Decadent chocolate fudge brownies made with rich dark chocolate and with milk and white chocolate chips. Serve warm with ice cream for the ultimate dreamy dessert!
Brownies are the perfect treat for any chocolate lover! What’s not to love more than a warm baked brownie, fudgy, gooey and served with vanilla ice cream? And when we’re talking homemade TRIPLE chocolate brownies, there really is nothing more delicious!
Whenever I’m out for dinner, if there is chocolate brownie on the dessert menu, I guarantee you, I will always pick brownies. A few weeks ago we went for dinner at one of my favourite restaurants and I devoured one of the most amazing chocolate fudge brownies. It was so good and inspired me to bake some for myself! And I have to say, these brownies were definitely better than the one I ate at the restaurant!
I’ve added a mix of milk and white chocolate chips to the brownie batter – making these triple chocolate brownies! If you like you could swap half the chocolate chips for nuts like walnuts or toasted hazelnuts. Also, if you want to take these brownies to the next level spread with chocolate fudge frosting and even add some sprinkles for an extra fun bake. 🙂
What I love most about this recipe is how the brownies turn into two different desserts. Serve straight from the fridge, they’re SO incredibly fudgy or when warmed – I do this either in the oven or in the microwave, the brownie is more like a gooey molten cake or Swedish kladdkaka. These brownies turn into a truly delicious dessert, especially great topped with vanilla ice cream and chocolate or toffee sauce!
This brownie recipe couldn’t be any easier or simpler to make. It’s super important to read the recipe through full before starting, I always start by getting all the ingredients weighed out accurately. Start by melting the butter and dark chocolate over a bain-marie (double boiler). Gently melt over a low heat, try not to get the chocolate too hot.
Once the chocolate is cooled, crack the eggs into the bowl of mixer. Add the sugar and then whisk on the highest speed for 5-7 minutes or until the mixture is thick and ribbony. You want the mixture to look like a thick creamy milkshake before you add the remaining ingredients. Now fold through the melted chocolate, then sift the flour and cocoa again, add the vanilla and gently fold to combine. Finally add the chocolate chips – you can add less chocolate chips if you want, but my inner chocoholic made me add that much chocolate! Spread into the pan, and bake!
Once baked the brownies will have a crackly top and a soft, gooey and fudge-like texture!
(Makes 16 squares/32 bitesize pieces)
185g (6.5 oz) unsalted butter
185g (6.5 oz) dark chocolate – aim for at least 70% cocoa solids
85g (3 oz) plain flour (all-purpose)
45g (3 tbsp) cocoa powder
3 large free-range eggs, at room temperature
275g (9 3/4 oz) caster or granulated sugar
1 tsp vanilla extract
75g (5 tbsp) white chocolate chips
75g (5 tbsp) milk chocolate chips
- Cut the butter up into small cubes and break the chocolate into smaller pieces. Place into a medium heatproof bowl over a pan of barely simmering water (bain marie), stir until melted and then carefully take the bowl off the heat and set aside. You can alternatively do this in the microwave.
- As the chocolate cools, preheat your oven to 160 C Fan / 180C / 350F / Gas Mark 4. Grease and line a 20cm shallow cake or 10″ x 8″ brownie tin with parchment paper.
- Crack the eggs into a large mixing bowl, add the sugar and whisk until thick, ribbony and doubled in volume. This will take approx. 5-7 minutes to achieve the correct consistency, so I recommend using an electric mixer!
- Pour the now cooled melted chocolate mix into the eggs and gently fold to combine. Make sure you mix right from the bottom of the bowl and don’t miss the sides.
- Now sift the flour and cocoa powder into the bowl, again gently fold to combine the dry ingredients fully. Finish by folding through the milk and white chocolate chips.
- Pour the brownie batter into the prepared pan, spread out evenly and level off with a spatula. Bake for 25 minutes, when cooking time has finished shake the pan slightly, if it wobbles then place the tray back in the oven for another 5 minutes.
- Once fully baked, take out of the oven and leave to cool in the tin sitting over a wire rack. Leave until completely cooled to room temperature. The brownies can be sliced up now, but for a fudgier and more set brownie place the tray in the refrigerator overnight.
- Serve at room temperature or warm with ice cream!
- Try not to over beat the mixture. It may knock out all the air and the brownies will be flat and will not rise.
- The recipe suggests using a 20cm square cake tin. But I’ve also made these brownies using a brownie pan measuring 25cm x 20cm (10″ x 8″).
- To warm the brownies, place on a plate or in a heatproof dish, warm in the oven for 8-10 minutes. Or place in the microwave on medium-high heat for 10-15 seconds.
I LOVE these brownies served warm with vanilla ice cream and toffee sauce! Enjoy!
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