Recipe
Triple Chocolate Fudge Brownies
Rich, chewy brownies made with dark chocolate, cocoa, milk chocolate and white chocolate for a proper triple-chocolate finish.
Ingredients
Method
20 mins prep30 mins cook50 mins total
Heat the oven to 180°C fan / 200°C conventional. Grease and line a 20cm square baking tin, leaving a little baking paper overhanging the sides.
Put the butter and dark chocolate in a heatproof bowl over a pan of barely simmering water, making sure the base of the bowl does not touch the water. Stir until smooth, then remove from the heat and cool for 5 minutes.
Whisk the sugar, eggs and vanilla into the melted chocolate mixture until glossy and well combined.
Sift in the flour and cocoa powder, add the salt, and fold gently until no dry patches remain. Fold through most of the milk and white chocolate, reserving a little for the top.
Spread the batter into the prepared tin and scatter over the reserved chocolate pieces. Bake for 28–32 minutes, until the top is set but the centre still has a slight wobble.
Leave the brownies to cool completely in the tin before lifting them out and cutting into 16 squares. For the cleanest slices, chill them briefly before cutting.
Notes
Do not overbake the brownies: the centre firms as it cools and should stay fudgy rather than cakey.
Store in an airtight container for up to 4 days. They can also be wrapped and frozen for up to 3 months.
For an extra-grown-up version, add 1 tsp of instant espresso powder with the cocoa.
About this recipe
These triple chocolate fudge brownies are dark, rich and chewy in the middle, with melted chocolate running through the batter and pockets of milk and white chocolate in every slice.
They are straightforward to make in one saucepan and best served once the centre has cooled and set. Cut them small for sharing, or warm a square gently and serve with vanilla ice cream.
