These super simple triple chocolate brownies are everything the perfect brownie should be; crisp on top, gooey in the middle and devilishly decadent.
While these brownies are a chocolate trifecta, take the simple base recipe and play around with flavours – add pecans or walnuts for a nice crunch, mix in a little coffee for a mocha brownie, or add caramel fudge squares and a pinch of salt to the batter for a gooey salted caramel brownie.
Ingredients 85g unsalted butter, cubed
300g dark chocolate (50%), broken into squares
˝ cup caster sugar
3 large eggs
˝ tsp vanilla bean paste, or 1 tsp vanilla extract
1 cup plain flour
˝ cup white chocolate, roughly chopped*
˝ cup milk chocolate, roughly chopped*
Use chocolate chips if you prefer.
Preheat fan-forced oven to 150 degrees Celsius. Line a 20x20cm square tin with baking paper.
Melt together the dark chocolate and butter in a medium saucepan over a medium heat until smooth and glossy. Set aside to cool for a few minutes.
In a large bowl whisk together the eggs, sugar and vanilla until well combined.
To temper the eggs, add a small amount of the chocolate and butter mixture to the egg mixture and whisk to combine. Add in the remaining chocolate and whisk until well incorporated.
Sift in the flour and add in the chopped white and milk chocolate pieces. Stir gently to combine, ensuring there are no pockets of flour left.
Pour batter into prepared tin and bake for 40 minutes. If you prefer a more gooey consistency to your brownies lessen the bake time by 2-3 minutes.