This is my classic brownie recipe with a slight twist by adding more chocolate chips and we have the perfect Triple chocolate brownies, what could be better? Rich and fudgy, these brownies are made with three types of chocolate: dark chocolate, milk chocolate, and white chocolate. Studded with chocolate chips or chunks, these brownies boast a fudgy interior and a slightly crisp top and can be paired perfectly with a scoop of vanilla ice cream or enjoyed on their own, triple chocolate brownies are a chocolate lover’s dream.
These homemade brownie recipe is SO easy to make, and serves up perfect slices of brownies. These are sure to be a big hit at any party or celebration. What makes these brownies so special is the generous portion of dark, white and chocolate chips within the fudgy interior. The top of the brownies features the smooth, shiny crust that forms during baking, with crackles ensuring the brownies have come together properly.
Picture this: a freshly baked brownie, still warm and slightly glossy from the oven. Its surface is a deep, rich chocolate brown, with a slight sheen that hints at its fudgy texture. The edges are perfectly set, offering a slightly crisp contrast to the soft, gooey center, which is just barely holding together, ready to melt in your mouth.
What makes these brownies so great?
Brownies are so easy to make, a batch of freshly made brownies will never last long in my household! This recipe is versatile and you can customise these brownies to your preference.
In this recipe, I have opted for using white chocolate, dark chocolate and milk chocolate chips. You can easily skip the chocolate chips and bake a classic brownie recipe instead. There are so many adaptations that can be made such as adding nuts, dried fruits, or even swirls of cheesecake or peanut butter. This flexibility means you can create a unique brownie experience with every batch.
Everything you need:
- Unsalted Butter (70g): Butter adds richness and moisture to brownies, contributing to their fudgy texture.
- Caster Sugar (250g): Caster sugar dissolves easily in the batter, resulting in a smooth texture. It also helps create a shiny crust on top of the brownies while sweetening them.
- Eggs (2 large): Eggs provide structure, moisture, and richness to the brownie batter.
- Vegetable Oil (55ml): Oil adds moisture and tenderness to the brownies. It also contributes to a fudgier texture, making the brownies soft and chewy rather than cakey.
- Vanilla Extract (1 teaspoon): Vanilla enhances the flavor profile of the brownies.
- Cocoa Powder (80g): Cocoa powder is the star ingredient that gives brownies their rich chocolate flavor.
- Plain Flour (60g): Flour provides structure to the brownies. It helps create a stable base for the batter and absorbs some moisture. The amount used here is lower than in traditional cake recipes, contributing to the desired dense and fudgy texture.
- Cornstarch (1 tablespoon): Cornstarch acts as a tenderizer in the batter, helping to create a softer texture. It also aids in thickening the brownies, enhancing their chewiness and preventing them from becoming too dense.
Recipe Tips
Choose the Right Cocoa: The quality of cocoa powder can greatly impact the flavor of your brownies. Consider using high-quality Dutch-processed cocoa for a richer taste or natural cocoa for a more intense chocolate flavor.
Melt Butter Carefully: If you’re melting butter, do it gently to avoid separation or splattering. You can melt it in the microwave in short intervals or on low heat on the stove.
Use Parchment Paper: Line your baking dish with parchment paper for easy removal after baking. Leave some overhang to create “handles” that make it easier to lift the brownies out of the pan.
Check for Doneness: To avoid overbaking, check your brownies a few minutes before the suggested baking time. A toothpick should come out with a few moist crumbs but not wet batter; this indicates they are done.
Cool in the Pan: Allow brownies to cool in the pan for at least 10-15 minutes before transferring to a wire rack. This helps them set while still retaining moisture.
More Traybake Recipes:
Triple Chocolate Brownies
Ingredients
- 70 g unsalted butter melted
- 250 g caster sugar
- 2 eggs large
- 55 ml vegetable oil
- 1 tsp vanilla extract
- 80 g cocoa powder
- 60 g plain flour
- 1 tbsp cornstarch
- 100 g milk chocolate chips
- 100 g white chocolate chips
Instructions
- Preheat your oven to 175°C (350℉). Grease or line an 8-inch square baking pan with parchment paper.
- In a large mixing bowl, combine the melted unsalted butter and caster sugar. Mix until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vegetable oil and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the cocoa powder, plain flour, cornstarch, and a pinch of salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the milk chocolate chips and white chocolate chips until evenly distributed throughout the batter.
- Pour the brownie batter into the prepared baking pan, smoothing the top evenly.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Once done, remove the brownies from the oven and allow them to cool in the pan for about 10-15 minutes.
- Then transfer them to a wire rack to cool completely before slicing into squares.
- Enjoy your delicious chocolate chip brownies! These are great warm, but they also taste fantastic at room temperature or chilled.