Gooey Triple Chocolate Brownies

30 Aug 2016

Brownies are just one of those things that are a winner every time. They're super simple to make, and you can dress them up or dress them down to your liking. Today, I'm sharing my all time favourite brownie recipe, which involves a whole load of chocolate and deliciousness. I used to make these a lot when I was in secondary school, bringing them in for class parties or just to share with my friends, and everyone loved them! I only recently rediscovered the recipe and I've fallen back in love with them all over again. So if you're looking to make a batch of brownies with two types of chocolate chips, a slightly crunchy outside and a gorgeously gooey centre, then this is the recipe for you!

You will need:
225g plain chocolate
225g softened, unsalted butter
3 eggs
225g caster sugar
30ml/2 tablespoons black coffee
75g self-raising flour
A pinch of salt
100g milk chocolate chips
100g white chocolate chips
5ml/a teaspoon of vanilla extract

  1. Preheat your oven to 180c/gas mark 5. Grease and line a 18 x 28cm/7 x 11" tin with greaseproof paper. I recommend using a tin as close to these measurements as possible, otherwise it may take a longer or shorter amount of time for your brownies to bake.
  2. Break the chocolate into squares and place in a heatproof bowl with the butter. Using the microwave, melt them down, stirring at intervals until they are completely combined. You can also do this by setting the bowl over a pan of simmering water. Remove the bowl and leave the mixture to cool for 5 minutes.
  3. In a separate bowl, beat the eggs, sugar and coffee together until smooth, then gradually beat in the cooled melted chocolate mixture.
  4. Sift the flour and salt over the mixture, then fold in together with both the chocolate chips and the vanilla extract. Your mixture should still be fairly runny.
  5. Spoon the mixture into the prepared tin, spreading it out evenly, and then bake for about 35 minutes or just until firm to the touch. If you are using a tin that is close to the original measurements, don't bake it for any longer, as it will still be soft under the crust but will firm up as it cools. If your tin is larger or smaller, you may have to adjust your timings accordingly.
  6. Leave the brownie to cool in the tin before turning them out. Sometimes, I like to leave mine to cool for over an hour, just so I can be sure that they have firmed up enough. Trim off the crusty edges and cut into squares.
And there you have it! Although they're simple, these guys are perfect if you're looking to impress. You can alter this recipe in so many ways, for example, you could swap the chocolate chips out for nuts, or add in pieces of Oreos. At some point, I think I'd like to try it with a layer of salted caramel along the bottom for just a little extra decadence, or adding in some freeze dried raspberries for a fruity punch. Watch this space! They're great for killing time on a rainy afternoon and will keep people asking for more.

Whould you like to comment?

  1. These look gorgeous! Do you reckon they'd work with GF flour?

    1. I've just had a little look at some other GF brownie recipes on Google, and I *think* these should work with GF flour. I'm not entirely sure though, but I think it would definitely be worth a try! :)

  2. Omg these look amazing!! Just found your blog through Bloglovin', I love it! x