Best Triple Choc Brownies
These Triple Choc Brownies are literally, hands down THE BEST brownies. They (like their name indicates) are rich and full of chocolate. They are gooey on the inside and also crispy on the outside. What more could you want from an indulgent chocolate treat.
They are great for a tasty afternoon snack, a lunchbox treat, a birthday plate or a plate to share for the office morning tea (you will also receive plenty of compliments). They can even make for a delicious dessert – top them with whipped cream and berries.
Chocolate Brownie Variations
There are so many ways to change up these Triple Choc Brownies, whether it be for flavour preferences, dietary needs or purely for a little something different. Below are some of The Tasteful Pantry tried and tested favourite variations.
Nutty: Decrease the chopped chocolate by half and add ½ cup of chopped nuts (walnuts, almonds and macadamias are my favourites). Roast them in a hot oven for five minutes and let them cool before adding to the brownie batter with the chocolate.
Fruity: Replace the chopped milk chocolate with 1 cup of frozen raspberries or ½ cup of dried cranberries.
Dietary options: Simply replace the same amount of gluten-free flour for the regular flour, for a rich gluten-free chocolate brownie.
Choose margarine or other similar option to replace the butter in the brownie and also opt for dairy-free blocks of chocolate for a completely dairy-free treat.
Feedback: How did you go with the Best Triple Choc Brownies? Did you try a variation? I would love to read about it in the comments below. Cheers, Elby!
Want a taste of something more? Check out my other delicious chocolate recipes. Or for another sweet slice, try my Raspberry White Chocolate Slice! Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest tips and info.
Best Triple Choc Brownies
Brownies sit somewhere in between chocolate cake and fudge. The slightly gooey centre with chunks of milk and white chocolate make these brownies a decadent treat.
16
brownies20
minutes50
minutes327
kcal1
hour10
minutesStop your screen from going to sleep
Ingredients
150 grams unsalted butter, melted
1 cup cocoa powder
4 eggs
1 ¾ cups caster sugar
1 tsp vanilla extract
¾ cup plain flour
1 tsp baking powder
¼ tsp salt
160 grams milk cooking chocolate, roughly chopped (see Note 1)
160 grams white cooking chocolate, roughly chopped (see Note 1)
Directions
- Heat oven to 160C | 140C fan forced. Grease and line a 27.5×17.5cm (11x7in) slice tin (see Note 2).
- Melt the butter in a small saucepan, whisk in the cocoa and pour into a large bowl to cool for 10-15 minutes.
- Whisk in the eggs until well combined and then stir in the sugar and vanilla with a wooden spoon. It will be quite thick and hard to stir.
- Fold through the sifted flour, baking powder and salt.
- Stir in the chocolate and pour into prepared pan.
- Bake for 40-50 minutes, depending how gooey you like the centre. It should be firm to touch around the edges and then slightly softer towards the middle (but not wobbly).
These brownies are delicious by themselves or dressed up as a dessert with cream and fresh berries. Check my post for other variations.
Also check out my other delicious chocolate recipes and baked goodies (including the popular Raspberry White Chocolate Slice) for more inspiration!
Notes
- Note 1: Use chocolate chips instead of blocks if preferred.
- Note 2: You can use any size or shaped tin, but be sure to adjust cooking times as necessary.