I tried these yesterday and followed the recipe to the T... they didnt turn out like they were intended- very dissapointed :( i only cooked them for 35 minutes and they were dry and really quite risen, not dense and amazing as i expected.... sorry ladies :(
I made these yesterday and they're the first brownies I've made that have actually worked. I used a light coloured pan and baked them for 40 minutes. They came out perfectly and are so delicious. I can't wait to try them with nuts. Thankyou for another fantastic recipe!
Just delicious
It's in the over right now, but I had a few problems.
When cooling the melted butter and chocolate, the chocolate started to cool down and solidify a bit, instead of being smooth and thick. When I added the rest of the ingredients, the mixture had clumps. Was I doing something wrong? It tasted fine though.
Also, I noticed just then that the colour is not dark brown, as the mixture was, but a more caramel colour. I think they'll turn out alright, but the wrong colour...anyway, thanks!
The chocolate and butter mixture needs to be smooth and pourable when the other ingredients are added. If you make the brownie again and the chocolate mixture cools too much and starts to set, you could very gently warm the mixture and stir until smooth.
The lighter colour would probably have been due to some of the chocolate being solidified and therefore not available to combine with (and colour) the sugar, eggs and flour.
Mine were probably double the size of the brownies in the pictures, probably because I made them in a 17.5cm square pan. Therefore, it took at least 35 minutes to cook. They came out with a cake like texture, but overnight became a bit more moist and heaps more delicious than straight out the oven, I find. Family ate them all and I only got two pieces, considering I made 16 pieces. Thank you for such a wonderful recipe!
These were so tasty and yummy. So moist. Did exactly what the recipe said, cooked them for about 35-40 minutes.
I have to make these at least once every few months. My family love and crave them!
I decided to try these after making the white choc and macadamia blondies. This recipe was just as easy and as foolproof. They turned out amazingly first go. I added extra white chocolate and milk chocolate chunks to make them extra indulgent! Fabulous recipe!
Should the mixture be a bit wobbly when it comes out of the oven cause I doubled the recipe and it's been in for 50mins and still wobbly. It's in a long baking tray so it's not double the height.
Love this recipe, delicious!
Could also use brown sugar instead of castor sugar :-)
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