Triple chocolate brownie
This chocolate brownie recipe is from my first cookbook, At My Table. Who doesn’t love a good brownie? They’re fabulous not only for the obvious reason (i.e they’re loaded with gorgeous chocolate), but also because they’re so quick and easy to whip up. I kicked the chocolate quotient up a notch with this one, I like getting chunky chocolate pieces when I take a bite. You can either slice the brownie into pieces, or serve it on a platter whole, pile on whipped cream, chocolate sauce and fresh berries and devour it as a dessert.
Ingredients
100g butter
1 cup sugar
2 free-range eggs
1 tsp pure vanilla essence
¾ cup plain flour
1 tsp baking powder
½ cup good-quality cocoa
100g good-quality white chocolate, cut into small chunks
100g good-quality dark chocolate, cut into small chunks
3/4 cup roasted macadamia nuts (optional)
Icing sugar to dust (optional)
Whipped cream and berries to serve (optional)
Method
Preheat the oven to 180c conventional. Grease a slice tin, and line the base with baking paper.
Melt the butter in a saucepan over a medium heat. Remove from the heat, and whisk in the sugar. Add the eggs and vanilla essence, and whisk to combine. Sift the flour, baking powder and cocoa into the mixture, add the white and dark chocolate chunks, and nuts (if using), and very gently fold with a wooden spoon or spatula until just combined. Pour the mixture into the prepared tin.
Bake in the oven for about 15-20 minutes then test with a skewer. These brownies are done if the skewer still has a little of the mixture clinging to it. Remove from the oven and cool in the tin before slicing. Store in an airtight container for a week.
Hi there! I would love to try these, but am not sure if I have the right size slice tin.
Mine is 9×9 inches (23×23 cm), is that what is used in the recipe? I don’t want to over/undercook them! Thank you :)
That will work fine! x
This brownie recipe is super yum. I used a Rolo choc bar cut into chunks and it was delicious.
The brownie was gone in a couple minutes so I’ll be making a double batch tonight.
Amazing taste & SO quick to whip up for last minute pudding. Will be making the again …..and AGAIN! THANKS!
Delicious but I found the quantities in the recipe barely fill a slice tin, I like my brownie to be higher, I would recommend doubling the recipe for a slice tin or using a square cake tin if using the quantities above.
Hiya do you think I can use dairy free Nuttelex instead of butter?
yes, absolutely x
Awwwwww
Someone made these brownies at school and I’m sorry but how are they so dam delish!
Love em
:-)
Well Chelsea, it’s now 2022 & I’ve just made this for the first time – incredibly easy and OMG so yummy. My work colleagues loved it and I shall probably make it again tonight for another occasion over the weekend. Yumness overload
Hi I am wanting to prep for my sons first birthday. Can you freeze these once cooked?
Hi Chelsea winter I made brownies at school before for a School project and I followed your recipe and everyone took my brownie and they said really nice complements about it and i said maybe you should try Chelsea winters brownie recipe
I’ve adapted the recipe slightly so I can give it as a Christmas present. Brownie in a jar for my friends to make with their kids. So all the dry ingredients and the chocolate would go in a jar so I’ve been testing it with them all mixed. I upped the butter a little and mixed it with the eggs and vanilla, I swapped the sugar for icing sugar approx 200g, and I added a little salt as is my personal preference. I found the batch with normal sugar didn’t feel as smooth as you never have the chance to mix it in properly. I haven’t tried them when they’re cooled down yet, but they were amazing warm
HI Chelsea,
I recently made these with coconut flour (that’s all that was left at the supermarket) and they were a little bit dry compared to previous times I have made them with normal flour.
Do I need to increase the wet ingredients to balance this out??
coconut flour absorbs a lot of moisture x
Final thoughts.. recipe turned out great, keep the chocolate chunky and you can’t go wrong. Will keep this one tucked away,
How much servings does the recipe make please
It makes 9 good sized square brownies x
I got 18 out of them – so as not to look so greedy lol
So is the tin used a 20x20cm ???
Quite frusting when it’s stated”any slice tin’ as it will alter the cooking time if a different size tin is used to one the recipie is made for.
Is this a very sweet brownie?
Love this recipe. A favourite in our office whenever we have shared lunches or birthday celebrations… A nice big dollop of thickened cream on the side makes us all the more tasty!!
This recipe is a winner! Used milk chocolate drops, first lot melted into the still warm mixture so dotted the rest on the top after spreading the gooey thick mixture into the tin. Daughter sprinkled some hundreds and thousands on top. Nice texture, not at all cake-like like the first brownies I made, and much less butter than other recipes. Will make again!
I have all Chelsea’s books but only discovered this recipe a few months ago. I’ve lost track of how many times I’ve used it since for Good Bitches Baking contributions and for office morning teas. It’s super quick and super fudgey, never dry and cakey. So far I have not had a fail despite the occasional slap dash measuring efforts. Rave reviews EVERY.SINGLE.TIME!! So easy to switch up the flavours by using different chocolate. Caramilk is always popular but the most requested combo is white chocolate with some frozen raspberries dotted into the mix. Thanks for an absolute winner
My daughter and I made this vegan today, we subbed the butter for nutlex and egg for 6tbsp of aquafaba and dairy free dark chocolate. Turned out nice and fluffy! Have also tried flax egg, but was more dense.